This Instant Pot arroz con pollo has a freshness that is always missing from store-bought yellow rice. The flavor is bright yet warm and comforting at the same time.
(Originally posted on May 18, 2018; Updated on July 24, 2024.)
Like most people from the South, I grew up eating chicken and yellow rice. I can spot a bag of Vigo rice from a mile away. It wasn't until I was an adult that I realized what I had always eaten was a bad substitute for authentic arroz con pollo. After doing quite a bit of research, I'm really pleased with this Instant Pot arroz con pollo.
Contrary to popular opinion, arroz con pollo originated in Spain, but its worldwide popularity emerged from the Caribbean. There are so many variations from country to country; everybody thinks theirs is the best! I am affectionate for the Puerto Rican version, which uses sofrito, a combination of vegetables, spices, herbs, and tomato sauce. I used that method as the basis for this recipe, but I didn't sauté the sofrito first.
Why This Recipe Works
- Simple Ingredients: Uses basic, easily accessible ingredients.
- Homemade Sofrito: Adds a fresh, vibrant flavor.
- Whole Chicken: Enhances flavor and makes it cost-effective.
- Authentic Flavor: Inspired by Puerto Rican sofrito.
What is Special About This Recipe
- Making homemade sofrito is the key to this recipe's fresh flavor. While the homemade chicken stock makes this dish comforting, its true essence comes from the sofrito.
- We often think of comfort food as unhealthy, yet this recipe is simultaneously comforting, delicious, and healthy!
- It makes quite a lot and doesn't break the bank. This meal can feed our family of five dinner portions twice.
More Rice Recipes You Will Love
- Grandma B's Instant Pot Chicken and Rice
- Instant Pot Dirty Rice
- Rice Bake with Ham and Baby Lima Beans
- Instant Pot Red Beans and Rice
Ingredients for Instant Pot Arroz con Pollo
- Whole Chicken (6 lb.): Adds depth of flavor and richness.
- Adobo Seasoning (4 tsp.): Adds savory flavor.
- Black Pepper (1 tsp.): Provides mild heat.
- Yellow Onion (1 medium): Sweetness and aroma.
- Tomatoes (2 medium): Adds acidity and richness.
- Red Bell Pepper (1): Sweetness and color.
- Cilantro (1 small bunch): Fresh, herbal flavor.
- Garlic (1 Tbsp.): Robust and aromatic.
- Capers (1 Tbsp.): Adds a tangy flavor.
- Sazón Goya Packet (1): Enhances the overall taste.
- Green Olives (¼ cup, sliced): Adds brininess.
- Long Grain White Rice (3 cups): Main carb component, absorbs flavors.
How to Make Instant Pot Arroz con Pollo
And This is the Amazing Result
Expert Tips
- If I can offer you just one tip for making this recipe, it is to make your own sofrito! There are some good store-bought options, but it's so easy to make that you won't regret it. You can make it in about five minutes (and while the chicken is cooking).
- If you've ever made stock using a whole chicken, you already know what a difference it makes in taste. There are two more benefits to using a whole chicken: whole chicken is the cheapest way to buy chicken, and there is no waste.
- Some people may prefer to avoid the Sazon Goya seasoning packets. While we prefer this recipe with the extra flavor it brings, we have made it without in a pinch, and the recipe was still flavorful.
FAQs
Can I use boneless, skinless chicken breasts? The short answer is yes, but you must make some modifications. If your goal for using chicken breasts is to cook everything in the pot at once, I'll tell you why I don't recommend that here. Rice has a specific cooking time. Neither one of those times is ideal for cooking chicken breasts. So I would suggest cooking them separately - either in broth in the pot for 7 minutes at high pressure with quick release OR bake in the oven at 425F for 25-30 minutes.
For the rice portion, you'll want 7 cups of store-bought broth in the pot, and follow the recipe as written from that point forward. You want an extra cup of broth than what's listed because we're compensating for about a cup of water that would usually cook out of the chicken.
Can I use a rotisserie chicken? Yes. But instead of starting with 6 cups of water, add 7 cups of store-bought chicken broth to the pot. Then, follow the recipe as written. You want an extra cup of broth than what's listed because we're compensating for about a cup of water that usually cooks out of the chicken.
Can I use frozen chicken? While I always recommend using fresh or thawed chicken, this recipe will work with frozen chicken. The cooking time will remain the same.
How long will leftovers last? Store leftovers in the fridge in an airtight container for up to 4 days.
★ Did you make this Instant Pot Arroz con Pollo?
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📖 Recipe
Instant Pot Arroz con Pollo (Chicken and Rice)
Ingredients
- 6 lb. whole chicken
- 6 cups water
- 4 tsp. Adobo seasoning
- 1 tsp. black pepper
- 1 medium yellow onion peeled, quartered
- 2 medium tomatoes cored
- 1 red bell pepper ribs and seeds removed, chopped
- 1 small bunch of cilantro thoroughly washed
- 1 Tbsp. garlic minced
- 1 Tbsp. capers
- 1 Sazón Goya packet
- ¼ cup green olives sliced
- 3 cups long grain white rice
Instructions
- Place the whole chicken in the Instant Pot, breast side up. Add water, Adobo, and black pepper. Lock the lid, close the vent, and set the cooking time for 30 minutes at high pressure. Once cooking time is complete, allow pressure to release naturally (about 30 minutes).
- While chicken cooks, place onions in a food processor and pulse until coarsely chopped. Add tomatoes, red bell pepper, cilantro, garlic, and capers, and pulse until combined (makes about 2 cups).
- Transfer the chicken to a separate bowl (it may fall apart). Pass the broth through a fine mesh strainer and return to the Instant Pot.
- Add sofrito, Sazón Goya, olives, and rice to the broth. Mix well. Lock the lid and cook at low pressure for 4 minutes. Allow the pressure to release naturally for 10 minutes, then quick-release the remaining pressure.
- While the rice cooks, separate the chicken meat from the bones into bite-sized pieces. Discard the skin and bones.
- Add chicken pieces to the pot mix well, and serve.
Video
Notes
Expert Tips
-
- If I can offer you just one tip for making this recipe, it is to make your own sofrito! There are some good store-bought options, but it's so easy to make that you won't regret it. You can make it in about five minutes (and while the chicken is cooking).
-
- If you've ever made stock using a whole chicken, you already know what a difference it makes in taste. There are two more benefits to using a whole chicken: whole chicken is the cheapest way to buy chicken, and there is no waste.
-
- Some people may prefer to avoid the Sazon Goya seasoning packets. While we prefer this recipe with the extra flavor it brings, we have made it without in a pinch, and the recipe was still flavorful.
FAQs
Can I use boneless, skinless chicken breasts? The short answer is yes, but you must make some modifications. If your goal for using chicken breasts is to cook everything in the pot at once, I'll tell you why I don't recommend that here. Rice has a specific cooking time. Neither one of those times is ideal for cooking chicken breasts. So I would suggest cooking them separately - either in broth in the pot for 7 minutes at high pressure with quick release OR bake in the oven at 425F for 25-30 minutes. For the rice portion, you'll want 7 cups of store-bought broth in the pot, and follow the recipe as written from that point forward. You want an extra cup of broth than what's listed because we're compensating for about a cup of water that would usually cook out of the chicken. Can I use a rotisserie chicken? Yes. But instead of starting with 6 cups of water, add 7 cups of store-bought chicken broth to the pot. Then, follow the recipe as written. You want an extra cup of broth than what's listed because we're compensating for about a cup of water that usually cooks out of the chicken. Can I use frozen chicken? While I always recommend using fresh or thawed chicken, this recipe will work with frozen chicken. The cooking time will remain the same. How long will leftovers last? Store leftovers in the fridge in an airtight container for up to 4 days.Nutrition
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Emma
My rice came out a little watery
Anita
This is delicious every time and I have made this several times over the past few years! After having difficulty with burning warnings in my instant pot the first time, I've since modified this just a bit to make on the stove instead and with store-bought rotisserie chicken! YUM!! Huge hit at work as well... more than once! Thank you for sharing!
Anita
Oops! Just realized I've commented on this more than once before already ha! Inadvertent! But it is THAT good 🙂
Elle
Can I use medium grain instead of large?
Shelly V
My Puerto Rican family loves this recipe and so do I. So fresh, flavorful, and easy w instapot. Reminds us of our fav arroz con pollo from Costa Rican Soda.
Cristy Branning
Which Sazón Goya there’s several different varieties of it ?
Gary White
I'm not sure that it really matters, but that may not be true at all. I have used them all and like them.
Tam
Tastes delicious. But I have a question. The liquid wasn't completely absorbed. So it came out soupy. What did I do wrong? I would like to make it again.
Andrea Perez
Question, how many cups do I put in the rice? Last time I made this it came out soggy!
Gary White
3 cups long-grain white rice.
Jamie
How can i make this for two?
Gary White
That's a tricky one since the recipe is written for using a whole chicken.
Elcee
The flavor of this dish is fantastic! I'd prefer a different rice consistency though since mine turned out a bit soggy. Perhaps I had too much liquid? I had a 5 lb chicken but still used the 6 cups of water called for. Will definitely try this again but will need to research and tweak the rice to water ratio.
Marie
I would like to use valencia rice. Would that affect cooking time?
Gary White
Valencia rice is short grain so it will definitely cook differently. Unfortunately, I don't have experience cooking with it so I cannot advise.
Michaela
So tasty! Followed the recipe exactly and it was the Bomb! Thank you!
Ashley
This is a staple recipe in our home now. It’s easy and delicious. We have it almost once a week and leftovers barely last. The only thing I alter with the recipe is instead of the tomato I use a can of diced fire roasted tomatoes.
Tara
One bite took me right back to my abuelitas kitchen. This recipe is amazing, can't thank you enough for sharing.
Tammi
Great recipe. Toddler and judgy mother-in-law approved. Husband asked to add this to future rotations.
Carol
I did this recipe and it came out soggy. The tomato mixture came out to be more than 2 cups but I only used two cups. I'm also using a Ninja Foodi pressure cooker, not sure if that matters. Trying it again today with 4-5 cups of water. I'll take out 1-2 cups of broth after the chicken cooks.
Amanda Becerra
Super easy and inexpensive. I used chicken thighs. We ate it as a meal with hot salsa, a squeeze if fresh lime, cheese, and a dolp of sour cream. Would be great in a burrito. I am from Tampa and this hit the spot! We had lots left over and would be great for meal prep or large gatherings.
Anita
This is amazing! I used a store bought rotisserie chicken to save time and thus, possibly not enough chicken stock as the instant pot kept trying to alarm "burn". Nonetheless, the rice was basically done at that point, so just poured it into a normal pot, and finished cooking a bit. Totally delicious ever still and prep mostly in the food processor--win win!! Bought the seasonings on Amazon.com easy peasy! Thank you for sharing!
Anita
I have now made this again (and again, and again) most recently as a vegan version with canned jackfruit instead of chicken, that I "stewed" in water, adobo seasoning and white wine, then shredded (looks and tastes like seasoned chicken!). Followed rest of recipe including use of the jackfruit "broth" and added peas.! Was yet again a hit at work and even fooled a few omnivores ; ) Love this recipe, still!