Making this wonderful Instant Pot recipe that resembles arroz con pollo is extremely simple! This quick and flavorful supper comes together quickly and is colorful, enticing, and filling! I hope it ends up being your new go-to weeknight dish. If you prefer, squeeze some lime or lemon juice over.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
Ingredients
- 1 ½ pounds bone-in, skin-on chicken thighs
- 1 pinch salt, or more to taste
- 2 tablespoons olive oil
- 1 red bell pepper, diced
- ½ onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground red pepper
- 1 teaspoon dried oregano
- ½ teaspoon ground white pepper
- 1 pinch red pepper flakes
- 1 pound tomatoes, diced
- 1 ½ cups chicken broth
- 1 cup long-grain rice
- 1 cup frozen peas, partially thawed
Instructions
- Rub each chicken thigh down with salt.
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function; heat olive oil. Add chicken thighs and cook until browned, about 3 minutes per side. Remove and set aside.
- Place bell pepper, onion, and garlic in the pressure cooker. Saute until starting to soften, about 1 minute. Add salt, cumin, ground red pepper, oregano, white pepper, and red pepper flakes; mix well. Cook until onion is translucent and softened, 3 to 5 minutes, making sure not to burn it.
- Mix in tomatoes and chicken broth. Bring to a boil; scrape bottom to remove any browned bits.
- Pour in rice. Return chicken thighs to the pot, on top of rice. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, about 15 minutes. Unlock and remove the lid. Mix in peas. Replace and lock lid to heat peas, about 5 minutes.
- You can use frozen, slightly thawed edamame instead of frozen peas, if desired.
Nutrition Facts
| Calories | 334 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 72 mg |
| Dietary Fiber | 3 g |
| Protein | 23 g |
| Saturated Fat | 4 g |
| Sodium | 1020 mg |
| Sugars | 5 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I keep going back to this recipe time and again. Sometimes I use edamame instead of peas and it is just as good. Easy and any leftovers don’t last long.
Great recipe, but I substituted edamame like the picture instead of peas. It was a great sub even though it’s Spanish
It was really good! A bit too spicy for us. I’ll make again but cutting the ground red pepper in half. Chicken fell off the bone and the rice almost tasted like a risotto. Served with a side salad.
I moved the chicken and rice from insta pot to stove. First time I ever had a burn notice. Saved the rice and it is good. Used parsley, minced garlic,Saffron, onion, can tomatoes, water, salt, pepper to taste and a long grain rice. Followed the insta pot directions, scraped up the brown bits. Liquid, etc. I usually brown the rice in the fond with a little liquid then add the remaining liquid. Maybe it was the browing rice…good anyway. Now to wash the pot.
I only made minor adjustments, accidently used half the tomato. It was a very good chicken thigh recipe.
First time using my Instant Pot and wow, this is brilliant. I am so impressed and make me want to cook more. I really am not a fan of cooking but gosh this has changed me.
Meh. Same as others…followed to a T and was mushy. Added peas & immediately received the burn notice. Pass
I have made this several times now. Picky family loves the recipe. I use calrose rice in the dish. Other than that, I don’t think it needs anything else.
Mushy mess. Way too much water. Spanish rice should be fluffy not mush. I followed recipe to the T. Flavor good but literally it tasted like blended rice/mush in your mouth. Complete fail. Tried to fix in pan. For nothing.
This is outstanding! My whole family loves it so much I have to double the recipe. We prefer adding edamame, instead of peas. You’ve got to try this!
long story short: flavor was good but it was a disaster. burn notice, released the pressure and rice was burning on the botton. removed the rice mixture and put it in my rice cooker. scrubbed the instant pot and put a cup of water in and put chicken on trivet. the end results were good but the journey was a hot mess!!
I used chicken breasts and added cumin DRIED GARLIC, SPICES (CLACK PEPPER SMEET CHILI PEPPER, PAPRIKA, BASIL, OREGANO, ROSEMARY, THOME, SAGE, CAYENNE PEPPER, BAY, MARIORAM, SAVORY, MUSTARD, CUMIN, CORIANDER), DRIED ONION, DRIED CARROTS, DRIED ORANGE PEEL, CITRIC ACID, LEMON JUICE SOLDS, NATURAL LEMON FLAVOR, OIL OF LEMON Added avocado to serve
I start drooling whenever I think of this dish. It’s now in regular rotation. SO GOOD!
Delicious. I increased the spices a bit and instead of fresh chopped tomatoes I used a 14oz can of diced tomatoes in the tomato juice. I also used boneless skinless chicken breasts instead as well, and topped with a little bit of cheese. Turned out delicious and moist, not dry. Squeezing lemon juice on top made a big difference and was the perfect ending touch