Best 4 Instant Pot Easy Arroz Con Pollo Recipes
Arroz con pollo is a classic Latin American dish that is made with rice, chicken, and vegetables. This flavorful dish can be adapted to fit any dietary needs, and it's a great way to use up leftover chicken. With the convenience of an Instant Pot, you can make a delicious and hearty arroz con pollo in just a few minutes. Read on for a step-by-step guide on how to make this classic dish in your Instant Pot.
Here are our top 4 tried and tested recipes!
INSTANT POT® PUERTO RICAN ARROZ CON POLLO
My family's recipe for arroz con pollo adapted for the Instant Pot®! Made completely in your Instant Pot® or multi-functional pressure cooker, this arroz con pollo is as easy as it is delicious!
Provided by fabeveryday
Categories World Cuisine Recipes Latin American Caribbean
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil. Add salt pork pieces and stir until edges start to brown, about 2 minutes. Add chicken and sazon seasoning. Cook, stirring occasionally, until chicken is white on all sides, about 5 minutes.
- Add sofrito and cook, stirring occasionally, for 5 more minutes. Pour in tomato sauce, olives, and capers. Stir to combine and cook until bubbly and all flavors are incorporated, 1 to 2 minutes. Add rice and mix well. Turn off Saute function.
- Drain liquid from the can of gandules into a large measuring cup. Add enough water to make 2 1/2 cups of liquid. Add gandules and liquid to the pot and stir well. Season with salt and pepper.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 17 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Fluff rice with a fork and serve.
Nutrition Facts : Calories 632 calories, Carbohydrate 66.1 g, Cholesterol 83.5 mg, Fat 24.7 g, Fiber 4.2 g, Protein 33.8 g, SaturatedFat 7.5 g, Sodium 2578.7 mg, Sugar 3.6 g
INSTANT POT ARROZ CON POLLO
Instant Pot Arroz con Pollo - made in a fraction of the time! This Spanish version is infused with saffron and smoked paprika and full of amazing flavor! See notes for stovetop version. Please read recipe notes about the "Burn Error" before starting. Updated recipe 3/11/20
Provided by Sylvia Fountaine
Categories main
Time 45m
Yield 6
Number Of Ingredients 27
Steps:
- Please read instructions all the way through first, including the NOTES, taking note of the type of rice being used -and be precise with measuring!
- Season the whole chicken thighs, generously on all sides with salt, pepper and smoked paprika. Set aside. You could brown the top side in oil if you like (so they end up like photos) or just plop them in raw (they will still taste really good, but look a bit paler - totally fine if in a hurry)!
- In a small bowl, pour 2 tablespoons warm water over the saffron threads, if using and let this steep. (If using Rumi Saffron, ¼ teaspoon is enough.)
- Heat oil in a 6 quart Instant Pot, using the "saute" function. Add the onion and cook 2-3 minutes, stirring. Add the garlic, and cook for 2 more minutes, then add bell pepper and carrots and cook 2-3 minutes.
- Add the saffron and its water, the chicken broth and wine to the instant pot, bring to a simmer, then using a wood spoon or spatula, scrap up any browned bits - getting into all those corners (this is absolutely imperative to preventing the burn error!!!).
- Stir in the remaining spices and salt.
- Stir in the tomatoes and their juices.
- Rinse the rice (important) and sprinkle it evenly over top - do not stir!
- Place the seasoned chicken over top of the rice, nestling it in a bit.
- Pressure cook on High for 10 minutes.
- Naturally release, for 10 minutes.
- Break the chicken apart with two forks, and stir in the olives and peas, covering on warm for just a few minutes until peas heat through.
- Squeeze with lime and serve with the optional garnishes.
Nutrition Facts : Calories 382 calories, Sugar 5.1 g, Sodium 1095 mg, Fat 10.9 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 44.3 g, Fiber 3.5 g, Protein 28 g, Cholesterol 106.5 mg
EASY ARROZ CON POLLO
My children really look forward to dinner when they know I'm serving this, and it's easy to make.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Spread the rice in a greased 13x9-in. baking dish. Sprinkle both sides of chicken with garlic salt and pepper; place over rice. In a large bowl, combine the broth, picante sauce, tomato sauce, onion and green pepper; pour over the chicken., Cover and bake at 350° for 55 minutes or until a thermometer reads 170°. Sprinkle with cheeses. Bake, uncovered, 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 351 calories, Fat 9g fat (5g saturated fat), Cholesterol 91mg cholesterol, Sodium 791mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.
ARROZ CON POLLO WITH MATT AND PATRICK RECIPE BY TASTY
Here's what you need: salt, bone-in, skin-on chicken thighs, vegetable oil, long grain rice, garlic, yellow onion, tomato sauce, chicken bouillon, hot water, peas, carrot
Provided by Alix Traeger
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Add the chicken thighs to a large pot, cover with water, and season with salt. Boil the chicken for 40 minutes, or until cooked through. Drain.
- Shred the chicken from the bones and set aside.
- Heat the oil in a large saucepan over medium heat, then add the rice and continually stir until the rice turns a light brown.
- Add the garlic, onion, and salt. Stir the rice until it turns golden.
- Add the tomato sauce, bouillon cubes and hot water. Increase the heat to medium-high.
- Cover and simmer for 20-25 minutes, until the rice is cooked and has absorbed the liquid. Check occasionally to make sure the rice is not drying out too quickly.
- Mix in the shredded chicken, peas, and carrots.
- Remove the rice from the heat and fluff with fork.
- Enjoy!
Nutrition Facts : Calories 1307 calories, Carbohydrate 108 grams, Fat 69 grams, Fiber 5 grams, Protein 55 grams, Sugar 16 grams
Tips:
- To save time, use pre-cooked or rotisserie chicken. This will also help keep the chicken moist.
- If you don't have an Instant Pot, you can make this recipe in a regular pot or Dutch oven. Just be sure to adjust the cooking time as needed.
- Feel free to add other vegetables to this recipe, such as carrots, celery, or green beans.
- If you like spicy food, add a diced jalapeño pepper to the pot. You can also add a pinch of cayenne pepper or chili powder.
- Serve this dish with your favorite toppings, such as cilantro, shredded cheese, sour cream, or avocado.
Conclusion:
Arroz con pollo is a classic Latin dish that is easy to make and full of flavor. The Instant Pot makes this recipe even easier, and it comes out perfectly every time. This dish is perfect for a weeknight dinner or a weekend lunch. It's also great for potlucks and parties. So next time you're looking for a delicious and easy recipe, give this arroz con pollo a try. You won't be disappointed!
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