Puerto Rican-Inspired Pressure Cooker Chicken and Rice

If you’re craving an easy chicken and rice dinner that’s packed with flavor, this Puerto Rican-Inspired Pressure Cooker Chicken and Rice is about to become one of your new favorite meals. We’re talking tender seasoned chicken, fluffy yellow rice, sofrito, sazón, diced tomatoes, corn, and even some Vienna sausages if you’re feeling a little nostalgic. And the best part? We’re making everything in one pressure cooker, which means fewer dishes and less time standing over the stove. Calm down, Barbara, we’re making dinner, and it’s going to be delicious.

By Manny Michael

Dinner

Puerto Rican-inspired

Ingredients

• 2 medium boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon adobo seasoning
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 small red onion, diced
• 1 heaping tablespoon minced garlic
• 2 heaping tablespoons sofrito
• 2 1/2 cups water
• 2 teaspoons chicken bouillon powder
• 1 1/2 cups uncooked long-grain white rice
• 1 packet sazón seasoning
• 1/2 cup diced tomatoes
• 1/2 cup frozen corn
• 1 small can Vienna sausages, drained (optional)
• Hot sauce (optional topping)
• Additional Vienna sausages (optional topping)
• Fresh cilantro (optional topping)

Instructions

1. Season the chicken. Cut the chicken breasts into bite-sized pieces and season with adobo, cumin, oregano, and black pepper. Mix until evenly coated and set aside.
2. Sauté the onion. Turn your pressure cooker to sauté and add the olive oil and diced red onion. Cook for about 2–3 minutes, stirring occasionally, until the onion starts to soften.
3. Add the garlic and sofrito. Stir in the minced garlic and sofrito. Cook for about 30 seconds, then pour in 2 1/2 cups of water and add the chicken bouillon. Stir everything together, scraping any browned bits from the bottom.
4. Add the rice. Stir in the uncooked white rice and the packet of sazón until everything is combined.
5. Layer the remaining ingredients. Place the seasoned chicken directly on top of the rice. Sprinkle the diced tomatoes and frozen corn over the chicken. Add the Vienna sausages if you’re using them. Do not stir once the chicken and toppings have been added.
6. Pressure cook. Turn off sauté, secure the lid, and pressure cook on high for 5 minutes. Once the cooking time is finished, allow the pressure to naturally release for 10 minutes, then carefully release any remaining pressure according to your pressure cooker’s instructions.
7. Fluff and serve. Carefully remove the lid, check that the chicken has reached an internal temperature of 165°F, and gently fluff the rice with a spoon or spatula. Scoop into bowls, add some hot sauce or extra Vienna sausages if you’d like, and enjoy!