Instant Pot Chicken and Rice

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Chop the vegetables and press the garlic

Step 2

Press Saute and add oil to inner pot of the Instant Pot.

Step 3

Once the oil is hot, add chicken to the inner pot, and cook until browned, about 5 minutes. Use a slotted spoon to transfer to a bowl or plate and set aside. If the chicken browns too quickly, press Cancel until the Instant Pot cools down a bit and press the Saute button again. Deglaze as needed with a tablespoon of broth.

Step 4

Add onions, bell peppers, celery, and garlic. Stir until onion is translucent. The liquid released from the vegetables should be enough to deglaze the pan. If it's not, add a tablespoon or more of broth to deglaze. Press Cancel. The spices in the next step will cook in the residual heat.

Step 5

Add cumin, oregano, turmeric, cayenne pepper, white pepper, black pepper, salt, and stir to coat, about 30 seconds. Make sure there's nothing stuck to the bottom of the inner pot – deglaze as needed.

Step 6

Stir in chicken broth, bay leaves, reserved chicken, and cilantro stems.

Step 7

Add the tomatoes (with the liquid) and spread out with a spatula, but don't stir.

Step 8

Add the rice and gently push down with a spatula till immersed in the liquid, but don't stir in.

Step 9

Close the lid and pressure cook on High Pressure for 6 minutes.

Step 10

Do a 10 minute natural pressure release. [Read More: The Different Pressure Release Methods]

Step 11

Open the Instant Pot and add in the peas and cilantro. Carefully stir the arroz con pollo.

Step 12

Let the rice rest open for 7 to 10 minutes. Serve with hot sauce on the side if desired.