Instant Pot

Peruvian-Style Arroz con Pollo

4 Servings

1 hour 20 minutes active

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Throughout Latin America, there are many versions of arroz con pollo (which translates from Spanish as “rice with chicken”). This is our simplified, pressure-cooked take on Peruvian arroz con pollo. The dish gets fresh flavor and bright color from a cilantro-jalapeño puree added only after cooking is complete. Choclo—big, starchy kernels of corn—is traditional, but since it’s difficult to find here, we opted for canned hominy, which approximates the flavor and texture of choclo. If you like, serve with sliced red onion salsa criolla (lime-pickled sliced onions, chilies and cilantro)for a bit of tang and crunch, and bottled hot sauce for added spiciness.




Don't leave the inner pot in the housing after the pressure has been released and the lid has been removed. With this recipe, we found that the pot's residual heat had a tendency to overcook the grains so it's best to remove the insert before allowing the rice to rest.

1 hour

20 minutes active


  • 2

    tablespoons grapeseed or other neutral oil

  • pounds boneless, skinless chicken thighs, trimmed and quartered


Macy G.
September 24, 2022
Amazing flavors
Easy and great flavors. I added more cumin that it called for but the main flavor comes from the jalepeno sauce
Gerald C.

Can this be adjustable for brown rice? Would that require a 22 minute cook time?

Jay D.

This turned out well and surprisingly was a hit with my family. I thought it might be too cilantro-y, but it ended up fine. The hominy was a hit, too. Will definitely make this again.