Instant Pot Arroz Con Pollo (Chicken with Rice)

2 tbsp of olive oil

2 tbsp (¼ stick) of butter

½ tsp of saffron (a key flavor ingredient, so I strongly suggest you use it if possible. If not, it’s not the end of the world and it will still taste fabulous)

1 medium yellow onion, diced

1 red bell pepper, diced

1 tbsp of crushed garlic

1.5 to 2 lbs of chicken thighs (boneless & skinless preferred), cut into bite-sized pieces

1 lb of Chorizo (Spanish sausage), sliced into ¼″ discs (I used pre-cooked sausage that is in links at the market so it was sliceable but some Chorizo is in a tube and is crumbled like ground beef. Either is fine but I prefer the pre-cooked links)

1 cup of a dry white wine like chardonnay or sauvignon blanc (or 1 cup more of broth if not using)

2.5 to 3 cups of chicken broth (I used 3 tsp of Chicken Better Than Bouillon + 3 cups of water; NOTE: use 3 cups for an extra smooth sauce-like consistency and 2.5 cups for slightly less sauce)

14.5 oz can of diced tomatoes, with their juices

14 oz of Goya Arroz Amarillo/Yellow Rice (I use this specific rice for this dish as it contains wonderful flavor spices - you can use the low sodium version as well)

Juice of 1 lime

2 tsp of dried parsley

2 tsp of smoked or regular paprika

2 tsp cumin

1 tsp chili powder

Directions at pressureluckcooking.com

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