Instant Pot Vegan Arroz Con Pollo (Yellow Chik’n and Rice)
Rachele (Pebbles and Toast)
A simple one-pot dish made with an aromatic blend of rice, vegetables, and soy curls. Packed with flavor and nutrition, and made simple and fast in a pressure cooker. Fantastic on its own or served with a side salad, plantains, avocado, and black beans!
8oz1 cup light beer*** or ale (or more vegetable broth)
1cupfrozen peasthawed
¼cupcilantrochopped
juice of 1 lime1 Tbsp
saltoptionaland pepper to taste
for serving: lime wedgescayenne, cilantro, jalapeno, hot sauce
Instructions
Place the soy curls in a bowl and cover with boiling water. Set aside.
Using the sauté function on the Instant Pot, sauté the diced onions and bell peppers for 3-5 minutes. Add in the minced garlic for about 1 minutes, stirring occasionally. Add in a little broth or oil, if needed.
Press “cancel”. Drain the soy curls and add them to the Instant Pot, along with the rice, tomatoes, bay leaves, cumin, oregano, saffron, and turmeric. Pour in the beer and broth.
Attach the lid and turn the knob to sealing. Cook on High Pressure for 5 minutes. Allow the pressure to release pressure naturally (about 20-25 minutes). Remove the lid and bay leaves.
Fold in in the peas, cilantro, and lime juice. Adjust seasonings to taste. Allow the Arroz con Pollo to rest for 5 minutes.
Garnish with chopped cilantro and serve with lime wedges, hot sauce, jalapeno, and/or cilantro, if desired.
Notes
* I use 2-3 large handfuls (or 3-4 cups) of soy curls. This doesn’t need to be an exact measurement.** You can use any kind of long grain white rice, basmati rice, or light brown rice (I get mine at Costco and it cooks like white rice). If using regular brown rice, increase cooking time to 22 minutes.*** I recommend using a light beer or ale. I use Heineken Zero that doesn’t contain any alcohol.