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Instant Pot Arroz Con Pollo Recipe

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.

4.5 from 162 votes
45 mins
Total Time
6
servings
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Instant Pot Arroz Con Pollo

How to Make the Best Instant Pot Arroz Con Pollo

Arroz con pollo, which translates to “rice with chicken,” is a beloved one-pot dish enjoyed throughout Latin America and Spain. This Instant Pot Arroz Con Pollo brings all those traditional flavors to your table in a fraction of the time, thanks to the magic of pressure cooking. The combination of saffron, smoked paprika, and aromatic spices creates layers of flavor that taste like they’ve been simmering for hours.

The beauty of this recipe lies in its simplicity and the way the chicken and rice cook together, allowing the juices and spices to meld into something truly special. The saffron adds that distinctive golden color and subtle earthy flavor that makes Spanish-style arroz con pollo so memorable. Don’t skip the step of steeping the saffron in warm water—it’s essential for releasing its full flavor and color.

Finish your arroz con pollo with a squeeze of fresh lime, some briny green olives, and your favorite garnishes like avocado, queso fresco, or fresh parsley. This dish is perfect for a weeknight dinner that feels like a special occasion, and it’s hearty enough to satisfy the whole family.

Instant Pot Arroz Con Pollo

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.

4.5 from 162 votes
CourseMain
CuisineSpanish
Keywordarroz con pollo, instant pot arroz con pollo, spanish arroz con pollo, arroz con pollo saffron, chicken and rice
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings6 servings
Calories382kcal
AuthorChristina Hill
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Ingredients

Chicken

Saffron

Rice and Vegetables

Optional Garnishes

Instructions

Prepare the Chicken and Saffron

  1. Season the whole chicken thighs generously on all sides with salt, pepper, and smoked paprika. Set aside.
  2. In a small bowl, pour 2 tablespoons warm water over the saffron threads and let steep while you prepare the vegetables.

Sauté the Vegetables

  1. Heat oil in a 6-quart Instant Pot using the 'sauté' function. Add the onion and cook 2-3 minutes, stirring.
  2. Add the garlic and cook for 2 more minutes, then add bell pepper and carrots and cook 2-3 minutes.

Build the Base

  1. Add the saffron and its water, the chicken broth, and wine to the Instant Pot. Bring to a simmer, then use a wooden spoon or spatula to scrape up any browned bits, getting into all the corners.
  2. Stir in the oregano, smoked paprika, cumin, chili powder, salt, and chili flakes.
  3. Stir in the tomatoes and their juices.

Cook

  1. Rinse the rice and sprinkle it evenly over the top—do not stir!
  2. Place the seasoned chicken over top of the rice, nestling it in slightly.
  3. Pressure cook on High for 10 minutes.
  4. Allow natural release for 10 minutes.

Finish and Serve

  1. Break the chicken apart with two forks and stir in the olives and peas. Cover on warm for a few minutes until peas heat through.
  2. Squeeze with lime and serve with your choice of optional garnishes.

Notes

  • Use medium-grain or short-grain white rice for best results. Other rice varieties may require different liquid amounts.
  • Be sure to scrape up all the browned bits from the bottom of the pot to prevent the burn error.
  • If you prefer, you can brown the chicken on the top side in oil before adding for a more golden appearance.
  • For stovetop version, see original recipe notes for timing adjustments.
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