Instant Pot Chicken and Spanish Rice

This one-pot meal combines tender bone-in chicken thighs with seasoned rice and colorful vegetables. It is a fast and efficient dinner option that delivers bold flavors with minimal cleanup.

List of ingredients

• 1/4 cup olive oil – used for searing the chicken and sautéing aromatics.
• 4-5 bone-in chicken thighs, with skin – provides richness and stays juicy.
• Salt and pepper – for basic seasoning of the meat.
• 1 onion, chopped – adds a savory base flavor.
• 1 bell pepper, chopped – adds sweetness and color.
• 6 cloves garlic – provides a pungent, aromatic depth.
• 1 teaspoon dried oregano – adds an earthy, herbal note.
• 1 teaspoon paprika – provides color and a mild sweetness.
• 1 teaspoon ground cumin – gives a characteristic smoky flavor.
• 1/2 teaspoon salt – enhances all other seasonings.
• 1/2 teaspoon freshly ground black pepper – adds a subtle heat.
• 1 Tablespoon tomato paste – thickens the sauce and adds umami.
• 1/2 cup chicken broth – used as a non-alcoholic substitute for deglazing.
• 2 cups long grain white rice, rinsed – the heart of the dish.
• 2 bay leaves – adds a subtle floral depth to the rice.
• 2 1/2 cups low sodium chicken broth – the primary cooking liquid.
• 1 cup frozen peas – added at the end for freshness and color.
• Cilantro or parsley – used as a fresh garnish.

step-by-step instructions

1. Brown the chicken: Set the Instant Pot to the sauté setting and add the olive oil. Season the chicken thighs with salt and pepper, then sear them for a few minutes on each side until the skin is golden brown and crispy. Remove the chicken to a plate.
2. Sauté the aromatics: To the same pot, add the chopped onion, bell pepper, garlic, oregano, paprika, cumin, salt, pepper, and tomato paste. Stir the mixture well and sauté for about 2 minutes before removing everything to a plate.
3. Deglaze the pot: Pour in the 1/2 cup of chicken broth (or a non-alcoholic white wine alternative) to deglaze the pan. Scrape the browned bits from the bottom with a wooden spoon and cook for 1 minute until the liquid has mostly evaporated. Turn the pot off.
4. Assemble the dish: Stir in the 2 1/2 cups of chicken broth and add the bay leaves. Stir the sautéed vegetable and spice mixture back into the liquid. Pour the rinsed rice over the top and place the browned chicken thighs on top of the rice, skin side up.
5. Pressure cook: Secure the lid and set the valve to the sealed position. Cook on manual high pressure for 15 minutes. Once the timer ends, allow the pressure to release naturally for 15 minutes before opening the lid.
6. Final touch: Remove the lid and sprinkle the frozen peas over the top of the rice. Return the lid and let the residual heat steam the peas for a few minutes. Remove the chicken to a plate, gently fluff the rice with a fork, and garnish with chopped cilantro or parsley.

Pro Cooking Guidelines

Rinse the Rice Thoroughly

Rinsing the long grain white rice is essential to remove excess surface starch. This prevents the rice from becoming overly sticky or clumping together during the pressure cooking process. Use a fine-mesh strainer and run cold water over the grains until the water runs clear.

Select Bone-In Chicken Thighs

Using bone-in thighs is highly recommended over boneless breasts for this specific recipe. The bone helps the meat retain moisture and flavor during high-pressure cooking. This ensures the chicken remains tender and falls off the bone without drying out.

Avoid the Instant Pot Burn Warning

The burn notice often occurs when thick ingredients like tomato paste settle at the bottom and scorch. To avoid this, ensure you deglaze the pot thoroughly after sautéing the vegetables. Adding the chicken broth and stirring well before adding the rice creates a liquid barrier that prevents scorching.

Properly Deglaze the Pot

Deglazing is the process of loosening the browned food particles, known as fond, from the bottom of the pot. This fond contains a concentration of flavor that enhances the entire dish. Use a liquid and a sturdy spatula to scrape the bottom completely clean before starting the pressure cycle.

Component Substitutions

Using Boneless Chicken Breasts

If you prefer chicken breasts, you must adjust the cooking time to avoid toughness. Cook the breasts on high pressure for 8 minutes instead of 15. Allow for a 5-minute natural pressure release before opening the lid.

Swapping for Brown Rice

To use brown rice, increase the liquid by adding an additional 1/4 cup of chicken broth. Increase the cooking time to 22 minutes on high pressure, followed by a 10-minute natural pressure release. Bone-in thighs are strongly recommended when using brown rice due to the longer cook time.

Replacing Tomato Paste with Fresh Tomatoes

You can substitute the tomato paste with 1 cup of diced fresh or cooked tomatoes. If using fresh tomatoes, ensure they are well-strained to avoid adding too much extra moisture to the rice. This provides a chunkier texture and a brighter tomato flavor.

Using Alternative Vegetables

While frozen peas are traditional, you can use corn, diced carrots, or chopped spinach. Add heartier vegetables like carrots during the sauté step, while delicate greens should be stirred in at the end. This allows you to customize the nutritional profile of the meal.

Serving Suggestions

Warm Flour Tortillas

Serving this dish with warm tortillas adds a pleasant textural contrast. Lightly toast flour or corn tortillas in a dry skillet over medium heat for 30 seconds per side. These are perfect for scooping up the seasoned rice and chicken.

Adding Spicy Hot Sauce

A drizzle of hot sauce can elevate the bold spices of the Arroz con Pollo. Use a vinegar-based hot sauce or a creamy sriracha mayo for different flavor profiles. The acidity in the sauce helps cut through the richness of the chicken skin.

Pairing with a Citrus Slaw

A fresh side salad or a lime-cilantro slaw provides a refreshing balance to the savory rice. Combine shredded cabbage, carrots, lime juice, and a touch of olive oil. The crispness and acidity cleanse the palate between bites.

Garnish with Fresh Herbs

Freshly chopped cilantro or parsley is more than just a decoration. These herbs add a bright, grassy note that complements the cumin and paprika. Sprinkle them generously over the rice just before serving to keep them vibrant.

Storage and Reheating

Refrigeration and Shelf Life

Store any remaining chicken and rice in an airtight container in the refrigerator. This dish will stay fresh and safe to eat for 3 to 4 days. Ensure the container is completely sealed to prevent the rice from drying out.

Freezing for Meal Prep

This recipe is suitable for freezing and can be stored for up to 2 months. Portion the meals into individual freezer-safe containers to make reheating easier. Allow the dish to cool completely before placing it in the freezer.

Best Reheating Practices

When reheating in a microwave, add a splash of water or chicken broth to the rice. Cover the dish with a damp paper towel to trap steam and prevent the grains from becoming hard. Heat in short intervals, stirring in between, until warmed through.

Troubleshooting and FAQ

Can I use a 3-quart or 8-quart Instant Pot?

Yes, this recipe works across different model sizes. Just be mindful of the minimum and maximum fill lines indicated inside your specific pot. Do not overfill the pot beyond the max line to ensure safe pressure cooking.

Is it possible to use frozen chicken thighs?

You can use frozen chicken, but you will skip the initial browning step. The skin will not be crispy, so you may wish to remove the skin after cooking. Alternatively, you can sear the cooked chicken in a hot skillet for a few minutes before serving.

Can I make this on a stovetop?

Yes, you can adapt this for a large skillet over medium heat. Follow the sautéing and assembly steps in the pan, then cover with a lid. Transfer the skillet to an oven preheated to 375 degrees F and bake for 30 minutes until the rice is tender.

Can this recipe be adapted for a slow cooker?

While not officially tested, it should work if you brown the chicken and sauté the vegetables first. Use high heat for 3-4 hours or low heat for 4-6 hours for white rice. For brown rice, increase the time to 5-6 hours on high or 6-8 hours on low.

Why is my rice sticky or clumpy?

Sticky rice is usually caused by excess starch or an incorrect liquid ratio. Ensure you rinse the rice until the water is clear before adding it to the pot. Also, avoid stirring the rice too much after the pressure cooking cycle is complete.

How can I make the chicken skin crispier?

Since the chicken steams during the pressure cooking process, the skin loses some crispness. To restore it, place the cooked thighs under a broiler for 2-3 minutes. Watch them closely to prevent burning while the skin bubbles and crisps.

What can I use instead of olive oil?

Any neutral oil with a high smoke point will work well for searing. Avocado oil or canola oil are excellent alternatives that will not alter the flavor of the dish. Avoid using butter for the initial sear as it may burn at high temperatures.

How do I adjust the salt level?

If you are using a full-sodium chicken broth, reduce the added salt in the spice mix. Taste the rice after fluffing and add a pinch of salt if needed. You can also use a squeeze of fresh lime juice to enhance the flavor without adding more sodium.

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