This Easy Instant Pot Arroz con Pollo recipe is ridiculously easy to make and unbelievably delicious! It has protein, vegetables, and grains cooked together in one pot in about 30 minutes. This one is definitely one to keep in your rotation.
Easy Instant Pot Arroz con Pollo Recipe
My stovetop Arroz con Pollo recipe have been very popular for years so I thought it was about time to share the Instant Pot version.
Without further ado, meet my Easy Instant Pot Arroz con Pollo!
We love Arroz con Pollo … SO much. I make this recipe once a week and it’s one of my kid’s fave school lunches. Easy to pack and easier to eat.
You are going to LOVE this recipe because:
- It’s ridiculously easy to prepare,
- It has protein, vegetables, and grains cooked together in one pot,
- It’s full of flavor and DELICIOUS.
- And feed a small army.
Doesn’t it look irresistible? YUM.
How do you make arroz con pollo in the Instant Pot?
Season the chicken with salt and pepper to taste. Cook chicken until chicken is lightly browned and no longer pink. Remove chicken from pot and reserve. Sauté onion, peppers, garlic and green onion for 3-5 minutes, or until onion is translucent. Add the rice and toast for 1 minute, stirring constantly. Add chicken broth, seasoning or saffron, frozen vegetables, and cooked chicken. Mix to combine. Bring to boil. Secure the lid to the Instant Pot. Close pressure release valve. Select “manual”, or “pressure cook”, and adjust cooking time to 10 minutes. When the time is over, let the pressure release on its own for 10 minutes. Then, carefully turn the valve to “Venting,” to release any extra pressure that might still be in there. Then remove the lid. Press “cancel”. Fluff arroz con pollo with a fork, garnish with fresh chopped cilantro, if desired, and serve hot.
Can I use bone-in chicken instead of chicken breasts?
Yes! Just make sure to adjust the cooking time accordingly. An instant-read thermometer inserted in the thickest part of the breast meat should read 165º F.
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Can I freeze Arroz con Pollo?
Yes! Add arroz con pollo into a freezer bag. Press out as much air as possible and seal. Freeze the rice for up to 3 months. To reheat, transfer the rice to a microwave-safe bowl and sprinkle 1-2 tablespoons of water over top. Cover loosely with a damp paper towel. Warm in 1-minute increments, stirring in between, until the grains are hot.
Here’s to weeknight meals that take only a few minutes and an Instant Pot to make and tastes unbelievably delicious.
Happy Cooking!!!
Easy Instant Pot Arroz con Pollo
Ingredients
- 3 boneless chicken breasts, cut into small pieces
- 2 teaspoons paprika
- Salt and pepper to taste
- 4 tablespoons olive oil, separated
- 1 cup onion, finely chopped
- 1 cup green pepper, chopped into small cubes
- 1 cup red pepper, chopped into small cubes
- 3 cloves garlic, finely chopped
- 1/4 cup green onion, finely chopped
- 2 cups white rice (uncooked)
- 3 cups chicken broth
- 1 packet of seasoning with saffron or 1/2 teaspoon saffron (see notes)
- 2 cups frozen mixed vegetables (corn, carrots, peas and green beans)
- Fresh cilantro, chopped (optional)
Instructions
- Season the chicken with paprika, salt and pepper to taste.
- Turn on the Instant Pot ON and select "sauté", adjust to more. Heat 2 tablespoons of oil. Add the chicken and cook for 5 - 8 minutes or until chicken is lightly browned and no longer pink. Remove chicken from the Instant Pot and reserve.
- Add the remaining 2 tablespoons of oil to the Instant Pot. Sauté onion, peppers, garlic and green onion for 3-5 minutes, or until onion is translucent. Add the uncooked rice and toast for 1 minute, stirring constantly.
- Add chicken broth, deglaze the pot using a wooden utensil with a flat head to scrape all of the stuck bits off of the bottom of the pot. This step is very important to avoid getting the "BURN" message.
- After the pot is deglazed and there are not more stuck bits off of the bottom of the pot, add seasoning or saffron, frozen vegetables, and cooked chicken. Mix to combine. Taste and add more salt and pepper if necessary. Bring to boil. Press "cancel". Secure the lid to the Instant Pot. Close pressure release valve. Select "manual", or "pressure cook", and adjust cooking time to 10 minutes.
- When the time is over, let the pressure release on its own for 10 minutes. Then, carefully turn the valve to "Venting," to release any extra pressure that might still be in there. Then remove the lid. Press "cancel".
- Fluff arroz con pollo with a fork, garnish with fresh chopped cilantro, if desired, and serve hot.
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Nutrition
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- Instant Pot
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- Seasoning with Saffron
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- Measuring Cup Set
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- Chef Knife
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I saw paprika in the ingredient list, but see it nowhere in the steps, I wound up just adding it before pressure cooking. Unless I just overlooked it, it is not mentioned. You should add it.
I could not downvote this recipe bc the fault could be mine, but I was disappointed. Of course the taste is edible, including chicken, peas and rice. I left out bell peppers bc I don’t really like them. But mine turned out just mushy w/rice and peas dominating. I will probably eat some or most of it, but I would not want to serve it to anyone. Where could I have gone wrong? I otherwise kept to the recipe as written. Any ideas?
Hello Kay – the paprika is in step #1. If the rice was mushy it was probably because the rice you use has too much starch or was cooked for too long. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Can I use thighs and legs with bone. What is the time difference?
Thank you
Hello Patria! Yes, you can. I would add 3-4 more minutes of pressure cook time, however, this extra time might make your rice mushy so I would recommend using boneless chicken. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Has anyone substituted the rice for riced cauliflower? Trying to reduce carbs.
Hello Susan! Since cauliflower rice cooks in a couple of minutes I don’t think you need to use the Instant Pot. You can make this recipe over the stovetop and cook just until the cauliflower rice is al dente. Hope that helps!
Love this recipe !! Delicious, flavorful and quick . I followed everything minus the peppers since I didn’t have any peppers (red or green) so I skipped those but the dish was so yummy everyone loved it . Didn’t have any issue with a “burn” notice and my rice was just right, I used jasmine rice since that’s what I always have on hand . Will add this to my favorite recipes to make more often .
Hello A! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
The flavor was really good, but it unfortunately turned out very mushy. I think this is partly because I used yellow rice that came pre-seasoned with saffron, so I could not rinse the rice like I usually do when making it in the instant pot because it would have washed away the seasoning. I also used bone-in chicken thighs so I increased the cook time to 12 minutes, which may have contributed to the mushiness as well. Still a great recipe, and I will try to follow it more closely next time!
Hello Carla! So glad you enjoyed this recipe. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Wow, some of the comments – vicious…anyways, made this today. Did NOT get the burn notice (8 qt Ninja Foodi), the rice came out moist, but that’s what I was expecting when making arroz con pollo. I think the rice being moist was because I used the frozen onion/pepper mix instead of fresh and it had freezer burn so there was more liquid when I made it. Next time, I will reduce the broth a bit and make sure the mix is a fresh pack. My kids are notorious “I don’t eat green stuff, what is that?, I don’t like vegetables” but there were NO complaints. They ate what they had served themselves and went back for more. I love all the flavors and will add this to my rotation. Thanks Oriana!!
Hello Mimi – It sounds like you nailed it! This is a family favorite. My kids don’t eat “green stuff’ either LOL, but they love this rice. Thanks so much for trying my recipe and taking the time to come back and let me know.
Lacks any flavor. Chicken was moist but nothing else really good about it.
Hello Karen – I am sorry this recipe didn’t work for you. Thanks for trying my recipe though.
Ok I have not made this yet but I have a question? A lot of recipes say when you pressure cook rice you put it on for 4 min and then let it natural release for 10. This recipe says 10 and NR for another 10. Also I would think that since we are it’s using boneless chicken breasts and browning for 6 to 8 min and then cooking for 10 and NR for 10 they might be a little dry. Your thoughts?
Hello Pam! We don’t like the rice when the rice is too mushy, but of course, you can adapt this recipe for your family taste. I would suggest reducing the NR to check the rice texture and go from there. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Family loves this recipe. I’ve had some problems with BURN (always was able to finish) but I appreciate your updates to recipe. I’m not sure what is new IP but I am making it today and will try the inner pot removal but where do I do this? Do I cancel before adding final ingredients and bringing to boil or bring to boil, cancel, remove to cool, add final ingredients, return pot & then pressure cook. I suppose I will work it out today. I’ve also have problems with rice (we now use Cajun Country LG Rice) In this recipe usually use 2c rice to 3c liquid and 12 min cook – today it will be 2c rice, 2-3/4 liquid and 11 mins cook. I’ll let you know. I read somewhere that it’s easier to dry the rice than clean a burnt pot..
Ok, the BURN problem was solved by removing any moisture from cooking chicken and deglazing the pot well; really didn’t have to remove pot to cool but cancelled before deglazing and restarting saute after all ingredient added and just brought to heat, before proceeding to pressure cook. The rice was mushy, I’m thinking next time to 10 min pressure with 2-1/2 cups stock.
Good to know, Jay! Thanks so much for the feedback =)
Yes, 10 min and 2.5 cups, (shut off IP while deglazing) worked great; there was a slight brown residue at the end when I fluffed rice but it was still “wet”. Rice dried out pretty well before we ate, damp but not mushy . I should say that I have an 8qt IP, using Cajun Country rice and this time about 3 lbs of breast meat (cooked in two batches). Happy Happy Happy. Other than Mandarin Chicken & stir fry veg, (from TJ’s) this is the recipe I cook most..
Hello Jay! Sounds like you nailed it. Thanks so much for your feedback and for trying my recipe.
I found another suspect in the BURN; the rice. I used a different rice a medium grain (still Cajun) but it burned twice and I finished in dutch oven and it started to make ‘socarrat’ again. I should have rinsed the rice to get rid of the starch – next time.
Thanks for the feedback, Jay! Keep us posted =)
Hello Jay! Thanks so much for your feedback and for trying my recipe. I really appreciate it. Hopefully, it turned out good.
Is this recipe for a 3, 6 or 8 IP? I have a 3 quart I P will this work for me?
Hello Delia! My IP is 6 qt. If the IP is smaller, I would halve it just to be safe. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
When you add the rice last, do you do it AFTER everything has come to a boil and before closing the lid? Or do you add the rice and wait for everything to boil first and then close the lid? I’m new to instant pot and have the new one. I want to void the issues mentioned in the comments.
Hello Paulina! If you want to add the rice last, add it, wait for everything to boil and then close the lid. Hope that helps. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I just made this recipe with some slight alterations and it turned out amazingly delicious!! I’m new to using instant pot, this was my second dish. I added the rice last before bringing everything to a boil, I used boneless chicken thighs for more flavor (less olive oil needed) and I used 2 cups of broth instead of 3. The rice came out PERFECT! Not mushy at all! No burn signal, extremely easy! Thank you so much for the recipe. I will certainly be making this again =)
Hello Paulina! This recipe is always in our dinner rotation…kids love it! Thanks so much for trying my recipe and for taking the time to come back and let me know!
Hi. I haven’t made your IP arroz con pollo but definitely want to. Can you please tell me the IP cooking time for brown rice? Thanks.
Hello UESgirlie! Brown rice = 1 cup rice + 1 1/4 water. Cook on high pressure for 20 minutes. Natural release for 5 minutes, then quick release. Hope that helps!
I get the burn message because of the rice burning. Definitely did the step 4 part. Plenty of liquid too. Not sure how that happened.
Hello Roger! Oh, that’s a shame. I am sorry this recipe didn’t work for you. I keep hearing about the “burn” messages in the newer Instant Pot models. It seems like newer IP models reach a higher temperature than previous models. Plus, they have a more sensitive trigger burn sensor that can’t tell the difference between a slightly caramelized residue and totally burnt. If using newer versions of Instant Pot, I recommend removing the inner pot after sautéing and letting it cool off for 5 to 10 minutes before moving on to the pressure cooking stage. This will help prevent a potential burn warning. Also, make sure the sealing ring is installed properly so no steam will escape and scorch the food on the bottom of the pan. Hope that helps!
Thanks for posting this quick version. I found it very forgiving of adjustments I needed to make due to limited grocery supply right now. No peppers? I used equivalent amount of celery. No saffron or Goya packet? Substituted turmeric and 2 tsp. Mrs. Dash, with a shot of cayenne. Next time I’ll tinker with the liquid and pressure time, as my rice turned out too mushy. But the flavor and method are just what I was looking for to have in my repertoire. Appreciate it!
Hello Liz! So glad you enjoyed it. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Ummmm… true arroz con pollo has beer as an ingredient
I don’t get it at all. I put the grains of rice uncooked? Do I cook the rice seperately. I’m lost right now. Please help becuase im in the process.
Hello Minnie! I got your picture on Instagram. I am so glad you and your family enjoyed this recipe. Thanks so much for trying my recipe =)
Gonna keep this one and the frijoles borrachos on rotation in my kitchen!
I dont get that burn message anymore, and I have the newer version of instant pot.
TIP: Add the rice LAST, and VERY gently stir briefly before closing the lid. Also adjusted the broth to 2 cups w/ long grain rice.
Came out delicious, my kids love it!
Hello Ron! Adding the rice last is a great tip. Thanks so much for your feedback and for trying my recipe.
Horrible, horrible, horrible.
Just as countless others, I also received the burn notice.
I highly recommend the author adjust her outdated receipe to fit the current Instapot specifications so no one else has to rush to find a replacement dinner for their family.
Off to pick up takeout….
Hello Robert! I am sorry this recipe didn’t work for you. As I mentioned before, it seems like newer IP models reach a higher temperature than previous models. Plus, they have a more sensitive trigger burn sensor that can’t tell the difference between a slightly caramelized residue and totally burnt. Tip: When using the saute mode always deglaze the pot after sauteing with some water or broth before adding your other ingredients and use a wooden spoon or spatula to remove any food that may be stuck to the bottom. I make this recipe once a week because my kids love it, and never had an issue, of course, I have an old instant pot model. I added the deglazing step to the recipe. Once again, I am really sorry for your bad experience.
I dont get that burn message anymore. AND I have the newer version of instant pot.
I add the rice LAST and VERY gently stir briefly.
Came out delicious, my kids love it!
Hello Ron! Thanks so much for your feedback and for trying my recipe. I am glad everyone loved it.
Can I double the recipe? What modifications are needed? I am cooking for a large group. Thanks
Hello Karen! Yes, you can double the recipe if you have a big enough IP. Make sure you don’t pass the max capacity line. Cook time is the same. This is my stovetop version: https://mommyshomecooking.com/chicken-with-rice-spanish-style-arroz-con-pollo/ . Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Made this tonight and the rice came out mushy…the flavor was there and tasted delicious. Any ideas on what to do…Less time?
Hello Steve! I am happy you like the taste. The type of rice you use can affect the final texture, however, you can reduce the amount of broth. Next time, I would try with 2 1/2 cups. Hope this helps!
Too much paprika made this almost inedible.
Hello Jill! I am sorry this recipe didn’t work for you. Thanks for trying my recipe though.
You need to use “Sweet Paprika,” not smoked, sharp, or hot. I would use “Sweet Hungarian Paprika” and augment it with a quarter tsp of smoked sweet paprika.
Hello Bill! Thanks for your interest in my recipe and for your feedback.
Hi! I want to try this recipe. I have tried to do other “arroz guisado” recipes and my rice always turn out mushy when I use 2 cups of rice and 3 cups of water. I will try the recipe as you posted and let you know how it turns. Any suggestions? I like the rice soft but not mushy.
Hello Michelle! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I tried this recipe last night and it was delicious! The whole family loved it ?. My daughter also has an egg allergy so we are excited to try the eggless cupcakes next!
Hello KP! So glad everyone enjoyed it. Be sure to shout out if you have any questions!
It’s a decent recipe; as with others we had the “burn” warning a couple times. That could either be from needing some more liquid, but the more likely scenario is that I used four massive chicken breasts, which could have made it more difficult.
The recipe itself was very tasty, and we have plenty of leftovers I’ll be happy to finish.
Hello Josh! Sounds like you nailed it. Thanks so much for your feedback and for trying my recipe.
Turned out perfect! This is probably the first IP ride recipe I have ever made that didn’t turn the rice to mush. Great job and excellent flavor. For those that received the burn error, it’s important to add the oil after removing the chicken and scrape everything off the bottom before cooking the vegetables and stir very often. Also have the chicken broth ready so that you don’t cook the rice too long.
Hello Chella! So glad you enjoyed this recipe, thanks so much for trying my recipe!
Flavor was good. I added Cumin and Cayenne after reading the comments but mine also came out mushy. I think 3 cups of water to 2 cups of rice is just waaaaay too much water.
Hello Z! I am sorry this recipe didn’t work for you. Thanks for trying my recipe though.
I followed instructions, added extra liquid, deglazed the bottom three times and still got the burn notice several times. I ended up finishing it on the stove. I do wonder if I had turned the pressure to low how that would have worked but I wouldn’t know how long to extend the cook time
Hello Cristina! I am sorry this recipe didn’t work for you. I keep hearing about the “burn” messages in the newer Instant Pot models. It seems like newer IP models reach a higher temperature than previous models. Plus, they have a more sensitive trigger burn sensor that can’t tell the difference between a slightly caramelized residue and totally burnt. Tip: When using the saute mode always deglaze the pot after sauteing with some water or broth before adding your other ingredients and use a wooden spoon or spatula to remove any food that may be stuck to the bottom. Also, make sure the sealing ring is installed properly so no steam will escape and scorch the food on the bottom of the pan. I haven’t tested this recipe but low pressure but it sounds like a good idea. Thanks so much for your feedback and for trying my recipe.
Flavor was decent BUT I continuously got the “burn” error on my instant pot no matter what I tried. Wasn’t able to complete the full cook time .
Hello Jeremy! I am sorry this recipe didn’t work for you. I keep hearing about the “burn” messages in the newer Instant Pot models. It seems like newer IP models reach a higher temperature than previous models. Plus, they have a more sensitive trigger burn sensor that can’t tell the difference between a slightly caramelized residue and totally burnt. Tip: When using the saute mode always deglaze the pot after sauteing with some water or broth before adding your other ingredients and use a wooden spoon or spatula to remove any food that may be stuck to the bottom. Also, make sure the sealing ring is installed properly so no steam will escape and scorch the food on the bottom of the pan. Thanks for trying my recipe though.
I followed all the instructions but my pot kept saying burn before it even started the count down. What did I do wrong?
Hello Monique! I am so sorry to hear that. Probably what happened was that some bits of chicken got stuck in the bottom of the pot, after the browning process, and then got burned with the high pressure. Next time, after you add the broth, scrape the bottom of the pot with a wooden spoon before closing. Thanks for trying my recipe.
Hi! I made this arroz con pollo and followed the recipe exactly but wondering why my rice ended up mushy? Tips?
Hello Melania! Thanks so much for trying my recipe. This could happen for different reasons: too much water, the type of rice is very starchy, leaving the rice in the pot (close) too long, stirring the rice too much. I usually use parboiled rice (uncle ben’s original). You can also reduce the natural release time to 5 minutes to avoid the rice get mushy. Hope this help!
Could it be made with frozen chicken breast?
Hello Tina! I haven’t tested this recipe with frozen chicken but I think it could work fine. Just make sure the adjust the cooking time to make sure the chicken is fully cooked.
Hi can I replace the rice with cauliflower rice to make it more carb friendly? If so do you recommend less liquid in it or a change in time
Could this be made with basmati rice? Thanks
Hello Elizabeth! Yes, you could. Thanks for your interest in this recipe. Please come back and let me know how you like it. ?
Would brown rice work if that’s all i have? Thanks! Can’t wait to try this!
Hello Melissa! Yes, it would, just adjust the cooking time to 18 minutes and then natural release for 5 minutes. Thanks for your interest in my recipe. ?
Do you use a standard measuring cup, or the cup that came with the Instant Pot to measure your rice?
Hello Lisa! Thanks for your interest in my recipe. I use a measuring cup.
Not as good as I hoped. I didn’t know what the seasoning packet had in store for me but this dish was on the bland side. After researching arroz con pollo I noticed other people use cumin and cayenne pepper. I think this is definitely missing that. Overall this was an ok dish and am not disappointed that I made it. Thank you for the recipe.
Hello Jude! Thanks so much for your feedback and for trying my recipe. Next time, you can adjust the amount of salt and pepper to your taste. ?
I don’t have an insta pot. But the recipe looks great. How could I cook this another way? On the stove or in a crock pot? What would I need to do?
Hello Davine!! Sure, you can use my stove version: https://mommyshomecooking.com/chicken-with-rice-spanish-style-arroz-con-pollo/
Can I use a package of yellow rice instead of rice and saffron?
Hello Lauri! Yes, you can do that. You can also use white rice + 1 packet of Goya seasoning with saffron, which is my favorite way to make it. Thanks for you interest in my recipe. ☺️
Step 3 ends with turning the IP off. Step 4 says bring to a boil? Is turning it off the mistake?
Hello MLB! Sorry for the confusion. It should be good now. Thanks for you interest in my recipe. ?
Hey, sorry I’m new to cooking and an idiot… is the two cups of cooker or uncooked rice?
Hello Diego! No worries, I am here to help! The rice is uncooked. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?