Buckle up and get ready for a burst of flavor, because this arroz con pollo pressure cooker recipe is just the thing your taste buds have been craving. I’m a chef specializing in Brazilian and American cuisine, and let me tell you, this recipe fuses the best of both worlds into one amazing dish.
Arroz con pollo, or chicken with rice, is a popular Puerto Rican and Spanish dish that has won the hearts of foodies all around the world. In this recipe, we will be using an instant pot or pressure cooker to make it in mere minutes without sacrificing any of the delicious taste.
The combination of tender chicken, fresh green olives, sweet pimiento peppers, and flavorful saffron is sure to leave you feeling satisfied and refreshed. The Instant Pot or pressure cooker effortlessly takes care of the cooking process to make your life easier. From start to finish, this recipe can be done in under an hour.
So let’s gather our ingredients and get started on this amazing journey towards a vibrant and mouthwatering arroz con pollo!
Why You’ll Love This Recipe
As a chef specializing in both Brazilian and American cuisine, I can confidently say that arroz con pollo is one of the most beloved dishes in Puerto Rican and Spanish households. And there’s no better way to make it than in a pressure cooker!
First of all, using a pressure cooker makes this dish incredibly easy to prepare. As opposed to traditional recipes that require frequent stirring and monitoring, this recipe allows you to add all ingredients into the inner pot at once and let the pressure cooker do the rest. All you have to do is select high pressure and cook for 4 minutes – that’s it! The result is perfect, fluffy rice with tender chicken every time.
But ease of preparation isn’t the only reason why you’ll love this arroz con pollo recipe. The flavors in this dish are out of this world. With ingredients such as onions, garlic, pimientos, green olives, crushed red pepper flakes, and saffron, every bite is bursting with spices and aromas.
And let’s not forget about the rice itself – it’s cooked to perfection with a luscious yellow hue from the addition of the saffron. This makes it not only delicious but also visually appealing.
Another great thing about this recipe is its versatility. You can easily customize it by adding your own favorite vegetables or adjusting the level of spiciness according to your preferences. Plus, you can use different parts of the chicken such as whole chicken, chicken legs or shredded chicken breasts depending on availability or preference.
In conclusion, I highly recommend trying out this pressure cooker arroz con pollo recipe if you want a quick and easy meal without sacrificing taste. You’ll love how flavorful and satisfying it is while also being simple and convenient to make!
When it comes to the ingredient list for Arroz Con Pollo, there are many flavors that come together to make this one-pot meal. Bold and flavorful spices like saffron, bay leaf, garlic clove, onions, olive oil, paprika, cumin and oregano start us off on the right foot. Add in hearty chicken legs or shredded chicken breast plus long grain white rice and chicken broth for a filling main dish. A pop of color comes from diced tomatoes, pimiento and frozen green peas while green olives add a tangy yet briny touch. Here’s everything you’ll need:
- 1 large whole chicken or 2 lbs of chicken legs (bone-in and skin-on) or 3 cups shredded cooked chicken breast
- Salt and pepper
- 1 tbsp paprika
- 1 tbsp cumin
- 1 tbsp dried oregano
- ½ tsp crushed red pepper flakes
- 2 tbsp olive oil
- 1 medium yellow onion finely chopped
- 4 garlic cloves minced
- 1 (14 oz) can diced tomatoes drained
- 1 small jar of sliced Pimientos drained
- 1 cup frozen green peas thawed
- 1 cup green olives pitted
- 2 cups long-grain white rice
- 2 cups chicken broth
- Generous pinch of saffron
- 1 bay leaf
Keep in mind that this recipe can easily be adapted to accommodate your taste or dietary preferences.
The Recipe How-To
Now that you have gathered all the ingredients, let’s get started with this flavorful and easy arroz con pollo (chicken and rice) recipe in your pressure cooker.
Step 1: Prepare the Chicken
First, season your chicken legs or breast with a blend of paprika, salt, and pepper. Select the “Sauté” mode on your pressure cooker and heat up some olive oil, then sear the chicken for about 4 minutes on each side until the skin turns golden brown. Once finished, remove the chicken from the pot and set it aside.
Step 2: Sauté Onion and Garlic
Add diced onion to the same pot and sauté for about 3 minutes or until it becomes soft and translucent. Next, add minced garlic, sauté for another minute until fragrant.
Step 3: Cook Rice
Add a cup of long-grain white rice to the pot along with a can of diced tomatoes, half a cup of sliced green olives, half a cup of frozen green peas and sprinkle on some crushed red pepper flakes (optional). Stir together thoroughly, then combine two cups of chicken broth, half a teaspoon of saffron, one bay leaf, one chopped pimiento (optional) into it. Mix well.
Step 4: Pressure Cook
Add back in the seared chicken pieces to the pot, making sure that they are partially or fully submerged in liquid as possible. Close and lock the lid properly on your pressure cooker. Select high pressure cooking and set the timer for 4 minutes for chicken breasts or 8 minutes for chicken legs. Wait till the end of pressure cooking, let out steam through quick-release method or wait until pressure is fully released naturally.
Step 5: Serve and Enjoy
Remove the bay leaf and discard it, then gently fluff the cooked rice with a fork to separate the grains. You could serve this delicious arroz con pollo on its own or pair it with some crusty bread, plantains, or yellow rice arroz. Garnish with chopped cilantro or parsley (optional), and enjoy!
Note that you could also cook this recipe on a regular stovetop using a rice cooker or pot. Please follow the instructions according to your device.
I hope this recipe inspires you to make your own homemade arroz con pollo with ease and confidence. Experiment with different variations and let me know how it turns out!
Substitutions and Variations
Welcome, fellow chefs! One of the perks of being a cook is the creativity it allows us to have in the kitchen. In this section, we explore some of the ways in which you can make this arroz con pollo recipe your own. While it’s delicious as is, sometimes we just need to switch things up a bit.
Let’s start by looking at some ingredient substitutions. If you’re unable to get your hands on some of the ingredients listed in this recipe, it’s not game over. For instance, if green olives aren’t available or just aren’t your favorite, substitute them with black olives or diced red bell peppers for a fresh taste and a burst of flavor.
The recipe includes chicken broth, but if you’re looking for something vegetarian-friendly or simply don’t have it in the pantry, vegetable broth or even water will work. Instead of saffron, you could use turmeric – just be mindful that it has a stronger flavor profile than saffron.
Now let’s talk about variations. If you prefer to use brown rice instead of white rice, go for it! Just keep in mind that brown rice will take much longer to cook than its white counterpart. You can also experiment with different types of chicken or even seafood. Try using shrimp or mussels in place of chicken for a fun and flavorful twist on traditional arroz con pollo.
For those who love beans, feel free to add some black beans or red kidney beans along with the rice for a protein boost and added texture. Lastly, add a bit of spice by replacing crushed red pepper flakes with cumin or paprika – as long as they’re within your dietary requirements and intolerances.
Those are my recommendations for making this classic recipe distinctively yours! Go ahead and experiment – who knows? You might discover something magical – sino qué chévere hacer arroz con nuestro propio giro creativo!
Serving and Pairing
Once you have cooked your delicious arroz con pollo, you want to serve it with equally mesmerizing and complementary ingredients. For a full Puerto Rican experience, you may want to pair your chicken rice with some fried plantains or tostones, as they are known in the Caribbean. These crispy treats are very simple to make and can be prepared while your arroz con pollo is cooking away in the pressure cooker!
If you’re looking for a salad to balance out the warmth of this dish, a simple tomato salad with sliced onions is a good go-to option. The sweetness of the tomatoes pairs well with the savory flavors of the chicken and rice.
For drinks, sangria is a fantastic choice, serving up fruity flavors that cut through the richness of the dish. Alternatively, if you prefer a non-alcoholic beverage, opt for pineapple juice garnished with mint or lime wedges. This tropical combination will complement the flavors in the arroz con pollo without being too heavy.
Finally, when it’s time for dessert, there’s one undeniable Latin American classic that we cannot miss – flan! A creamy smooth custard dessert drizzled with caramel sauce is the perfect way to round up your meal.
Keep in mind that these pairings are just suggestions; feel free to experiment and find what works best for you and your taste buds. Whatever you choose to serve alongside this hearty chicken and rice dish, you can be sure that it will be an unforgettable meal!
Make-Ahead, Storing and Reheating
Arroz Con Pollo is a fantastic dish that does well with make-ahead and storing options. The flavors of the ingredients mix and deepen, giving you an even better dish than just cooked fresh.
To make ahead of time, cook your Arroz Con Pollo according to the recipe but leave it uncooked or slightly underdone. Let it cool to room temperature and pack it in an airtight container. Store it in the refrigerator where it will keep fresh for up to three days.
When ready to serve, reheat your refrigerated Arroz Con Pollo in a microwave-safe dish covered with a damp paper towel for 2-3 minutes or until heated through. Alternatively, place it in a pot with a tablespoon of water and cover the pot with a lid. Cook on low heat for about 5-10 minutes until hot and steamy.
If you have leftovers after serving this delicious chicken and rice recipe, store them in your freezer so that you have a ready-to-go meal later. Once the Arroz Con Pollo is completely cool, divide it into suitable portions and pack each portion into an airtight freezer bag, squeezing out any excess air before sealing.
When reheating from frozen, allow the frozen Arroz Con Pollo to thaw overnight in the refrigerator or for several hours at room temperature. Then, microwave the thawed dish as described above, or place it in a pot with a tablespoon of water and cook over low heat until piping hot.
With these storing and reheating tips, you can enjoy Arroz Con Pollo anytime without sacrificing its delicious taste and texture!
Tips for Perfect Results
Making the perfect Arroz Con Pollo in an instant pot or pressure cooker can be a bit tricky, but fear not! As a professional chef who has made this dish countless times, I am here to share with you some tips that will guarantee perfect results every time.
Tip #1: Use high-quality ingredients.
The first tip for making the perfect Arroz Con Pollo in an instant pot or pressure cooker is to use high-quality ingredients. The quality of the chicken, broth, rice, and spices you use can make all the difference in the final result. If possible, opt for organic chicken, homemade chicken broth or high-quality store-bought broth, and top-quality rice.
Tip #2: Sauté your onions and garlic before pressure cooking.
Before beginning the pressure cook process, always sauté your onions and garlic in olive oil to get the most out of their flavors. This step will help to bring out the natural sweetness of the onions and creates a base layer of flavor that’s transferred onto the rest of the dish.
Tip #3: Don’t skimp on spices.
Arroz Con Pollo without seasoning is bland and uninspired. While you want to use traditional Spanish seasonings like saffron, paprika, cumin and oregano this is also where you can get creative with different combinations of spices that appeal to your personal preferences. Add more if you need to during cooking or go light on them if preferred.
Tip #4: Use enough liquid.
When preparing Arroz Con Pollo in a pressure cooker or Instant Pot it’s important not to skimp on liquid. Doing so could potentially cause scorching or rice sticking to the bottom of the pot. Aim for about 1 cup liquid per 1 cup rice (or adjusted depending on your individual recipe).
Tip #5: Let it rest after cooking.
Once finished cooking with your instant pot or pressure cooker and before you begin serving, allow the Arroz Con Pollo rest for 5-10 minutes. This resting period serves two purposes: it allows time for the rice to absorb any excess moisture or broth, and it cools down a bit, which will create a firmer and perfect texture overall.
By following these easy tips and tricks, you will make perfect Arroz Con Pollo every time. Now grab those ingredients and get ready for an amazing meal that is all set to delight your taste buds!
After trying out this easy instant pot arroz con pollo recipe, you won’t need to order takeout from a Puerto Rican restaurant anymore! The flavors and textures of this dish will have you dreaming of sunny island getaways. Plus, using an instant pot or pressure cooker makes this dish a breeze to prepare.
Remember to follow the recipe instructions carefully, especially when it comes to selecting high pressure and ensuring the pressure release is done safely. Don’t forget to make substitutions or variations based on your personal taste preferences.
Whether you’re a lover of chicken and rice dishes or just starting to experiment with Latin cuisine, this arroz con pollo recipe is worth trying. Impress your family and friends with a delicious meal made right in your own kitchen.
So dust off your instant pot or pressure cooker, grab some ingredients from your pantry, and get ready to hacer arroz con pollo like a pro!
Arroz Con Pollo - Pressure Cooker Recipe
- 1 cup long grain white rice
- 1 1/2 cups water
- 1 cup water
- 1 (3 lb) chicken, cut into serving pieces
- salt and pepper
- 2 tablespoons vegetables or 2 tablespoons olive oil
- 2 medium onions, chopped
- 1 garlic clove, minced
- 1 bay leaf
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon saffron
- 1 (13 1/2 ounce) can chicken broth
- 1 tomatoes, peeled and chopped
- 1 (10 ounce) package frozen green peas
- 1 cup sliced green olives
- 1 (4 ounce) jar pimiento, sliced
- Combine rice and 1 1/2 cups water in a metal bowl which will fit loosely in a 4- or 6-quart pressure cooker. Place 1 cup water, cooking rack or steamer basket, and bowl in pressure cooker. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 5 minutes, at 15 pounds pressure, with pressure regulator rocking slowly. Let pressure drop of its own accord. Remove bowl of rice and allow to steam uncovered while preparing chicken.
- Remove water and rack or basket from pressure cooker. Sprinkle chicken with paprika, salt, and pepper. Heat oil in pressure cooker. Brown chicken a few pieces at a time; set aside. Sauté onions and garlic until tender. Return all chicken to pressure cooker; add bay leaf, red pepper, saffron, and chicken broth. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Remove chicken and stir in rice, tomato, green peas, sliced olives, and pimiento. Return chicken to pressure cooker and heat to a simmer, uncovered.
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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.