This Easy Instant Pot Arroz con Pollo recipe is ridiculously easy to make and unbelievably delicious! It has protein, vegetables, and grains cooked together in one pot in about 30 minutes. This one is definitely one to keep in your rotation.
My stovetop Arroz con Pollo recipe have 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 a week and it’s one of my kid’s fave school lunches. Easy to pack and easier to eat.
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.
How do you make arroz con pollo in the Instant Pot?
Season the chicken with salt and pepper to taste. Cook chicken until chicken is lightly browned and no longer pink. Remove chicken from pot and reserve. Sauté onion, peppers, garlic and green onion for 3-5 minutes, or until onion is translucent. Add the rice and toast for 1 minute, stirring constantly. Add chicken broth, seasoning or saffron, frozen vegetables, and cooked chicken. Mix to combine. Bring to boil. Secure the lid to the Instant Pot. Close pressure release valve. Select “manual”, or “pressure cook”, and adjust cooking time to 10 minutes. When the time is over, let the pressure release on its own for 10 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.
Can I use bone-in chicken instead of chicken breasts?
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.
Can I freeze Arroz con Pollo?
Yes! Add 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 top. Cover loosely with a damp paper towel. Warm in 1-minute increments, stirring in between, until the grains are hot.
Here’s to weeknight meals that take only a few minutes and an Instant Pot to make and tastes unbelievably delicious.
Happy Cooking!!!
This Easy Instant Pot Arroz con Pollo recipe is ridiculously easy to make and unbelievably delicious! It has protein, vegetables, and grains cooked together in one pot in about 30 minutes. This one is definitely one to keep in your rotation.
- 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
- 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)
- 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 onion is translucent. Add the rice and toast for 1 minute, stirring constantly.
Add chicken broth, seasoning or saffron, frozen vegetables, and cooked chicken. Mix to combine. Taste and add more salt and pepper if necessary. Bring to boil. Press "cancel". Secure the lid to the Instant Pot. Close pressure release valve. Select "manual", or "pressure cook", and adjust cooking time to 10 minutes.
- When the time is over, let the pressure release on its own for 10 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.
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 8 individual packets and I use 1 packet per 2 cups of rice. If you don't find, or don't want to use, this seasoning you can also use 1 teaspoon of saffron, but in this case, make sure to add more salt and pepper to your taste.
Can I use bone-in chicken instead of chicken breasts?
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.
Can I freeze Arroz con Pollo?
Yes! Add 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 top. Cover loosely with a damp paper towel. Warm in 1-minute increments, stirring in between, until the grains are hot.
Looking for more Instant Pot recipes?
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- Instant Pot
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- Seasoning with Saffron
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- Measuring Cup Set
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- Chef Knife
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Hi! I want to try this recipe. I have tried to do other “arroz guisado” recipes and my rice always turn out mushy when I use 2 cups of rice and 3 cups of water. I will try the recipe as you posted and let you know how it turns. Any suggestions? I like the rice soft but not mushy.
I tried this recipe last night and it was delicious! The whole family loved it 😃. My daughter also has an egg allergy so we are excited to try the eggless cupcakes next!
Hello KP! So glad everyone enjoyed it. Be sure to shout out if you have any questions!
It’s a decent recipe; as with others we had the “burn” warning a couple times. That could either be from needing some more liquid, but the more likely scenario is that I used four massive chicken breasts, which could have made it more difficult.
The recipe itself was very tasty, and we have plenty of leftovers I’ll be happy to finish.
Hello Josh! Sounds like you nailed it. Thanks so much for your feedback and for trying my recipe.
Turned out perfect! This is probably the first IP ride recipe I have ever made that didn’t turn the rice to mush. Great job and excellent flavor. For those that received the burn error, it’s important to add the oil after removing the chicken and scrape everything off the bottom before cooking the vegetables and stir very often. Also have the chicken broth ready so that you don’t cook the rice too long.
Hello Chella! So glad you enjoyed this recipe, thanks so much for trying my recipe!
Flavor was good. I added Cumin and Cayenne after reading the comments but mine also came out mushy. I think 3 cups of water to 2 cups of rice is just waaaaay too much water.
Hello Z! I am sorry this recipe didn’t work for you. Thanks for trying my recipe though.
I followed instructions, added extra liquid, deglazed the bottom three times and still got the burn notice several times. I ended up finishing it on the stove. I do wonder if I had turned the pressure to low how that would have worked but I wouldn’t know how long to extend the cook time
Hello Cristina! I am sorry this recipe didn’t work for you. I keep hearing about the “burn” messages in the newer Instant Pot models. It seems like newer IP models reach a higher temperature than previous models. Plus, they have a more sensitive trigger burn sensor that can’t tell the difference between a slightly caramelized residue and totally burnt. Tip: When using the saute mode always deglaze the pot after sauteing with some water or broth before adding your other ingredients and use a wooden spoon or spatula to remove any food that may be stuck to the bottom. Also, make sure the sealing ring is installed properly so no steam will escape and scorch the food on the bottom of the pan. I haven’t tested this recipe but low pressure but it sounds like a good idea. Thanks so much for your feedback and for trying my recipe.
Flavor was decent BUT I continuously got the “burn” error on my instant pot no matter what I tried. Wasn’t able to complete the full cook time .
Hello Jeremy! I am sorry this recipe didn’t work for you. I keep hearing about the “burn” messages in the newer Instant Pot models. It seems like newer IP models reach a higher temperature than previous models. Plus, they have a more sensitive trigger burn sensor that can’t tell the difference between a slightly caramelized residue and totally burnt. Tip: When using the saute mode always deglaze the pot after sauteing with some water or broth before adding your other ingredients and use a wooden spoon or spatula to remove any food that may be stuck to the bottom. Also, make sure the sealing ring is installed properly so no steam will escape and scorch the food on the bottom of the pan. Thanks for trying my recipe though.