Instant Pot® Puerto Rican Arroz con Pollo

My family's recipe for arroz con pollo adapted for the Instant Pot®! Made completely in your Instant Pot® or multi-functional pressure cooker, this arroz con pollo is as easy as it is delicious!

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 632 Calories

Ingredients

• 2 tablespoons olive oil
• 1 (8 ounce) can tomato sauce
• 1 tablespoon capers
• ½ cup pimento-stuffed green olives
• ¼ teaspoon salt, or to taste
• ½ cup salt pork, diced
• 2 pounds boneless skinless chicken breasts, chopped
• 2 (1.41 ounce) packages sazon seasoning with achiote
• 1 cup sofrito
• 3 cups white rice, rinsed
• 1 (16 ounce) can gandules (green pigeon peas), undrained
• ⅛ teaspoon ground black pepper, to taste

Recipe Instructions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil. Add salt pork pieces and stir until edges start to brown, about 2 minutes. Add chicken and sazon seasoning. Cook, stirring occasionally, until chicken is white on all sides, about 5 minutes.

Step 2

Add sofrito and cook, stirring occasionally, for 5 more minutes. Pour in tomato sauce, olives, and capers. Stir to combine and cook until bubbly and all flavors are incorporated, 1 to 2 minutes. Add rice and mix well. Turn off Saute function.

Step 3

Drain liquid from the can of gandules into a large measuring cup. Add enough water to make 2 1/2 cups of liquid. Add gandules and liquid to the pot and stir well. Season with salt and pepper.

Step 4

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 17 minutes. Allow 10 to 15 minutes for pressure to build.

Step 5

Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Fluff rice with a fork and serve.