Puerto Rican Arroz con Pollo

01Method

1. 1

   Set the pressure cooker to Sauté mode and warm the olive oil. Add the salt pork and stir until the edges begin to brown, about 2 minutes. Stir in the chicken and sazon seasoning, cooking until the chicken is opaque on all sides, about 5 minutes.

2. 2

   Add the sofrito and continue sautéing, stirring occasionally, for another 5 minutes. Pour in the tomato sauce, olives, and capers, stirring to combine. Let the mixture cook until it starts to bubble and the flavors meld, 1–2 minutes. Fold in the rice and stir well, then turn off the Sauté function.

3. 3

   Pour the liquid from the gandules can into a measuring cup and add enough water to reach 2½ cups total. Add the gandules along with the liquid to the pot and stir to combine. Season with salt and pepper.

4. 4

   Secure and lock the lid. Set the cooker to high pressure per the manufacturer's instructions and program a 17-minute cook time. Allow 10–15 minutes for full pressure to build.

5. 5

   Let the pressure drop naturally for about 15 minutes, then carefully release any remaining pressure using the quick-release valve, about 5 minutes. Remove the lid, fluff the rice with a fork, and serve.