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Instant Pot Arroz con Pollo (Chicken with Rice) Recipe


Today’s Best Recipe is Arroz con Pollo or Chicken with rice.

This Instant Pot Arroz con Pollo (Chicken with Rice) Recipe ventures away from the traditional saffron rice and mingles chicken with a flavorful and colorful Spanish-style rice.

The dish offers plenty of flavors, from the marinade to the rice.

It’s a complete meal, or you can add Abuela Approved Black Beans and Arroz con Leche for a delicious variance.

You may also want to check out my Pinterest Instant Pot board for more great recipes like this pressure cooker Arroz Con Pollo!

Instant Pot Arroz con Pollo featuring tender chicken thighs cooked with rice, olives, tomatoes, and peppers for a delicious one-pot meal

Arroz con Pollo (Chicken with Rice) Recipe Ingredients:

12 chicken thighs (you can use boneless, skinless–I like the flavor better with the skin and bones)

Recipe Marinade

¼ cup olive oil

3 cloves garlic, roughly chopped

1 Tbsp salt

½ tsp ground black pepper

1 Tbsp Dried Oregano

2 tsp ground cumin

The juice of one lime


3 cloves garlic, chopped

1-½ medium yellow onion, coarsely chopped

1-½ medium green bell pepper, seeded and coarsely chopped

1 red pepper, chopped

Cilantro to taste (I add about 12 sprigs)

1 teaspoon salt

¼ teaspoon fresh ground black pepper

Arroz con Pollo (Chicken with Rice)

1 tsp ground cumin

1 tsp dried oregano

28-ounce can Fire Roasted Diced Tomatoes, with liquid

5 cups chicken stock

¼ teaspoon salt

3 cups long grain rice

1 ½ cups Spanish Olives (Green stuffed with Pimentos)

2 Tablespoons Olive brine

Instant Pot Arroz con Pollo with tender chicken, rice, peas, and corn, showcasing a delicious one-pot meal perfect for a family dinner

Arroz con Pollo (Chicken with Rice) Recipe directions

Begin with the Marinade

Combine olive oil, sea salt, pepper, oregano, cumin, and lime in a large bowl or Ziploc bag. Stir well until everything is well blended.

Add the chicken and coat evenly with the marinade. (I like to tuck garlic between the skin and meat of the chicken)

Let marinate for at least one hour (achieve the best flavor by marinating overnight).

Be sure to rotate the chicken so all sides get a good marinade.

Chicken thighs marinating in a glass dish with spices and garlic, preparing for Instant Pot Arroz con Pollo

Now the Chicken!

Heat the inner liner of the Instant Pot on the “Sauté” setting. (I actually do this in a pan on the stovetop because I think it’s faster)

Add oil.

Remove chicken from marinade; save the leftover.

Brown the chicken in batches (I do 4 thighs at a time), about 5 minutes on each side until golden brown.

Chicken thighs being browned in a skillet, a step in preparing Instant Pot Arroz con Pollo


On to the Rice!

Add sofrito, cumin, garlic, and oregano to the pan you just browned the chicken in and sauté until tender, about 5 minutes.

If you use a stovetop pan, add the above mixture to your Instant Pot now.

Add any leftover marinade, diced tomatoes, stock, and salt; simmer for 2 minutes.

Add the rice, olives, and olive brine, and stir.

Add the browned chicken pieces to the soup mixture.

Instant Pot Arroz con Pollo with browned chicken thighs, vegetables, olives, and broth, cooking to create a flavorful one-pot meal


Place the lid on the Instant Pot and lock it into place.

Press the Meat/Stew Button and then adjust the time to 15 minutes.

A hand setting the Instant Pot to 15 minutes on the Meat/Stew setting for cooking Arroz con Pollo


When Instant Pot beeps at the end of the cycle, allow a natural release.

Remove the lid once all the pressure has been released.

instant pot chicken and rice


Serve with a side of rice or chicken over the rice.

chicken and rice


This meal also freezes nicely.

I store it in Ziploc bags and then remove it from the freezer the night before we plan to eat it.

The next evening, I add about 1/4 cup water and reheat it in the microwave or a casserole dish in the oven until heated through.

 Serves: 6 – 8

instant pot chicken and rice
About Julee: Julee Morrison is an experienced author with 35 years of expertise in parenting and recipes. She is the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook. Julee is passionate about baking, crystals, reading, and family. Her writing has appeared in The LA Times (Bon Jovi Obsession Goes Global), Disney's Family Fun Magazine (August 2010, July 2009, September 2008), and My Family Gave Up Television (page 92, Disney Family Fun August 2010). Her great ideas have been featured in Disney's Family Fun (Page 80, September 2008) and the Write for Charity book From the Heart (May 2010). Julee's work has also been published in Weight Watchers Magazine, All You Magazine (Jan. 2011, February 2011, June 2013), Scholastic Parent and Child Magazine (Oct. 2011), Red River Family Magazine (Jan. 2011),, and more. Notably, her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" made AP News, and "The Sly Way I Cured My Child's Lying Habit" was featured on PopSugar. When she's not writing, Julee enjoys spending time with her family and exploring new baking recipes.
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