Instant Pot® Puerto Rican Arroz con Pollo recipe
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Ingredients
- 2 tablespoons olive oil ½ cup salt pork, diced 2 pounds boneless skinless chicken breasts, chopped 2 (1.41 ounce) packages sazon seasoning with achiote 1 cup sofrito 1 (8 ounce) can tomato sauce ½ cup pimento-stuffed green olives 1 tablespoon capers 3 cups white rice, rinsed 1 (16 ounce) can gandules (green pigeon peas), undrained ¼ teaspoon salt, or to taste ⅛ teaspoon ground black pepper, to taste
Nutrition Info
- 632 caloriescarbohydrate: 66.1 gcholesterol: 83.5 mgfat: 24.7 gfiber: 4.2 gprotein: 33.8 gsaturatedFat: 7.5 gservingSize: -sodium: 2578.7 mgsugar: 3.6 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Puerto Rican Arroz con Pollo
Directions
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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.