If you love one-pot meals that are packed with bold flavors, this arroz con pollo is a must-try. A staple in Spanish and Latin American cuisine, this dish combines tender chicken, smoky chorizo, and fragrant saffron-infused rice in a way that’s both comforting and deeply satisfying.
And the best part? Using an instant pot makes this classic recipe quicker and easier than ever, without sacrificing any of its rich, traditional flavors.
Why Use an Instant Pot?
Cooking arroz con pollo in an instant pot cuts down the cooking time while still delivering that slow-cooked depth of flavor. The high-pressure setting ensures the chicken stays juicy and the rice absorbs every bit of the aromatic broth.
Plus, everything is made in one pot, which means minimal cleanup—a win for busy weeknights.
The Secret to the Best Flavor
What sets this version apart is the addition of chorizo. This smoky, seasoned sausage infuses the dish with an irresistible depth of flavor.
Pair that with saffron, cumin, and paprika, and you get an aromatic dish that tastes like it simmered all day. The diced tomatoes and white wine add acidity to balance the richness, while lime juice brightens everything up at the end.
Tips for Perfect Rice
Arroz con pollo is all about the rice, and getting it just right is key. Here are a few tips to ensure it turns out perfectly every time:
- Use yellow rice or short-grain rice like Valencia or Arborio for a more authentic texture.
- Don’t stir the rice once you add it to the pot. Just submerge it lightly under the broth to avoid a gummy texture.
- Let it rest for about five minutes after cooking. This allows the rice to absorb any remaining liquid and develop a creamy consistency.
Easy Substitutions & Modifications
One of the great things about instant pot recipes like this is their versatility. You can easily tweak this arroz con pollo to fit your preferences or dietary needs:
- No chorizo? Swap it for smoked sausage or omit it for a lighter version.
- Want a vegetarian option? Replace the chicken and chorizo with chickpeas and mushrooms for a plant-based twist.
- Need a low-carb version? Substitute cauliflower rice and reduce the liquid by half.
- Don’t have saffron? A pinch of turmeric can provide a similar golden hue.
Perfect Pairings
This dish is incredibly satisfying on its own, but if you want to round out the meal, try serving it with:
- Warm corn tortillas or crusty bread to soak up the flavorful sauce.
- A side of black beans or refried beans for extra protein.
- A crisp green salad with avocado to balance the richness.
Why This Recipe Works
Instant pot recipes like this one are all about convenience, but they don’t skimp on flavor. The combination of high-pressure cooking and well-balanced spices ensures every bite is packed with warmth and richness.
Whether you’re making this for a family dinner or meal prepping for the week, arroz con pollo is a crowd-pleaser that never disappoints.
Give it a try, and enjoy a taste of Spanish-inspired comfort food, all made effortlessly in your instant pot.
Instant Pot Arroz Con Pollo Recipe
Equipment
- Instant Pot or other electric pressure cooker
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons ¼ stick salted butter
- ½ teaspoon saffron a generous pinch
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 2 pounds boneless, skinless chicken thighs cut into bite-size pieces
- 1 pound chorizo sliced into ¼-inch disks (or crumbled if necessary)
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 2 teaspoons dried parsley
- 1 teaspoon chili powder
- 1 cup dry white wine e.g., Sauvignon Blanc
- 3 cups chicken broth
- Juice of 1 lime
- 1 14.5-ounce can diced tomatoes, with juices
- 14 ounces Goya arroz amarillo or other yellow rice
Instructions
- Sauté the Aromatics: Set the Instant Pot to the Sauté function on High. Add olive oil and butter, allowing them to melt. Stir in the saffron and cook for 30 seconds until fragrant.
- Soften the Vegetables: Add the diced onion and red bell pepper, stirring occasionally, and cook for 3 minutes until they start to soften. Stir in the minced garlic and cook for another minute.
- Cook the Protein & Spices: Add the chopped chicken and chorizo, stirring to coat. Sprinkle in paprika, cumin, dried parsley, and chili powder. Sauté for 3 minutes, stirring frequently to prevent sticking, until the chicken is no longer pink on the outside.
- Deglaze and Simmer: Pour in the white wine and let it simmer for 1 minute, scraping the bottom to deglaze. Add the chicken broth, lime juice, and diced tomatoes with their juices. Stir well and bring the mixture to a simmer.
- Add the Rice: Once the liquid is bubbling, add the rice. Do not stir—instead, use a spoon to lightly submerge it under the broth.
- Pressure Cook: Secure the Instant Pot lid and move the valve to the Sealing position. Set the Instant Pot to Manual/Pressure Cook on High Pressure for 10 minutes. Perform a quick release when finished.
- Final Stir & Rest: If the dish appears too liquidy, give it a good stir. The excess broth will absorb, creating a velvety sauce. Let the dish rest for 5 minutes to thicken.
- Serve & Enjoy: Spoon onto plates and serve warm. For an authentic touch, pair it with refried beans or a fresh side salad.
Notes
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.