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–+ servings

Instant Pot Arroz Con Pollo Recipe

This Instant Pot arroz con pollo is a flavorful one-pot meal featuring tender chicken, smoky chorizo, and fragrant yellow rice.
The pressure cooker enhances the bold Spanish spices, while saffron and a touch of white wine add depth to this classic dish.
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Prep Time 10 minutes
Total Time 45 minutes
Course Main Course
Cuisine Latin-American
Servings 4

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

Saffron Tip: While saffron adds an authentic touch, it's an expensive spice. You can omit it if needed, though it enhances the dish’s color and aroma.
Chorizo Variation: If only crumbled chorizo is available, it will still work well, though sliced chorizo provides a better texture contrast.
Storage: Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months.
Reheat with a splash of broth to restore moisture.
Keyword Easy pressure cooker arroz con pollo, instant pot recipes, Instant Pot Spanish chicken and rice, One-pot chicken and rice, Quick weeknight dinner, Spanish comfort food
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