Cooking arroz con pollo in the Instant Pot feels like a little kitchen magic. The chicken becomes tender, the rice soaks up every bit of flavor, and the spices come together in a way that makes you want seconds before you’ve finished your first plate. I’ve made it for busy weeknights when I had zero energy, and somehow it tastes like I spent hours. That’s the power of a good instant pot recipe—it works hard so we don’t have to. The first time I tried this, I worried the rice would turn out mushy or the chicken too dry. Spoiler alert: it was perfect. The grains were fluffy, the chicken juicy, and the whole house smelled like I had secretly hired someone’s abuela to cook for us. I still laugh thinking about my kids running into the kitchen asking who was visiting. If you’re like me and want meals that taste like love but fit into a schedule that’s anything but relaxed, this is one of those Instant Pot Recipes Easy enough for any weeknight. Plus, it’s one of those instant pot recipes healthy enough that I don’t feel guilty going back for another spoonful. A keeper for sure.

1) Key Takeaways
2) Easy Instant Pot Arroz con Pollo Recipe
3) Ingredients for Instant Pot Arroz con Pollo
4) How to Make Instant Pot Arroz con Pollo
5) Tips for Making Instant Pot Arroz con Pollo
6) Making Instant Pot Arroz con Pollo Ahead of Time
7) Storing Leftover Instant Pot Arroz con Pollo
8) Try these Main Course recipes next!
9) Instant Pot Arroz con Pollo
10) Nutrition

1) Key Takeaways

Simple one-pot meal that saves time
Tender chicken and fluffy rice made easy in the Instant Pot
Perfect for busy weeknights and family dinners
Healthy and filling without extra fuss

2) Easy Instant Pot Arroz con Pollo Recipe

I’ve always loved meals that taste like they took hours but secretly came together in under an hour. Instant Pot arroz con pollo is exactly that kind of recipe. The Instant Pot cooks chicken until it’s juicy, keeps the rice fluffy, and blends spices in a way that makes the dish feel like comfort food. The best part is that it’s one of those instant pot recipes that practically runs itself once the lid locks.

There’s something comforting about watching my kids come running to the kitchen when the smell of cumin and paprika fills the air. They always ask who’s visiting, as if I have a hidden chef tucked away in the pantry. That’s the beauty of an instant pot recipe—it surprises you every time. It’s also one of those instant pot recipes healthy enough that I don’t think twice when I go back for seconds.

If you’re searching for Instant Pot Recipes Easy that still taste homemade, this one checks all the boxes. It makes dinner less stressful, saves me from piles of dishes, and leaves me with a full belly and leftovers for lunch the next day.

3) Ingredients for Instant Pot Arroz con Pollo

Chicken Thighs: I like using bone-in thighs because they bring so much flavor to the rice. Once cooked, the meat falls right off the bone and stays juicy.

Long-Grain White Rice: This type of rice holds up well under pressure cooking. It stays fluffy and soaks in every bit of spice and broth.

Olive Oil: A quick drizzle of oil keeps the vegetables from sticking and gives the chicken a golden sear.

Onion and Green Bell Pepper: These vegetables soften and blend into the rice, adding a sweet base that balances the spices.

Garlic: Fresh minced garlic deepens the flavor and brings warmth to the dish.

Cumin, Paprika, and Turmeric: These spices give color, aroma, and that signature Latin American taste that makes arroz con pollo special.

Salt and Black Pepper: Simple seasoning but necessary to make all the flavors pop.

Cayenne Pepper: Optional, but I like a little heat for extra personality in the dish.

Chicken Broth: This liquid does double duty, cooking the rice and layering in savory richness.

Frozen Peas: Tossed in at the end, they add color, sweetness, and texture.

Fresh Cilantro: Bright and herbal, cilantro finishes the dish with freshness.

Lime Wedges: A squeeze over the top sharpens everything and ties the flavors together.

4) How to Make Instant Pot Arroz con Pollo

Step 1. Turn on sauté mode. Add olive oil, onion, green pepper, and garlic. Cook until soft and fragrant.

Step 2. Season chicken thighs with cumin, paprika, turmeric, salt, pepper, and cayenne. Sear both sides in the pot for a couple of minutes until lightly browned.

Step 3. Add the rice and pour in chicken broth. Stir well and scrape any bits stuck on the bottom to avoid burning.

Step 4. Cancel sauté mode. Lock the lid and cook on high pressure for 10 minutes. Let it sit while the Instant Pot does the heavy lifting.

Step 5. Allow the pressure to release naturally for 10 minutes. Then release any remaining pressure manually.

Step 6. Fluff the rice with a fork. Stir in frozen peas and close the lid again for 2 minutes so they warm through.

Step 7. Top with fresh cilantro. Serve with lime wedges for an extra pop of brightness.

5) Tips for Making Instant Pot Arroz con Pollo

I’ve learned a few tricks after making this meal more times than I can count. First, don’t rush the natural release step. Letting the pressure come down on its own makes the rice stay fluffy and the chicken stay moist. If you get impatient and quick-release too soon, the texture changes.

Second, use good quality chicken broth. The rice drinks up whatever liquid you add, so you want it to taste rich and savory. Homemade broth works best, but store-bought is fine if you pick a low-sodium version and season the dish yourself.

Finally, resist the urge to stir too much once the rice starts cooking. Let the Instant Pot handle it. Too much stirring turns rice gummy. Trust me, I made that mistake once, and my family still teases me about it.

6) Making Instant Pot Arroz con Pollo Ahead of Time

This recipe works great if you want to plan ahead. I often make it in the morning when I know the evening will be busy. Once cooked, I let it cool a little, then place it in a sealed container. By dinner, the flavors have blended even more and the dish tastes richer.

If you want to prep it the night before, you can chop vegetables, measure spices, and rinse the rice. Store everything in the fridge so it’s ready to go. Then, all you do is add it into the Instant Pot when you get home. Easy, stress-free cooking.

The dish warms up well too. A splash of chicken broth helps bring the rice back to life when reheating. That way it tastes almost as fresh as the first time you made it.

7) Storing Leftover Instant Pot Arroz con Pollo

Leftovers rarely last long in my house, but when they do, I keep them in an airtight container in the fridge. They stay good for about three days. For longer storage, you can freeze portions for up to two months.

When reheating, add a little splash of broth or water before microwaving or warming on the stove. It keeps the rice from drying out and keeps that fluffy texture we love. The chicken holds up well too and doesn’t lose its flavor.

Sometimes I even pack leftovers into lunch containers. It makes weekday meals quick and satisfying, saving me from another round of sandwiches.

8) Try these Main Course recipes next!

9) Instant Pot Arroz con Pollo