Arroz con Pollo in the IP

Start by making a batch of sofrito. One batch will get you 6-8 servings of what you need for a single recipe.

Sofrito Ingredients:
1 large yellow onion, cut into pieces
1 red bell pepper, seeded and cut into pieces
8 cloves of garlic
1 large bunch of cilantro
1/4 pimento stuffed green olives
1 Tbs capers, drained
2 tsp kosher salt
1 tsp black pepper
1 tsp dried oregano
1/2 c olive oil

To make the sofrito, put everything in a food processor and blend until a thick paste is formed. Measure 1/2c servings into individual plastic bags and freeze for future use.

Arroz con Pollo Ingredients:
1/2 c sofrito, previously prepared
1 Tbs olive oil
1/4c pimento stuffed green olives, sliced
1 Tbs capers, drained
1.5# chicken (thighs or breast) cut into 1-in pieces
1.5 c white rice
1 c chicken broth
1 c tomato sauce
1/4 c chopped fresh cilantro for serving

Set the IP to saute and heat the olive oil, Add the sofrito and saute for 5 minutes, until it loses its raw onion bite. Add the olives, capters, and chicken pieces. Stir to combine, coating chicken evenly. Add the rice, pouring it in an even layer over the chicken.

Stir together the broth and tomato sauce. Pour this mixture over the rice, making sure all the grains are coated with the liquid.

Set IP to sealing, turn off saute function, select poultry setting and cook for 10 min at high pressure.
Let pressure release naturally for 10 min, then vent remaining pressure.
Serve, scooping from bottom of pot to get chicken. Top with cilantro.

From The Essential Instant Pot Cookbook, by Coco Morante