#arrozconpollo

A quick and flavorful Arroz con Pollo made effortlessly in a pressure cooker. Perfect for a busy weeknight dinner!

Ingredients: 2 lbs chicken thighs, bone-in and skin-on. 2 cups white rice, rinsed. 1 onion, finely chopped. 1 bell pepper, diced. 2 tomatoes, chopped. 4 cloves garlic, minced. 1 cup frozen peas. 1 cup chicken broth. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon saffron threads. Salt and pepper to taste. 2 tablespoons olive oil. Fresh cilantro for garnish.

Instructions: Season chicken thighs with salt, pepper, cumin, and paprika. Set pressure cooker to saut mode, add olive oil, and brown chicken on both sides. Remove and set aside. Saut onions, bell pepper, and garlic until softened. Stir in rice, tomatoes, saffron, and chicken broth. Place browned chicken on top. Close the lid and set pressure cooker to high pressure for 8 minutes. Quick release pressure, stir in frozen peas, and let sit for 5 minutes with the lid on. Serve hot, garnished with fresh cilantro.

Prep Time: 15 minutes

Cook Time: 25 minutes

Cauliflower rice and AIP-compliant ingredients combine to create a tasty and nutritious take on the traditional Arroz Con Pollo. This recipe for an Instant Pot is ideal for people on the Whole30, Paleo, or Keto diets.

Ingredients: 2 lbs boneless, skinless chicken thighs. 1 head of cauliflower, riced. 1 onion, chopped. 3 cloves garlic, minced. 1 red bell pepper, diced. 1 yellow bell pepper, diced. 1 can 14 oz diced tomatoes no sugar added. 1/2 cup chicken broth AIP-compliant. 2 tsp dried oregano. 2 tsp ground cumin. 1 tsp ground turmeric. 1 tsp sea salt. 1/2 tsp black pepper omit for AIP. 2 tbsp avocado oil. Fresh cilantro, for garnish.

Instructions: Heat the avocado oil and place your Instant Pot in "Saute" mode. Add the diced bell peppers, minced garlic, and chopped onion. Saute until tender, 3 to 4 minutes. Place the vegetables aside and top with the chicken thighs. Let them brown for two to three minutes on each side. Add diced tomatoes, black pepper if not AIP, sea salt, ground cumin, ground turmeric, and dried oregano. Add the chicken broth and the riced cauliflower. Make sure to thoroughly mix each ingredient. After closing the lid, press the "Manual" setting for five minutes at high pressure on the Instant Pot. Verify the seal of the pressure valve. After cooking is finished, let the pressure naturally release for five minutes, and then carefully release any residual pressure. After opening the lid, give everything one last stir. Taste and adjust seasoning. Garnish your Instant Pot Arroz Con Pollo AIP with fresh cilantro and serve it hot. Savor your delectable Whole30, Paleo, and keto-friendly dinner!

Prep Time: 15 minutes

Cook Time: 15 minutes

The Instant Pot makes it easy to make a tasty and comforting Cuban dish. Arroz con Pollo is a tasty dish made with tender chicken, fragrant rice, and a mix of spices.

Ingredients: 1 1/2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces. 2 cups long-grain white rice. 1 onion, finely chopped. 1 bell pepper, diced. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes, undrained. 1/2 cup frozen peas. 1/2 cup pimento-stuffed green olives, sliced. 1/4 cup tomato paste. 2 teaspoons ground cumin. 1 teaspoon smoked paprika. 1 teaspoon dried oregano. 1 teaspoon salt. 1/2 teaspoon black pepper. 2 1/2 cups chicken broth. 1/4 cup fresh cilantro, chopped for garnish.

Instructions: In the Instant Pot, press "Saut" and cook the chicken until it turns brown. Put in the garlic, onions, and bell peppers. Cook the vegetables in oil until they get soft. Add tomato paste, cumin, smoked paprika, oregano, salt, and black pepper, and mix everything together. Put in the olives, chicken broth, rice, and peas. Mix well. Turn the Instant Pot on "Manual" and lock the lid. Set the valve to "Sealing." After that, let the pressure drop naturally for 5 minutes, and then quickly let go of any extra pressure. Use a fork to fluff up the rice, add cilantro on top, and serve hot.

Prep Time: 15 minutes

Cook Time: 8 minutes