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Insta-Pot Spanish Chicken Stew

My mother in law is Cuban and she has been making arroz con pollo for a long time but she never mixes in the rice, she always puts the rice separate so I went ahead and created an Insta-pot version of her pollo because its sooo good! You can pear this up with cauliflower rice or citrus cauliflower rice or yellow rice OR both! I have to literally make both myself because my kids love rice.


2.5 pounds chicken legs (I love dark meat but you can use any part of the chicken that you like)

1/4 cup bacon

2 tablespoons olive oil

1 large white onion, roughly chopped

1/4 cup garlic, chopped

1/4 cup carrots, chopped

6/8 radishes halved or 3 red potatoes cut into 4 pieces

1/4 cup green olives

2 tablespoons tomato paste

1 cup chicken broth

3 bay leaves

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon crushed black pepper

1/2 smoked paprika

1/2 teaspoon cumin

1/4 cup fresh parsley


Turn on your Insta-pot to sauté and add your olive oil, bacon, onions, garlic, carrots and cook down for 2/3 minutes.

Add your tomato paste and cook down for another 2/3 minutes.

In a medium size bowl add your chicken legs and all your dry spices except bay leaves. Give it a good toss so the spices are evenly dispersed and than add them to your Insta-pot.

Now add the rest of your ingredients and top with a tiny splash of olive oil and close lid.

You will need to set your Insta-pot to pressure on high for 45 minutes.

All done!

You can serve this with cauliflower rice, white rice or yellow rice.



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