Rating: 3.5 stars
15 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 2

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!

Recipe Summary

40 mins
20 mins
1 hr 10 mins
10 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes:

You can use jarred sofrito sauce or freshly made with onion, garlic, bell pepper, cilantro, and oregano pureed in a food processor.

Bacon can be used instead of salt pork.

Nutrition Facts

632 calories; protein 33.8g; carbohydrates 66.1g; fat 24.7g; cholesterol 83.5mg; sodium 2578.7mg. Full Nutrition