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.
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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