Instant Pot Spanish Chicken And Rice Food

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® SPANISH CHICKEN AND RICE

Steps:

• 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.

INSTANT POT® MEXICAN CHICKEN AND RICE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour oil into the pot and add onion, bell pepper, and garlic. Saute for 2 minutes. Add chicken and season with cumin, cayenne, and salt; stir to combine. Continue cooking until onion is clear and chicken is slightly browned, 2 to 3 minutes. Pour in rice and saute, allowing oil and spices to coat grains.
• Stir black beans, diced tomatoes, chicken broth, salsa, and corn into the pot. Mix well. Cancel Saute function. Close and lock the lid with vent turned to Sealing. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Cover the top with Cheddar cheese and replace the lid. Let steam melt the cheese before serving, about 3 minutes.

SPANISH CHICKEN AND RICE

Steps:

• Heat 2 tablespoons of the oil in a large pot.
• Season the chicken pieces with salt & pepper and brown in batches.
• Remove from pot.
• Add the remaining oil to the pot & gently saute the onion & capsicum until the onion is transparent.
• Stir in the paprika and cook for 30 seconds.
• Add the tomatoes and simmer gently until it has thickened.
• Stir in the water, then add the rice and the tumeric.
• Return the chicken to the pot and stir to combine.
• Bring to the boil, cover, reduce heat to low and simmer for about 1 hour or until chicken is tender and almost falling off the bone.

ONE POT SPANISH CHICKEN AND RICE

Steps:

• Heat the oil in a large pot or pan over a medium heat and then add the chicken pieces and brown for 2 to 3 minutes, before adding the chorizo sausage and sautéing for a further 2 minutes.
• Add the onions, garlic and red pepper, and sauté for a few minutes until the chorizo sausage releases red oil and the vegetables have softened slightly.
• Add the rice and mix thoroughly and cook for 1 to 2 minutes to coat it all in oil.
• Add the stock and smoked paprika, and place a lid on the pot/pan. Simmer over a very low heat, with the lid on, for 45 minutes, or until the chicken is cooked and tender and the rice is soft and has absorbed all the liquid.
• Adjust the seasoning and gently fluff up the rice and mix all the vegetables and chicken through, before adding the olives and the chopped thyme.
• Serve immediately, setting the pot/pan on the table, with crusty bread and salad if liked.