Easy Instant Pot Arroz con Pollo Recipe
My stovetop Arroz con Pollo recipe has 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 weekly; it’s one of my kid’s fave school lunches. Easy to pack and easier to eat.
What is Arroz con Pollo?
Arroz con Pollo is a classic of Latin American cuisine. It is made with white rice, chicken, vegetable, and spices. It has many versions depending on the country, and even every family in the same region has their own way of cooking it.
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.
Chicken: 3 boneless chicken breasts cut into small pieces. Veggies: onion, green and red bell pepper, garlic, green onion. Seasonings: paprika, salt, black, Goya seasoning with saffron or 1/2 teaspoon saffron. Olive oil White rice (uncooked) Chicken broth Frozen mixed vegetables (corn, carrots, peas, and green beans) Fresh cilantro to garnish (optional)
Seasoning. To make this arroz con pollo recipe, I use Sazon Goya seasoning with Azafran (saffron). You can find this seasoning in any grocery store (international aisle). The box has eight individual packets; I use one packet per 2 cups of rice. If you don’t find it or don’t want to use this seasoning, you can also use one teaspoon of saffron, but in this case, make sure to add more salt and pepper to your taste. Freeze: Add the cooled 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 the top. Cover loosely with a damp paper towel. Warm in 1-minute increments, stirring in between, until the grains are hot.
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This recipe was originally published in April 2020. The recipe remains the same, but more notes, tips, photos, and information were added to the post in February 2023 to make it as helpful as possible!
