Posts tagged: Arroz Con Pollo

Summer Electric Pressure Cooking Recipe Contest

By , July 4, 2012

two InstantPot IP LUX60 300x238 Summer Electric Pressure Cooking Recipe ContestLet’s start by announcing the winners of our Spring contest:

Congratulations to the winners!  Meanwhile, we’d also like to thank all the participants for sharing.

When Spring departs, Summer creeps over.   Different season brings different fresh produce.  Hopefully these bring inspirations for new recipes. Here again, we start the Summer electric pressure cooking recipe contest.

Our objectives are to encourage recipe sharing and make it fun and practical to cook with electric pressure cookers. Please spread the word!

The rules of the contest.

  1. The recipes must be for electric pressure cooker, published on publicly accessible websites.  If you don’t have a blog or a place to publish, we can put them on recipe section.
  2. Two prizes of Instant Pot IP-LUX60 will be awarded.  Free shipping to continental US (excluding Hawaii & Alaska) and Canada.
  3. The participant needs to give the right to publish one of their recipes on
  4. The winning entries must be original and will be judged by
    • the details of description, a picture helps tremendously.
    • the practicality, and
    • the creativity
  5. The winners will be chosen by Instant Pot staff on Sept. 30, 2012.
  6. Entries are accepted as comment to this post or submission to

Arroz con Pollo

By , June 28, 2012

Submitted by Dana.

Ingredients: Serves: 6 – 8

12 boneless, skinless chicken thighs


  • ¼ cup olive oil
  • 3 cloves garlic, roughly chopped
  • 1 Tablespoon sea salt
  • ½ teaspoon fresh ground black pepper
  • 3 Tablespoons fresh minced oregano or 1 tablespoon dried
  • 2 teaspoons ground cumin
  • 2 Tablespoons fresh lime juice


  • 3 – 4 cloves garlic
  • ½ medium yellow onion, coarsely chopped
  • ½ medium green bell pepper, seeded and coarsely chopped
  • 1 large handful cilantro
  • ½ teaspoon sea salt
  • ¼ teaspoon fresh ground black pepper


  • 2 Tablespoons coconut oil
  • 1 medium yellow onion, small diced
  • 1 medium red bell pepper, seeded and small diced
  • 1 teaspoon ground cumin
  • 1 Tablespoon minced fresh oregano or 1 teaspoon dried oregano
  • 28 ounce can Muir Glen Organic Fire Roasted Diced Tomatoes, with liquid
  • 5 cups organic chicken stock (preferably homemade)
  • ¼ teaspoon sea salt
  • 3 cups long grain brown rice
  • 1 ½ cups Spanish Olives
  • 2 Tablespoons Olive brine



1.     Combine olive oil, garlic, sea salt, pepper, oregano, cumin and lime in a large non-reactive bowl or zip top bag. Add the chicken and coat evenly with the marinade. Let marinade for at least one hour up to overnight. Stir occasionally.


2.     Combine garlic, onion, green bell pepper, cilantro, sea salt and pepper in a food processor and process until smooth.


3.     Heat the inner liner of the Instant Pot on “Sauté” setting. Melt coconut oil. Remove chicken from the marinade, save any leftovers, brown the chicken in batches for about 5 minutes on each side, until golden brown. Transfer chicken to a plate and set aside.

4.    Add onion, red bell pepper, cumin and oregano. Sauté until just tender, about 5 minutes.

5.     Stir in the sofrito and sauté another 3 minutes. Add any leftover marinade, diced tomatoes, stock, and sea salt; simmer for 2 minutes.

6.     Stir in the rice, olives and brine. Add the browned chicken pieces to the pot.

7.     Place the lid on the pressure cooker and lock into place. Press the Meat/Stew Button; adjust time so that the pressure time is at 15 minutes. When done and pressure has naturally released, remove lid.

8.     Serve.