Instant Pot Arroz con Pollo (Chicken with Rice)

Recipe Here!: pressureluckco...
So one of my all-time favorite dishes whenever I go to a Spanish (and some Mexican) restaurants is the classic Arroz con Pollo, which translates to Rice & Chicken (or Chicken & Rice). It may sound pretty basic from the sound of it, and it is. But only in how easy it is to make. It is ANYTHING BUT basic in flavor!Folks, this Arroz con Pollo is one to rival all others as it is so astoundingly rich in flavor thanks to a wonderful, full-bodied sauce that embodies the chicken and rice, and I also add in some of that classic Spanish sausage known as Chorizo into this dish as well. It is the furthest thing from dry and dull. It is just bursting with a flavor fiesta in every bite.What's more, this is a SNAP to make in your Instant Pot or Ninja Foodi with zero babysitting!
#pressureluck #instantpot #arrozconpollo
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[@CrazySwede69]

This kind of dish is one of my absolute favourites. Can make it in endless variations. I do have one suggestion for you, especially while using Spanish chorizo (which has a more potent smoked paprika flavour) - Add the chorizo in right after the oil and butter at the start and saute it for just a minute or two. This will release some of the tasty oils from the sausage which adds an incredible depth of flavour to the onions and chicken as they are sauted. I don't have ready access to the same kind of rice you are using, so I usually use paella rice (or even arborio) as it makes for a very rich and 'creamy' final dish. I also stir the rice in and saute it for a minute or two before adding the liquids to infuse the rice with the oils and spices before cooking it. I really love the layers of flavour you build up in that way. If you try it, let me know what you think! So many ways to make this fantastic dish. Thank you for sharing it with everyone!

[@Kingthin]

As a Cuban American, I grew up eating Arroz con Pollo, always done in a pot. After seeing this I will do it in my instapot! Bravo! Only difference is Cubans do not add Chorizo

[@brucefryda644]

This is an absolute winner. My favorite Pressure Luck recipe. You don't have to follow these recipes exactly but they are always a really good start then you can make it your own. Thanks again!

[@sandrachristiansen1404]

Made this on Sunday - was great! I couldn't find Spanish chorizo so I used Mexican chorizo sausage and cooked it. I even bought saffron for it. I think next time I make it I might add a can of drained corn and some drained black beans.

[@ambertrask1]

Every night for 3 weeks has been a new recipe from your channel. All recipes are amazing and I cant get enough. Thank you for inspiring us bland non cooks to the world of flavor!

[@monicawiseman9774]

I made this tonight as my FIRST EVER instant pot meal in my duo evo plus that I JUST got today! It was EVERYTHING. And my first cook I got the “food burn” notice. It was a little different because my notice never left the screen? Either way I hit cancel about 8 mins later and VOILA, omg perfection!!! And I used raw chorizo too made fresh here in Texas, sautéed it up with the chicken and it was TO DIE FOR! Love your channel, love your recipes, love you! I’m a loud yankee living in the south & watching your channel makes me a little closer to home!

[@RoseOriginals]

I'm ordering a Instant Pot tonight. Thank you for getting me over the IP hurtle. I'm Cuban so our Arroz con Pollo is a little different. We use beer instead of white wine, pimentos instead of the red pepper, tomato sauce instead of canned tomatoes and no chilies. I'm going to give this recipe a try because I love Mexican food. Again, a big THANK YOU!

[@itsbrittneybeach5477]

Thank you so much for talking about the burn notice! I didn't know it would keep on cooking!

[@cynthiaturcotte9280]

Just wanted to say that this was the recipe I used to break in my very first Instant Pot that my husband got me for Christmas. It was SO easy and the family loved it! I didn't have the chorizo, so I left that out, but it had SUCH good flavor even without it.

[@hollyodii5969]

Thank you for dispelling the fear around the dreaded "BURN" notice! I love you Jeff! I'm making this tonight!

[@PressureLuck]

Holly odii hope you enjoy it!

[@eyesauron]

fr i though there was something wrong with my instant pot and like Jeff said not a big deal it wont affect the flavor, very good video :D

[@jamieku513]

I made this for dinner last night. I substituted unsalted butter for salted. Also I couldn’t find that rice so I used one box of chicken flavored rice and one box of Spanish flavored rice- everything else was the same as this recipe. It turned out AMAZING!!!

[@nancygomez200]

I just made this and had for lunch! Sooo good! I made with no azafrán nor wine because I didn’t have any, and substituted parsley for dill, and used white rice, it’s still delicious!! I paired it with sweet plantains for that extra Latin touch! Thank you! Can’t wait until my husband tries it tonight!

[@sheriwright4448]

I fixed this dish. I loved it. I did not put in the square and I used Turmeric instead of Saffron. I also used my 3 quart insta pot. Of course I cut some of the ingredients in half. I will fix this again. So GOOD.

[@MrSonic1953]

If you get some scorching on the bottom, hopefully, you get dark brown rice, and some bunt is Ok. It is what we call pegao in Puerto Rico or stuck brunt rice, and it has seasoning in it.

[@kevingraves2921]

Oh Wow! This looks so great and I am going to make it this week. It will make so many meals for me. What I do is divide up a recipe in my seal a meal, and put three or four in the fridge and the rest in the freezer. I heat them up in my sous vide, or the microwave if I’m in a hurry. But you’ve really inspired me. I learned how to make a roux in the instant pot from you, but I also brown flour in the oven and put it in the freezer. I can make chicken and sauce ettouffee, with rice based on this recipe. Can’t wait to make the Arroz Con Pollo! And he’ll to the yes on thighs!

[@Brauma54]

I’ve made this twice. Both times without the saffron. Excellent. This recipe will be in my regular rotation. So easy to make and everyone in my house loves it

[@Tsukshiro]

This is one of my family's favorite recipes, its so tangy with a little zip of spice, its the perfect balance, we absolute loved it. I didn't have the lime juice so I just used lemon juice and it's great.

[@Ameslan1]

I just made this and it came out exactly as you said! DELICIOUS! FULL OF FLAVOR!

[@demetriusoconnor8149]

I made this for my family today at work and it was absolutely delicious thank you for the wonderful recipe

[@antoncrowley7342]

Made this tonight, added a small jalapeño pepper with seeds, was absolutely awesome! Thank you fir this!

[@bridgetralston1214]

Omgoodness this is the best!!! You are the only Instant Pot cooker I watch and I’ve told all my friends about you! You make everything so easy and yummy!! Thank you!!!

[@peacebeyond123]

Just made this and you are so right..it is so delicious. I didn't have the sausage, or the wine, bell pepper or Saffron(just ordered some for next time). It still came out with so much flavor. I just got my Instant Pot for an early Christmas present. I look forward to making more of your recipes.

[@maryannfox1774]

Made this tonight! It was exceptional. We love your recipes in the IP and the cookbook. Sold!

[@peterpit1]

Made this last night. Only had loose chorizo available and it was still. AMAZING! Great recipe!

[@georgewilliams1917]

Kinda made it greasy I thought with ground chorizo

[@jrturner23]

Thank you so much for sharing this recipe. My family obsolutley loved it tonight. I made a minor modification. I added a cup of sliced portobello mushrooms. Turned out Sooooo good

[@danabarrish]

We are making this AGAIN for my father in law......it's his fav 🙂 Thanks Jeff!

[@louannb3896]

I made this tonight and realized that I had the Mexican Chorizo. It still turned out great! FYI... Trader Joe’s has Saffron in a small jar! This does yield a lot and will have leftovers and a few freezer meals. Delicious!

[@mamiereed81]

I made this dish last night (Saturday) for next week. Doubled the recipe so I can have for my lunch. But my Chorizo didn't look like that. I took it out of the plastic wrapping it was in, it looked mor crumbling but still good. Delish loved it.

[@scubajedi3091]

I can't find chorizo like that either. It's usually packaged like hamburger or in a tube and much mushier that what he's got. But I made this and it was good.

[@jaybull66]

There's a difference between Mexican Chorizo which crumbles and is good in scrambled eggs and Spanish Chorizo which is the one used in the video, it looks and feels more like a sausage and doesn't crumble

[@AverageJoeGamer22]

This recipe was fantastic! We did it without the saffron and it was still soo good. Thanks for sharing!

[@sherylm2442]

Another grand slam!! Absolutely delicious! Thank you, thank you, thank you!

[@charleswhelan1556]

Thank you for the dinner suggestion! Made it tonight and it was a hit with the husband. No burn notice and I could taste the saffron! You're my go-to when I'm lacking in dinner ideas.

[@gustavoaramirez9673]

I just made it. It was delicious!! Thank you so much!!!

[@veronicalee2883]

I made this last night for the family and even my picky eaters loved it. Definitely a new menu option in this house. ❤️

[@pokerstar2004]

That was Spanish chorizo, which is a dry pre cooked sausage, Mexican chorizo is very very different, and uncooked so it needs to be cooked.

[@breezinbyyou2]

Where did chorizo like that come from? I will have to ask my mother who goes to Spain every few years. We live in CA, and chorizo is a whole different thing over here.

[@pappystern2955]

I just made this for my 2nd time. The first time I made it I also used chorizo just like in the video. I knew better than to use Mexican chorizo. I also live in California and got some Boars Head chorizo, as Boars Head is a good brand. Anyhow, the flavor of the Boars Head chorizo kinda made my dish taste bad. I just made it again tonight for my 2nd time, minus the chorizo. I replaced the weight of the chorizo with additional chicken thigh meat. Long story short, it was AWESOME!!!!! Even a vegan who ate with us went bonkers over the flavor. Thank you Jeffrey!! Best IP recipe yet ;)

[@rbagboyz]

GOYA Chorizo is a good one to work with .. jmo

[@joelchoquette5674]

Very true about the chorizo here in CA, but I've used the Mexican chorizo in this dish, letting it saute with the chicken and the flavor is great, and it cooks fine under pressure. Great dish Jeffrey! The family loves it.

[@TheUsualSuspekt]

Yep, found that out after the fact.

[@ColordoVagabond]

Wow, this is out of this world! Many thanks for sharing. By the way only 4 servings at our house - big eaters😀. A keeper for sure.

[@avibonn5724]

I'm making this now. Thanks so much for the video Jeffrey. I'm using your cookbook to make it, and the video helps so much. My pot is coming up to pressure now. I can't wait to eat it.

[@tonilyng4851]

I made this for dinner this evening and it turned out great. Thank you again Jeff and Banjo.

[@BANSH63000]

I’m on my second plate. I was so speechless, I couldn’t type during my first serving. This is my second Instant Pot attempt (first was the beef stroganoff-also amazing). I can’t get over what’s happening in my mouth. Thank you for sharing! It turned out exactly like your video, and I have a ton of it-YAY!

[@Tsukshiro]

Jeffrey, I made this recipe to the T, changing nothing (except I had store made mexican chorizo in a coil, not pre-cooked -- it doesn't matter) and at first glance fresh out of the pot, I didn't think anything special of it. But once dish comes down to a lower temperature and has some time to meld (for me it was about 2-3hours with the KEEP WARM setting) it melds into this delicious TANGY/Spicy delicious meld my family loved. My husband literally told me to keep this one in the vault when initial tasting I was ready to shelve it. Its VERY good cold after the fact too, or re-heated. excellent, ty for the recipe :)

[@MadredeAgua9]

Jeff--looks delicious and looks a lot like a Boricua asopao. Thanks. PS rice that sticks to the bottom of a pot is a delicacy. We call it "pegao".

[@mariangelesc4957]

Made this tonight - so flavorful !!!!!!

[@lyle-delp]

This is a wonderfully tasty dish. The saffron and wine add to the complexities of flavor. Love it.

[@jturie]

Good recipe, will try. My experience with "Burn" is that it does not go away. However, with all the liquid in this recipe, should not get a burn notice. I think the trick is to be gentle stirring the rice into the mix.

[@drainbramagebrandon1047]

My family wanted me to make this again. Thanks.

[@MrSonic1953]

Actually, my friend, El Arroz con Pollo made in Spain, and some parts of Mexico Assafran would be used. In the Caribbean, we used annatto oil which is much cheaper and easier to find. Great recipe. Thanks

[@maddsmommy2007]

I’ve made this twice and it’s one of our favorite meals!!! Thank you Jeff!!

[@cookieface5787]

Wow thank you for teaching us about that dang burn notice. You are right. I ignored it and it went right away! Yay! Thank you.

[@grannygrumbles4119]

How on earth did I miss this! Jeff this very thing (the burn notice thing) happened to me with one of your recipes last week and I did ignore it and it was perfectly fine JUST like you said! You're amazing and this looks great! Banjo is adorable!

[@garydb45]

This looks so good

[@michaelcorkery7108]

Very good video. Jeff always makes good videos. 😊

[@igotwerms]

Tried it tonight. Forgot diced tomatoes. Used chicken breasts. Used andouille sausage instead of chorizo. Used white cooking wine. It was still a hit and I have lunch for a few days now.

[@slashetc]

I waited a long time cycling between On and Burn then switched to a longer time on Rice mode (low pressure) then the countdown finally started and it turned out great.

[@rone7518]

Great looking recipe Jeff. I'm definitely going to try this one. With that said, I wish you would do a separate video on just the "BURN" notification and the tips you would suggest to get past it. I have a newer InstaPot, and as others have stated, when I get the "BURN" notice my InstaPot stops cooking. No matter how long I wait for it to build pressure. What I usually end up doing is dumping what I'm trying to cook into my CrockPot, set on low/8hrs, eat a bowl of cereal for dinner and have a pretty good breakfast the next morning.

[@danabarrish]

We are going to make this tonight! Thanks :-)

[@bobbihawkins3844]

I made this but at the end I added some shrimp....delish!!!!!

[@cynthiaaiken2424]

I’m totally gonna make this

[@blindmango69]

We made this tonight and it turned out delicious. Thanks for the recipe.

[@sandy-bp5el]

Made this, followed your recipe to a tee, and it was delicious! Thanks, Jeffrey. :-)

[@mrs.altomari4072]

This is so good it's like you went to a restaurant. Seriously.

[@thelmabryant3824]

Yummy 😋 yummy 😋

[@polkhigh2317]

covid update : still amazing... Tks for sharing this amazing recipe family loved it.... subbed

[@sherrimcdow2215]

This was fantastic! Made it tonight and the whole family loved it.

[@bd2eazy]

made this tonight with a few changes based on what i could find at vallarta. Solid meal! paired with some toasted tortillas and salsa it hit!

[@btrimmer7509]

Just made this. Absolutely EXCELLENT! THANK YOU!

[@aristideregnier4883]

For anyone wondering, this is Spanish Chorizo, not Mexican Chorizo. Spanish is cured and is actually like a sausage like in the video. Mexican is an uncooked, uncured, paste.

[@kewlztertc5386]

oh wow! thank you for explaining that.

[@rickr9055]

I tried this and it was terrific.

[@sklise1]

sassy!! love it! Always enjoy ur dishes. The hibachi rice recipe you did is da' bomb!

[@Greekkisses]

So glad you said something about the Hibachi. Going to be trying that recipe this week.

[@even0110]

I just tried this with the Sofrito BTB base and it was amazing.

[@bigbawls81]

I tried this last night and it was fantastic. Thanks for another great recipe.

[@Kittymomish]

Mark Rawls did you get a burn notice?

[@bigbawls81]

@@Kittymomish No I did not.

[@hopeeisman811]

HI JEFF, Just made this and it is terrific. It came out perfectly and is flavored perfectly . Thanks!

[@joelpelz436]

The Arroz con pollo that you get at the Mexican and Mexican-inspired restaurants around here is just their rice (with some veggies mixed in, but mostly just yellow rice), chicken, and mixed together with a white cheese sauce. This looks amazing though and I want to try it soon.

[@gc5665]

"Portuguese sausage" as they call it in Hawaii or linguica is a great sub for the chorizo. Watch the sodium intake though. Good dish, thanks for the ideas for the IP.

[@maryannsimon8790]

Thanks! I just bought that today to make this because I can't for the life of me find any chorizo that cuts like the kind he uses.

[@KelvinsKitchen]

Amazing arroz con pollo in the instant pot. Love this recipe. Thanks for sharing!

[@yvettebowles9011]

I love yellow rice. My mom picked up a bag of yellow rice recently. I don't have everything this video takes. And my instant pot is buried in the garage. But I may try this on the stove. Another recipe, but with yellow rice instead of the white rice that video uses.

[@tonyacarey4176]

Looks great… can’t wait to make it… thank u..,.. going to check tomorrow at my local Mexican grocery to see if they have saffron

[@cathynelson5615]

I have this in the pressure cooker now. 😊

[@lizf4717]

Looks delish can't wait to try this and see how the family likes it.

[@steelersnation7530]

Love your vids man

[@hollyodii5969]

BANJO IS SO CUTE!!!

[@geyerkristina29]

Making this tonight! And Banjo is killing it with the cameos!!

[@Angreesloth]

This is the thing that my girlfriend gets at EVERY Mexican restaurant, thanks for this recipe! I'm gonna surprise her with this :D.

[@therockyandbullwrinkleshow7890]

I made this last night in my Duo crisp + Air fryer model. I couldn’t find the Spanish curizo so I used the Mexican style anewe couldn’t find the Goya arroz Amarillo, so we had to find an acceptable substitute. I got the burn notice but it never went away sol had to shut it off after time elapsed by estimate. It turned out great and I had a few crispy bits in the bottom. Just throwing it out there after all the reassurance about the burn notice that some models won’t carry on, and count down so track your time on another device just in case.

[@legacyfarmerseachoneteacho5121]

Love the channel thanks so much! Got me cooking for the whole neighborhood!

[@peterv1806]

Awesome - exceptionally well described. Can't wait to try it! Thank you.

[@rayjrsheen]

Definitely going to try to make this one. Thanks!

[@JoeSmith9021090210]

Thank you so much for the "burn" information!

[@xtrachrispp1403]

Banjo is cute.

[@hollyodii5969]

I made this tonight with hubs and the Instant Pot wouldn't come to pressure because of the "burn" notification. So we had to cook it on the stove top. And I'm convinced some magic was lost. But it was still good. Our IP is a newer model and it would just beep every 2 minutes and wouldn't pressureize. I waited for it to move on, but after 30 mins or so it was still saying burn. I gotta figure out my mistakes because your recipes are amazing!

[@Ludren]

Same here, if the burn message flashed before the pot comes to pressure it will not happen. 😟

[@dkals1]

Somebody below figured out to get past the "burn" notification. Add the juice from the tomatoes before the rice. Gently pour the rice in but not all in one spot and it will sink in. Poor the tomatoes on top last. Once again not all in one spot. You should not get the burn notification.

[@tinaknutsen]

Also someone else said the same issue but they figured out , when the burn comes on turn the setting to low.

[@tinaknutsen]

….also there is a discrepancy in the recipe: written recipe calls for 3 cups of broth and video states 2 1/2 cups.

[@lauraeliseblanchette-wrigh4261]

You are truly passionate about your meals and I love your vlogs Thank You

[@PhoenixEchoesAudio]

If not chili, THIS will be my first instant pot recipe. thank you!

[@alinafstrmom7725]

Nah, I didn't use the Chili either & it was Perfection! 😊

[@smartkitmj]

I am so excited! I’ve been waiting for a recipe like this. Thanks!

[@marilynclark8407]

That look's absolutely delicious!! Love and hugs to You, Richard, and Banjo from Michigan. 💖

[@josephmaschak8652]

Excellent meal. Everybody enjoyed. Thanks

[@richards2072]

MANY MANY THANKS for the heads up on the dreaded BURN issue. Thought I just had a bad unit. I'm more of a Turkish rice fan where it has to be "tane tane" or individual pieces not sticky or soupy but you make this sound so delicious that I'm going to be making it. Thoroughly enjoy all your videos.

[@sewlove]

I don't have the instant pot so will use my ninja foodie. Can't wait to make this. Just ordered saffron. My mouth is watering.

[@stiffdanny]

You are a lifesaver, thank you

[@lizcristiano6362]

My family enjoyed this dish a lot Thanks for sharing!

[@risasklutteredkitchen1293]

If it says burn it normally won’t even come to pressure in the first place. I make 90% of my rice pot-in-pot so that won’t happen in the first place. Also, burn doesn’t always happen with rice dishes unless you don’t deglaze the pot or you use thickener. Use the thickener after the pressure cooking on Sauté. I never ignore the burn. I usually open it and it is normally finished cooking by then but you have to check. If it opens right away it means that it didn’t pressurize in the first place.

[@michellezerber]

I will have to add this to a meal on my next month's meal plan.

[@Chelz12]

Saffron is used in northern indian / persian and greek/meditrarrean cooking where it comes from.