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!
Preparation Details
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 1 hr 10 mins
Servings: 8
Ingredients
- 2 tablespoons olive oil
- ½ cup salt pork, diced
- 2 pounds boneless skinless chicken breasts, chopped
- 2 (1.41 ounce) packages sazon seasoning with achiote
- 1 cup sofrito
- 1 (8 ounce) can tomato sauce
- ½ cup pimento-stuffed green olives
- 1 tablespoon capers
- 3 cups white rice, rinsed
- 1 (16 ounce) can gandules (green pigeon peas), undrained
- ¼ teaspoon salt, or to taste
- ⅛ teaspoon ground black pepper, to taste
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.
