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Arroz Con Pollo Instant Pot Recipe

Transform your dinner routine with this easy, spice-rich Arroz Con Pollo Instant Pot recipe, packed with wholesome vegetables. It's a quick, delicious, and hassle-free one-pot meal!

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 6
Calories: 607 kcal
Course: Main Course
Cuisine: South American

Ingredients

  • 2 Tablespoons olive oil
  • 1 ½ lbs. boneless skinless chicken breasts cut into 1½ inch pieces
  • 1 cup onions chopped
  • 1 cup bell peppers red and/or green chopped
  • 1 cup celery chopped
  • 1 Tablespoon cloves garlic minced
  • 2 teaspoons ground cumin powder
  • 1/2 tsp Mexican oregano
  • 1/2 teaspoon turmeric powder
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon paprika
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon black pepper powder
  • 1 teaspoon salt or to taste
  • 2 small bay leaves or 1 medium to large
  • 1/8 cup cilantro stems chopped
  • 1/8 cup fresh cilantro leaves chopped
  • 2 cups chicken broth
  • 14 oz. diced tomatoes 1 can
  • 1 ½ cups long grain white rice
  • 1 cup frozen peas thawed

Instructions

    Cup of Yum
  1. Press "Sauté" on high heat and add the olive oil to the inner pot of the Instant Pot.
  2. When the oil is hot, add the chicken to the inner pot and cook until browned, about 5 minutes. Transfer the chicken to a bowl and set aside, but leave the liquid in the Instant Pot. Deglaze as needed with a tablespoon of broth.
  3. Add the onions, bell peppers, celery, and garlic to the Instant Pot and stir until the onion is translucent, about 7 minutes. The liquid released from the vegetables should be enough to deglaze the Instant Pot, but if it's not, then add a tablespoon or more of broth to deglaze.
  4. Press "Cancel" to turn off the Instant Pot heating.
  5. Add the cumin, oregano, turmeric, cayenne pepper, paprika, white pepper, black pepper, and salt to the Instant Pot. Stir for about 30 seconds to mix the spices well with the vegetables. While you are stirring, make sure that none of the vegetables are stuck to the inner pot, and deglaze as needed.
  6. Add the chicken broth, bay leaves, reserved chicken, and cilantro stems to the Instant Pot and stir well.
  7. Add the tomatoes, including the liquid that comes in the can, to the Instant Pot and spread them out with a spatula, but do not stir them into the mixture; just leave them on top.
  8. Add the rice to the Instant Pot and gently push down with a spatula until the rice is immersed in the liquid, but do not stir the rice into the mixture.
  9. Close the Instant Pot lid and pressure cook on High Pressure for 6 minutes with the "Keep Warm" setting on.
  10. After the cooking has completed, do a 10-minute natural pressure release. If 10 minutes is not enough for the natural pressure release, then use the vent button after the 10 minutes are up.
  11. Press "Cancel" to turn off the "Keep Warm" function.
  12. Open the Instant Pot and add in the peas and cilantro leaves.
  13. Lightly stir the Arroz con Pollo and remove the bay leaves.
  14. Let the rice rest with the lid off for 8 to 10 minutes.
  15. Serve and garnish with cilantro leaves and hot sauce if desired.

Notes

  • Store Arroz Con Pollo in an airtight container in the refrigerator, where it will stay good for up to four days. To freeze it, place it in freezer-safe containers or bags, and it will be good for up to three months. To reheat, thaw it in the refrigerator if frozen, then warm it in the microwave or on the stovetop, adding a bit of broth or water to moisten the rice.

Nutrition Information

Serving 1serving Calories 607kcal (30%) Carbohydrates 63g (21%) Protein 43g (86%) Fat 19g (29%) Saturated Fat 4g (20%) Polyunsaturated Fat 5g Monounsaturated Fat 9g Trans Fat 0.01g Cholesterol 83mg (28%) Sodium 19375mg (807%) Potassium 1066mg (30%) Fiber 4g (16%) Sugar 19g (38%) Vitamin A 1231IU (25%) Vitamin C 53mg (59%) Calcium 221mg (22%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 607

% Daily Value*

Serving 1serving
Calories 607kcal 30%
Carbohydrates 63g 21%
Protein 43g 86%
Fat 19g 29%
Saturated Fat 4g 20%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 9g 45%
Trans Fat 0.01g 1%
Cholesterol 83mg 28%
Sodium 19375mg 807%
Potassium 1066mg 23%
Fiber 4g 16%
Sugar 19g 38%
Vitamin A 1231IU 25%
Vitamin C 53mg 59%
Calcium 221mg 22%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.