Shake Your Maracas — Dinner Is About to Get Delicious.

If your weeknight dinners have been feeling a little bland, it’s time to let your Instant Pot rice to the occasion. This Instant Pot Arroz con Pollo is a modern twist on the beloved Latin classic, bringing together tender chicken thighs, vibrant sofrito, and perfectly seasoned rice—all in one pot. It tastes like it simmered for hours, but thanks to pressure cooking, it’s ready in under an hour.

Think of it as your kitchen’s superhero: swooping in to save dinner with bold flavor, minimal cleanup, and a fiesta-worthy vibe. Pair it with my
Abuela Approved Black Beans or finish with a sweet bowl of
creamy Arroz con Leche for a comforting spread that feels like Sunday supper at Abuela’s—without the all-day prep.

Why You’ll Love This Instant Pot Arroz con Pollo

• One-pot meal = fewer dishes, more flavor.
• Uses fresh, real ingredients for authentic taste.
• Short prep, long flavor payoff.
• Naturally gluten-free and freezer-friendly.
• Perfect for meal prep and busy weeknights.
• Beginner-friendly Instant Pot recipe.
• Chicken stays tender and juicy under pressure.

Ingredients (Schema-Ready)

Chicken Marinade

• 12 chicken thighs (bone-in/skin-on recommended for max flavor)
• 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
• Juice of one lime

Sofrito

• 3 cloves garlic, chopped
• 1 ½ medium yellow onion, coarsely chopped
• 1 ½ medium green bell pepper, seeded and chopped
• 1 red pepper, chopped
• Cilantro to taste (about 12 sprigs)
• 1 tsp salt
• ¼ tsp ground black pepper

Rice + Chicken

• 1 tsp ground cumin
• 1 tsp dried oregano
• 28-oz can fire-roasted diced tomatoes (with liquid)
• 5 cups chicken stock (try our Instant Pot Chicken Stock Recipe: Liquid Gold in Under an Hour)
• ¼ tsp salt
• 3 cups long-grain rice
• 1 ½ cups Spanish green olives stuffed with pimentos
• 2 Tbsp olive brine

How to Make Instant Pot Arroz con Pollo

Step 1: Marinate the Chicken

Whisk together olive oil, salt, pepper, oregano, cumin, garlic, and lime juice. Coat chicken thighs thoroughly, tuck garlic under the skin for added flavor, and refrigerate for at least 1 hour (overnight for best results). Rotate occasionally for even seasoning.

Step 2: Brown the Chicken

Set the Instant Pot to Sauté. Add oil, then brown chicken in batches for about 5 minutes per side until golden. Reserve any leftover marinade.

Step 3: Prepare the Rice Base

Add the sofrito mixture (garlic, onions, peppers, cilantro, and seasonings) to the pot. Sauté for about 5 minutes until softened. Pour in the reserved marinade, diced tomatoes with liquid, chicken stock, and salt. Stir and simmer briefly.

Step 4: Add Rice and Olives

Stir in the long-grain rice, Spanish olives, and olive brine. Nestle the browned chicken thighs on top, keeping them slightly above the rice mixture.

Step 5: Pressure Cook

Secure the Instant Pot lid. Select Meat/Stew and cook for 15 minutes. Allow a full natural pressure release before opening.

Step 6: Serve

Fluff the rice gently with a fork. Serve the chicken over or alongside the rice. Let leftovers cool completely before freezing; reheat with ¼ cup water for best texture.

Serves: 6–8

Expert Tips for Perfect Arroz con Pollo

• Marinate overnight for maximum flavor.
• Bone-in thighs create a richer broth and tender rice.
• Browning builds flavorful fondation—don’t skip it.
• Add extra stock if your rice tends to stick.
• Freeze leftovers flat for fast reheating.

Variations & Creative Twists

• Protein swap: Drumsticks or boneless thighs (reduce cook time by 2 minutes).
• Add heat: Diced jalapeños or red pepper flakes.
• Veggie boost: Stir in peas, carrots, or corn after pressure cooking.
• Low-sodium: Use low-sodium stock and reduce salt by half.
• Cuban-style: Add a splash of dry white cooking wine to the sofrito.

Serving Suggestions

• Pair with Abuela Approved Black Beans.
• Brighten the meal with a crisp green salad and lime wedges.
• Serve with avocado slices or fresh Pico de Gallo.
• Finish with Arroz con Leche for dessert.
• Explore more dinners in my Instant Pot recipe collection.

FAQs About Instant Pot Arroz con Pollo

Can I use boneless chicken thighs? Yes—reduce the pressure cook time by 2 minutes.

Can I use brown rice? It requires more liquid and time. For the best texture, stick with long-grain white rice.

How do I prevent mushy rice? Rinse long-grain rice briefly and avoid over-stirring once liquid is added.

Can I freeze Arroz con Pollo? Yes—freeze flat and reheat with a splash of water.

Final Thoughts

This Instant Pot Arroz con Pollo proves that comfort food doesn’t have to be complicated. With bold aromatics, juicy chicken, and rice that absorbs every drop of flavor, it’s a dish that feels like home. Whether it’s for a weeknight dinner or a weekend gathering, this meal brings everyone back to the table—hungry and happy.

This recipe was originally published November 27, 2021, and updated November 17, 2025, with improved instructions, updates, and new photos.

Continue to Content

Yield: 6-8

Instant Pot Arroz con Pollo (Chicken with Rice) Recipe

Prep Time: 15 hours

Cook Time: 35 minutes

Additional Time: 1 hour

Total Time: 16 hours 35 minutes

This Instant Pot Arroz con Pollo blends tender chicken thighs with aromatic sofrito, fire-roasted tomatoes, and fluffy long-grain rice for a deeply seasoned meal that comes together quickly in one pot. It’s a flavorful twist on traditional chicken and rice and pairs perfectly with sides like Abuela Approved Black Beans or a sweet finish of creamy Arroz con Leche.

Print

Ingredients

Marinade

• ¼ cup olive oil
• 3 cloves garlic, roughly chopped
• 1 tablespoon salt
• ½ teaspoon ground black pepper
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• Juice of one lime
• 12 chicken thighs (bone-in, skin-on preferred, but boneless/skinless also works)

Sofrito

• 3 cloves garlic, chopped
• 1 ½ medium yellow onion, coarsely chopped
• 1 ½ medium green bell pepper, seeded and coarsely chopped
• 1 red bell pepper, chopped
• Cilantro to taste (about 12 sprigs)
• 1 teaspoon salt
• ¼ teaspoon black pepper

For the Arroz con Pollo

• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 (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

Instructions

1. Marinate the Chicken

1. In a large bowl or zip-top bag, combine the olive oil, salt, pepper, oregano, cumin, garlic, and lime juice.
2. Add the chicken thighs and coat thoroughly. Tuck garlic pieces under the skin if using skin-on chicken for added flavor.
3. Marinate for at least 1 hour, preferably overnight, turning occasionally to ensure even coverage.

2. Brown the Chicken

1. Turn the Instant Pot to Sauté.
2. Add a drizzle of oil to the pot.
3. Remove chicken from the marinade, reserving leftover marinade.
4. Brown the chicken in batches, about 5 minutes per side, until golden. Set aside.

3. Build the Sofrito Base

1. Add the prepared sofrito (garlic, onions, peppers, cilantro), cumin, and oregano to the pot.
2. Sauté until softened, about 5 minutes.

4. Add Liquids and Rice

1. Stir in any leftover marinade, fire-roasted tomatoes with their liquid, chicken stock, and salt.
2. Bring to a light simmer for 2 minutes.
3. Add the rice, olives, and olive brine; stir to combine.
4. Nestle the browned chicken thighs on top of the rice mixture.

5. Pressure Cook

1. Secure the Instant Pot lid and set the valve to sealing.
2. Select Meat/Stew and set the cook time to 15 minutes.
3. Allow a full natural release once the cycle is complete.

6. Serve

1. Carefully remove the lid once pressure has released.
2. Serve chicken over the seasoned rice, or stir together for a layered one-pot meal.
3. Cool leftovers and freeze in airtight bags if desired.

Notes

Notes (Expert Tips)

• Browning the chicken enhances flavor and improves texture—don’t skip this step.
• For richer color, add a pinch of turmeric or smoked paprika.
• If rice is slightly soft, reduce liquid by ½ cup next time. Different rice brands absorb moisture differently.
• Marinating overnight gives the deepest flavor.
• Freeze portions flat in freezer bags for fast reheating on busy nights.

Variations

• Spicy Arroz con Pollo: Add diced jalapeño or ½ teaspoon chili powder.
• Veggie-Packed Version: Stir in peas or corn after cooking and let stand 5 minutes.
• Citrus Twist: Add zest from the lime to the marinade for brighter flavor.
• Arroz con Pollo with Drumsticks: Drumsticks cook evenly and add extra richness.

Serving Suggestions

Serve with Abuela Approved Black Beans for a complete Latin-style plate, and finish the meal with creamy Arroz con Leche. For more easy pressure-cooker meals, browse the ideas in my Instant Pot Recipe Collection.

FAQs

Can I use boneless chicken?Yes. Boneless thighs work well, though bone-in adds extra flavor during pressure cooking.

Can I use brown rice?Brown rice requires a longer cook time and more liquid. For best texture, use long-grain white rice as written.

Will this recipe double well?Yes—just be sure not to exceed your Instant Pot’s max fill line. Cooking time remains the same.

What if the rice is too wet?Let the mixture rest uncovered for 5–10 minutes. The rice will continue to absorb moisture. This recipe was originally published November 27, 2021, and updated November 17, 2025, with improved instructions, updates, and new photos.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 798Total Fat: 39gSaturated Fat: 11gUnsaturated Fat: 28gCholesterol: 261mgSodium: 1323mgCarbohydrates: 35gFiber: 3gSugar: 2gProtein: 71g

The Nutritional Information may not be accurate.

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