Pressure-Cooker Chicken and Rice (Arroz con Pollo)

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.


Pressure-Cooker Chicken and Rice (Arroz con Pollo)

Prep time: 20 minutes Total time: 1 hour, 15 minutes Yield: 4 servings


2 tablespoons extra-virgin olive oil

1 cup red bell pepper, chopped

1 cup onion, chopped

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 fresh cilantro, chopped

¼ cup sour cream

4 lime wedges


  1. Heat oil on sauté mode in a multi-cooker. 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.
  2. Stir in chicken, rice, broth and tomato sauce. Close and lock the lid. Cook at high pressure for 35 minutes.
  3. Release the pressure. Stir in peas, replace the cover and let stand for 5 minutes.
  4. Serve topped with cilantro and sour cream, with a lime wedge.


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 info:

Serving size: 1¼ cups

Calories: 557

Fat: 23 g

Carbohydrates: 51 g

Protein: 36 g

Fiber: 6 g

Sodium: 643 mg

Potassium: 732 mg