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arroz con pollo chicken and rice in a white bowl
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Instant Pot Chicken Drumsticks with Spanish Rice (Arroz Con Pollo)

Instant Pot Chicken Drumsticks and Rice (Arroz Con Pollo) is a quick and easy 45-minute pressure cooker recipe with Cuban seasonings and Spanish rice. This recipe is perfect for weeknight dinners or advanced meal prep.
Course dinner, lunch
Cuisine Cuban
Keyword arroz con pollo, cuban arroz con pollo, instant pot arroz con pollo, instant pot chicken and rice
Prep Time 5 minutes
Cook Time 25 minutes
manual release steam 20 minutes
Total Time 50 minutes
Servings 5
Calories 273kcal
Author Brandi Crawford

Equipment

Ingredients

  • 5 drumsticks
  • 1 1/2 cups enriched long grain white rice rinsed
  • 1 tbsp olive oil
  • 1 cup low-sodium chicken broth
  • 1 3/4 cup water
  • 1 cup onion chopped
  • 2-3 garlic cloves minced
  • Cuban Seasoning to taste (see cooking note below)
  • salt and pepper to taste
  • 1/2 cup red peppers chopped
  • 1/2 cup green peppers chopped
  • 1 teaspoon parsley chopped

Instructions

  • Rinse the rice until the water from the rice runs clear. I like to use a fine mesh strainer.
  • Season the drumsticks with the Cuban seasoning, salt and pepper.
  • Turn the Instant Pot on to the saute function. Allow it to register as hot. Add the olive oil to the pot. Using tongs add the drumsticks to the pot. Allow the chicken to glaze for a couple of minutes on each side. 
  • Add the chicken broth to the pot and stir. Seal the pot and cook on Manual > Pressure Cooking > 22 minutes.
  • When the pot indicates it has finished, allow steam to release naturally for 10 minutes before releasing the steam.
  • Open the pot and remove the chicken and drain the broth in a cup. Place it aside.
  • Place the Instant Pot on saute. Add the garlic and onions to the pot. Cook for 2-3 minutes until fragrant.
  • Add about 1/2 cup of the drained broth to the pot. Deglaze the pot with a spoon by pushing up the brown bits on the bottom of the pot.
  • Add the rice, water, and additional Cuban seasoning, salt and pepper to taste to the pot. Seal the pot and cook for 3 minutes on Manual > High-Pressure Cooking.
  • When the pot indicates it has finished, allow the steam to release naturally for 10 minutes and then release.
  • Open the pot and add the red and green peppers. Stir and allow the steam from the rice soften the peppers.
  • Serve the chicken legs over beds of the rice. Sprinkle with parsley.

Notes

If you don’t have Cuban seasoning, you can make your own seasoning by combining the following: 1 teaspoon coriander, 1 teaspoon cumin, 1 teaspoon paprika, and 2 teaspoons oregano.

Nutrition

Serving: 1serving | Calories: 273kcal | Carbohydrates: 17g | Protein: 25g | Fat: 13g