Instant Pot Puerto Rican Arroz Con Pollo Food

PUERTO RICAN INSTANT POT CHICKEN AND RICE

Steps:

• Hit Sauté and add olive oil, chicken, and sofrito and stir until meat is a bit cook (About 4 minutes)
• Add salt and pepper and Sazon, and continue to sauté for a few more minutes.
• Add tomato and diced tomato and stir. Let it hit for another 2 minutes.
• Add the rest of the ingredients and stir one last time.
• Close the Instant Pot, turn the valve to Sealing, and hit the Rice button.

INSTANT POT® PUERTO RICAN ARROZ CON POLLO

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.

INSTANT POT ARROZ CON POLLO (CHICKEN WITH RICE)

Steps:

• Add the oil and butter to the Instant Pot, hit "Sauté" and "Adjust" so it's on the "More" or "High" setting. Once the butter's melted, add in the saffron and allow it to sauté in the butter and oil for 30 seconds.
• Next, add in the onions and peppers and sauté for 3 minutes. Then, add the garlic and sauté for another minute
• Now, add in the chicken and chorizo and stir in the pot. Add in the paprika, cumin, parsley flakes and chili powder. Stir constantly for 3 minutes so the chicken sears and also making sure the spices don't stick to the bottom of the pot (we want it to be nice and clear)
• Add in the white wine and allow everything to simmer in it for a minute. Then, add in the broth, lime juice and can of diced tomatoes. Stir well and allow it to come to a bubble (make sure it does this, even if ever so slightly)
• Once bubbling, add in the rice but make sure you don't stir it in - just lightly submerge it under the broth with a mixing spoon
• Secure the lid in sealing mode, hit "Keep Warm/Cancel" and then hit "Manual" or "Pressure Cook" on High Pressure for 10 minutes. Quick release when done (NOTE: Because all pots seem to be calibrated slightly differently with different sensitivity levels, if for whatever reason you receive a "burn" message AFTER the pin has come up and the time begins to countdown, DO NOT FREAK OUT. Simply ignore it. It is only because there is a lot of volume in the pot with the rice mixed with everything else but there is also plenty of liquid as well. It will continue cooking, countdown won't be affected, and it will come out perfectly. If you receive a "burn" notice BEFORE the pin pops up, simply remove the lid, go back to the "Sauté" setting adjust so it's on "More" or "High", place the lid on top in the venting position and allow it to cook for about 15-20 minutes, stirring occasionally. It will be perfect this way too but it is unlikely this will happen)
• When the lid comes off, it may appear there is a lot of liquid left, but that's an illusion. Give everything a stir from the bottom up and the excess liquid will magically become a lush and velvety sauce for this astounding Arroz con Pollo. Let it set for about 5 minutes and the sauce will thicken significantly as it cools down a bit
• Place in a serving dish and enjoy with some fixins' such as sour cream, salsa or my contest-winning roasted garlic guacamole and refried beans!

INSTANT POT ARROZ CON POLLO

Steps:

• Please read instructions all the way through first, including the NOTES, taking note of the type of rice being used -and be precise with measuring!
• Season the whole chicken thighs, generously on all sides with salt, pepper and smoked paprika. Set aside. You could brown the top side in oil if you like (so they end up like photos) or just plop them in raw (they will still taste really good, but look a bit paler - totally fine if in a hurry)!
• In a small bowl, pour 2 tablespoons warm water over the saffron threads, if using and let this steep. (If using Rumi Saffron, ¼ teaspoon is enough.)
• Heat oil in a 6 quart Instant Pot, using the "saute" function. Add the onion and cook 2-3 minutes, stirring. Add the garlic, and cook for 2 more minutes, then add bell pepper and carrots and cook 2-3 minutes.
• Add the saffron and its water, the chicken broth and wine to the instant pot, bring to a simmer, then using a wood spoon or spatula, scrap up any browned bits - getting into all those corners (this is absolutely imperative to preventing the burn error!!!).
• Stir in the remaining spices and salt.
• Stir in the tomatoes and their juices.
• Rinse the rice (important) and sprinkle it evenly over top - do not stir!
• Place the seasoned chicken over top of the rice, nestling it in a bit.
• Pressure cook on High for 10 minutes.
• Naturally release, for 10 minutes.
• Break the chicken apart with two forks, and stir in the olives and peas, covering on warm for just a few minutes until peas heat through.
• Squeeze with lime and serve with the optional garnishes.

INSTANT POT PUERTO RICAN ARROZ CON POLLO

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot(R)) 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.
• 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. Turn off Saute function, then add the rice and mix well.
• Drain liquid from the can of gandules into a large measuring cup. Add enough water to make 2 1/2 cups* of liquid (*if using a 6 quart pot; 8 quart pots should add enough water to make 3 cups of liquid). Add gandules and liquid to the pot and stir well, making sure to scrape the bottom of the pan thoroughly to loosen any browned parts. Season with salt and pepper.
• 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. (**If making this with an 8-quart pot or a pot that is sensitive to the burn error, I recommend starting a secondary timer for 17 minutes when the pot reaches pressure, that way if the pot gives a burn error at any point, you can leave the lid in place and allow the food to continue to steam with the lid in place for the correct amount of time, then push cancel after 17 minutes to resume the recipe natural release method in the next step)
• 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.

INSTANT POT ARROZ CON HABICHUELAS /PUERTO RICAN RICAN AND BEANS

Steps:

• Hit the Sauté button and add olive oil, sofrito, olives, tomato sauce, sazon, diced tomatoes and cook for about 3 to 4 minutes until everything is blended well.
• Add the beans and sauté for another minute or two.
• Add the chicken broth and rice and stir
• Cancel Sauté
• Hit the Rice button for 12 minutes. New Instant Pot, all you have to press is the Rice button, and it will automatically cook the rice for you.
• Serve

ARROZ CON POLLO (PUERTO RICAN RICE WITH CHICKEN)

Steps:

• In a large bowl, season your chicken with salt, pepper, garlic powder and oregano. Let sit for ten minutes.
• Into a large heavy bottom caldero or dutch oven pan, heat your oil over medium high heat. Then add in your chicken. Brown both sides of chicken, about 3-4 minutes per side. Next, add in everything except for the rice and broth. Mix it all together, and allow to cook for about three minutes.
• After three minutes, stir in the rice, allow the rice to absorb all of the sauce for about 1-2 minutes before adding in the broth. Stir rice and broth together, allow it to come to a light boil, for about 5-7 minutes.
• Once you're able to see the grains of rice just at the surface, you will lower your heat to medium low, COVER your pot, and let it cook for 20-30 minutes.
• After 20 minutes, check on your rice, if there is still any liquid or your rice isn't as soft as desired, let it cook an additional 5-10 minutes. Once liquid is absorbed and rice is soft, remove from heat, let it sit for 5 minutes before giving it a GENTLE fluff with a fork, then serve immediately.

INSTANT POT® PUERTO RICAN ARROZ CON POLLO

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.

INSTANT POT ESTOFADO DE POLLO (PUERTO RICAN-STYLE CHICKEN STEW)

Steps:

• Select the sauté function on the pressure cooker (if using an electric pressure cooker; for stovetop pressure cookers, heat over a burner on medium-high heat). Heat the olive oil in the pot.
• Add the chicken to the pot and cook for 4 minutes on each side. Transfer the chicken to a plate.
• Add the wine and vinegar to the pot, scraping the bottom of the pot to loosen any browned bits. Cook, stirring occasionally, for 3 minutes. Press cancel or turn off the burner.
• Add the tomato sauce to the pot and stir until well mixed. Stir in the potatoes, onion, olives, garlic, capers, and salt. Return the chicken to the pot and spoon some of the sauce over the top of the chicken.
• Close and lock the pressure cooker lid, make sure the pressure/steam-release switch is set to sealing, and set the cooking time to 10 minutes at high/normal pressure (if using an electric pressure cooker; for stovetop pressure cookers, heat over a burner on high heat, set a timer for 10 minutes after the pot has reached pressure, then reduce the heat to low). It will take about 11 minutes for the pot to come to pressure before the cooking time begins.
• After the pressure cooking time ends, electric pressure cookers will automatically turn off their heat (stovetop pressure cookers must be removed from the heat). Allow the pressure to release from the pot naturally for 5 minutes before releasing the remaining pressure using the manufacturer's quick-release method.
• Open the lid and select the sauté function on the pot again. Simmer for 5 minutes, stirring occasionally, then press cancel or turn off the burner.