Arroz Con Pollo Pressure Cooker Recipes

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INSTANT POT® EASY ARROZ CON POLLO



Instant Pot® Easy Arroz con Pollo image

This is the tastiest and easiest arroz con pollo you'll ever make! Try this great Latin-inspired chicken and rice that is full of color and flavor and can be made in minutes in your Instant Pot®.

Provided by Fioa

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 4

Number Of Ingredients 17

2 tablespoons olive oil, divided
1 pound boneless chicken breast, cubed
1 onion, chopped
1 cup chopped red bell peppers
½ cup green bell pepper, chopped
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon oregano
1 teaspoon cumin
½ teaspoon ground black pepper
½ teaspoon red pepper flakes
1 ½ cups chicken broth
1 cup long-grain rice, rinsed and drained
½ cup tomato sauce
1 tablespoon capers
2 tablespoons chopped fresh cilantro
4 lemon wedges

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat 1 tablespoon olive oil and add cubed chicken; cook until golden, stirring constantly, about 3 minutes. Remove chicken from the pot. Heat remaining tablespoon olive oil and cook onion, red peppers, green peppers, garlic, salt, oregano, cumin, pepper, and red pepper flakes until tender, about 3 minutes. Place chicken back in the pot and stir in chicken broth, rice, and tomato sauce. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Complete releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid; stir in capers. Serve with cilantro and lemon wedges.

Nutrition Facts : Calories 395.5 calories, Carbohydrate 48 g, Cholesterol 60.8 mg, Fat 10.1 g, Fiber 3.7 g, Protein 27.6 g, SaturatedFat 1.7 g, Sodium 1298 mg, Sugar 4.9 g

INSTANT POT® PUERTO RICAN ARROZ CON POLLO



Instant Pot® Puerto Rican Arroz con Pollo image

My family's recipe for arroz con pollo adapted for the Instant Pot®! Made completely in your Instant Pot® or multi-functional pressure cooker, this arroz con pollo is as easy as it is delicious!

Provided by fabeveryday

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h10m

Yield 8

Number Of Ingredients 12

2 tablespoons olive oil
½ cup salt pork, diced
2 pounds boneless skinless chicken breasts, chopped
2 (1.41 ounce) packages sazon seasoning with achiote
1 cup sofrito
1 (8 ounce) can tomato sauce
½ cup pimento-stuffed green olives
1 tablespoon capers
3 cups white rice, rinsed
1 (16 ounce) can gandules (green pigeon peas), undrained
¼ teaspoon salt, or to taste
⅛ teaspoon ground black pepper, to taste

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil. Add salt pork pieces and stir until edges start to brown, about 2 minutes. Add chicken and sazon seasoning. Cook, stirring occasionally, until chicken is white on all sides, about 5 minutes.
  • Add sofrito and cook, stirring occasionally, for 5 more minutes. Pour in tomato sauce, olives, and capers. Stir to combine and cook until bubbly and all flavors are incorporated, 1 to 2 minutes. Add rice and mix well. Turn off Saute function.
  • Drain liquid from the can of gandules into a large measuring cup. Add enough water to make 2 1/2 cups of liquid. Add gandules and liquid to the pot and stir well. Season with salt and pepper.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 17 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Fluff rice with a fork and serve.

Nutrition Facts : Calories 632 calories, Carbohydrate 66.1 g, Cholesterol 83.5 mg, Fat 24.7 g, Fiber 4.2 g, Protein 33.8 g, SaturatedFat 7.5 g, Sodium 2578.7 mg, Sugar 3.6 g

ARROZ CON POLLO



Arroz con Pollo image

Categories     Blender     Chicken     Poultry     Rice     Tomato     Bake     Sauté     Dinner     Spice     Saffron     Pea     Party     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 27

For chicken
3 large garlic cloves, coarsely chopped
2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces
1 tablespoon vegetable oil
1 tablespoon unsalted butter
For rice
1 lb onions, chopped (2 1/2 cups)
2 green bell peppers, chopped
3 large garlic cloves, minced
1/4 teaspoon crumbled saffron threads
1/4 cup dry white wine
2 teaspoons ground cumin
2 teaspoons salt
1 Turkish or 1/2 California bay leaf
1 (14- to 15-oz) can diced tomatoes, including juice
1 1/2 cups low-sodium chicken broth (12 fl oz)
1 1/2 cups water
2 cups long-grain white rice (3/4 lb)
1 cup frozen baby peas (not thawed; 5 oz)
1/2 cup small or medium pimiento-stuffed green olives (2 oz), rinsed
1/4 cup drained chopped bottled pimientos (2 oz), rinsed
Special Equipment
a wide 6- to 7-qt heavy pot (about 12 inches in diameter and 4 inches deep)

Steps:

  • Prepare chicken:
  • Purée garlic, orange juice, lime juice, salt, and pepper in a blender until smooth. Put chicken pieces in a large bowl and pour purée over them, turning to coat. Marinate chicken, covered and chilled, turning occasionally, 1 hour.
  • Transfer chicken, letting excess marinade drip back into bowl, to paper towels, then pat dry. Reserve marinade.
  • Heat oil and butter in 6- to 7-quart pot over moderately high heat until foam subsides, then brown chicken in 2 or 3 batches, without crowding, turning occasionally, about 6 minutes per batch. Transfer chicken as browned to a plate, reserving fat in pot.
  • Prepare rice and bake arroz con pollo:
  • Put oven rack in middle position and preheat to 350°F.
  • Sauté onions, bell peppers, and garlic in fat in pot over moderately high heat, stirring occasionally and scraping up brown bits from chicken, until vegetables are softened, 6 to 8 minutes.
  • While vegetables cook, heat saffron in a dry small skillet over low heat, shaking skillet, until fragrant, about 30 seconds. Add wine and bring to a simmer, then remove from heat.
  • Add cumin and salt to vegetables and cook over moderately high heat, stirring, 2 minutes. Stir in saffron mixture, bay leaf, tomatoes (including juice), broth, water, and reserved marinade and bring to a boil.
  • Add all chicken except breast pieces, skin sides up, and gently simmer, covered, over low heat 10 minutes. Stir in rice, then add breast pieces, skin sides up, and arrange chicken in 1 layer. Return to a simmer.
  • Cover pot tightly, then transfer to oven and bake until rice is tender and most of liquid is absorbed, about 20 minutes.
  • Scatter peas, olives, and pimientos over rice and chicken (do not stir) and let stand, pot covered with a kitchen towel, until peas are heated through and any remaining liquid is absorbed by rice, about 5 minutes. Discard bay leaf.

INSTANT POT PUERTO RICAN ARROZ CON POLLO



Instant Pot Puerto Rican Arroz con Pollo image

My family's recipe for arroz con pollo adapted for the Instant Pot®! Made completely in your Instant Pot® or multi-functional pressure cooker, this arroz con pollo is as easy as it is delicious!

Provided by Ramona Cruz-Peters

Categories     Main Dish

Yield 8 servings

Number Of Ingredients 12

2 tablespoons olive oil
1/2 cup salt pork (diced)
2 pounds boneless, skinless chicken breasts (chopped)
2 individual packets Sazon with achiote seasoning ((from a 1.41-ounce box))
1 cup sofrito
1 8 oz. can tomato sauce
1/2 cup pimento-stuffed green olives
1 tablespoon capers
3 cups white rice (rinsed well)
1 16 oz. can gandules (green pigeon peas), undrained
1/4 teaspoon salt (or to taste)
1/8 teaspoon ground black pepper (or to taste)

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Heat olive oil. Add salt pork pieces and stir until edges start to brown, about 2 minutes. Add chicken and sazon seasoning. Cook, stirring occasionally, until chicken is white on all sides, about 5 minutes.
  • Add sofrito and cook, stirring occasionally, for 5 more minutes. Pour in tomato sauce, olives, and capers. Stir to combine and cook until bubbly and all flavors are incorporated, 1 to 2 minutes. Turn off Saute function, then add the rice and mix well.
  • Drain liquid from the can of gandules into a large measuring cup. Add enough water to make 2 1/2 cups* of liquid (*if using a 6 quart pot; 8 quart pots should add enough water to make 3 cups of liquid). Add gandules and liquid to the pot and stir well, making sure to scrape the bottom of the pan thoroughly to loosen any browned parts. Season with salt and pepper.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 17 minutes.** Allow 10 to 15 minutes for pressure to build. (**If making this with an 8-quart pot or a pot that is sensitive to the burn error, I recommend starting a secondary timer for 17 minutes when the pot reaches pressure, that way if the pot gives a burn error at any point, you can leave the lid in place and allow the food to continue to steam with the lid in place for the correct amount of time, then push cancel after 17 minutes to resume the recipe natural release method in the next step)
  • Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Fluff rice with a fork and serve.

ARROZ CON POLLO - PRESSURE COOKER



Arroz Con Pollo - Pressure Cooker image

I've been on the search for Pressure cooker recipes since I finally tried one I found in the taste of home magazine. We like it so much that I wanted to make it a habbit of cooking in the pressure pot when we are stressed for time instead of going out to eat. I have not tried this recipe yet. I found it on Presto website.

Provided by barefootmommawv

Categories     Pressure Cooker

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 cup long grain white rice
1 1/2 cups water
1 cup water
1 (3 lb) chicken, cut into serving pieces
paprika
salt and pepper
2 tablespoons vegetables or 2 tablespoons olive oil
2 medium onions, chopped
1 garlic clove, minced
1 bay leaf
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon saffron
1 (13 1/2 ounce) can chicken broth
1 tomatoes, peeled and chopped
1 (10 ounce) package frozen green peas
1 cup sliced green olives
1 (4 ounce) jar pimiento, sliced

Steps:

  • Combine rice and 1 1/2 cups water in a metal bowl which will fit loosely in a 4- or 6-quart pressure cooker. Place 1 cup water, cooking rack or steamer basket, and bowl in pressure cooker. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 5 minutes, at 15 pounds pressure, with pressure regulator rocking slowly. Let pressure drop of its own accord. Remove bowl of rice and allow to steam uncovered while preparing chicken.
  • Remove water and rack or basket from pressure cooker. Sprinkle chicken with paprika, salt, and pepper. Heat oil in pressure cooker. Brown chicken a few pieces at a time; set aside. Sauté onions and garlic until tender. Return all chicken to pressure cooker; add bay leaf, red pepper, saffron, and chicken broth. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Remove chicken and stir in rice, tomato, green peas, sliced olives, and pimiento. Return chicken to pressure cooker and heat to a simmer, uncovered.

Nutrition Facts : Calories 1103.5, Fat 58, SaturatedFat 15.7, Cholesterol 255.2, Sodium 1296.7, Carbohydrate 65, Fiber 9.3, Sugar 11.6, Protein 77.1

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