Step 1

Press Saute and add oil to inner pot of the Instant Pot.

Step 2

Once the oil is hot, add chicken to the inner pot, and cook until browned, about 5 minutes. Use a slotted spoon to transfer to a bowl or plate and set aside. If the chicken browns too quickly, press Cancel until the Instant Pot cools down a bit and press the Saute button again. Deglaze as needed with a tablespoon of broth.

Step 3

Add onions, bell peppers, celery, and garlic. Stir until onion is translucent. The liquid released from the vegetables should be enough to deglaze the pan. If it's not, add a tablespoon or more of broth to deglaze. Press Cancel. The spices in the next step will cook in the residual heat.

Step 4

Add cumin, oregano, turmeric, cayenne pepper, white pepper, black pepper, salt, and stir to coat, about 30 seconds. Make sure there's nothing stuck to the bottom of the inner pot – deglaze as needed.

Step 5

Stir in chicken broth, bay leaves, reserved chicken, and cilantro stems.

Step 6

Add the tomatoes (with the liquid) and spread out with a spatula, but don't stir.

Step 7

Add the rice and gently push down with a spatula till immersed in the liquid, but don't stir in.

Step 8

Close the lid and pressure cook on High Pressure for 6 minutes.

Step 9

Do a 10 minute natural pressure release. [Read More: The Different Pressure Release Methods]

Step 10

Open the Instant Pot and add in the peas and cilantro. Carefully stir the arroz con pollo.

Step 11

Let the rice rest open for 7 to 10 minutes. Serve with hot sauce on the side if desired.

Step 12

Heat the olive oil in a large skillet. Brown the chicken on both sides. Remove and set aside.

Step 13

Add onions, bell peppers, celery, and garlic to the oil and saute for 2 to 3 minutes, or until tender.

Step 14

Add cumin, oregano, turmeric, cayenne pepper, white pepper, black pepper, salt, and stir to coat, about 30 seconds. Turn off heat.

Step 15

Stir in bay leaves, cilantro stems, broth, and tomatoes.

Step 16

Stir in rice and peas. Stir in reserved chicken.

Step 17

Bring to a boil. Cover, reduce heat to low and cook for 30 to 40 minutes or until rice is cooked through.

Step 18

Serve garnished with chopped cilantro.