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Instant Pot Arroz Con Pollo

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! #instantpotchicken #instantpotrecipes #spanishchicken #easydinners #ArrozconPollo

4.5 from 13 reviews

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 stove top version. Please read recipe notes about the “Burn Error” before starting.

Scale

Ingredients


Instructions

  1. Season the whole chicken thighs, generously on all sides with salt, pepper and smoked paprika. Set aside.
  2. Pour warm water over saffron threads, if using. (If using Rumi Saffron, ¼ teaspoon is enough.)
  3. Heat oil in the Instant Pot, using the “saute” function.
  4. Add the onion and cook 2-3 minutes, stirring. Add the garlic, and cook for two more minutes, then add bell pepper and carrots and cook 4-5 minutes. Add the saffron water, chicken broth and wine to the instant pot, mix and using a wood spoon or spatula,  scrap up any browned bits –getting into all the corners too (this is absolutely imperative to preventing the burn error!!!).
  5. Stir in the remaining spices and salt. Stir in the tomatoes and their juices.
  6. Rinse the rice ( important) and pour it evenly over top- do not stir.
  7. Place the seasoned chicken over top, nestling it in a bit.
  8. Pressure cook on High for 15 minutes.
  9. Naturally release, for 10 minutes.
  10. 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

STOVE TOP VERSION: If making on the stove top, follow same directions, but perhaps brown the thighs first before nestling into the rice. Bring to a simmer, cover, cook on low until rice is cooked through. (25-35 minutes).

Make sure to rinse the rice- which will add a bit more water.

* If your are getting the burn error- scrape up any brown bits using a wood spoon to get into ALL those corners! Add !/4 cup more liquid and try again. The error is most likely not for a lack of moisture, but from browned areas on the bottom of the pot itself.  You must scrape them up. A squared-off, wood spatula is ideal. Then Retry. Adding any more liquid may result in mushy rice, but feel free to, if you feel you absolutely must. As a last resort, pour entire contents into dutch oven on the stove, bring to a simmer, cover and cook 25-30 minutes covered on low heat.

I have not tried this with brown basmati rice, but am guessing the brown rice would take 5 minutes longer to cook.

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