Arroz Con Pollo Instant Pot is a delicious Spanish rice recipe made with chicken thighs, rice, and spices, all cooked together. It’s a one-pot recipe and my new favorite dinner recipe!

Could there be anything more comforting than chicken and rice? This Easy Arroz con Pollo Instant Pot is a one-pot recipe. Made in a fraction of the time and unbelievably delicious!

Arroz con Pollo instant pot recipe has different colors, depending on the region where it is originally from. The green version is one of the most popular, but for those who do not like cilantro, yellow, white, orange, and red versions are great as well. These are made with Peruvian saffron and other spices to give them color.

Could there be anything more comforting than chicken and rice? Every culture, every cuisine, seems to have its own version of chicken and rice. The seasonings may be different, but they are all the epitome of comfort food. This Mexican arroz con pollo instant pot recipe is no exception. It’s perfect for whatever ails you.

What do you need for Arroz Con Pollo Instant Pot Recipe?

How to cook Arroz Con Pollo?

Combine the onion, cilantro, jalapeno, tomatoes, and garlic. Set your instant pot to the “sauté” function. Preheat the pot and add the oil until is hot. Add the rice and stirring frequently until the rice is translucent for about 3 to 4 minutes.

Then add the chicken, cumin, salt and Sazón Goya with Coriander & Annatto(optional). Cook with stirring for about 1 or 2 minutes. Press “cancel”. Add the vegetables that we blended previously and stir well to combine. Set your instant pot to “Manual” function at high pressure. Close the pot and cook for 6 minutes, then allow the pressure to release naturally for 10 minutes. If you desired you can serve with tomatillo salsa.

Servings

6

Ready In:

45M

Calories:

265

Good For:

Main Course

Inroduction

About ARroz con pollo

Ingredients

  • ½ yellow onion, quartered.

  • 2 tomatoes, quartered.

  • ½ cup coarsely chopped fresh cilantro.

  • 3 garlic cloves, crushed.

  • ½ jalapeño.

  • 2 tablespoons vegetable oil.

  • 1 cup basmati rice, rinsed and drained.

  • 1-pound boneless, skinless chicken thighs, cut into bite-size chunks.

  • 2 teaspoons ground cumin.

  • 1 packet Sazón Goya with Coriander & Annatto (optional).

  • 1 teaspoon salt.

  • 1½ cups water.

  • Tomatillo salsa, for serving (optional)

Nutrition Facts of Arroz Con Pollo 

(Serving size of  “138g”)

Calories: 265

Total Fat: 8.7 g

Cholesterol: 97 mg

Potassium: 353 mg

Carbohydrate: 11 g

Protein: 33 g

Step by Step Instructions

Step 1

In a blender, combine the onion, tomatoes, cilantro, garlic, and jalapeño. let it side.

Step 2

Set the Instant Pot to the “sauté” function. Preheat the pot, then add the oil. Add the rice and cook and stirring frequently, until the rice to be translucent, for about 3 to 4 minutes.

Step 3

Add the chicken, cumin, Sazón Goya with Coriander & Annatto (if using), and salt. Cook, stirring, for about 2 minutes. Press “CANCEL”.

Step 4

Add a mixture of vegetables and water and stir well to combine.

Step 5

Close the pot and set your instant pot to the “Manual” function. Adjust at high pressure for about 6 minutes. When the cooking time is over, allow the pressure to release naturally, then release the remaining pressure.

Step 6

For serving add tomatillo salsa if desired. Enjoy!

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Arroz Con Pollo Instant Pot

This may be the best instant pot recipe meal I’ve ever had. My entire family loves it! The great thing about Arroz con pollo meal is you can make it just in 40 minutes.

Type: Main Dish

Cuisine: Latina

Keywords: instant pot, con pollo, pot, arroz con, chicken, instant, rice, pollo, arroz, new tab, recipe, pressure

Recipe Yield: 6 Serving

Calories: 265

Preparation Time: PT25M

Cooking Time: PT20M

Total Time: PT45M

Recipe Ingredients:

  • ½ yellow onion, quartered 2 tomatoes, quartered ½ cup coarsely chopped fresh cilantro 3 garlic cloves, crushed ½ jalapeño 2 tablespoons vegetable oil 1 cup basmati rice, rinsed and drained 1-pound boneless, skinless chicken thighs, cut into bite-size chunks 2 teaspoons ground cumin 1 packet Sazón Goya with Coriander & Annatto (optional) 1 teaspoon salt 1½ cups water Tomatillo salsa, for serving (optional)

Editor's Rating:
5