Instant Pot® Spanish Chicken and Rice


This delicious arroz-con-pollo-esque dish is so easy to make with the Instant Pot®! Colorful, appetizing, and nourishing, this meal comes together in a flash and is chock full of flavor! I hope it becomes your next favorite weeknight meal. Squeeze lime or lemon wedges over if you like!

close up view of Spanish Chicken and Rice with edamame and lime sedges in a white bowl
Prep Time:
15 mins
Cook Time:
40 mins
Additional Time:
15 mins
Total Time:
1 hrs 10 mins
6 servings


  • 1 ½ pounds bone-in, skin-on chicken thighs

  • 1 pinch salt, or more to taste

  • 2 tablespoons olive oil

  • 1 red bell pepper, diced

  • ½ onion, sliced

  • 3 cloves garlic, minced

  • 1 teaspoon salt

  • 1 teaspoon ground cumin

  • 1 teaspoon ground red pepper

  • 1 teaspoon dried oregano

  • ½ teaspoon ground white pepper

  • 1 pinch red pepper flakes

  • 1 pound tomatoes, diced

  • 1 ½ cups chicken broth

  • 1 cup long-grain rice

  • 1 cup frozen peas, partially thawed


  1. Rub each chicken thigh down with salt.

  2. 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.

  3. 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.

  4. Mix in tomatoes and chicken broth. Bring to a boil; scrape bottom to remove any browned bits.

  5. 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.

  6. 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.

Cook's Note:

You can use frozen, slightly thawed edamame instead of frozen peas, if desired.

Nutrition Facts (per serving)

334 Calories
17g Fat
21g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 334
% Daily Value *
Total Fat 17g 22%
Saturated Fat 4g 20%
Cholesterol 72mg 24%
Sodium 1020mg 44%
Total Carbohydrate 21g 8%
Dietary Fiber 3g 11%
Total Sugars 5g
Protein 23g
Vitamin C 41mg 206%
Calcium 42mg 3%
Iron 3mg 14%
Potassium 489mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love