This Instant Pot arroz con pollo is a super quick and family friendly meal! Gluten free, and dairy free if you wish, this is a meal using chicken to put on your menus this week! Even better, I can show you how to make this stove top too….so no worries if you don’t have a pressure cooker!
Chicken and rice…a perfect match. Comfort food.
Finding quick and easy gluten free dinners can be key to sticking to real food meal plans. Sometimes, there just isn’t time for a ton of prep and cooking…I get it! With three kiddos all with different activities in different spots at different times…some days I need the super quick prep and cook dinners.
That’s why I love my IP…I have developed lots of recipes (a few linked below!) specific for crazy activity nights when I don’t have the time.
With my Instant Pot, I have the added bonus of leaving the house and and not worrying about things burning or overcooking in my absence.
And while I have had more versions than I can count (all delicious in their own right!) , my version is Mexican-inspired. I make it more mild since having kids so they will eat it too, but my husband and I are always sure to have some pickled jalapeños, or rajas as I called them while living in México one summer.
I always have the ingredients on hand, and the whole family digs it, I hope you find it yummy too!
Serving Suggestions For Pressure Cooker Arroz con Pollo:
While enjoying a bowl all by it’s lonesome is perfectly acceptable…here are some ideas you and your family could use to personalize and make everyone even MORE happy!!
- serve with any tortillas of choice
- add some shredded sharp cheddar (dairy free if necessary)
- shredded cabbage
- fresh lime
- chopped cilantro
- pickled jalapeños
- sour cream or greek yogurt
- sliced avocado
- cotija or some sheep’s milk feta
- with a side of beans
- Rice-a-Roni Chicken
- Instant Pot Creamy Whole30 Chicken Thighs
- Instant Pot Chicken Abobo
- Cheeseburger Soup (Sneaky Veggies!)
And I have had my eye on this recipe for Buffalo Chicken Soup over at Eat Beautiful!
You May Need:
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If you choose to use an Instant Pot, you will save on time and cleaning! If you’ve been on the fence about getting one…they are popular for a reason! They cook food SO well, can reduce cook times, and make clean up SO easy!! I use mine multiple times a week and bring it on on all our family trips (that have access to electricity!). No worries if you go the stove top route, both work!
Can I make arroz con pollo on the stove?
Yes! Not everyone has an Instant Pot, so here are YOUR directions!
Heat oil in a large pan (with a tight fitting lid).
Sauté onion for a couple of minutes to soften.
Add in the rice. You want the rice to start to toast a bit, this adds more flavor.
Add in the (chopped) chicken, garlic, and spices, saute a few minutes more.
Stir the tomato paste into the chicken broth, and then add to pan (Increase the broth to scant 2 cups) .
Give a good stir to mix well, and bring to a boil.
Cover with a tight fitting lid, reduce heat, and simmer until the liquid is absorbed, about 15-20 minutes. Let rest 5-10 minutes before removing lid to stir and serve.
Serve with the garnishes!
Instant Pot Arroz con Pollo Recipe:
Don’t forget if you try this recipe and like it, come back and tell other readers with a comment and rating!
Instant Pot Chicken & Rice
A quick and easy Mexican inspired family dinner for busy weeknights!
- 1 tablespoon avocado oil
- 1 small onion diced fine
- 1 1/4 cup long grain rice I prefer California Basmati
- 4 cloves garlic minced, or 1 teaspoon garlic powder
- 1 pound boneless skinless chicken thighs OR chicken tenderloins
- 2 teaspoons Fiesta Chili Powder this is a salt-free seasoning found in most bulk spice sections. may use regular chili powder
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1 teaspoon sea salt to taste
- 1 1/2 cups bone broth
- 3 tablespoons tomato paste
- Grated cheese/Daiya shreds, diced avocado, chopped tomatoes, pickled jalapeños, chopped cilantro, lime wedges, tortillas (any preferred)
Preheat Instant Pot on 'saute'
Add in the avocado oil, then saute onion for a couple of minutes to soften.
Add in the rice. You want the rice to start to toast an turn golden a bit, this adds more flavor.
Meanwhile, in a a glass measuring cup, mix the broth, reserving 1/2 cup, with all the spices and salt, set aside. In another container, use the remaining 1/2 cup broth and whisk with the tomato paste, (we keep it separate to avoid that pesky 'burn notice' on the newer, more sensitive Instant Pots!
Add in the garlic in with the rice and onions, saute a minute more. Hit 'cancel.'
Pour in the broth/spice mixture. Using a utensil to deglaze the bottom of the pot and ensure there are no stuck rice pieces (again, this is a preventative to the burn notice). Place the chicken thighs or tenderloins in, nestling them in. Pour the reserved tomato/broth mix over the top, very gently swirl to mix just barely. Shove any rice or onion pieces stuck on the sides above the liquid back into the broth, and lock on the lid (ensure the pressure gauge is closed to NOT venting), and set 'manual' time for 5 minutes.
As soon as the timer beeps, hit 'cancel'. Let the pressure come down naturally for at least 10 minutes, then vent and serve! May mash the chicken around to shred it prior to serving if desired.
Serve with the optional garnishes!
I do NOT recommend this recipe for a double batch...I have not been successful yet!