Puerto Rican Instant Pot Chicken And Rice Recipes

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.

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 ASOPAO DE POLLO

Steps:

• Select the Sauté function. Heat the oil in the pot. Pour the chicken stock into a microwave-safe measuring cup and microwave for 3-4 minutes on high, or until hot.
• Season the chicken with 1 teaspoon of adobo. Add the chicken to the pot and sauté for 2 minutes. Add the sofrito and sauté for 1 more minute. Press Cancel.
• Pour the hot chicken stock into the pot and stir with a wooden spoon, scraping the bottom of the pot to loosen any browned bits. Stir in the diced tomatoes (with their juices), rice, olives, capers, bouillon, the remaining 1/2 teaspoon adobo, oregano, pepper, and cumin.
• Close the lid and set the cooking time to 5 minutes at high/normal pressure. It will take 12 minutes to reach pressure.
• Allow the pressure to release from the pot naturally for 5 minutes, then quick release the remaining pressure.
• Open the lid and stir in the peas (if desired).

PUERTO RICAN STYLE CHICKEN AND RICE

Steps:

• Place bell pepper, garlic, onion, tomato, 1/2 cup cilantro and cubanelle pepper in a blender or food processor; blend until mixed (you have now made sofrito).
• Add salt and pepper to taste and set aside.
• Heat oil in a large, nonstick skillet over medium-high heat.
• Brown chicken on all sides, about 5 minutes. Add the rice and saute 1 minute.
• Add the beer, sofrito (vegetable mixture) and 1/2 cup water.
• Bring to a simmer, lower the heat and cook 15 minutes. Do not let the liquid come to a boil.
• Add the peas and pimentos and cook 5 more minutes.
• Add salt and pepper to taste.
• Sprinkle with remaining cilantro and serve.