Almost every Latin country has a version of Arroz con Pollo (chicken and rice). Years ago, a co-worker and friend, Allison Kelly, who was from New York, but whose family was from Puerto Rico, introduced me to the basics of Puerto Rican food and I’ve been a fan ever since. Having prepared dozens of recipes over the years for Arroz con Pollo, including Allison’s grandmother’s, I have adapted my favorite recipe to the Instant Pot. Instant Pot Puerto Rican Arroz con Pollo is my favorite version so far, and it takes minimal hands-on time and only seven minutes in the Instant Pot.

This is truly a one pot meal that everyone will like. Many Puerto Rican dishes take advantage of a concoction called Sofrito, and it can be made ahead and frozen so that it’s always available. Sofrito is also available on the Latin aisle in the grocery store and also in Latin grocery stores. Homemade is better, of course (blend 2 green bell peppers, 2 cloves garlic, 1 bunch cilantro). This particular recipe also calls for a spice mix called adobo, which is available at grocery stores under the Goya brand, or you can make your own. My favorite adobo spice mix comes from an excellent cookbook, The Easy Puerto Rican Cookbook

8 Servings


2 tablespoons bacon fat, or vegetable oil
2 to 3 pounds boneless skinless chicken breast halves, trimmed or any fat or veins and cut into 8 serving size pieces
adobo seasoning (salt free)

2 cups Converted Rice

1/2 cup chopped onion
1 cup green olives, coarsely chopped
2 tablespoons capers, drained
1 8 oz. can tomato sauce
1 cup sofrito
2 cups water

1. Turn the Instant Pot onto the sauté setting .
2. Add 1 tablespoon of the bacon fat and brown the chicken breast pieces, sprinkling them with the adobo seasoning (they should still be raw in the middle).
3. Remove from the pan.
4. Add the remaining bacon fat and add the rice; stir the rice until it is turning brown and is coated with fat.
5. Add the onions, olives, capers, tomato sauce, and sofrito.
6. Stir until heated; stir in the water.
7. Arrange the chicken breasts on the top of the rice mixture.
8. Cover the pot, set the valve to sealing, and set the pot to manual for seven minutes.
9. When the cycle is finished, release the pressure.
10. Remove the chicken breasts from the pot; stir the rice and spoon it onto a serving plate; top with the chicken and serve.

Amount Per Serving
Calories 407 Calories from Fat 115
Percent Total Calories From: Fat 28% Protein 31% Carb. 41%

Nutrient Amount per Serving
Total Fat 13 g
Saturated Fat 4 g
Cholesterol 79 mg
Sodium 672 mg
Total Carbohydrate 42 g
Dietary Fiber 1 g
Sugars 0 g
Protein 31 g

Vitamin A 8% Vitamin C 8% Calcium 0% Iron 20%