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Instant Pot Nicaraguan Arroz Con Pollo


Course Main Course
Cuisine Latin American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 5 people
Calories 494 kcal

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 onion chopped
  • 2 carrots finely chopped (~ 1/2 cup)
  • 2 cloves garlic minced
  • 4 ounces turkey kielbasa cut into 1/4" slices
  • 4 ounces ham chopped (~ 3/4 cup)
  • 2 tablespoons tomato paste
  • 3 tablespoons ketchup
  • 1 cup long grain rice
  • 1.25 pounds boneless skinless chicken breast cooked, shredded
  • 1/3 cup piquillo peppers chopped (~ 3 peppers)
  • 1 cup low sodium chicken broth
  • 1/3 cup green olives stuffed with pimento cut in half
  • 2 tablespoons capers drained
  • 1 cup frozen peas

Instructions

  1. Place peas in a small bowl and let sit out to start defrosting.

  2. Select "Saute" on Instant Pot. Add oil and saute onion, carrots and garlic for 2-3 minutes until onion is translucent. Add kielbasa and ham and saute another 2-3 minutes until lightly browned.

  3. Add tomato paste and ketchup; saute for a minute. Add rice and stir to coat. Add reserved shredded chicken and piquillo peppers. Toss to coat with sauce. Add 1 cup reserved chicken broth. Season to taste with salt, if desired.

  4. Select "Cancel," then seal Instant Pot and cook for 4 minutes at high pressure. Natural release 10 minutes; then quick release. Add olives, capers and peas. Toss well, then seal Instant Pot. Let stand 10 minutes before serving.

Recipe Notes

Adapted from Serious Eats.

Nutrition Facts
Instant Pot Nicaraguan Arroz Con Pollo
Amount Per Serving
Calories 494 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 3g19%
Cholesterol 103mg34%
Sodium 1004mg44%
Potassium 901mg26%
Carbohydrates 45g15%
Fiber 3g13%
Sugar 7g8%
Protein 39g78%
Vitamin A 4790IU96%
Vitamin C 34.6mg42%
Calcium 50mg5%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.