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.
The Process
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.
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 remove 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 at cook at high pressure for 3 minutes.
Meanwhile – separate all chicken meat from bones in medium-sized chunks. 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…
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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 manual timer for 30 minutes on 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 remove 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 at 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 medium-sized chunks. Discard skin and bones.
- Add chicken to pot and mix well. Serve and enjoy!
Nutrition
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24 Comments
Susan Couch
May 20, 2018 at 6:48 amThe nutritional information seems incorrect. Is it really 35 grams of fat per serving?
Chef Gary
May 20, 2018 at 8:14 amHi 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 %
Tanya
May 22, 2018 at 7:02 amHow long would it take for brown rice? Thanks!
Chef Gary
May 22, 2018 at 8:38 amI’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.
Karen
May 26, 2018 at 11:48 pmCan I substitute sofrito to save time? If so how much sofrito should I add?
Chef Gary
May 27, 2018 at 1:40 pmThat’s a great question. And I don’t have the answer.
Nelson Bracero
June 21, 2019 at 6:51 pmKaren, the blending of all the produce items along with the cilantro IS the “Sofrito”. Homemade from scratch, and better than store bought.
Lee Loo
May 27, 2018 at 12:55 pmRecipe looks fabulous. Do you use instant rice? My rice takes 12 minutes in the Instant Pot, not 3 minutes. Thanks.
Chef Gary
May 27, 2018 at 1:40 pmNo, 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.
Lorna Mandell
September 6, 2018 at 10:30 amI’m not familiar with Sazon Goya packets. Is it like chicken bouillon?
Chef Gary
September 6, 2018 at 1:09 pmNo, it’s seasoning often used in Latino cuisine.
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Maritza Maldonado-Cupeles
September 8, 2018 at 11:05 amLooks good! I’m trying today! I’ll let you know how it turned out.
Chef Gary
September 8, 2018 at 12:42 pmLooking forward to hearing about it!
Instant Pot Sushi Rice Recipe - Highly Seasoned & Perfect Every Time
February 2, 2019 at 9:56 am[…] Pressure Cooker Arroz con Pollo […]
jacquie
April 29, 2019 at 4:02 pmI 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.
Wendy Platamone
July 21, 2019 at 5:04 pmDid you use all the water called for when you made with leftover chicken?
Gary White
July 25, 2019 at 9:55 amYes.
Terry
May 4, 2019 at 5:37 pmMaking this for the 3rd time. The family loves it ! The instapot is great for this dish and quick to.
Shannon
August 25, 2019 at 10:35 amHello,
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?
Gary White
August 26, 2019 at 7:21 amYes, it will work for this recipe. Not all recipes though.
Mindi
September 2, 2019 at 10:14 amI 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.
Shannon
September 9, 2019 at 6:18 pmOk,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.
Gary White
September 10, 2019 at 10:15 amI’m not overly familiar with all the different flavors. I would just get the one that seems regular.
Travis
September 21, 2019 at 11:39 amFantastic! Loved all the different flavors in the dish. Definitely going to be making this again.