This pressure cooker arroz con pollo has a freshness that is often missing from store bought yellow rice. The flavor is bright, yet warm and comforting at the same time.
(Originally posted May 18, 2018; Updated tips and FAQs May 16, 2020)
I grew up eating chicken and yellow rice just like most people from the south. 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 really a bad substitute for authentic arroz con pollo. Well, after doing quite a bit of research, I’m really pleased with this pressure cooker arroz con pollo.
Contrary to popular opinion, arroz con pollo actually originated in Spain; but its worldwide popularity definitely emerged from the Caribbean. There are so many variations from country to country. And everybody thinks theirs is the best! I have an affection 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, however I don’t sauté the sofrito first.
Why This Recipe Works
- Making homemade sofrito is the key to the fresh flavor in this recipe. And while the homemade chicken stock is what makes this dish comforting, its true essence comes from the sofrito.
- We often think of comfort food as being unhealthy, yet this recipe is comforting, delicious, and healthy at the same time!
- It makes a quite lot and doesn’t break the bank. We can feed our family of five dinner portions twice with this meal.
How to Make Pressure Cooker Arroz con Pollo
Place whole chicken in Instant Pot breast side up. Then add water, Adobo
, and black pepper. Lock lid, close vent, and set cook for 30 minutes at high pressure.
Meanwhile – Place onions is food processor
(with blade attachment) and pulse a few times, until coarsely chopped.
Add tomatoes, red bell pepper, cilantro, garlic, and capers to food processor and pulse just until fully combined. (Should make about 2 cups.)
Once cook time is complete, allow pressure to release naturally (will take about 30 minutes).
Then transfer chicken from pot to a separate bowl. Be careful because it might be falling apart, which is good!
Pass broth through a fine mesh strainer and return broth to pressure cooker.
Add tomato/cilantro mixture, Sazón Goya, olives, and rice to broth and mix well. Lock lid and cook at high pressure for 3 minutes.
Meanwhile – separate all chicken meat from bones into bite-sized pieces. Discard skin and bones.
Once cook time is complete, quick-release pressure and remove lid.
Add chicken to pot and mix well. Serve and enjoy!
And This is the Amazing Result…
Expert Tips
- If I can offer you just one tip in making this recipe… it is 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 literally make it in about five minutes (and while the chicken is cooking).
- If you’ve ever made stock from using a whole chicken then you already know what a difference it makes in taste. But even more than that, there are two more benefits to using a whole chicken: whole chickens are the cheapest way to buy chicken, and there is no waste.
- I understand that 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 will need to make some modifications. If your goal for using chicken breasts is to cook everything in the pot at one time, I’ll tell you why I don’t recommend that here. Rice has a very specific cook time (for white rice: 3 minutes at high pressure with quick release or 12 minutes at low pressure with natural release). Neither one of those times are 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 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 in step 5 from that point forward. The reason you want an extra cup of broth than what’s listed is 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 pot. Then follow recipe as written starting at step 5. The reason you want an extra cup of broth than what’s listed is because we’re compensating for about a cup of water that would usually cook out of the chicken.
Can I use brown rice? Yes, however you’ll want to make sure you have 9 cups of broth when you get to step 5. Then change cook time to 22 minutes at high pressure with a 10 minutes natural release. Brown rice has a different starch content than white rice, so when it’s first finished cooking, it may seem a little soupy. It should firm up a bit the more it sits.
Can I use frozen chicken? While I always recommend using fresh, or thawed chicken, this recipe will work with frozen chicken. The cook time will remain the same.
How long will leftovers last? Store leftovers in the fridge in an airtight container for up to 4 days.
More Pressure Cooker Chicken and Rice Recipes
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Pressure Cooker 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 bunch of cilantro thoroughly washed
- 1 Tbsp. garlic minced
- 1 Tbsp. capers
- 2 Sazón Goya packets
- 1/4 cup green olives sliced
- 3 cups long grain white rice
Instructions
- Place whole chicken in Instant Pot breast side up. Then add water, Adobo, and black pepper. Lock lid, close vent, and set cook for 30 minutes at high pressure.
- Meanwhile - Place onions is food processor (with blade attachment) and pulse a few times, until coarsely chopped. Add tomatoes, red bell pepper, cilantro, garlic, and capers to food processor and pulse just until fully combined. (Should make about 2 cups.)
- Once cook time is complete, allow pressure to release naturally (will take about 30 minutes). Then transfer chicken from pot to a separate bowl. Be careful because it might be falling apart, which is good!
- Pass broth through a fine mesh strainer and return to pressure cooker.
- Add tomato/cilantro mixture, Sazón Goya, olives, and rice to broth and mix well. Lock lid and cook at high pressure for 3 minutes. Once cook time is complete, quick-release pressure and remove lid.
- Meanwhile - separate all chicken meat from bones in bite-sized pieces. Discard skin and bones.
- Add chicken to pot and mix well. Serve and enjoy!
Notes
Expert Tips
- If I can offer you just one tip in making this recipe... it is 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 literally make it in about five minutes (and while the chicken is cooking).
- If you've ever made stock from using a whole chicken then you already know what a difference it makes in taste. But even more than that, there are two more benefits to using a whole chicken: whole chickens are the cheapest way to buy chicken, and there is no waste.
- I understand that some people may prefer to avoid that 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.
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 will need to make some modifications. If your goal for using chicken breasts is to cook everything in the pot at one time, I'll tell you why I don't recommend that here. Rice has a very specific cook time (for white rice: 3 minutes at high pressure with quick release or 12 minutes at low pressure with natural release). Neither one of those times are ideal for 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 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 in step 5 from that point forward. The reason you want an extra cup of broth than what's listed is 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 pot. Then follow recipe as written starting at step 5. The reason you want an extra cup of broth than what's listed is because we're compensating for about a cup of water that would usually cook out of the chicken. Can I use brown rice? Yes, however you'll want to make sure you have 9 cups of broth when you get to step 5. Then change cook time to 22 minutes at high pressure with a 10 minutes natural release. Brown rice has a different starch content than white rice, so when it's first finished cooking, it may seem a little soupy. It should firm up a bit the more it sits. Can I use frozen chicken? While I always recommend using fresh, or thawed chicken, this recipe will work with frozen chicken. The cook 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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The nutritional information seems incorrect. Is it really 35 grams of fat per serving?
Hi Susan. Due to the nature of recipe nutrition calculators, all nutrition info is an approximation. It looks like our recipe calculator pulled the fat content of the skin of the chicken too, despite the fact that the skin is removed. When entering the information into the nutrition calculator at MyFitnessPal.com specifying a “skinless” whole chicken, it calculates as 22 grams of fat per serving (again, this is an approximation):
calories 475
% Daily Value *
Total Fat 22 g 34 %
Saturated Fat 7 g 34 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 100 mg 33 %
Sodium 2403 mg 100 %
Potassium 246 mg 7 %
Total Carbohydrate 28 g 9 %
Dietary Fiber 4 g 16 %
Sugars 1 g
Protein 51 g 101 %
Vitamin A 15 %
Vitamin C 48 %
Calcium 7 %
Iron 20 %
How long would it take for brown rice? Thanks!
I’m not completely sure with this particular method, but I think somewhere around 15 minutes at high pressure with a quick-pressure release. Again, I have not tested that, but it should be somewhere close.
Can I substitute sofrito to save time? If so how much sofrito should I add?
That’s a great question. And I don’t have the answer.
Karen, the blending of all the produce items along with the cilantro IS the “Sofrito”. Homemade from scratch, and better than store bought.
Recipe looks fabulous. Do you use instant rice? My rice takes 12 minutes in the Instant Pot, not 3 minutes. Thanks.
No, I don’t use instant rice. Correct me if I’m wrong, but rice cooks for 12 minutes under low pressure. This recipe is for 3 minutes at high pressure. Should work perfectly for you.
I cook white rice uber pressure for 3 monies with a10 minute npr. Perfect every time.
I’m not familiar with Sazon Goya packets. Is it like chicken bouillon?
No, it’s seasoning often used in Latino cuisine.
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Can you add Mexican cheese to this if so when would you add it.
I’ve never added cheese to this dish, but my guess is that you would add it at the end once everything is already cooked.
Looks good! I’m trying today! I’ll let you know how it turned out.
Looking forward to hearing about it!
I just made this and it is absolutely delicious! My favorite thing I have ever made in the pot. I didn’t do the chicken in the pot this time because I had a rotisserie that needed to be eaten, so I added the water, added some bouillon and the adobo seasoning, put it on saute and let that meld together and then did the rest of the steps. At the end, I threw the rotisserie chicken in (i had slightly warmed it in the microwave with some water), stirred well and kept on keep warm for a little bit.
Did you use all the water called for when you made with leftover chicken?
Yes.
Making this for the 3rd time. The family loves it ! The instapot is great for this dish and quick to.
Hello,
I’m still new to IP cooking. I know some recipe say you can use a frozen protein. Can I use a frozen chicken with the same amount of time?
Yes, it will work for this recipe. Not all recipes though.
I made this for the first time for our church dinner yesterday. It was a hit. Everyone loved it. My hubby gave it a big thumbs up too. He finished it off. Will definitely be making it more often.
Ok,one other question. When buying the Savon Goya packets, is there a particular flavor seasoning packet I should get? There seem to be quite a few flavor combinations.
I’m not overly familiar with all the different flavors. I would just get the one that seems regular.
Fantastic! Loved all the different flavors in the dish. Definitely going to be making this again.
Made this yesterday and it was really good! Easy to follow instructions. However, I have a ton of it left over. Can this be frozen and reheated later?
Unfortunately rice does not freeze well. While you can freeze it, the rice will be mushy upon defrosting and reheating.
Wonderful recipe with loads of flavor. I altered the recipe a little, and ended up with mushy rice but I I think that was my fault. I deleted the capers and used chicken pulled from two rotisserie chickens. Then instead of long grain rice, I used 3 cups basmati rice. Due to the change in the rice, I reduced the liquid (I used chicken and vegetable broth) to 1 3/4 cups per 1 cup of rice, as that is what the package indicated. I think the mushy rice came in when I forgot to put in the olives and cancelled the heat up process on the instant pot (before the timer started) so that I could add the olives and then started it over. I think this allowed the rice to heat/cook too long. Of course, I am new to instant pot cooking so maybe it was the change in the rice. Either way, mushy rice and all, we were all thrilled with the recipe itself! Great job Gary and Rachel!!!
It was most likely canceling that caused the mushy rice. The liquid in the pot will begin to boil before as it starts to build to pressure. So, even if you cancel before it starts counting down, it has already begun to cook at that time. Glad you still enjoyed it!
Can I use chicken breasts instead of a whole chicken? And if so how long would I cook the chicken for? Thanks. Recipe looks delicious!
The real magic of this recipe comes from making the homemade stock with the whole chicken. You definitely will not achieve the same flavor with store-bought broth and boneless skinless chicken breasts. They just don’t have much flavor.
Made this yesterday and it was fantastic. Tastes even better than my Abuela’s recipe (just don’t tell her that)
I made this recipe yesterday and it turned out great. My family loved it! I have to confess that I altered the recipe a bit. I added cumin, and instead of adding a packet of culantro and annatto season, I added one with saffron. The rice turned out mushy, so I doubled the amount of time. All in all, this recipe is a keeper.
My Mexican in-laws definitely approved. This was a hit and I’ve already been told I will be making it again.
looks fab and I will make this also.
Made this dish in my Emeril Lagasse Pressure Cooker! Some of the times were different and I cut the recipe down. It was delicious!
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!
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.
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.
Great recipe. Toddler and judgy mother-in-law approved. Husband asked to add this to future rotations.
One bite took me right back to my abuelitas kitchen. This recipe is amazing, can’t thank you enough for sharing.
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.
So tasty! Followed the recipe exactly and it was the Bomb! Thank you!
I would like to use valencia rice. Would that affect cooking time?
Valencia rice is short grain so it will definitely cook differently. Unfortunately, I don’t have experience cooking with it so I cannot advise.
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.
How can i make this for two?
That’s a tricky one since the recipe is written for using a whole chicken.
Question, how many cups do I put in the rice? Last time I made this it came out soggy!
3 cups long-grain white rice.