Arroz Con Pollo Instant Pot

This Arroz Con Pollo Instant Pot recipe is loaded with spices and vegetables for a flavor packed meal you can easily make in your Instant Pot!

Looking for more delicious one pot meals that are packed with flavor then try out our One Pot Lentil Dahl and RiceQuick and Easy Chicken Biryani, or One Pot Spicy Southern Sausage and Rice!

arroz con pollo receta served in a white bowl

You might be wondering what is Arroz Con Pollo? The translation from Spanish to English is simple, it’s Chicken and Rice. And although the translation may be plain, this dish is not plain whatsoever. This dish has many delicious spices that get soaked up into the chicken and rice by cooking right in your Instant Pot!

Because this dish is cooked in an Instant Pot it is a cinch to make! You throw everything in and let it do all the work for you, a perfect recipe during a busy week when you still want a delicious recipe to put on the dinner table! If you are looking for an Instant Pot I highly recommend this Instant Pot from Amazon.

How to Make Arroz Con Pollo

Assemble your ingredients. For the exact amounts, see the recipe card below.

Ingredients for arroz con pollo receipe

Press Sauté on High heat and add the olive oil to inner pot of the Instant Pot.

When the oil is hot add the chicken to the inner pot and cook until browned, about 5 minutes. Transfer the chicken to a bowl and set aside, but leave the liquid in the Instant Pot. Deglaze as needed with a tablespoon of broth.

Chicken cooking for arroz con pollo recipes

Add the onions, bell peppers, celery, and garlic into the Instant Pot and stir until the onion is translucent, about 7 minutes. The liquid released from the vegetables should be enough to deglaze the Instant Pot, but if it’s not, then add a tablespoon or more of broth to deglaze.

Vegetables cooking in Instant pot for arroz con pollo recipie

Press Cancel to turn off the Instant Pot heating.

Then, add in the cumin, oregano, turmeric, cayenne pepper, paprika, white pepper, black pepper, and salt into the Instant Pot. Stir for about 30 seconds to mix the spices in well with the vegetables. While you are stirring, make sure that none of the vegetables are stuck to the inner pot and deglaze as needed.

Spices added into the instant pot to cook for arroz con pollo recipies

Add the chicken broth, bay leaves, reserved chicken, and cilantro stems into the Instant Pot and stir well.

arroz con pollo recipe cooking in an instant pot

After that, add the tomatoes, including the liquid that comes in the can, into the Instant Pot and spread them out with a spatula, but do not stir them into the mixture, just leave them on top.

arroz con pollo ingredients cooking in an instant pot

Next, add in the rice to the Instant Pot and gently push down with a spatula until the rice is immersed in the liquid, but do not stir the rice into the mixture.

arroz con pollo preparacion in an instant Pot

Close the Instant Pot lid and pressure cook on High Pressure for 6 minutes with the Keep Warm setting on.

After the cooking has completed do a 10-minute natural pressure release. If 10 minutes is not enough for the natural pressure release, then use the vent button after the 10 minutes are up.

Press Cancel to turn off the Keep Warm function.

Open the Instant Pot and add in the peas and cilantro leaves.

arroz con pollo y cooking in an Instant Pot

Lightly stir the Arroz con Pollo and remove the bay leaves.

This Arroz Con Pollo Instant Pot recipe is loaded with spices and vegetables for a flavor packed meal you can easily make in your Instant Pot!

Let the rice rest with the lid off for 8 to 10 minutes.

Serve and garnish with cilantro leaves if desired. If you like, serve with hot sauce on the side.

Instant Pot Arroz Con Pollo in a serving bowl and individual serving bowl

Recipes to Pair with Arroz Con Pollo

Whether you are looking for a delicious side dish to go with this, or a beverage to pair, here are some of my favorites:

Mexican Corn Salad

Cheesy Mexican Cornbread

Micheladas: Spicy Mexican Red Beer

Avocado Margaritas

Storage and Reheating

Storage:

You can store this recipe in an airtight container in the fridge for 3-4 days for maximum freshness.

Reheating:

When reheating this dish you can do so either in the microwave or in a skillet on the stovetop. If you are reheating on the stove top be sure to add some olive oil into your pan so that the rice doesn’t stick.

Freezing:

I would not recommend freezing this recipe.

Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook and Pinterest!

Arroz con Pollo Instant Pot served in a bowl.

Arroz Con Pollo Instant Pot Recipe

Transform your dinner routine with this easy, spice-rich Arroz Con Pollo Instant Pot recipe, packed with wholesome vegetables. It's a quick, delicious, and hassle-free one-pot meal!
4.6 from 8 votes
Pin Rate
Course: Main Dish
Cuisine: Latin
Diet: Gluten Free, Dairy Free
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Calories: 607kcal
Author: Linda
Print Recipe

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Ingredients

  • 2 Tablespoons olive oil
  • 1 ½ lbs. boneless skinless chicken breasts cut into 1½ inch pieces
  • 1 cup onions - chopped
  • 1 cup bell peppers red and/or green
  • 1 cup celery - chopped
  • 1 Tablespoon cloves garlic - minced
  • 2 teaspoons ground cumin powder
  • 1/2 tsp Mexican oregano
  • 1/2 teaspoon turmeric powder
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon paprika
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon black pepper powder
  • 1 teaspoon salt or to taste
  • 2 small bay leaves or 1 medium to large
  • 1/8 cup cilantro stems - chopped
  • 1/8 cup fresh cilantro leaves - chopped
  • 2 cups chicken broth
  • 14 oz. diced tomatoes - 1 can
  • 1 ½ cups long grain white rice
  • 1 cup frozen peas - thawed

Instructions

  • Press "Sauté" on high heat and add the olive oil to the inner pot of the Instant Pot.
  • When the oil is hot, add the chicken to the inner pot and cook until browned, about 5 minutes. Transfer the chicken to a bowl and set aside, but leave the liquid in the Instant Pot. Deglaze as needed with a tablespoon of broth.
  • Add the onions, bell peppers, celery, and garlic to the Instant Pot and stir until the onion is translucent about 7 minutes. The liquid released from the vegetables should be enough to deglaze the Instant Pot, but if it's not, then add a tablespoon or more of broth to deglaze.
  • Press "Cancel" to turn off the Instant Pot heating. Then, add the cumin, oregano, turmeric, cayenne pepper, paprika, white pepper, black pepper, and salt to the Instant Pot. Stir for about 30 seconds to mix the spices well with the vegetables. While stirring, ensure that none of the vegetables are stuck to the inner pot and deglaze as needed.
  • Add the chicken broth, bay leaves, reserved chicken, and cilantro stems to the Instant Pot and stir well.
  • After that, add the tomatoes, including the liquid from the can, to the Instant Pot and spread them out with a spatula, but do not stir them into the mixture; just leave them on top.
  • Close the Instant Pot lid and pressure cook on high pressure for 6 minutes with the "Keep Warm" setting on. After the cooking is complete, do a 10-minute natural pressure release. If 10 minutes is not enough for the natural pressure release, then use the vent button after the 10 minutes are up.
  • Press "Cancel" to turn off the "Keep Warm" function.
  • Open the Instant Pot and add in the peas and cilantro leaves.
  • Lightly stir the Arroz con Pollo and remove the bay leaves.
  • Let the rice rest with the lid off for 8 to 10 minutes. Serve and garnish with cilantro leaves and hot sauce, if desired.

VIDEO

NOTES

Storage Info:
Store Arroz Con Pollo in an airtight container in the refrigerator, where it will stay good for up to four days. To freeze it, place it in freezer-safe containers or bags, and it will be good for up to three months. To reheat, thaw it in the refrigerator if frozen, then warm it in the microwave or on the stovetop, adding a bit of broth or water to moisten the rice.

Nutrition

Serving: 1serving | Calories: 607kcal | Carbohydrates: 63g | Protein: 43g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 19375mg | Potassium: 1066mg | Fiber: 4g | Sugar: 19g | Vitamin A: 1231IU | Vitamin C: 53mg | Calcium: 221mg | Iron: 3mg

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