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    Home » Instant Pot

    Pressure Cooker Arroz con Pollo

    Published May 16, 2020. Last modified May 16, 2020 By Gary White

    34.1K shares
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    Arroz con pollo image for Pinterest.

    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.

    Arroz con pollo in white casserole dish.

    (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

    1. 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.
    2. We often think of comfort food as being unhealthy, yet this recipe is comforting, delicious, and healthy at the same time!
    3. It makes a quite lot and doesn't break the bank. We can feed our family of five dinner portions twice with this meal. 

    Arroz con pollo in white casserole dish.

    How to Make Pressure Cooker Arroz con Pollo

    Uncooked whole chicken in pot with water and spices.

    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.

    chopped onions in food processor.

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

    Sofrito mixture in food processor.

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

    cooked whole chicken in broth in pot.

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

    whole cooked chicken in large bowl.

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

    chicken broth passed through fine mesh strainer.

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

    Sofrito, chicken broth, and uncooked rice in pot.

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

    Bite-sized pieces of chicken in bowl.

    Meanwhile – separate all chicken meat from bones into bite-sized pieces. Discard skin and bones.

    Cooked rice and sofrito in pot.

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

    pressure cooker arroz con pollo in pot.

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

    And This is the Amazing Result...

    Arroz con pollo in white casserole dish.

    Expert Tips

    1. 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).
    2. 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.
    3. 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

    • Grandma B's Instant Pot Chicken and Rice
    • Pressure Cooker Chicken Broccoli Rice "Casserole"

    ★ Did you make this Pressure Cooker Arroz con Pollo?

    Please give it a star rating below! ★

    Arroz con pollo in white casserole dish.

    Pressure Cooker Arroz con Pollo (Chicken and Rice)

    Comforting, flavorful, and fresh chicken and yellow rice from Latin American traditions.
    5 from 16 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Latin American
    Prep Time: 5 minutes minutes
    Cook Time: 1 hour hour 15 minutes minutes
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 16
    Calories: 479kcal
    Author: Gary White

    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
    • ¼ 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!

    Video

    Notes

    Expert Tips

    1. 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).
    2. 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.
    3. 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.

    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

    Calories: 479kcal | Carbohydrates: 29g | Protein: 32g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 120mg | Sodium: 185mg | Potassium: 419mg | Fiber: 1g | Sugar: 1g | Vitamin A: 580IU | Vitamin C: 14.3mg | Calcium: 37mg | Iron: 1.9mg
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    Reader Interactions

    Comments

    1. 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
    2. 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
    3. 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
      • Nelson Bracero

        June 21, 2019 at 6:51 pm

        Karen, the blending of all the produce items along with the cilantro IS the "Sofrito". Homemade from scratch, and better than store bought.

        Reply
    4. 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
      • ashley cannon

        May 18, 2020 at 1:07 pm

        I cook white rice uber pressure for 3 monies with a10 minute npr. Perfect every time.

        Reply
    5. Lorna Mandell

      September 06, 2018 at 10:30 am

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

      Reply
      • Chef Gary

        September 06, 2018 at 1:09 pm

        No, it's seasoning often used in Latino cuisine.

        https://www.amazon.com/dp/B01NAHBW9H/ref=sxts_kp_bs_lp_1_a_it?pf_rd_m=ATVPDKIKX0DER&pf_rd_p=8778bc68-27e7-403f-8460-de48b6e788fb&pd_rd_wg=gtIU5&pf_rd_r=H3JJ91FC5SSXKZA3NGHA&pf_rd_s=desktop-sx-top-slot&pf_rd_t=301&pd_rd_i=B01NAHBW9H&pd_rd_w=tnsUL&pf_rd_i=sazon+goya&pd_rd_r=57270f67-246d-427e-b7f6-47e5982eb178&ie=UTF8&qid=1536257298&sr=1

        Reply
        • Donna

          January 21, 2020 at 1:36 pm

          Can you add Mexican cheese to this if so when would you add it.

          Reply
          • Gary White

            January 21, 2020 at 2:45 pm

            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.

            Reply
    6. Maritza Maldonado-Cupeles

      September 08, 2018 at 11:05 am

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

      Reply
      • Chef Gary

        September 08, 2018 at 12:42 pm

        Looking forward to hearing about it!

        Reply
    7. jacquie

      April 29, 2019 at 4:02 pm

      5 stars
      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.

      Reply
      • Wendy Platamone

        July 21, 2019 at 5:04 pm

        Did you use all the water called for when you made with leftover chicken?

        Reply
        • Gary White

          July 25, 2019 at 9:55 am

          Yes.

          Reply
    8. Terry

      May 04, 2019 at 5:37 pm

      4 stars
      Making this for the 3rd time. The family loves it ! The instapot is great for this dish and quick to.

      Reply
    9. Shannon

      August 25, 2019 at 10:35 am

      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?

      Reply
      • Gary White

        August 26, 2019 at 7:21 am

        Yes, it will work for this recipe. Not all recipes though.

        Reply
    10. Mindi

      September 02, 2019 at 10:14 am

      5 stars
      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.

      Reply
    11. Shannon

      September 09, 2019 at 6:18 pm

      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.

      Reply
      • Gary White

        September 10, 2019 at 10:15 am

        I'm not overly familiar with all the different flavors. I would just get the one that seems regular.

        Reply
    12. Travis

      September 21, 2019 at 11:39 am

      5 stars
      Fantastic! Loved all the different flavors in the dish. Definitely going to be making this again.

      Reply
    13. Denise Hill

      December 16, 2019 at 9:22 am

      5 stars
      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?

      Reply
      • Gary White

        December 16, 2019 at 9:55 am

        Unfortunately rice does not freeze well. While you can freeze it, the rice will be mushy upon defrosting and reheating.

        Reply
    14. Angii Kaiser

      January 09, 2020 at 7:47 pm

      5 stars
      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!!!

      Reply
      • Gary White

        January 09, 2020 at 7:52 pm

        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!

        Reply
    15. Tamie

      January 16, 2020 at 10:04 am

      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!

      Reply
      • Gary White

        January 18, 2020 at 2:19 pm

        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.

        Reply
    16. Mae

      February 03, 2020 at 9:24 pm

      5 stars
      Made this yesterday and it was fantastic. Tastes even better than my Abuela's recipe (just don't tell her that)

      Reply
    17. Isabel

      March 10, 2020 at 12:32 pm

      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.

      Reply
    18. Tammi

      April 02, 2020 at 9:13 pm

      5 stars
      My Mexican in-laws definitely approved. This was a hit and I've already been told I will be making it again.

      Reply
    19. Josie

      April 09, 2020 at 3:04 pm

      looks fab and I will make this also.

      Reply
    20. Sabrina

      April 10, 2020 at 4:23 pm

      5 stars
      Made this dish in my Emeril Lagasse Pressure Cooker! Some of the times were different and I cut the recipe down. It was delicious!

      Reply
    21. Anita

      April 14, 2020 at 2:53 pm

      5 stars
      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!

      Reply
      • Anita

        February 19, 2022 at 6:03 pm

        5 stars
        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!

        Reply
    22. Amanda Becerra

      April 22, 2020 at 4:52 pm

      5 stars
      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.

      Reply
    23. Carol

      May 14, 2020 at 6:27 pm

      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.

      Reply
    24. Tammi

      May 17, 2020 at 3:37 pm

      Great recipe. Toddler and judgy mother-in-law approved. Husband asked to add this to future rotations.

      Reply
    25. Tara

      June 06, 2020 at 12:51 pm

      5 stars
      One bite took me right back to my abuelitas kitchen. This recipe is amazing, can't thank you enough for sharing.

      Reply
    26. Ashley

      July 03, 2020 at 8:43 pm

      5 stars
      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.

      Reply
    27. Michaela

      July 27, 2020 at 6:32 pm

      5 stars
      So tasty! Followed the recipe exactly and it was the Bomb! Thank you!

      Reply
    28. Marie

      August 31, 2020 at 12:58 am

      I would like to use valencia rice. Would that affect cooking time?

      Reply
      • Gary White

        August 31, 2020 at 8:18 am

        Valencia rice is short grain so it will definitely cook differently. Unfortunately, I don't have experience cooking with it so I cannot advise.

        Reply
    29. Elcee

      October 12, 2020 at 6:26 am

      5 stars
      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.

      Reply
    30. Jamie

      November 03, 2020 at 8:29 am

      How can i make this for two?

      Reply
      • Gary White

        November 04, 2020 at 7:47 am

        That's a tricky one since the recipe is written for using a whole chicken.

        Reply
    31. Andrea Perez

      February 22, 2021 at 4:50 pm

      Question, how many cups do I put in the rice? Last time I made this it came out soggy!

      Reply
      • Gary White

        February 23, 2021 at 7:20 am

        3 cups long-grain white rice.

        Reply
    32. Tam

      March 20, 2021 at 4:28 pm

      5 stars
      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.

      Reply
    33. Cristy Branning

      December 06, 2021 at 10:45 pm

      Which Sazón Goya there’s several different varieties of it ?

      Reply
      • Gary White

        February 14, 2022 at 9:32 am

        I'm not sure that it really matters, but that may not be true at all. I have used them all and like them.

        Reply
    34. Shelly V

      August 16, 2022 at 6:41 pm

      5 stars
      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.

      Reply
    35. Anita

      October 22, 2022 at 12:57 pm

      5 stars
      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!

      Reply
      • Anita

        October 22, 2022 at 1:00 pm

        5 stars
        Oops! Just realized I've commented on this more than once before already ha! Inadvertent! But it is THAT good 🙂

        Reply
    36. Emma

      November 28, 2022 at 4:43 pm

      My rice came out a little watery

      Reply

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