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)
Comforting, flavorful, and fresh chicken and yellow rice from Latin American traditions.
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
-
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!
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8 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.
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.