Pressure Cooker Arroz Con Pollo

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Recipe for Pressure Cooker Arroz con Pollo. This version of a Spanish classic is most true to its Iberian origins.


  • salt and pepper
  • 1 3 -pound chicken, skin removed and cut into 8 pieces
  • 3 tablespoons olive oil
  • 1 chorizo sausage, thinly sliced
  • 1/2 cup white wine
  • 1 small onion, chopped
  • 2 cloves garlic, peeled and minced
  • 1 red bell pepper, cored, seeded, and diced
  • 1 large ripe tomato, peeled, or 2 canned plum tomatoes, seeded and coarsely chopped
  • 1 cup uncooked long-grain white rice
  • 1/2 cup frozen peas
  • 3 cups chicken stock or broth
  • 1 teaspoon salt


  1. 1. Generously salt and pepper the chicken pieces.
  2. 2. Heat 2 tablespoons of the olive oil in the pressure cooker. Add the onion, garlic, red bell pepper, and tomato. Cook until the onion is soft. Add the rice and cook for 1 minute. Add the peas, stock, salt, chicken, and chorizo, with any accumulated juices. Stir well.
  3. 3. Cover and bring to high pressure over high heat. Lower the heat to stabilize the pressure. Cook for 7 minutes.
  4. 4. Remove from the heat. Let the pressure drop using a quick release method.
  5. 5. Unlock and remove the cover.
  6. 6. Fluff the rice and serve.
  7. Per Serving: Calories 390 (From fat 147); Fat 16g (Saturated 3g); Cholesterol 61mg; Sodium 639mg; Carbohydrate 33g; Dietary Fiber 2g; Protein 26g.

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