Have you gotten your copy of my new cookbook, 30-Minute Instant Pot Cookbook yet? I’m sharing another recipe from the book as a sneak peek today: Asopao de Pollo (Puerto Rican-Style Chicken Stew). As you’ve probably noticed, I love cooking and adapting my family’s Puerto Rican recipes. In case you didn’t know, asopao is a Puerto Rican stew that is considered to be Puerto Rico’s national dish (along with arroz con gandules). Like many traditional recipes, every family has their own way of making this comforting stew. The quick pressure cooker version of asopao that I’m sharing today gives you the comforting feeling and rich Puerto Rican flavors when you’re craving Puerto Rican asopao but short on time. This asopao de pollo Instant Pot recipe only takes 30 minutes to make, from start to finish, in just one pot!
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30-Minute Instant Pot Cookbook
The Instant Pot can be a game changer for busy folks who still want to enjoy delicious home-cooked meals. Armed with the 30-Minute Instant Pot Cookbook, you can whip up tasty dishes in a half hour or less. This book is your guide for everything you need to know to use your device with confidence, from how pressure cookers work, to how you can make quick and easy recipes for every meal and occasion. The best part? Every single recipe in the book can be made in under 30 minutes (including prep and time for the Instant Pot to reach pressure). I know you’re going to love it and find so many new go-to recipes. Learn more and buy 30-Minute Instant Pot Cookbook on Amazon here!
More Puerto Rican recipes like this Puerto Rican stew:
- How to Make Homemade Puerto Rican Sofrito
- Arroz con Gandules (Rice with Pigeon Peas) recipe
- Habichuelas Guisadas, Puerto Rican-Style Beans recipe
- Instant Pot Puerto Rican Arroz con Pollo recipe (my family’s recipe – adapted for the pressure cooker!)
- Instant Pot Estofado de Pollo (or Pollo Guisado – Puerto Rican-style chicken stew)
- Shortcut Puerto Rican Picadillo Empanadas recipe
- Easy Vegetarian Empanada recipe
- Air Fryer Tostones (Fried Green Plantain Chips) recipe
- Pinchos de Pollo (Grilled Puerto Rican Chicken Skewers)
- The best Coquito (Puerto Rican Eggnog) recipe
- Papa Cruz’s Flan de Coco (Puerto Rican Coconut Flan Recipe)
- Instant Pot Coconut Flan Recipe (Flan de Coco)
- Flan de Chocolate (Chocolate Flan Recipe)
What you need to make Puerto Rican asopao
Here are the ingredients you’ll need to gather for making my Instant Pot version of asopao de pollo Puertorriqueno:
- 1 tablespoon olive oil
- 4 boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 1/2 teaspoons adobo seasoning,* divided
- 1/2 cup sofrito*
- 4 cups chicken stock, heated
- 1 (14.5-ounce) can diced tomatoes
- 2/3 cup long-grain white rice, well rinsed
- 1/2 cup pimento-stuffed olives
- 1 tablespoon capers
- 1 teaspoon chicken bouillon
- 1/2 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cumin
- 1 cup canned peas (optional)
*Ingredient Tips:
- You can find adobo seasoning and jarred sofrito in the Hispanic section of your grocery store, or you can use a homemade recipe for either (see my recipe for how to make Puerto Rican sofrito here).
- To add a little something extra to this dish, you can add a packet of Sazón con Culantro y Achiote, as well.
How to make this asopao de pollo Instant Pot recipe
To make this Puerto Rican stew, start by selecting the Sauté function on your Instant Pot. Heat the oil in the pot. Pour the chicken stock into a microwave-safe measuring cup and microwave for 3-4 minutes on high, or until hot. This is a tip to help keep this recipe under 30 minutes, as the pot will reach pressure faster if the liquid is hot. That being said, you should not use this shortcut unless a recipe calls for it, as it might affect cooking time negatively in other recipes and your food may be underdone (the food is cooking while the pot reaches pressure).
Next, season the chicken with 1 teaspoon of adobo. Add the chicken to the pot and sauté for 2 minutes. Add the sofrito and sauté for 1 more minute. Press Cancel to end the Sauté function.
Pour the hot chicken stock into the pot and stir with a wooden spoon, scraping the bottom of the pot to loosen any browned bits. Stir in the diced tomatoes (with their juices), rice, olives, capers, bouillon, the remaining 1/2 teaspoon adobo, oregano, pepper, and cumin.
Close the lid and set the cooking time to 5 minutes at high/normal pressure. It will take about 12 minutes for the pot to reach pressure before the 5 minutes of pressure cooking time begins.
After the pressure cooking time ends, allow the pressure to release from the pot naturally for 5 minutes, then quick release the remaining pressure. Open the lid and stir the peas (if desired) into your Puerto Rican asopao.
Store leftovers (if there are any) of this Puerto Rican stew in an airtight container in the refrigerator.
Here’s the shortcut Puerto Rican asopao recipe! Enjoy, and be sure to order 30-Minute Instant Pot Cookbook on Amazon here for more quick, easy, and delicious meals like this asopao de pollo Instant Pot recipe.
Instant Pot Asopao de Pollo
Asopao is a Puerto Rican stew that is considered to be Puerto Rico’s national dish. Like many traditional recipes, every family has their own way of making this comforting stew. This quick asopao de pollo Instant Pot version gives you the comforting feeling and rich Puerto Rican flavors when you’re craving Puerto Rican asopao but short on time.
Ingredients
- 1 tablespoon olive oil
- 4 boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 1/2 teaspoons adobo seasoning, divided
- 1/2 cup sofrito
- 4 cups chicken stock, heated
- 1 (14.5-ounce) can diced tomatoes
- 2/3 cup long-grain white rice, well rinsed
- 1/2 cup pimento-stuffed olives
- 1 tablespoon capers
- 1 teaspoon chicken bouillon
- 1/2 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cumin
- 1 cup canned peas (optional)
Instructions
- Select the Sauté function. Heat the oil in the pot. Pour the chicken stock into a microwave-safe measuring cup and microwave for 3-4 minutes on high, or until hot.
- Season the chicken with 1 teaspoon of adobo. Add the chicken to the pot and sauté for 2 minutes. Add the sofrito and sauté for 1 more minute. Press Cancel.
- Pour the hot chicken stock into the pot and stir with a wooden spoon, scraping the bottom of the pot to loosen any browned bits. Stir in the diced tomatoes (with their juices), rice, olives, capers, bouillon, the remaining 1/2 teaspoon adobo, oregano, pepper, and cumin.
- Close the lid and set the cooking time to 5 minutes at high/normal pressure. It will take 12 minutes to reach pressure.
- Allow the pressure to release from the pot naturally for 5 minutes, then quick release the remaining pressure.
- Open the lid and stir in the peas (if desired).
Notes
Ingredient Tips:
- You can find adobo seasoning and jarred sofrito in the Hispanic section of your grocery store, or you can use a homemade recipe for either (see my recipe for how to make Puerto Rican sofrito here).
- To add a little something extra to this dish, add a packet of Sazón con Culantro y Achiote, as well.
This recipe is a sneak peek recipe from my new cookbook, 30-Minute Instant Pot Cookbook. For more delicious, easy recipes like this that can be prepared in under 30 minutes, order my book on Amazon.
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Nutrition Information:
Amount Per Serving: Calories: 382Total Fat: 16gSodium: 819mgCarbohydrates: 31gFiber: 4gSugar: 3gProtein: 29g
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