Entrée Gluten-Free Instant Pot Recipes

Pressure Cooker Arroz con Pollo

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats
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Pressure Cooker Arroz con Pollo

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 the real thing. I don’t think most Americans actually know any better either. Well, after doing quite a bit of research,  I’m really pleased with this pressure cooker arroz con pollo.

This pressure cooker arroz con pollo has a freshness that is often missing in this dish. The flavor is so bright, yet warm and comforting at the same time.

 

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

 

The Process

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

Place whole chicken in Instant Pot breast side up.

 

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

Then add water, Adobo, and black pepper. Lock lid, close vent, and set manual timer for 30 minutes on high pressure.

 

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

Meanwhile – Place onions is food processor (with blade attachment) and pulse a few times, until coarsely chopped.

 

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

Add tomatoes, red bell pepper, cilantro, garlic, and capers to food processor and pulse just until fully combined. (Should make about 2 cups.)

 

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

Once cook time is complete, allow pressure to release naturally (will take about 30 minutes).

 

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

Then remove chicken from pot to a separate bowl. Be careful because it might be falling apart, which is good!

 

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

Pass broth through a fine mesh strainer and return to pressure cooker.

 

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

Add tomato/cilantro mixture, Sazón Goya, olives, and rice to broth and mix well. Lock lid at cook at high pressure for 3 minutes.

 

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

Meanwhile – separate all chicken meat from bones in medium-sized chunks. Discard skin and bones.

 

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

Once cook time is complete, quick-release pressure and remove lid.

 

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

Add chicken to pot and mix well. Serve and enjoy!

 

And This is the Amazing Result…

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

 

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Pressure Cooker Arroz con Pollo (Chicken and Rice)

Comforting, flavorful, and fresh chicken and yellow rice from Latin American traditions.

Course Main Course
Cuisine Latin American
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Servings 17
Calories 479 kcal
Author The Foodie Eats

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 basmati rice

Instructions

  1. Place whole chicken in Instant Pot breast side up. Then add water, Adobo, and black pepper. Lock lid, close vent, and set manual timer for 30 minutes on high pressure.

  2. 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.)

  3. Once cook time is complete, allow pressure to release naturally (will take about 30 minutes). Then remove chicken from pot to a separate bowl. Be careful because it might be falling apart, which is good!

  4. Pass broth through a fine mesh strainer and return to pressure cooker.

  5. Add tomato/cilantro mixture, Sazón Goya, olives, and rice to broth and mix well. Lock lid at cook at high pressure for 3 minutes. Once cook time is complete, quick-release pressure and remove lid.

  6. Meanwhile - separate all chicken meat from bones in medium-sized chunks. Discard skin and bones.

  7. Add chicken to pot and mix well. Serve and enjoy!

Nutrition Facts
Pressure Cooker Arroz con Pollo (Chicken and Rice)
Amount Per Serving
Calories 479 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 7g 35%
Cholesterol 120mg 40%
Sodium 185mg 8%
Potassium 419mg 12%
Total Carbohydrates 29g 10%
Dietary Fiber 1g 4%
Sugars 1g
Protein 32g 64%
Vitamin A 11.6%
Vitamin C 17.3%
Calcium 3.7%
Iron 10.6%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

 

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12 Comments

  • Reply
    Susan Couch
    May 20, 2018 at 6:48 am

    The nutritional information seems incorrect. Is it really 35 grams of fat per serving?

    • Reply
      Chef Gary
      May 20, 2018 at 8:14 am

      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 %

  • Reply
    Tanya
    May 22, 2018 at 7:02 am

    How long would it take for brown rice? Thanks!

    • Reply
      Chef Gary
      May 22, 2018 at 8:38 am

      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.

  • Reply
    Karen
    May 26, 2018 at 11:48 pm

    Can I substitute sofrito to save time? If so how much sofrito should I add?

    • Reply
      Chef Gary
      May 27, 2018 at 1:40 pm

      That’s a great question. And I don’t have the answer.

  • Reply
    Lee Loo
    May 27, 2018 at 12:55 pm

    Recipe looks fabulous. Do you use instant rice? My rice takes 12 minutes in the Instant Pot, not 3 minutes. Thanks.

    • Reply
      Chef Gary
      May 27, 2018 at 1:40 pm

      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.

  • Reply
    Lorna Mandell
    September 6, 2018 at 10:30 am

    I’m not familiar with Sazon Goya packets. Is it like chicken bouillon?

  • Reply
    Maritza Maldonado-Cupeles
    September 8, 2018 at 11:05 am

    Looks good! I’m trying today! I’ll let you know how it turned out.

    • Reply
      Chef Gary
      September 8, 2018 at 12:42 pm

      Looking forward to hearing about it!

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