Instant Pot Arroz Con Pollo | Chicken and Rice

Instant Pot Arroz Con Pollo | Chicken and Rice

from paintthekitchenred.com
Main Dishes
45 min
6 servings
451 kcal / serving

Instant Pot Arroz con Pollo is a Latin-inspired pressure cooker chicken and rice recipe that's a great weeknight option because it's an easy one-pot meal. The selection of spices in this recipe gives the rice a vibrant flavor and appetizing color.

Ingredients

  • 2 tbspolive oil
  • 1 ½ lbsboneless skinless chicken thighs ((⅔ kg) cut into 1½ inch pieces)
  • 1 cuponions (chopped)
  • 1 cupbell peppers (red and/or green)
  • 1 cupcelery (chopped)
  • 1 tbspgarlic (minced)
  • 2 tspcumin powder
  • ½ tspmexican oregano
  • ½ tspturmeric powder
  • ¼ tspcayenne pepper
  • ¼ tspwhite pepper
  • ½ tspblack pepper powder
  • 1 tspsalt (or to taste)
  • 2 smallbay leaves (or 1 medium to large)
  • ¼ cupcilantro (stems and leaves separated, chopped)
  • 2 cupslow sodium chicken broth (- minus 2 tbsp, for stovetop)
  • 14 ½ oz.diced tomatoes ((1 can) - 411 grams)
  • 1 ½ cupslong grain white rice
  • 1 cupfrozen peas (thawed)

Directions

Instant pot instructions

  1. 1

    Press Saute and add oil to inner pot of the Instant Pot.

  2. 2

    Once the oil is hot, add chicken to the inner pot, and cook until browned, about 5 minutes. Use a slotted spoon to transfer to a bowl or plate and set aside. If the chicken browns too quickly, press Cancel until the Instant Pot cools down a bit and press the Saute button again. Deglaze as needed with a tablespoon of broth.

  3. 3

    Add onions, bell peppers, celery, and garlic. Stir until onion is translucent. The liquid released from the vegetables should be enough to deglaze the pan. If it's not, add a tablespoon or more of broth to deglaze. Press Cancel. The spices in the next step will cook in the residual heat.

  4. 4

    Add cumin, oregano, turmeric, cayenne pepper, white pepper, black pepper, salt, and stir to coat, about 30 seconds. Make sure there's nothing stuck to the bottom of the inner pot – deglaze as needed.

  5. 5

    Stir in chicken broth, bay leaves, reserved chicken, and cilantro stems.

  6. 6

    Add the tomatoes (with the liquid) and spread out with a spatula, but don't stir.

  7. 7

    Add the rice and gently push down with a spatula till immersed in the liquid, but don't stir in.

  8. 8

    Close the lid and pressure cook on High Pressure for 6 minutes.

  9. 9

    Do a 10 minute natural pressure release. [Read More: The Different Pressure Release Methods]

  10. 10

    Open the Instant Pot and add in the peas and cilantro. Carefully stir the arroz con pollo.

  11. 11

    Let the rice rest open for 7 to 10 minutes. Serve with hot sauce on the side if desired.

Stovetop instructions

  1. 1

    Heat the olive oil in a large skillet. Brown the chicken on both sides. Remove and set aside.

  2. 2

    Add onions, bell peppers, celery, and garlic to the oil and saute for 2 to 3 minutes, or until tender.

  3. 3

    Add cumin, oregano, turmeric, cayenne pepper, white pepper, black pepper, salt, and stir to coat, about 30 seconds. Turn off heat.

  4. 4

    Stir in bay leaves, cilantro stems, broth, and tomatoes.

  5. 5

    Stir in rice and peas. Stir in reserved chicken.

  6. 6

    Bring to a boil. Cover, reduce heat to low and cook for 30 to 40 minutes or until rice is cooked through.

  7. 7

    Serve garnished with chopped cilantro.