Arroz Con Pollo Vegetarian Instant Pot Recipe Made Easy

Arroz con pollo is a beloved classic Latin American dish known for its hearty flavors and comforting textures. Traditionally featuring chicken simmered with rice, vegetables, and spices, it’s a one-pot meal that brings warmth to any table.

But what if you’re vegetarian or simply looking to enjoy a meat-free version of this comforting dish? Enter the vegetarian arroz con pollo made in the Instant Pot!

This recipe retains all the rich taste and vibrant colors of the original, while using plant-based ingredients that make it accessible for everyone. With the Instant Pot, you can whip up this delicious meal quickly and effortlessly, making it perfect for busy weeknights or weekend gatherings.

In this blog post, I’ll walk you through a flavorful vegetarian arroz con pollo recipe that’s packed with wholesome vegetables, fragrant spices, and tender rice—all cooked to perfection in your Instant Pot.

Whether you’re a seasoned vegetarian or just curious about meatless meals, this recipe is sure to become a favorite in your cooking rotation.

Why You’ll Love This Recipe

This vegetarian arroz con pollo is a fantastic way to enjoy all the traditional flavors of the classic dish without the chicken. Here’s why it stands out:

• Quick & Convenient: The Instant Pot does most of the work, cooking everything evenly and infusing the flavors in under 30 minutes.
• Hearty & Nutritious: Using a variety of colorful vegetables and plant-based protein sources, this recipe is both filling and nourishing.
• Customizable: You can swap vegetables or add your favorite spices to tailor the dish to your taste.
• One-Pot Meal: Minimal cleanup required, perfect for busy lifestyles.

Ingredients

• 1 ½ cups long-grain white rice, rinsed
• 1 ¾ cups vegetable broth
• 1 cup frozen peas and carrots
• 1 small red bell pepper, diced
• 1 small green bell pepper, diced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup diced tomatoes (canned or fresh)
• 1 cup diced mushrooms (for a meaty texture)
• 1 cup cooked chickpeas (drained and rinsed)
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon turmeric powder
• ½ teaspoon dried oregano
• Salt and pepper to taste
• Fresh cilantro for garnish
• 1 lime, cut into wedges (optional)

Equipment

• Instant Pot or any electric pressure cooker
• Measuring cups and spoons
• Cutting board and sharp knife
• Wooden spoon or spatula
• Fine mesh strainer (for rinsing rice and chickpeas)

Instructions

1. Prepare the rice and vegetables: Rinse the rice under cold water until the water runs clear to remove excess starch. Dice the bell peppers, onion, mushrooms, and mince the garlic.
2. Sauté the aromatics: Set your Instant Pot to the ‘Sauté’ function. Add the olive oil and once hot, add the onion, garlic, and diced mushrooms. Cook for about 3-4 minutes until the onions are translucent and mushrooms have softened.
3. Add the spices: Stir in the cumin, smoked paprika, turmeric, oregano, salt, and pepper. Cook for another minute to toast the spices and release their aroma.
4. Add vegetables and rice: Add the diced bell peppers, frozen peas and carrots, chickpeas, and diced tomatoes. Stir well to combine all ingredients.
5. Pour in broth and rice: Add the rinsed rice and vegetable broth to the pot. Stir carefully to distribute evenly but do not stir too vigorously to avoid rice sticking to the bottom.
6. Pressure cook: Close the lid of the Instant Pot and set the valve to sealing. Select ‘Manual’ or ‘Pressure Cook’ on high pressure for 6 minutes.
7. Natural release: When the cooking time is finished, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
8. Fluff and serve: Open the lid and fluff the rice gently with a fork. Taste and adjust seasonings if needed. Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of freshness.

Tips & Variations

For a vegan version, make sure your vegetable broth is free from animal products.

• Vegetable swaps: Try adding corn, zucchini, or even diced sweet potatoes for added texture and sweetness.
• Protein boost: Substitute chickpeas with black beans or add cubed tofu for extra protein.
• Spice it up: Add a finely chopped jalapeño or a dash of cayenne pepper if you like a little heat.
• Cheesy twist: Stir in some shredded cheese or a dollop of vegan cheese after cooking for a creamy finish.
• Batch cooking: This recipe freezes well. Store leftovers in airtight containers for up to 3 months.

Nutrition Facts

Serving Suggestions

This vegetarian arroz con pollo is delicious on its own, but you can elevate your meal with some tasty sides and accompaniments.

• Serve with a fresh avocado salad or a simple green salad with lime vinaigrette.
• Add a side of warm tortillas or crusty bread like the Green Chile Cheese Bread Recipe for extra comfort.
• Pair it with a refreshing drink like the Green Goodness Juice Recipe to balance the spices.
• For dessert, try a classic treat such as Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe to round out the meal delightfully.

Conclusion

This vegetarian arroz con pollo Instant Pot recipe is a wonderful way to enjoy a Latin American favorite without the meat. It’s packed with wholesome ingredients, bold spices, and vibrant vegetables that come together for a meal that’s both satisfying and nutritious.

The Instant Pot makes it incredibly easy to prepare, saving you time without sacrificing flavor. Whether you’re cooking for yourself, family, or friends, this dish is sure to impress and satisfy diverse palates.

Try this recipe today and discover how simple and delicious vegetarian cooking can be!

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