Pressure-Cooker Chicken & Rice (Arroz con Pollo)

Pressure-Cooker Chicken & Rice (Arroz con Pollo)

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From:, June 2017

Satisfy your Mexican-food craving with this healthy recipe. Just dump all your ingredients into an electric multicooker, such as the Instant Pot, in this easy recipe for flavorful arroz con pollo.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons extra-virgin olive oil
  • 1 cup chopped red bell pepper
  • 1 cup chopped onion
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ¾ teaspoon salt
  • 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
  • 1 cup long-grain brown rice
  • ¾ cup low-sodium chicken broth
  • ½ cup no-salt-added tomato sauce
  • 1 cup frozen green peas
  • ¼ cup chopped fresh cilantro
  • ¼ cup sour cream
  • 4 lime wedges for serving


  • Prep

  • Ready In

  1. Heat oil on sauté mode in a multicooker. (No sauté mode? See Tip.) Add bell pepper, onion, chili powder, cumin, oregano and salt. Cook, stirring often, until the vegetables have softened, about 5 minutes. Turn off the heat. Stir in chicken, rice, broth and tomato sauce. Close and lock the lid. Cook at high pressure for 35 minutes.
  2. Release the pressure. Stir in peas, replace the cover and let stand for 5 minutes.
  3. Serve topped with cilantro and sour cream, with a lime wedge.
  • Equipment: Electric pressure cooker (multicooker)
  • Tip: No sauté mode? Heat oil in a large skillet over medium-high heat. Add bell pepper, onion, chili powder, cumin, oregano, salt and chicken. Cook until the chicken is no longer pink, about 5 minutes. Transfer the ingredients to your pressure cooker and proceed with the recipe.

Nutrition information

  • Serving size: 1¼ cups
  • Per serving: 557 calories; 23 g fat(6 g sat); 6 g fiber; 51 g carbohydrates; 36 g protein; 67 mcg folate; 109 mg cholesterol; 6 g sugars; 0 g added sugars; 2,957 IU vitamin A; 62 mg vitamin C; 70 mg calcium; 4 mg iron; 643 mg sodium; 732 mg potassium
  • Nutrition Bonus: Vitamin C (103% daily value), Vitamin A (59% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 4 lean protein, 3½ fat, 2½ starch, 1½ vegetable

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