Instant Pot Arroz con Pollo (Chicken with Rice)

13 steps

Prep:5minCook:22min

Updated at: Thu, 17 Aug 2023 00:17:32 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1141 kcal (57%)

Total Fat60.2 g (86%)

Carbs93.8 g (36%)

Sugars5.2 g (6%)

Protein41.1 g (82%)

Sodium2380.9 mg (119%)

Fiber3.2 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 Tbspolive oil

2 Tbspbutter

½ tspsaffron

a key flavor ingredient, so I strongly suggest you use it if possible not, it’s not the end of the world and it will still taste fabulous

1 Tbspcrushed garlic

1.5 lbschicken thighs

boneless & skinless preferred, cut into bite-sized pieces

1 lbChorizo

Spanish sausage, sliced into 1/4′′ discs, I used pre-cooked sausage that is in links at the market so it was sliceable but some Chorizo is in a tube and is crumbled like ground beef ther is fine but I prefer the pre-cooked links

1 cupdry white wine

like chardonnay or sauvignon blanc, or 1 cup more of broth if not using

2 ½ cupschicken broth

I used 3 tsp of Chicken Better Than Bouillon + 3 cups of water, NOTE: use 3 cups for an extra smooth sauce-like consistency and 2.5 cups for slightly less sauce

14.5 ozdiced tomatoes

can, with their juices

14 ozYellow Rice

Arroz Amarillo, I use this specific rice for this dish as it contains wonderful flavor spices - you can use the low sodium version as well

1juice of lime

2 tspdried parsley

2 tspsmoked paprika

or regular

2 tspcumin

1 tspchili powder

Instructions

Step 1

Add the oil and butter to the Instant Pot, hit “Sauté” and “Adjust” so it’s on the “More” or “High” setting. Once the butter’s melted, add in the saffron and allow it to sauté in the butter and oil for 30 seconds.

Step 2

Next, add in the onions and peppers and sauté for 3 minutes. Then, add the garlic and sauté for another minute

Step 3

Now, add in the chicken and chorizo and stir in the pot. Add in the paprika, cumin, parsley flakes and chili powder. Stir constantly for 3 minutes so the chicken sears and also making sure the spices don’t stick to the bottom of the pot (we want it to be nice and clear)

Step 4

Add in the white wine and allow everything to simmer in it for a minute. Then, add in the broth, lime juice and can of diced tomatoes. Stir well and allow it to come to a bubble (make sure it does this, even if ever so slightly)

Step 5

Once bubbling, add in the rice but make sure you don’t stir it in – just lightly submerge it under the broth with a mixing spoon

Step 6

Secure the lid in sealing mode, hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” on High Pressure for 10 minutes. Quick release when done (NOTE: Because all pots seem to be calibrated slightly differently with different sensitivity levels, if for whatever reason you receive a “burn” message AFTER the pin has come up and the time begins to countdown, DO NOT FREAK OUT. Simply ignore it. It is only because there is a lot of volume in the pot with the rice mixed with everything else but there is also plenty of liquid as well. It will continue cooking, countdown won’t be affected, and it will come out perfectly. If you receive a “burn” notice BEFORE the pin pops up, simply remove the lid, go back to the “Sauté” setting adjust so it’s on “More” or “High”, place the lid on top in the venting position and allow it to cook for about 15-20 minutes, stirring occasionally. It will be perfect this way too but it is unlikely this will happen)

Step 7

When the lid comes off, it may appear there is a lot of liquid left, but that’s an illusion. Give everything a stir from the bottom up and the excess liquid will magically become a lush and velvety sauce for this astounding Arroz con Pollo. Let it set for about 5 minutes and the sauce will thicken significantly as it cools down a bit

Step 8

Place in a serving dish and enjoy with some fixins’ such as sour cream, salsa or my contest-winning roasted garlic guacamole and refried beans!

Step 9

Jeffrey's Tips

Step 10

BECAUSE ALL POTS SEEM TO BE CALIBRATED SLIGHTLY DIFFERENTLY WITH DIFFERENT SENSITIVITY LEVELS, IF FOR WHATEVER REASON YOU RECEIVE A “BURN” MESSAGE AFTER THE PIN HAS COME UP AND THE TIME BEGINS TO COUNTDOWN, DO NOT FREAK OUT. SIMPLY IGNORE IT. IT IS ONLY BECAUSE THERE IS A LOT OF VOLUME IN THE POT WITH THE RICE MIXED WITH EVERYTHING ELSE BUT THERE IS ALSO PLENTY OF LIQUID AS WELL. IT WILL CONTINUE COOKING, COUNTDOWN WON’T BE AFFECTED, AND IT WILL COME OUT PERFECTLY. IF YOU RECEIVE A “BURN” NOTICE BEFORE THE PIN POPS UP, SIMPLY REMOVE THE LID, GO BACK TO THE “SAUTÉ” SETTING ADJUST SO IT’S ON “MORE” OR “HIGH”, PLACE THE LID ON TOP IN THE VENTING POSITION AND ALLOW IT TO COOK FOR ABOUT 15-20 MINUTES, STIRRING OCCASIONALLY. IT WILL BE PERFECT THIS WAY TOO BUT IT IS UNLIKELY THIS WILL HAPPEN

Step 11

Saffron is a key flavor ingredient for this dish. Therefore, I strongly suggest you use it if possible. It is a pricier spice based on how much you get, BUT it basically lasts forever, a little goes a long way and is not often used in many recipes. If you don’t use it, it’s not the end of the world and the dish will still be fabulous.

Step 12

Enjoy with some fixins’ such as sour cream, salsa or my contest-winning roasted garlic guacamole and refried beans!

Step 13

This makes A LOT (like at least 6-8 servings) and any leftovers will be wonderful for up to 5 days after – easily reheated in the microwave or on “Sauté” mode in your Instant Pot!

View on Pressure Luck

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