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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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)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
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
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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!
Lacks any flavor. Chicken was moist but nothing else really good about it.
Hello Karen – I am sorry this recipe didn’t work for you. Thanks for trying my recipe though.
Ok I have not made this yet but I have a question? A lot of recipes say when you pressure cook rice you put it on for 4 min and then let it natural release for 10. This recipe says 10 and NR for another 10. Also I would think that since we are it’s using boneless chicken breasts and browning for 6 to 8 min and then cooking for 10 and NR for 10 they might be a little dry. Your thoughts?
Hello Pam! We don’t like the rice when the rice is too mushy, but of course, you can adapt this recipe for your family taste. I would suggest reducing the NR to check the rice texture and go from there. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Family loves this recipe. I’ve had some problems with BURN (always was able to finish) but I appreciate your updates to recipe. I’m not sure what is new IP but I am making it today and will try the inner pot removal but where do I do this? Do I cancel before adding final ingredients and bringing to boil or bring to boil, cancel, remove to cool, add final ingredients, return pot & then pressure cook. I suppose I will work it out today. I’ve also have problems with rice (we now use Cajun Country LG Rice) In this recipe usually use 2c rice to 3c liquid and 12 min cook – today it will be 2c rice, 2-3/4 liquid and 11 mins cook. I’ll let you know. I read somewhere that it’s easier to dry the rice than clean a burnt pot..
Ok, the BURN problem was solved by removing any moisture from cooking chicken and deglazing the pot well; really didn’t have to remove pot to cool but cancelled before deglazing and restarting saute after all ingredient added and just brought to heat, before proceeding to pressure cook. The rice was mushy, I’m thinking next time to 10 min pressure with 2-1/2 cups stock.
Good to know, Jay! Thanks so much for the feedback =)
Yes, 10 min and 2.5 cups, (shut off IP while deglazing) worked great; there was a slight brown residue at the end when I fluffed rice but it was still “wet”. Rice dried out pretty well before we ate, damp but not mushy . I should say that I have an 8qt IP, using Cajun Country rice and this time about 3 lbs of breast meat (cooked in two batches). Happy Happy Happy. Other than Mandarin Chicken & stir fry veg, (from TJ’s) this is the recipe I cook most..
Hello Jay! Sounds like you nailed it. Thanks so much for your feedback and for trying my recipe.
I found another suspect in the BURN; the rice. I used a different rice a medium grain (still Cajun) but it burned twice and I finished in dutch oven and it started to make ‘socarrat’ again. I should have rinsed the rice to get rid of the starch – next time.
Thanks for the feedback, Jay! Keep us posted =)
Hello Jay! Thanks so much for your feedback and for trying my recipe. I really appreciate it. Hopefully, it turned out good.
Is this recipe for a 3, 6 or 8 IP? I have a 3 quart I P will this work for me?
Hello Delia! My IP is 6 qt. If the IP is smaller, I would halve it just to be safe. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
When you add the rice last, do you do it AFTER everything has come to a boil and before closing the lid? Or do you add the rice and wait for everything to boil first and then close the lid? I’m new to instant pot and have the new one. I want to void the issues mentioned in the comments.
Hello Paulina! If you want to add the rice last, add it, wait for everything to boil and then close the lid. Hope that helps. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I just made this recipe with some slight alterations and it turned out amazingly delicious!! I’m new to using instant pot, this was my second dish. I added the rice last before bringing everything to a boil, I used boneless chicken thighs for more flavor (less olive oil needed) and I used 2 cups of broth instead of 3. The rice came out PERFECT! Not mushy at all! No burn signal, extremely easy! Thank you so much for the recipe. I will certainly be making this again =)
Hello Paulina! This recipe is always in our dinner rotation…kids love it! Thanks so much for trying my recipe and for taking the time to come back and let me know!
Hi. I haven’t made your IP arroz con pollo but definitely want to. Can you please tell me the IP cooking time for brown rice? Thanks.
Hello UESgirlie! Brown rice = 1 cup rice + 1 1/4 water. Cook on high pressure for 20 minutes. Natural release for 5 minutes, then quick release. Hope that helps!
I get the burn message because of the rice burning. Definitely did the step 4 part. Plenty of liquid too. Not sure how that happened.
Hello Roger! Oh, that’s a shame. 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. If using newer versions of Instant Pot, I 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. Also, make sure the sealing ring is installed properly so no steam will escape and scorch the food on the bottom of the pan. Hope that helps!
Thanks for posting this quick version. I found it very forgiving of adjustments I needed to make due to limited grocery supply right now. No peppers? I used equivalent amount of celery. No saffron or Goya packet? Substituted turmeric and 2 tsp. Mrs. Dash, with a shot of cayenne. Next time I’ll tinker with the liquid and pressure time, as my rice turned out too mushy. But the flavor and method are just what I was looking for to have in my repertoire. Appreciate it!
Hello Liz! So glad you enjoyed it. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Ummmm… true arroz con pollo has beer as an ingredient
I don’t get it at all. I put the grains of rice uncooked? Do I cook the rice seperately. I’m lost right now. Please help becuase im in the process.
Hello Minnie! I got your picture on Instagram. I am so glad you and your family enjoyed this recipe. Thanks so much for trying my recipe =)
Gonna keep this one and the frijoles borrachos on rotation in my kitchen!
I dont get that burn message anymore, and I have the newer version of instant pot.
TIP: Add the rice LAST, and VERY gently stir briefly before closing the lid. Also adjusted the broth to 2 cups w/ long grain rice.
Came out delicious, my kids love it!
Hello Ron! Adding the rice last is a great tip. Thanks so much for your feedback and for trying my recipe.
Horrible, horrible, horrible.
Just as countless others, I also received the burn notice.
I highly recommend the author adjust her outdated receipe to fit the current Instapot specifications so no one else has to rush to find a replacement dinner for their family.
Off to pick up takeout….
Hello Robert! I am sorry this recipe didn’t work for you. As I mentioned before, 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. I make this recipe once a week because my kids love it, and never had an issue, of course, I have an old instant pot model. I added the deglazing step to the recipe. Once again, I am really sorry for your bad experience.
I dont get that burn message anymore. AND I have the newer version of instant pot.
I add the rice LAST and VERY gently stir briefly.
Came out delicious, my kids love it!
Hello Ron! Thanks so much for your feedback and for trying my recipe. I am glad everyone loved it.
Can I double the recipe? What modifications are needed? I am cooking for a large group. Thanks
Hello Karen! Yes, you can double the recipe if you have a big enough IP. Make sure you don’t pass the max capacity line. Cook time is the same. This is my stovetop version: https://mommyshomecooking.com/chicken-with-rice-spanish-style-arroz-con-pollo/ . Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Made this tonight and the rice came out mushy…the flavor was there and tasted delicious. Any ideas on what to do…Less time?
Hello Steve! I am happy you like the taste. The type of rice you use can affect the final texture, however, you can reduce the amount of broth. Next time, I would try with 2 1/2 cups. Hope this helps!
Too much paprika made this almost inedible.
Hello Jill! I am sorry this recipe didn’t work for you. Thanks for trying my recipe though.
You need to use “Sweet Paprika,” not smoked, sharp, or hot. I would use “Sweet Hungarian Paprika” and augment it with a quarter tsp of smoked sweet paprika.
Hello Bill! Thanks for your interest in my recipe and for your feedback.
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.
Hello Michelle! Thanks for your interest in my recipe. Please come back and let me know how you like it =)