How To Make Instant Pot Puerto Rican Arroz con Pollo
This arroz con pollo is a Puerto Rican inspired version that you can make in your Instant Pot. It also has beans, olives, and white rice.
- 2tbspolive oil
- ½cupsalt pork,diced
- 2lbchicken breasts,boneless, skinless, and chopped
- 2pkgsGoya Sazon Achiote
- 8oztomato sauce
- ½cuppimento-stuffed green olives
- 3cupswhite rice,rinsed
- 16ozgandules,or green pigeon peas, undrained
- ¼tspsalt,to taste
- ⅛tspground black pepper,to taste
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil.
Add salt pork pieces and stir for about 2 minutes or until edges start to brown. Add chicken and sazon seasoning.
Cook, stirring occasionally, for about 5 minutes or until chicken is white on all sides.
Add sofrito and cook, stirring occasionally, for 5 more minutes. Pour in tomato sauce, olives, and capers.
Stir to combine and cook for 1 to 2 minutes or until bubbly and all flavors are incorporated. 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 2½ 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 for about 15 minutes. Release remaining pressure carefully using the quick-release method for about 5 minutes.
Unlock and remove the lid. Fluff rice with a fork and serve.
- Calories: 580.45kcal
- Fat: 21.65g
- Saturated Fat: 4.29g
- Trans Fat: 0.12g
- Monounsaturated Fat: 8.46g
- Polyunsaturated Fat: 2.99g
- Carbohydrates: 61.29g
- Fiber: 1.15g
- Sugar: 1.05g
- Protein: 32.31g
- Cholesterol: 74.10mg
- Sodium: 691.04mg
- Calcium: 32.80mg
- Potassium: 505.08mg
- Iron: 2.02mg
- Vitamin A: 35.04µg
- Vitamin C: 7.28mg
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