This is an absolute winner. My favorite Pressure Luck recipe. You don't have to follow these recipes exactly but they are always a really good start then you can make it your own. Thanks again!
Every night for 3 weeks has been a new recipe from your channel. All recipes are amazing and I cant get enough. Thank you for inspiring us bland non cooks to the world of flavor!
This kind of dish is one of my absolute favourites. Can make it in endless variations. I do have one suggestion for you, especially while using Spanish chorizo (which has a more potent smoked paprika flavour) - Add the chorizo in right after the oil and butter at the start and saute it for just a minute or two. This will release some of the tasty oils from the sausage which adds an incredible depth of flavour to the onions and chicken as they are sauted. I don't have ready access to the same kind of rice you are using, so I usually use paella rice (or even arborio) as it makes for a very rich and 'creamy' final dish. I also stir the rice in and saute it for a minute or two before adding the liquids to infuse the rice with the oils and spices before cooking it. I really love the layers of flavour you build up in that way. If you try it, let me know what you think! So many ways to make this fantastic dish. Thank you for sharing it with everyone!
Made this on Sunday - was great! I couldn't find Spanish chorizo so I used Mexican chorizo sausage and cooked it. I even bought saffron for it. I think next time I make it I might add a can of drained corn and some drained black beans.
I made this tonight as my FIRST EVER instant pot meal in my duo evo plus that I JUST got today! It was EVERYTHING. And my first cook I got the “food burn” notice. It was a little different because my notice never left the screen? Either way I hit cancel about 8 mins later and VOILA, omg perfection!!! And I used raw chorizo too made fresh here in Texas, sautéed it up with the chicken and it was TO DIE FOR! Love your channel, love your recipes, love you! I’m a loud yankee living in the south & watching your channel makes me a little closer to home!
As a Cuban American, I grew up eating Arroz con Pollo, always done in a pot. After seeing this I will do it in my instapot! Bravo! Only difference is Cubans do not add Chorizo
I'm ordering a Instant Pot tonight. Thank you for getting me over the IP hurtle. I'm Cuban so our Arroz con Pollo is a little different. We use beer instead of white wine, pimentos instead of the red pepper, tomato sauce instead of canned tomatoes and no chilies. I'm going to give this recipe a try because I love Mexican food. Again, a big THANK YOU!
Just wanted to say that this was the recipe I used to break in my very first Instant Pot that my husband got me for Christmas. It was SO easy and the family loved it! I didn't have the chorizo, so I left that out, but it had SUCH good flavor even without it.
Oh Wow! This looks so great and I am going to make it this week. It will make so many meals for me. What I do is divide up a recipe in my seal a meal, and put three or four in the fridge and the rest in the freezer. I heat them up in my sous vide, or the microwave if I’m in a hurry. But you’ve really inspired me. I learned how to make a roux in the instant pot from you, but I also brown flour in the oven and put it in the freezer. I can make chicken and sauce ettouffee, with rice based on this recipe. Can’t wait to make the Arroz Con Pollo! And he’ll to the yes on thighs!
Omgoodness this is the best!!! You are the only Instant Pot cooker I watch and I’ve told all my friends about you! You make everything so easy and yummy!! Thank you!!!
I'm making this now. Thanks so much for the video Jeffrey. I'm using your cookbook to make it, and the video helps so much. My pot is coming up to pressure now. I can't wait to eat it.
I just made this and had for lunch! Sooo good! I made with no azafrán nor wine because I didn’t have any, and substituted parsley for dill, and used white rice, it’s still delicious!! I paired it with sweet plantains for that extra Latin touch! Thank you! Can’t wait until my husband tries it tonight!
I made this for dinner last night. I substituted unsalted butter for salted. Also I couldn’t find that rice so I used one box of chicken flavored rice and one box of Spanish flavored rice- everything else was the same as this recipe. It turned out AMAZING!!!
I fixed this dish. I loved it. I did not put in the square and I used Turmeric instead of Saffron. I also used my 3 quart insta pot. Of course I cut some of the ingredients in half. I will fix this again. So GOOD.
Just made this and you are so right..it is so delicious. I didn't have the sausage, or the wine, bell pepper or Saffron(just ordered some for next time). It still came out with so much flavor. I just got my Instant Pot for an early Christmas present. I look forward to making more of your recipes.
I’ve made this twice. Both times without the saffron. Excellent. This recipe will be in my regular rotation. So easy to make and everyone in my house loves it
This is one of my family's favorite recipes, its so tangy with a little zip of spice, its the perfect balance, we absolute loved it. I didn't have the lime juice so I just used lemon juice and it's great.
Thank you for the dinner suggestion! Made it tonight and it was a hit with the husband. No burn notice and I could taste the saffron! You're my go-to when I'm lacking in dinner ideas.
I’m on my second plate. I was so speechless, I couldn’t type during my first serving. This is my second Instant Pot attempt (first was the beef stroganoff-also amazing). I can’t get over what’s happening in my mouth. Thank you for sharing! It turned out exactly like your video, and I have a ton of it-YAY!
If you get some scorching on the bottom, hopefully, you get dark brown rice, and some bunt is Ok. It is what we call pegao in Puerto Rico or stuck brunt rice, and it has seasoning in it.
Thank you so much for sharing this recipe. My family obsolutley loved it tonight. I made a minor modification. I added a cup of sliced portobello mushrooms. Turned out Sooooo good
How on earth did I miss this! Jeff this very thing (the burn notice thing) happened to me with one of your recipes last week and I did ignore it and it was perfectly fine JUST like you said! You're amazing and this looks great! Banjo is adorable!
Where did chorizo like that come from? I will have to ask my mother who goes to Spain every few years. We live in CA, and chorizo is a whole different thing over here.
I just made this for my 2nd time. The first time I made it I also used chorizo just like in the video. I knew better than to use Mexican chorizo. I also live in California and got some Boars Head chorizo, as Boars Head is a good brand. Anyhow, the flavor of the Boars Head chorizo kinda made my dish taste bad. I just made it again tonight for my 2nd time, minus the chorizo. I replaced the weight of the chorizo with additional chicken thigh meat. Long story short, it was AWESOME!!!!! Even a vegan who ate with us went bonkers over the flavor. Thank you Jeffrey!! Best IP recipe yet ;)
Very true about the chorizo here in CA, but I've used the Mexican chorizo in this dish, letting it saute with the chicken and the flavor is great, and it cooks fine under pressure. Great dish Jeffrey! The family loves it.
I made this dish last night (Saturday) for next week. Doubled the recipe so I can have for my lunch. But my Chorizo didn't look like that. I took it out of the plastic wrapping it was in, it looked mor crumbling but still good. Delish loved it.
I can't find chorizo like that either. It's usually packaged like hamburger or in a tube and much mushier that what he's got. But I made this and it was good.
There's a difference between Mexican Chorizo which crumbles and is good in scrambled eggs and Spanish Chorizo which is the one used in the video, it looks and feels more like a sausage and doesn't crumble
I made this tonight and realized that I had the Mexican Chorizo. It still turned out great! FYI... Trader Joe’s has Saffron in a small jar! This does yield a lot and will have leftovers and a few freezer meals. Delicious!
Jeffrey, I made this recipe to the T, changing nothing (except I had store made mexican chorizo in a coil, not pre-cooked -- it doesn't matter) and at first glance fresh out of the pot, I didn't think anything special of it. But once dish comes down to a lower temperature and has some time to meld (for me it was about 2-3hours with the KEEP WARM setting) it melds into this delicious TANGY/Spicy delicious meld my family loved. My husband literally told me to keep this one in the vault when initial tasting I was ready to shelve it. Its VERY good cold after the fact too, or re-heated. excellent, ty for the recipe :)
I waited a long time cycling between On and Burn then switched to a longer time on Rice mode (low pressure) then the countdown finally started and it turned out great.
The dish looks great! I really enjoy your videos. Thanks for the tip on the burn notice. The chorizo looked really good, what brand and where did you purchase it? Thanks!
Great looking recipe Jeff. I'm definitely going to try this one. With that said, I wish you would do a separate video on just the "BURN" notification and the tips you would suggest to get past it. I have a newer InstaPot, and as others have stated, when I get the "BURN" notice my InstaPot stops cooking. No matter how long I wait for it to build pressure. What I usually end up doing is dumping what I'm trying to cook into my CrockPot, set on low/8hrs, eat a bowl of cereal for dinner and have a pretty good breakfast the next morning.
Good recipe, will try. My experience with "Burn" is that it does not go away. However, with all the liquid in this recipe, should not get a burn notice. I think the trick is to be gentle stirring the rice into the mix.
MANY MANY THANKS for the heads up on the dreaded BURN issue. Thought I just had a bad unit. I'm more of a Turkish rice fan where it has to be "tane tane" or individual pieces not sticky or soupy but you make this sound so delicious that I'm going to be making it. Thoroughly enjoy all your videos.
Hi. I would love a cookbook from you of your great food . I've tried many of your recipes, tonight is mushroom risotto Mmm cant wait. thankyou so much our family now gets together for fine meals and not fast food. Keep it up sir.
This is an absolute winner. My favorite Pressure Luck recipe. You don't have to follow these recipes exactly but they are always a really good start then you can make it your own. Thanks again!
Every night for 3 weeks has been a new recipe from your channel. All recipes are amazing and I cant get enough. Thank you for inspiring us bland non cooks to the world of flavor!
Thank you so much for talking about the burn notice! I didn't know it would keep on cooking!
This kind of dish is one of my absolute favourites. Can make it in endless variations. I do have one suggestion for you, especially while using Spanish chorizo (which has a more potent smoked paprika flavour) - Add the chorizo in right after the oil and butter at the start and saute it for just a minute or two. This will release some of the tasty oils from the sausage which adds an incredible depth of flavour to the onions and chicken as they are sauted. I don't have ready access to the same kind of rice you are using, so I usually use paella rice (or even arborio) as it makes for a very rich and 'creamy' final dish. I also stir the rice in and saute it for a minute or two before adding the liquids to infuse the rice with the oils and spices before cooking it. I really love the layers of flavour you build up in that way. If you try it, let me know what you think!
So many ways to make this fantastic dish. Thank you for sharing it with everyone!
Made this on Sunday - was great! I couldn't find Spanish chorizo so I used Mexican chorizo sausage and cooked it. I even bought saffron for it. I think next time I make it I might add a can of drained corn and some drained black beans.
I made this tonight as my FIRST EVER instant pot meal in my duo evo plus that I JUST got today! It was EVERYTHING. And my first cook I got the “food burn” notice. It was a little different because my notice never left the screen? Either way I hit cancel about 8 mins later and VOILA, omg perfection!!! And I used raw chorizo too made fresh here in Texas, sautéed it up with the chicken and it was TO DIE FOR! Love your channel, love your recipes, love you! I’m a loud yankee living in the south & watching your channel makes me a little closer to home!
Thank you for dispelling the fear around the dreaded "BURN" notice! I love you Jeff! I'm making this tonight!
Holly odii hope you enjoy it!
fr i though there was something wrong with my instant pot and like Jeff said not a big deal it wont affect the flavor, very good video :D
As a Cuban American, I grew up eating Arroz con Pollo, always done in a pot. After seeing this I will do it in my instapot! Bravo! Only difference is Cubans do not add Chorizo
I'm ordering a Instant Pot tonight. Thank you for getting me over the IP hurtle. I'm Cuban so our Arroz con Pollo is a little different. We use beer instead of white wine, pimentos instead of the red pepper, tomato sauce instead of canned tomatoes and no chilies. I'm going to give this recipe a try because I love Mexican food. Again, a big THANK YOU!
I just made this and it came out exactly as you said! DELICIOUS! FULL OF FLAVOR!
Just wanted to say that this was the recipe I used to break in my very first Instant Pot that my husband got me for Christmas. It was SO easy and the family loved it! I didn't have the chorizo, so I left that out, but it had SUCH good flavor even without it.
Made this tonight! It was exceptional. We love your recipes in the IP and the cookbook. Sold!
Oh Wow! This looks so great and I am going to make it this week. It will make so many meals for me. What I do is divide up a recipe in my seal a meal, and put three or four in the fridge and the rest in the freezer. I heat them up in my sous vide, or the microwave if I’m in a hurry. But you’ve really inspired me. I learned how to make a roux in the instant pot from you, but I also brown flour in the oven and put it in the freezer. I can make chicken and sauce ettouffee, with rice based on this recipe. Can’t wait to make the Arroz Con Pollo! And he’ll to the yes on thighs!
Omgoodness this is the best!!! You are the only Instant Pot cooker I watch and I’ve told all my friends about you! You make everything so easy and yummy!! Thank you!!!
I made this for my family today at work and it was absolutely delicious thank you for the wonderful recipe
Made this last night. Only had loose chorizo available and it was still. AMAZING! Great recipe!
Kinda made it greasy I thought with ground chorizo
Amazing arroz con pollo in the instant pot. Love this recipe. Thanks for sharing!
I'm making this now. Thanks so much for the video Jeffrey. I'm using your cookbook to make it, and the video helps so much. My pot is coming up to pressure now. I can't wait to eat it.
I just made this and had for lunch! Sooo good! I made with no azafrán nor wine because I didn’t have any, and substituted parsley for dill, and used white rice, it’s still delicious!! I paired it with sweet plantains for that extra Latin touch! Thank you! Can’t wait until my husband tries it tonight!
I made this for dinner last night. I substituted unsalted butter for salted. Also I couldn’t find that rice so I used one box of chicken flavored rice and one box of Spanish flavored rice- everything else was the same as this recipe. It turned out AMAZING!!!
I made this for dinner this evening and it turned out great. Thank you again Jeff and Banjo.
Another grand slam!! Absolutely delicious! Thank you, thank you, thank you!
I fixed this dish. I loved it. I did not put in the square and I used Turmeric instead of Saffron. I also used my 3 quart insta pot. Of course I cut some of the ingredients in half. I will fix this again. So GOOD.
Just made this and you are so right..it is so delicious. I didn't have the sausage, or the wine, bell pepper or Saffron(just ordered some for next time). It still came out with so much flavor. I just got my Instant Pot for an early Christmas present. I look forward to making more of your recipes.
I’ve made this twice. Both times without the saffron. Excellent. This recipe will be in my regular rotation. So easy to make and everyone in my house loves it
Made this tonight, added a small jalapeño pepper with seeds, was absolutely awesome! Thank you fir this!
This recipe was fantastic! We did it without the saffron and it was still soo good. Thanks for sharing!
This is one of my family's favorite recipes, its so tangy with a little zip of spice, its the perfect balance, we absolute loved it. I didn't have the lime juice so I just used lemon juice and it's great.
I just made it. It was delicious!! Thank you so much!!!
Made this, followed your recipe to a tee, and it was delicious! Thanks, Jeffrey. :-)
Wow, this is out of this world! Many thanks for sharing. By the way only 4 servings at our house - big eaters😀. A keeper for sure.
Made this tonight - so flavorful !!!!!!
Thank you for the dinner suggestion! Made it tonight and it was a hit with the husband. No burn notice and I could taste the saffron! You're my go-to when I'm lacking in dinner ideas.
I’m on my second plate. I was so speechless, I couldn’t type during my first serving. This is my second Instant Pot attempt (first was the beef stroganoff-also amazing). I can’t get over what’s happening in my mouth. Thank you for sharing! It turned out exactly like your video, and I have a ton of it-YAY!
If you get some scorching on the bottom, hopefully, you get dark brown rice, and some bunt is Ok. It is what we call pegao in Puerto Rico or stuck brunt rice, and it has seasoning in it.
I’ve made this twice and it’s one of our favorite meals!!! Thank you Jeff!!
This is a wonderfully tasty dish. The saffron and wine add to the complexities of flavor. Love it.
Thank you so much for sharing this recipe. My family obsolutley loved it tonight. I made a minor modification. I added a cup of sliced portobello mushrooms. Turned out Sooooo good
Jeff--looks delicious and looks a lot like a Boricua asopao. Thanks.
PS rice that sticks to the bottom of a pot is a delicacy. We call it "pegao".
How on earth did I miss this! Jeff this very thing (the burn notice thing) happened to me with one of your recipes last week and I did ignore it and it was perfectly fine JUST like you said! You're amazing and this looks great! Banjo is adorable!
My family wanted me to make this again. Thanks.
We are making this AGAIN for my father in law......it's his fav 🙂 Thanks Jeff!
covid update :
still amazing... Tks for sharing this amazing recipe family loved it.... subbed
HI JEFF,
Just made this and it is terrific. It came out perfectly and is flavored perfectly . Thanks!
That was Spanish chorizo, which is a dry pre cooked sausage, Mexican chorizo is very very different, and uncooked so it needs to be cooked.
Where did chorizo like that come from? I will have to ask my mother who goes to Spain every few years. We live in CA, and chorizo is a whole different thing over here.
I just made this for my 2nd time. The first time I made it I also used chorizo just like in the video. I knew better than to use Mexican chorizo. I also live in California and got some Boars Head chorizo, as Boars Head is a good brand. Anyhow, the flavor of the Boars Head chorizo kinda made my dish taste bad. I just made it again tonight for my 2nd time, minus the chorizo. I replaced the weight of the chorizo with additional chicken thigh meat. Long story short, it was AWESOME!!!!! Even a vegan who ate with us went bonkers over the flavor. Thank you Jeffrey!! Best IP recipe yet ;)
GOYA Chorizo is a good one to work with .. jmo
Very true about the chorizo here in CA, but I've used the Mexican chorizo in this dish, letting it saute with the chicken and the flavor is great, and it cooks fine under pressure. Great dish Jeffrey! The family loves it.
Yep, found that out after the fact.
Wow thank you for teaching us about that dang burn notice. You are right. I ignored it and it went right away! Yay! Thank you.
sassy!! love it! Always enjoy ur dishes. The hibachi rice recipe you did is da' bomb!
So glad you said something about the Hibachi. Going to be trying that recipe this week.
We are going to make this tonight! Thanks :-)
Yummy 😋 yummy 😋
I made this last night for the family and even my picky eaters loved it. Definitely a new menu option in this house. ❤️
This was fantastic! Made it tonight and the whole family loved it.
I made this dish last night (Saturday) for next week. Doubled the recipe so I can have for my lunch. But my Chorizo didn't look like that. I took it out of the plastic wrapping it was in, it looked mor crumbling but still good. Delish loved it.
I can't find chorizo like that either. It's usually packaged like hamburger or in a tube and much mushier that what he's got. But I made this and it was good.
There's a difference between Mexican Chorizo which crumbles and is good in scrambled eggs and Spanish Chorizo which is the one used in the video, it looks and feels more like a sausage and doesn't crumble
I made this tonight and realized that I had the Mexican Chorizo. It still turned out great! FYI... Trader Joe’s has Saffron in a small jar! This does yield a lot and will have leftovers and a few freezer meals. Delicious!
This looks so good
I just tried this with the Sofrito BTB base and it was amazing.
Very good video. Jeff always makes good videos. 😊
Excellent meal. Everybody enjoyed. Thanks
I tried this and it was terrific.
I tried this last night and it was fantastic. Thanks for another great recipe.
Mark Rawls did you get a burn notice?
@@Kittymomish No I did not.
I made this but at the end I added some shrimp....delish!!!!!
So Nice, Easy, Fast & Delicious!!! love my Instant Pot!!! TY for the recipe!
Looks great… can’t wait to make it… thank u..,.. going to check tomorrow at my local Mexican grocery to see if they have saffron
This is the thing that my girlfriend gets at EVERY Mexican restaurant, thanks for this recipe! I'm gonna surprise her with this :D.
We made this tonight and it turned out delicious. Thanks for the recipe.
Thank you so much for the "burn" information!
made this tonight with a few changes based on what i could find at vallarta. Solid meal! paired with some toasted tortillas and salsa it hit!
I’m totally gonna make this
This is so good it's like you went to a restaurant. Seriously.
Just made this. Absolutely EXCELLENT! THANK YOU!
Love the channel thanks so much! Got me cooking for the whole neighborhood!
Looks delish can't wait to try this and see how the family likes it.
I am so excited! I’ve been waiting for a recipe like this. Thanks!
Jeffrey, I made this recipe to the T, changing nothing (except I had store made mexican chorizo in a coil, not pre-cooked -- it doesn't matter) and at first glance fresh out of the pot, I didn't think anything special of it. But once dish comes down to a lower temperature and has some time to meld (for me it was about 2-3hours with the KEEP WARM setting) it melds into this delicious TANGY/Spicy delicious meld my family loved. My husband literally told me to keep this one in the vault when initial tasting I was ready to shelve it. Its VERY good cold after the fact too, or re-heated. excellent, ty for the recipe :)
Another great recipe Jeff! I enjoy cooking again by following your recipes. Thank you.
I waited a long time cycling between On and Burn then switched to a longer time on Rice mode (low pressure) then the countdown finally started and it turned out great.
Man, that’s so good looking. Will have to add it to my recipe list!
Reuben ,
The food yes lookscgood , the guy looks even better ! xxx
My family enjoyed this dish a lot Thanks for sharing!
Awesome - exceptionally well described. Can't wait to try it! Thank you.
Nice! Cool video 😎
I have this in the pressure cooker now. 😊
I love you Jeffrey! Mazel tov! Another great menu.
Definitely going to try to make this one. Thanks!
The dish looks great! I really enjoy your videos. Thanks for the tip on the burn notice. The chorizo looked really good, what brand and where did you purchase it? Thanks!
I don't have the instant pot so will use my ninja foodie. Can't wait to make this. Just ordered saffron. My mouth is watering.
Great looking recipe Jeff. I'm definitely going to try this one. With that said, I wish you would do a separate video on just the "BURN" notification and the tips you would suggest to get past it. I have a newer InstaPot, and as others have stated, when I get the "BURN" notice my InstaPot stops cooking. No matter how long I wait for it to build pressure. What I usually end up doing is dumping what I'm trying to cook into my CrockPot, set on low/8hrs, eat a bowl of cereal for dinner and have a pretty good breakfast the next morning.
Making this tonight! And Banjo is killing it with the cameos!!
Good recipe, will try. My experience with "Burn" is that it does not go away. However, with all the liquid in this recipe, should not get a burn notice. I think the trick is to be gentle stirring the rice into the mix.
You are truly passionate about your meals and I love your vlogs Thank You
omg I just made this using your recipe my God it is banging very delicious thank u for all your vids and tips
You are a lifesaver, thank you
This looks so yummylicious!
Banjo is cute.
MANY MANY THANKS for the heads up on the dreaded BURN issue. Thought I just had a bad unit. I'm more of a Turkish rice fan where it has to be "tane tane" or individual pieces not sticky or soupy but you make this sound so delicious that I'm going to be making it. Thoroughly enjoy all your videos.
wow love your receipes! Bought an instant pot about 6 months ago and started using it today!
I'm going to make this today.
Adoring you! Making this for a date night! Baby Jane and this and tequila. I’m covering as many bases as I can! 💅🏻
BANJO IS SO CUTE!!!
Just made this and it was awesome! We loved it! Thanks for the recipe!
I will have to add this to a meal on my next month's meal plan.
Hi. I would love a cookbook from you of your great food . I've tried many of your recipes, tonight is mushroom risotto Mmm cant wait. thankyou so much our family now gets together for fine meals and not fast food. Keep it up sir.