Instant Pot arroz con pollo
Spanish-style chicken and rice in the Instant Pot, with saffron and smoked paprika.
- Prep
- 20 min
- Cook
- 40 min
Ingredients
Chicken
Saffron
Base
Seasoning and rice
To finish
Method
Season boneless skinless chicken thighs (1 1/2 lb) with salt (1 tsp), pepper (1/2 tsp) and smoked paprika (1 tsp). Set aside.
Steep saffron (1/4–1/2 tsp) in warm water (2 tbsp), if using.
Set the Instant Pot to Sauté and heat olive oil (2 tbsp). Cook onion (1 onion) for . Add garlic (4 cloves) for , then red bell pepper (1 pepper) and carrot (1 carrot) for .
Add the saffron water, chicken stock (1 1/2 cups) and white wine (1/4 cup). Bring to a simmer and scrape up the browned bits.
Scraping the bottom well here is what avoids the Burn error. Check the notes on rice and liquid before you start.
Stir in dried oregano (2 tsp), smoked paprika (2 tsp), cumin (2 tsp), chili powder (1 tbsp), salt (2 tsp) and chili flakes (1/2–1 tsp).
Stir in diced tomatoes (1 can).
Sprinkle white rice (1 cup) evenly over the top. Do not stir.
Lay the chicken thighs over the rice.
Pressure cook on High for , then let the pressure release naturally for .
Shred or break the chicken apart, then stir in green olives (1/4 cup) and peas (1–2 cups). Cover on Warm for a few minutes.
Finish with fresh lime (a squeeze). Serve with garnishes if you like: tortillas, queso fresco, sour cream, avocado, parsley.