Rice with Chicken is a very common dish in the Latin culture. In Puerto Rico, we initially consumed only white rice prepared with lard and salt pork. The stewed rice (el arroz guisado) was introduced later when the sofrito became the traditional method of cooking in our culture. Sofrito is a special blend of herbs and vegetables sautéed in annatto oil and tomato sauce. It is the basic condiment that gives the Puerto Rican cuisine its unique flavor, color and aroma! Enjoy preparing this delicious traditional rice with chicken, using a pressure cooker known as the Instant Pot.
Make sure that you read your Instant Pot Operating Manual thoroughly before preparing this dish. This recipe is created for those individuals that already know how to operate the Instant Pot and are looking for new recipes.
Let’s Start with Marinating the Chicken!
In a bowl, add the white vinegar, olive oil, salt, black pepper, cumin and minced garlic. Mix the ingredients until well blended.
Place chicken parts in bowl and pour the marinade over the chicken. Coat the chicken entirely with marinade. Cover bowl with lid and refrigerate for 4 hours or overnight.
For this recipe, I used the skinless and boneless thighs. However, you can use different chicken parts with skin and bones as well.
Now We Can Sear the Chicken!
Add the chicken thighs to skillet along with sofrito and cilantro.
Our Sofrito is a special blend of herbs and vegetables sautéed in annatto oil and tomato sauce. It is the basic condiment that gives the Puerto Rican cuisine its unique flavor and aroma. Today the puréed herbs and vegetables that are prepared in advance for future use is commonly referred to as “Sofrito.” If you don’t want to make a large batch of sofrito, then here is an easy recipe on How to Make Sofrito for a Single Meal
Sear over medium to high heat for approximately 3 minutes to brown the chicken on both sides.
You can sauté the chicken in the Instant Pot by selecting the Sauté cooking program if you so desire.
Add the Remaining Ingredients!
Place the sautéed chicken inside the stainless steel inner pot.
Let’s add the green olives, tomato sauce, capers and water.
The rice and seasoning envelopes are the last two ingredients to add inside the stainless steel inner pot.
The seasoning envelope with coriander and annatto is a special blend of different seasonings (herbs and spices). It is mainly used to add color and flavor to our cuisine. If you cannot find our seasoning envelope at the supermarket, just click on this link to find my method of creating your own Special Blend of Seasonings.
Stir all the ingredients until well blended.
Cover Instant Pot with lid and lock into position. Make sure that the Steam Release Handle is turned to the Sealing Position. The Float Valve should be in the down position.
Read your operating manual in its entirety to learn how to operate an Instant Pot.
Select the cooking program for rice. A Cooking Status Icon (pot with letter “P”) will appear with the cooking time displayed on the LCD screen. Rice will cook under pressure for 12 minutes.
When you select a cooking program, the Instant Pot will turn on.
After the rice has been cooking for 12 minutes, another Cooking Status Icon (lightbulb) will appear. This is the Keep Warm Function. When making this recipe, I maintain the rice in the Keep Warm Mode until it counts up to 10 minutes.
There are three options to Release the Pressure from the Instant Pot. For this recipe, I use the 10-Minute Natural Release option.
Once you have maintained the rice in the Keep Warm Mode for 10 minutes, press the Cancel Button to turn off the pressure cooker. Turn the Steam Release Handle to the Venting Position. When all the steam has been released, make sure the Float Valve is in the down position before removing the lid from the pressure cooker. Stir the rice.
Serve warm on a plate.
Click on the button below to watch my YouTube video on How to Prepare Rice with Chicken with an Instant Pot!
Once you have read your operating manual in its entirety, you can watch my YouTube video on How to Operate an Instant Pot as a visual supplement.
Recipe and Nutritional Facts
Nutritional information is provided as a courtesy and is approximate only. Please refer to our Nutritional Facts Disclaimer for more information.Print
- 2.5 pounds of chicken thighs, skinless and boneless
- 1½ cups of water
- 2 cups long grain white rice
- 2 seasoning envelopes with coriander and annatto
- 2 tablespoons tomato sauce
- 3 sprigs fresh cilantro, chopped
- 2 tablespoons sofrito
- 14 pimento-stuffed green olives
- 2 teaspoons capers, drained
- 2 garlic cloves, minced
- 3 tablespoons olive oil
- 1 tablespoon white vinegar
- ¼ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Add the marinating ingredients in a bowl. Mix until well blended.
- Place chicken thigh in bowl. Pour marinade over the chicken to coat completely.
- Cover lid and place in refrigerator for 4 hours or overnight.
- In a skillet, add the chicken thighs with marinade, sofrito and cilantro.
- Sear meat for approximately 3 minutes over medium to high heat.
- Place chicken in Instant Pot (stainless steel inner pot) and add the remaining ingredients.
- Stir all the ingredients until well blended.
- Follow the manual instruction thoroughly to cook rice with chicken under pressure.
- Cover Instant Pot with lid and lock in position. Turn Steam Release Handle in Sealing Position and Float Valve should be in the down position.
- Select cooking program for rice. Rice will cook for 12 minutes.
- Let the rice warm for 10 minutes (Keep Warm Mode).
- Press cancel button to turn off pressure cooker.
- Turn steam valve to Venting position. Once the steam has been released, the float valve will be in the down position.
- Remove lid from pressure cooker (Make sure float valve is in the down position).
- Stir the rice and serve warm.
It is very important that you read your operating manual for Instant Pot before cooking any meal under pressure.
- Category: Dinner
- Method: Instant Pot
- Cuisine: Puerto Rican
Keywords: Instant Pot - Rice with Chicken