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Easy Instant Pot Arroz con Pollo | Mommy's Home Cooking

Easy Instant Pot Arroz con Pollo

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.
Course Main Course
Cuisine Latina
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 467kcal


  • 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)
  • 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 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 not 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 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.


IMPORTANT: 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.
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 it, 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. 
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.


Calories: 467kcal | Carbohydrates: 64g | Protein: 23g | Fat: 12g | Sugar: 3g