This Easy Instant Pot Arroz con Pollo recipe is ridiculously easy to make and unbelievably delicious! Protein, vegetables, and grains are cooked together in a flash. This one is definitely one to keep in your rotation.
Easy Instant Pot Arroz con Pollo Recipe
My stovetop Arroz con Pollo recipe has been very popular for years, so I thought it was about time to share the Instant Pot version. Without further ado, meet my Easy Instant Pot Arroz con Pollo!
We love Arroz con Pollo … SO much. I make this recipe once weekly; it’s one of my kid’s fave school lunches. Easy to pack and easier to eat.
What is Arroz con Pollo?
Arroz con Pollo is a classic of Latin American cuisine. It is made with white rice, chicken, vegetable, and spices. It has many versions depending on the country, and even every family in the same region has their own way of cooking it.
You are going to LOVE this recipe because:
- It’s ridiculously easy to prepare,
- It has protein, vegetables, and grains cooked together in one pot,
- It’s full of flavor and DELICIOUS.
- And feed a small army.
Doesn’t it look irresistible? YUM.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Chicken: 3 boneless chicken breasts cut into small pieces.
- Veggies: onion, green and red bell pepper, garlic, green onion.
- Seasonings: paprika, salt, black, Goya seasoning with saffron or 1/2 teaspoon saffron.
- Olive oil
- White rice (uncooked)
- Chicken broth
- Frozen mixed vegetables (corn, carrots, peas, and green beans)
- Fresh cilantro to garnish (optional)
Process Overview: How Do You Make Arroz Con Pollo In The Instant Pot Step-By-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Season the Chicken
Season the chicken with salt and pepper to taste.
- Saute the Chicken
Cook chicken until chicken is lightly browned and no longer pink. Remove chicken from pot and reserve.
- Saute the Veggies & Rice
Sauté onion, peppers, garlic, and green onion for 3-5 minutes or until the onion is translucent. Add the rice and toast for 1 minute, stirring constantly.
- Deglaze the Pot
Add chicken broth, and deglaze the pot using a wooden utensil with a flat head to scrape all the stuck bits off the bottom of the pot. This step is very important to avoid getting the “BURN” message. After the pot is deglazed and there are no more stuck bits off of the bottom of the pot, add seasoning or saffron, frozen vegetables, and cooked chicken. Mix to combine. Taste and add more salt and pepper if necessary. Bring to a boil.
- Cook
Secure the lid to the Instant Pot. Close the pressure release valve. Select “manual”, or “pressure cook”, and adjust the cooking time to 8 minutes. When the time is over, let the pressure release on its own for 5 minutes. Then, carefully turn the valve to “Venting,” to release any extra pressure that might still be in there. Then remove the lid. Press “cancel”. Fluff arroz con pollo with a fork, garnish with fresh chopped cilantro, if desired, and serve hot.
Recipe Tips
IP Burning Message. In order to avoid getting the “BURN” message when making this recipe, it’s essential that you deglaze the pot using a wooden utensil with a flat head to scrape all of the stuck bits off of the bottom of the pot (step 4). Also, If using newer versions of Instant Pot, I would recommend removing the inner pot after sautéing and letting it cool off for 5 to 10 minutes before moving on to the pressure cooking stage. This will help prevent a potential burn warning too.
Seasoning. To make this arroz con pollo recipe, I use Sazon Goya seasoning with Azafran (saffron). You can find this seasoning in any grocery store (international aisle). The box has eight individual packets; I use one packet per 2 cups of rice. If you don’t find it or don’t want to use this seasoning, you can also use one teaspoon of saffron, but in this case, make sure to add more salt and pepper to your taste.
Storing & Freezing Instructions
Store in an airtight container in the refrigerator for up to 5 days.
Freeze: Add the cooled arroz con pollo into a freezer bag. Press out as much air as possible and seal. Freeze the rice for up to 3 months.
To reheat, transfer the rice to a microwave-safe bowl and sprinkle 1-2 tablespoons of water over the top. Cover loosely with a damp paper towel. Warm in 1-minute increments, stirring in between, until the grains are hot.
Frequently Asked Questions
Yes! Just make sure to adjust the cooking time accordingly. An instant-read thermometer inserted in the thickest part of the breast meat should read 165º F.
Yes! Add the cooled arroz con pollo into a freezer bag. Press out as much air as possible and seal. Freeze the rice for up to 3 months. To reheat, transfer the rice to a microwave-safe bowl and sprinkle 1-2 tablespoons of water over the top. Cover loosely with a damp paper towel. Warm in 1-minute increments, stirring in between, until the grains are hot.
Extra Long Grain Parboiled Rice is the best to make Arroz con Pollo. The cooked grains are drier and more separate, so it cooks light and fluffy.
Probably, you added too much water or overcooked it.
Absolutely! To make Arroz con Pollo over the stovetop, follow my Easy and Flavorful Arroz con Pollo (Spanish-Style Chicken & Rice) recipe.
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- Easy Healthy Chicken and Asparagus Skillet
- Eggless Oven Fried Chicken Tenders
- Instant Pot Mojo Chicken
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Recipe Card 📖
Easy Instant Pot Arroz con Pollo
Equipment
Ingredients
- 3 boneless chicken breasts, cut into small pieces
- 2 teaspoons paprika
- Salt and pepper to taste
- 4 tablespoons olive oil, separated
- 1 cup onion, finely chopped
- 1 cup green pepper, chopped into small cubes
- 1 cup red pepper, chopped into small cubes
- 3 cloves garlic, finely chopped
- 1/4 cup green onion, finely chopped
- 2 cups white rice (uncooked – see notes)
- 3 cups chicken broth
- 1 packet of seasoning with saffron or 1/2 teaspoon saffron (see notes)
- 2 cups frozen mixed vegetables (corn, carrots, peas and green beans)
- Fresh cilantro, chopped (optional)
Instructions
- Season the chicken with paprika, salt and pepper to taste.
- Turn on the Instant Pot ON and select “sauté”, adjust to more. Heat 2 tablespoons of oil. Add the chicken and cook for 5 – 8 minutes or until chicken is lightly browned and no longer pink. Remove chicken from the Instant Pot and reserve.
- Add the remaining 2 tablespoons of oil to the Instant Pot. Sauté onion, peppers, garlic, and green onion for 3-5 minutes, or until the onion is translucent. Add the uncooked rice and toast for 1 minute, stirring constantly.
- Add chicken broth, deglaze the pot using a wooden utensil with a flat head to scrape all of the stuck bits off of the bottom of the pot. This step is very important to avoid getting the "BURN" message.
- After the pot is deglazed and there are no more stuck bits off of the bottom of the pot, add seasoning or saffron, frozen vegetables, and cooked chicken. Mix to combine. Taste and add more salt and pepper if necessary. Bring to a boil. Press "cancel". Secure the lid to the Instant Pot. Close the pressure release valve. Select "manual", or "pressure cook", and adjust the cooking time to 8 minutes.
- When the time is over, let the pressure release on its own for 5 minutes. Then, carefully turn the valve to "Venting," to release any extra pressure that might still be in there. Then remove the lid. Press "cancel".
- Fluff arroz con pollo with a fork, garnish with fresh chopped cilantro, if desired, and serve hot.
Nutrition
This recipe was originally published in April 2020. The recipe remains the same, but more notes, tips, photos, and information were added to the post in February 2023 to make it as helpful as possible!
