Best 2 Instant Pot Spanish Chicken And Rice Recipes

Are you looking for a simple and flavorful recipe for your Instant Pot? Look no further than Instant Pot Spanish Chicken and Rice! This one-pot dish is packed with bold flavors and textures, making it a perfect weeknight meal. With just a few simple ingredients and your trusty Instant Pot, you can whip up this delicious and satisfying dish in no time.

Check out the recipes below so you can choose the best recipe for yourself!

INSTANT POT® SPANISH CHICKEN AND RICE

Instant Pot® Spanish Chicken and Rice image

This delicious arroz-con-pollo-esque dish is so easy to make with the Instant Pot®! Colorful, appetizing, and nourishing, this meal comes together in a flash and is chock full of flavor! I hope it becomes your next favorite weeknight meal. Squeeze lime or lemon wedges over if you like!

Provided by Diana71

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h10m

Yield 6

Number Of Ingredients 16

Ingredients

1 ½ pounds bone-in, skin-on chicken thighs
1 pinch salt, or more to taste
2 tablespoons olive oil
1 red bell pepper, diced
½ onion, sliced
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground red pepper
1 teaspoon dried oregano
½ teaspoon ground white pepper
1 pinch red pepper flakes
1 pound tomatoes, diced
1 ½ cups chicken broth
1 cup long-grain rice
1 cup frozen peas, partially thawed

Steps:

Rub each chicken thigh down with salt.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; heat olive oil. Add chicken thighs and cook until browned, about 3 minutes per side. Remove and set aside.
Place bell pepper, onion, and garlic in the pressure cooker. Saute until starting to soften, about 1 minute. Add salt, cumin, ground red pepper, oregano, white pepper, and red pepper flakes; mix well. Cook until onion is translucent and softened, 3 to 5 minutes, making sure not to burn it.
Mix in tomatoes and chicken broth. Bring to a boil; scrape bottom to remove any browned bits.
Pour in rice. Return chicken thighs to the pot, on top of rice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 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. Unlock and remove the lid. Mix in peas. Replace and lock lid to heat peas, about 5 minutes.

Nutrition Facts : Calories 334 calories, Carbohydrate 21.4 g, Cholesterol 72.2 mg, Fat 17 g, Fiber 3.1 g, Protein 23.3 g, SaturatedFat 4 g, Sodium 1020.2 mg, Sugar 5.4 g

INSTANT POT® MEXICAN CHICKEN AND RICE

Instant Pot® Mexican Chicken and Rice image

This Mexican chicken and rice is flavor-laden comfort food for our family and made in the Instant Pot®. Serve in bowls with your favorite toppings and tortilla chips or use as a taco filling. Either way, this quick dish will definitely please your family!

Provided by Diana71

Categories World Cuisine Recipes Latin American Mexican

Time 55m

Yield 6

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 small onion, diced
1 small green bell pepper, diced
2 cloves garlic, minced
1 pound skinless, boneless chicken breasts, cubed
1 ½ teaspoons ground cumin
1 teaspoon cayenne pepper
½ teaspoon salt
1 ¼ cups long-grain white rice
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 ½ cups chicken broth
1 cup salsa
¾ cup frozen corn
1 ½ cups grated Cheddar cheese, or more to taste

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour oil into the pot and add onion, bell pepper, and garlic. Saute for 2 minutes. Add chicken and season with cumin, cayenne, and salt; stir to combine. Continue cooking until onion is clear and chicken is slightly browned, 2 to 3 minutes. Pour in rice and saute, allowing oil and spices to coat grains.
Stir black beans, diced tomatoes, chicken broth, salsa, and corn into the pot. Mix well. Cancel Saute function. Close and lock the lid with vent turned to Sealing. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Cover the top with Cheddar cheese and replace the lid. Let steam melt the cheese before serving, about 3 minutes.

Nutrition Facts : Calories 520.3 calories, Carbohydrate 54.3 g, Cholesterol 80.8 mg, Fat 18.8 g, Fiber 7.6 g, Protein 33.7 g, SaturatedFat 8.6 g, Sodium 1459.1 mg, Sugar 3.4 g

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will result in a better-tasting dish. Look for organic or locally-sourced ingredients whenever possible.
Don't overcrowd the Instant Pot: If you overcrowd the pot, the rice will not cook evenly. Make sure there is enough space for the rice to expand.
Use the right amount of liquid: The amount of liquid you use will depend on the type of rice you are cooking. Long-grain rice typically requires more liquid than short-grain rice.
Don't open the Instant Pot during cooking: Opening the pot during cooking will release steam and prevent the rice from cooking properly.
Let the rice rest before serving: Once the rice is cooked, let it rest for a few minutes before serving. This will help the rice absorb all of the flavors.

Conclusion:

This Instant Pot Spanish Chicken and Rice recipe is an easy and flavorful dish that is perfect for a weeknight meal. The chicken is tender and juicy, the rice is cooked to perfection, and the vegetables are packed with flavor. With a few simple tips, you can easily make this recipe your own. So next time you're looking for a quick and easy meal, give this Instant Pot Spanish Chicken and Rice recipe a try. You won't be disappointed!