Latin American > Spanish > Instant Pot

Easy Instant Pot Arroz con Pollo Recipe

Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup long-grain white rice
- 1 1/2 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 1/2 cup frozen peas
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving

Special equipment needed:
- Instant Pot

Step-by-step instructions:
1. Select the "Sauté" function on the Instant Pot and heat the olive oil.
2. Add the onion, red bell pepper, and green bell pepper. Cook until softened, about 5 minutes.
3. Add the garlic, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute, stirring constantly.
4. Add the rice and stir to coat with the vegetable mixture.
5. Add the chicken broth and diced tomatoes with their juices. Stir to combine.
6. Add the chicken pieces and stir to combine.
7. Close the Instant Pot lid and set the valve to "Sealing."
8. Select the "Manual" function and set the cooking time for 8 minutes.
9. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before manually releasing any remaining pressure.
10. Open the Instant Pot lid and stir in the frozen peas and chopped cilantro.
11. Serve with lime wedges.


Time:
Preparation time: 15 minutes
Cooking time: 8 minutes
Total time: 23 minutes
Temperature:
Instant Pot cooking temperature: High pressure
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories: 385
Fat: 7g
Saturated Fat: 1g
Cholesterol: 66mg
Sodium: 812mg
Carbohydrates: 48g
Fiber: 4g
Sugar: 7g
Protein: 32g

Substitutions for ingredients:
- You can use any color bell pepper you prefer.
- You can use boneless, skinless chicken thighs instead of chicken breasts.
- You can use brown rice instead of white rice, but you will need to adjust the cooking time accordingly.

Variations:
- Add 1 can of drained and rinsed black beans for extra protein and fiber.
- Add 1 cup of corn kernels for extra sweetness and texture.
- Use vegetable broth instead of chicken broth for a vegetarian version.

Tips and tricks:
- Make sure to stir the rice well after adding the chicken broth to prevent any rice from sticking to the bottom of the Instant Pot.
- If you prefer a spicier dish, add a diced jalapeño pepper or a pinch of cayenne pepper to the vegetable mixture.
- To make this recipe even easier, you can use pre-chopped onions and bell peppers from the grocery store.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat leftovers in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve the Arroz con Pollo in individual bowls and garnish with additional cilantro and lime wedges.

Garnishes:
- Chopped fresh cilantro
- Lime wedges

Pairings:
- Avocado salad
- Grilled vegetables
- Cornbread

Suggested side dishes:
- Refried beans
- Spanish-style green beans
- Grilled corn on the cob

Troubleshooting advice:
- If the rice is still undercooked after the cooking time is complete, add an additional 1/4 cup of chicken broth and cook for an additional 2-3 minutes on high pressure.
- If the rice is overcooked, reduce the cooking time by 1-2 minutes for the next time you make this recipe.

Food safety advice:
- Make sure to follow the Instant Pot manufacturer's instructions for safe use.
- Make sure the chicken is cooked to an internal temperature of 165°F before serving.

Food history:
Arroz con Pollo is a traditional Latin American dish that is popular in many countries, including Mexico, Cuba, and Puerto Rico. It typically consists of rice, chicken, and vegetables, and is often seasoned with cumin, paprika, and oregano.

Flavor profiles:
This dish has a savory and slightly smoky flavor from the cumin and smoked paprika, and a hint of sweetness from the red and green bell peppers.

Serving suggestions:
Serve this dish with lime wedges to squeeze over the top for extra brightness and flavor.

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Region: Spanish

Taste: Savory, Tangy, Herbal, Spicy, Aromatic