Spanish Arroz con Pollo

This creamy one-pot rice-and-chicken dish gets its pungent flavor, aroma, and sunny yellow color from saffron—the stems of a type of crocus flower. It’s a very pricey spice, so if you want to skip it, you can—but it won’t be quite the same.

PREP TIME: 35 minutes

FUNCTION: Sauté (Normal); Pressure/Manual (High)

CLOSED POT TIME: 55 minutes

TOTAL TIME: 1 hour 30 minutes + 5 minutes stand

RELEASE: Natural

SERVES: 4 to 6

• ½ teaspoon saffron threads, crushed (optional)
• 3 tablespoons warm water (optional)
• 2½ pounds chicken breasts, thighs, and/or drumsticks (bone-in, skin removed)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil
• 1 cup chopped yellow onion
• 1 medium red sweet pepper, sliced
• 3 cloves garlic, minced
• 1 14.5-ounce can diced tomatoes, undrained
• 1½ teaspoons paprika
• 1½ teaspoons dried oregano, crushed
• ⅛ teaspoon crushed red pepper
• ¾ cup dry white wine or chicken broth
• 1½ cups water or chicken broth
• 1 cup short grain white rice
• ½ cup fresh or frozen peas
• ½ cup pimiento-stuffed green olives, sliced

PREP

If using, in a small bowl combine the saffron and the warm water. Set aside.

Season the chicken with the salt and black pepper. Select sauté on the Instant Pot and adjust to normal. Add oil to pot. When the oil is hot, working with half the chicken at a time, brown chicken pieces on all sides. Remove the chicken to a plate. Add the onion, sweet pepper, and garlic to the pot. Cook for 3 to 5 minutes or until crisp-tender. Press cancel. Add the chicken, tomatoes, paprika, oregano, crushed red pepper, wine, the 1½ cups water, rice, and, if using, saffron. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 15 minutes. When cooking is complete, use a natural release to depressurize.

serve

Fluff the rice with a fork. Add the peas to the pot and let stand for 5 minutes to warm through. Sprinkle servings with the sliced olives.