Instant Pot Arroz con Pollo – made in a fraction of the time! An easy, one-pot, chicken, rice and vegetable dish infused with delicious Spanish flavors of saffron and smoked paprika, similar to Paella but without the seafood. Fast and easy! See recipe notes for the stove-top version! Updated Recipe 3/11/20
Drop by drop a river is made.~ Rumi
Here’s a quick and easy weeknight dinner that can be made in an Instant Pot, or on the stovetop. Arroz con Pollo which translates to “rice with chicken”, is a traditional dish in both Spain and Latin countries. This version is influenced by Spanish flavors with the use of saffron and smoked paprika, similar to paella but without the seafood.
The saffron gives it its beautiful golden hue, whereas in Latin countries, the use of annatto is more common.
You can also make this on the stovetop!
Saffron does vary in flavor. Some are quite mild, and others like this Rumi Brand are more intense. Notice how deeply red the color is. The flavor is twice as intense as most saffron I’ve tried, so you’ll need a little less than the recipe calls for.
The saffron really gives this recipe for Arroz con Pollo, it’s authentic Spanish flavor, so don’t skip it. Soak the threads in warm water, then add both the water and the threads to the dish.
Season chicken thighs with smoked paprika and salt and pepper.
Now, if you want these to have a little color, I suggest browning the tops for just a couple of minutes.
They taste totally fine without browning; they just won’t look like the photographs here.
Saute the onions and garlic, add the veggies, rinsed rice, stock, wine, and spices and nestle the chicken over top.
A note about rice. Different rice requires different amounts of water and cooking times. Be sure to check recipe notes to prevent the burn error.
Here I’ve just used plain old white rice. Not aborio, not calrose, not brown, not basmati. All of the others will work, but you will need to adjust water.
Pressure cook for 10 minutes, on high. Naturally release for 10 minutes. Stir in the peas and olives. Squeeze with lime.
Here I’ve kept the Arroz con Pollo simple, but you could serve it with warm tortillas, queso fresco cheese ( or sour cream), avocado slices and a lime wedge.
Here you go, Arroz con Pollo, made in an Instant Pot! So quick and easy! See the recipe notes for the stovetop version!
Enjoy and let us know what you think.
xoxo
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Instant Pot Arroz Con Pollo
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 6 1x
- Category: main, chicken,
- Method: instant pot
- Cuisine: Spanish
Description
Instant Pot Arroz con Pollo – made in a fraction of the time! This Spanish version is infused with saffron and smoked paprika and full of amazing flavor! See notes for stovetop version. Please read recipe notes about the “Burn Error” before starting. Updated recipe 3/11/20
Ingredients
- 1 1/2 lbs chicken thighs (whole, boneless, skinless)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon smoked paprika
- ——
- 1/4– 1/2 teaspoon saffron
- 2 tablespoons warm water
- —–
- 2 tablespoons olive oil
- 1 onion, diced or sliced
- 1 red bell pepper, diced
- 1 carrot, diced
- 4 cloves garlic, rough chopped
- 1 1/2 cup chicken stock or broth (see notes, varies depening on rice you use)
- 1/4 cup white wine
- 2 teaspoons dried oregano
- 2 teaspoons smoked paprika if you like.
- 2 teaspoon cumin
- 1 tablespoon chili powder
- 2 teaspoons salt
- 1/2 –1 teaspoon chili flakes
- 1 14.5 ounce can of diced tomatoes (fire-roasted are nice) with the juices
- 1 cup white rice, rinsed (use medium-grain or short-grain white rice) or see notes for other varieties -IMPORTANT!
- 1/4 cup sliced green olives
- 1– 2 cups peas (frozen are fine, or sub shelled edamame)
- a squeeze of fresh lime
- Optional Garnishes: lime wedges, warm tortillas, queso fresco cheese or sour cream, avocado, fresh Italian parsley.
Instructions
- Please read instructions all the way through first, including the NOTES, taking note of the type of rice being used -and be precise with measuring!
- Season the whole chicken thighs, generously on all sides with salt, pepper and smoked paprika. Set aside. You could brown the top side in oil if you like (so they end up like photos) or just plop them in raw (they will still taste really good, but look a bit paler – totally fine if in a hurry)!
- In a small bowl, pour 2 tablespoons warm water over the saffron threads, if using and let this steep. (If using Rumi Saffron, ¼ teaspoon is enough.)
- Heat oil in a 6 quart Instant Pot, using the “saute” function. Add the onion and cook 2-3 minutes, stirring. Add the garlic, and cook for 2 more minutes, then add bell pepper and carrots and cook 2-3 minutes.
- Add the saffron and its water, the chicken broth and wine to the instant pot, bring to a simmer, then using a wood spoon or spatula, scrap up any browned bits – getting into all those corners (this is absolutely imperative to preventing the burn error!!!).
- Stir in the remaining spices and salt.
- Stir in the tomatoes and their juices.
- Rinse the rice (important) and sprinkle it evenly over top – do not stir!
- Place the seasoned chicken over top of the rice, nestling it in a bit.
- Pressure cook on High for 10 minutes.
- Naturally release, for 10 minutes.
- Break the chicken apart with two forks, and stir in the olives and peas, covering on warm for just a few minutes until peas heat through.
- Squeeze with lime and serve with the optional garnishes.
Notes
RICE: If using a different kind of rice, you will need to adjust broth amount. Read rice to liquid ratio on the package of your rice, (considering liquid from tomatoes) and add more or less broth accordingly. So if your rice requires 2 cups of water per 1 cup of rice, you will need to add 2 cups broth (instead of the 1 1/2 cup in the recipe). Different kinds of rice also require different cooking times. For example, brown rice takes 15 mins of pressure cooking. Wild rice takes 25. If unsure how much liquid your type of rice needs, just google. Thinner, long-grain rice ( like Basmati) won’t work as well here and tends to get soggy or mushy.
I have not tried this with brown rice, but I am guessing the brown rice would need 1/4-1/2 cup more liquid and take 5 minutes longer to cook.
BURN ERRORS: I used a 6-quart instant pot, have tested this 4 times, with no burn errors using jasmine rice and white basmati rice. With that being said, a few of you are still getting burn errors- and I believe it is because you are using a different kind of rice, with not enough liquid. So just make sure to read your rice package. Please leave any notes in the comments below for suggested ratios and times- for others to reference. Thanks!!!
STOVE TOP VERSION: If making on the stovetop, follow the same directions, but brown the thighs first before nestling into the rice. Bring to a simmer, cover, and cook at a gentle simmer until rice is cooked through and all the liquid is absorbed. (30-45 minutes).
Nutrition
- Serving Size:
- Calories: 382
- Sugar: 5.1 g
- Sodium: 1095 mg
- Fat: 10.9 g
- Saturated Fat: 2.2 g
- Carbohydrates: 44.3 g
- Fiber: 3.5 g
- Protein: 28 g
- Cholesterol: 106.5 mg
Hi Sylvia, I am trying this recipe out tomorrow night but I have a question regarding saffron. I have never used saffron and I am not sure I have even tasted it but I am excited to try. Ypu mention in your recipe to use the water from the saffron. Can you tell me how much water do you use and what then do you do with the threads? Do you toss those or do you add them in too?
Hi Regan, sorry for the delay. Yes, add them to a couple tablespoons warm water to soak for a bit, then add the water and the threads, both!
Hi! Wanting to double the quantity of chicken, but nothing else. Should my cook time be the same?
I think it should stay the same. Maybe add a minute?
This is the second time I made this and just love it. Both times I used brown basmati rice and started soaking it in water before I started prepping the other stuff; I noticed it expanded quite a bit before I drained it. It worked perfectly.
This time I used a pound of chicken instead of 1 1/2 and it balanced well with the amount of veg that I used. I think it freezes well in single servings for an excellent lunch.
Thank you so much!
Thanks Doreen!!!
I really want to make this, but only have chicken breasts on hand. Should I adjust the cooking time if using breasts instead of thighs?
Mariam if you any cook less I doubt the rice will get done, and breasts will most likely dry out if you cook as long as the recipe states. Sorry….
Thanks for the reply I went ahead and cooked it before I got your reply. The chicken breast didn’t dry out too much, but I’ll definitely make it with some thighs next time and compare. 🙂
Hi, I wanted to know if the time changes when you increase the recipe?
It shouldn’t? Actually, a great question and I’m not sure!
Delicious!
I’ve made this recipe twice now. The first time, we did not have smoked paprika, so we skipped it, and with the basmati rice, we basically made paste. (I guess that happens when you cook “4-minute rice” for 15 minutes)! For the second trial, my hubby had purchased smoked paprika, and I may have to say that’s now one of my favorite spices! And I used 1.5-cups of brown rice, which requires a cooking length more aligned with the chicken. (I might try 2-cups of brown rice next time, but that probably requires changes in the amount of broth/wine & cooking time). With the small adjustment in rice type, I think it’s a 5-star recipe!
Decent flavor but kept getting burn error after scraping up brown bits multiple times and adding way more stock & wine than called for. Prob won’t make again because it was far too much trouble and had very uneven cooking
Oh no… so very frustrating! Im sorry about that and I’m not sure why that would be happening.
I’ve tried to recreate the “error”, and can’t seem to. It works in my 6 quart instant pot every time???
If anyone else can advise, please share!!!
I have an 8 qt Instant Pot and find that it is sometimes difficult to use recipes made successfully in 6 qt versions. I have been able to modify recipes to work well, but did take some experimentation. 2 qts is a lot of extra space and it does affect how things cook, how much moisture/fluid is necessary, etc.
Haven’t tried this recipe but plan on doing so this weekend!
Hey Justin thanks for letting me know. I had no idea! If you make this will leave some notes for us?
I’m still getting to know my instant pot, but I made this with brown basmati and spread the rice over the vegetables, then placed the chicken on top. I didn’t mix it in, so the rice wasn’t touching the bottom. It didn’t burn, and, if anything, I thought the rice was a bit overdone. So brown rice definitely works. Delicious recipe, as always.
Great taste but came rice came out mushy. Will try again with less liquid.
Is there a reason to use white instead of brown rice? I prefer the flavor, and have that on hand.
Hi, I think brown rice may take longer to cook in the instant pot- but I’m not sure and I haven’t tried it with this recipe. If you do try it with brown rice- will you please leave any notes or tips for other readers here in the comments? Thanks!!!
It’s hard to get a unanimous vote in our family, but everyone loved this. It did take me a while to make bec I kept getting the burn error on the instant pot and had to keep adjusting, scraping, turning off and on, etc. (I’m not very experienced with the instant pot though so hope to figure this out soon. The results were worth it. This recipe is a keeper. Thank you!
I will adjust the recipe!
I followed the recipe to a T and I got the dreaded “burn.” 🙁 I messed around with it enough where it worked, but I feel like the recipe needs an adjustment
I will adjust!
This looks wonderful! Any suggestions on vegetables to serve with/in this in addition to the peas? I was curious what others had tried. Thank you!
Sylvia! Every recipe I have made of yours is just delicious!! The flavors of this dish are amazing. I’ll definitely be making this again and again. I actually forgot to add the wine, and realized it’s listed on the ingredient list, but not in the directions. It was still amazing without it. Thank you!!
Love your recipes. This one didn’t disappoint – full of great flavors.
Made this Sunday on the stovetop and it was flavorful and delicious!! I made a couple of changes due to stovetop cooking; doubled the broth and used 1/2 cup of beer instead of wine (my family used beer in arroz con pollo and paella). Thank you for another wonderful and authentic recipe!!
So happy you liked it!
I love getting the new Feasting at Home recipes every Saturday in my inbox. I always get inspired to try a new recipe which is due in large part to your beautiful and tantalizing photography! I made the instant pot arroz con pollo last night and we loved it. The combination of spices and the addition of the olives and peas for the finish made the dish exotic yet simple. This will be a new ‘go to’ dinner! Thanks Sylvia
Thanks Patty! So happy you enjoyed it!
Loved it!
Do you think I could freeze it before the peas and olives? I don’t think I could reduce the recipe for just my husband and me because its for an instant pot. Susan asked about farro; I’d like to know if I could use brown rice. If it needs to be par cooked, how should I do that? How much water to cook for how long?
Notes: the printed recipe doesn’t have the tomato can size, the web does. Also, I missed the bit about the rice being rinsed, and my instant pot showed the “burn” message. I added a bit of water so all was well. I think I’d like the instructions to include “rinse the rice”.
I will adjust the recipe, thanks!~
I just made this recipe and it is stupendous. The flavors are clear sharp and delicious.
I loved this dish! Easy to make full of flavor and great texture! Thank you!
PS. I purchased an Instant pot because of your recommendations and recipes and love
everything we have cooked in it so far. So easy and a time saver.
I do not have an instant pot but made this on the stove top, it was delicious! I used arborio rice instead.
Thank you.
Great to hear!
Excited to try this! Looks delicious! When you say a can of tomatoes, do you mean a 14.5 oz can or 28.2 oz can?
14.5 ounce 🙂
Hi Sylvia,
Can you give us the alternative slow cooker cooking directions?
Thanks!
I’m unfortunately not a slow cooker expert! Im really hoping out there is….and can share how they would do it!
Definitely going to try this but, as I tend to avoid using rice in recipes, do you think this recipe would work with substituting it with farro?
PS: I adore your recipes!!
Hi Susan, Wouldn’t farro take much longer to cook than rice? I’m afraid the chicken would get WAY overcooked. Unless you par cooked it?