I am so happy to share another tried-and-true Instant Pot recipe today! Man, this device really is a game changer. If you don’t have one yet, you need to get on the bandwagon! This is the one I have (affiliate link). Today I’m sharing my family’s recipe for Puerto Rican-style arroz con pollo adapted for the Instant Pot! Made completely in your Instant Pot or multi-functional pressure cooker, this arroz con pollo is as easy as it is delicious! You can also get my Arroz con Gandules (Rice with Pigeon Peas) recipe here if you’d like to try that variation, prepared in the traditional stove-top way. NOTE: This post has been updated to include trouble-shooting for those who receive the burn error when making this recipe with an 8-quart pot (the recipe was created with a 6-quart Instant Pot). The recipe will still turn out if you follow the trouble-shooting tips.
If you’re already on the bandwagon and looking for more recipe ideas for the Instant Pot, check out this post with my favorite, delicious, tried-and-true Instant Pot recipes, click here to get all of my original Instant Pot recipes, and stay tuned for more brand new Fab Everyday Instant Pot recipes right here on the blog.
New to the Instant Pot? Then my new cookbook is for you! Pressure Cooker Cookbook for Beginners is your guide to everything you need to know about this culinary gadget―and how to make it work for you, along with step-by-step instructions for 75 different delectable recipes to help tackle meals during a busy week. Order Pressure Cooker Cookbook for Beginners on Amazon here.
Want more recipes like this Instant Pot Arroz con Pollo? See these other Puerto Rican recipes from Fab Everyday
- How to Make Homemade Puerto Rican Sofrito
- Arroz con Gandules (Rice with Pigeon Peas) recipe
- Habichuelas Guisadas, Puerto Rican-Style Beans recipe
- Instant Pot Estofado de Pollo (or Pollo Guisado – Puerto Rican-style chicken stew)
- Instant Pot Asopao de Pollo (Puerto Rican-Style Chicken and Rice 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)
I developed today’s recipe as part of the Allrecipes Allstars Tastemakers program. Rate, review, and photograph my recipe for Instant Pot® Puerto Rican Arroz con Pollo on Allrecipes here, and see the full recipe along with some of my cooking tips and ingredient recommendations below. Or if you’re ready to cook click here to Jump to Recipe.
This recipe starts by using your multi-functional pressure cooker’s Sauté function. Heat some olive oil and then add either bacon, cubes of ham, or salt pork (or a combination of all three). I personally prefer to use salt pork. You’ll cook the pork pieces and stir until the edges start to brown, about 2 minutes (Sauté works fast in the IP).
Next you’ll add chopped chicken and sazon seasoning. Part of the way this meal gets its lovely color is from the achiote in these Goya Sazón (affiliate link) seasoning packets (this recipe calls for two of the individual small packets from the 1.41-ounce box). Goya makes a few varieties of Sazón, but make sure the one you use includes achiote. Cook, stirring occasionally, until chicken is white on all sides (about 5 minutes).
The base to this dish, as with many savory Puerto Rican recipes, is sofrito, which is essentially the Spanish version of mirepoix. While you can find jarred, pre-made versions (affiliate link), there’s nothing quite like homemade sofrito for your Puerto Rican cooking. This is why I always have a few portions of homemade sofrito in my freezer, ready to use when I need it. Get my family’s Puerto Rican Sofrito recipe here.
Add the sofrito to the Instant Pot and cook, stirring occasionally, for 5 more minutes. The fragrance of this phase of cooking will have you salivating! There is just something about when that sofrito hits the pot.
The recipe calls for green olives stuffed with pimentos and capers (the mixture of these two ingredients is called alcaparrado). You’ll add tomato sauce and the olives and capers to the pot, stirring to combine, then cooking until bubbly and all flavors are incorporated (1 to 2 minutes).
Next you’ll add the rice and mix well. Turn off the Sauté function after this step, ’cause we’re moving on.
The recipe calls for gandules (affiliate link), AKA green pigeon peas. Their flavor is much milder than an English pea, so a substitution would change the flavor of the dish. In addition to the link above, you can find gandules where Goya and other Latin food products are sold in stores.
This part is important: be sure not to drain and discard the liquid from the cans, as you will need it in the recipe! Instead, drain the liquid from the can of gandules into a large measuring cup, then add enough water to make 2 1/2 cups of liquid (if using a 6 quart pot; 8 quart pots should add enough water to make 3 cups of liquid).
Add the gandules and liquid to the pot and stir well, scraping the bottom of the pot to loosen any browned parts. Season with salt and pepper, then close and lock the lid. Select high pressure according to the manufacturer’s instructions and set the timer for 17 minutes. Remember you’ll need to allow 10 to 15 minutes for pressure to build before that 17 minutes of cook time begins.
When done, release the pressure using the natural-release method according to the manufacturer’s instructions for 15 minutes. Then you can release the remaining pressure carefully using the quick-release method.
TROUBLE-SHOOTING FOR THE BURN NOTICE: I originally developed and made this recipe with my 6-quart Instant Pot DUO, and while I never personally received the burn error with that pot, I had several people report that they received the burn notice when making this recipe. This appears to be a common issue with Instant Pot arroz con pollo recipes online (including a recipe on the Instant Pot website), especially for those using an 8-quart pot or a newer pot model that is more sensitive to the burn error. Per the Instant Pot website, “If your display is showing a burn warning, don’t panic. Remember, it’s a safety feature to prevent burns, not a notice that it’s time to order pizza… What to do next depends on what you’re cooking. If it’s something quick like steel cut oats, you can just ignore it and let the Instant Pot finish its work.” Upon trouble-shooting this myself with an 8-quart Instant Pot, I received the burn error after the pot came to pressure, and since the pot was still at pressure (pin up), I ignored the error, and did NOT release pressure or open the lid. The pot remained at pressure, and 2 minutes later, the error went away and the countdown continued as if nothing had happened (with 2 minutes less on the clock, even). Mid-way through, I received the burn error again, and kept the lid on. The pot stayed at pressure despite the burn error. After the total pressure cook time of 17 minutes, I pushed cancel and continued with the recipe instructions of letting the pot naturally release for 15 minutes, then using a quick release to finish it. The rice cooked perfectly and was not burnt. The key is not to open the pot or try and bring it back to pressure; let it continue to steam with the lid on.
After the pressure release, unlock and remove the lid, then fluff rice with a fork and serve! You may notice that some of the rice on the bottom of the pan has browned. Don’t worry about this – that crisp layer of rice is called pegao and adds a delicious taste and texture. Some people worry that it’s burnt, but this is actually a part of the process and would be the same as cooking arroz con pollo in a pot on the stove (see my traditional Arroz con Gandules recipe here).
Yum! I always love discovering when something is easier to make, but comes out just as good, in the Instant Pot! Here’s the recipe!
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Passive Time | 20 minutes |
| Servings |
servings
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- 2 tablespoons olive oil
- 1/2 cup salt pork diced
- 2 pounds boneless, skinless chicken breasts chopped
- 2 individual packets Sazon with achiote seasoning (from a 1.41-ounce box)
- 1 cup sofrito
- 1 8 oz. can tomato sauce
- 1/2 cup pimento-stuffed green olives
- 1 tablespoon capers
- 3 cups white rice rinsed well
- 1 16 oz. can gandules (green pigeon peas), undrained
- 1/4 teaspoon salt or to taste
- 1/8 teaspoon ground black pepper or to taste
Ingredients
|
|
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Heat olive oil. Add salt pork pieces and stir until edges start to brown, about 2 minutes. Add chicken and sazon seasoning. Cook, stirring occasionally, until chicken is white on all sides, about 5 minutes.
- Add sofrito and cook, stirring occasionally, for 5 more minutes. Pour in tomato sauce, olives, and capers. Stir to combine and cook until bubbly and all flavors are incorporated, 1 to 2 minutes. Turn off Saute function, then add the rice and mix well.
- Drain liquid from the can of gandules into a large measuring cup. Add enough water to make 2 1/2 cups* of liquid (*if using a 6 quart pot; 8 quart pots should add enough water to make 3 cups of liquid). Add gandules and liquid to the pot and stir well, making sure to scrape the bottom of the pan thoroughly to loosen any browned parts. Season with salt and pepper.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 17 minutes.** Allow 10 to 15 minutes for pressure to build. (**If making this with an 8-quart pot or a pot that is sensitive to the burn error, I recommend starting a secondary timer for 17 minutes when the pot reaches pressure, that way if the pot gives a burn error at any point, you can leave the lid in place and allow the food to continue to steam with the lid in place for the correct amount of time, then push cancel after 17 minutes to resume the recipe natural release method in the next step)
- Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Fluff rice with a fork and serve.
- TROUBLE-SHOOTING FOR THE BURN NOTICE: I originally developed and made this recipe with my 6-quart Instant Pot DUO, and while I never personally received the burn error with that pot, I had several people report that they received the burn notice when making this recipe. This appears to be a common issue with Instant Pot arroz con pollo recipes online (including a recipe on the Instant Pot website), especially for those using an 8-quart pot or a newer pot model that is more sensitive to the burn error. Per the Instant Pot website, "If your display is showing a burn warning, don’t panic. Remember, it’s a safety feature to prevent burns, not a notice that it’s time to order pizza... What to do next depends on what you’re cooking. If it’s something quick like steel cut oats, you can just ignore it and let the Instant Pot finish its work." Upon trouble-shooting this myself with an 8-quart Instant Pot, I received the burn error after the pot came to pressure, and since the pot was still at pressure (pin up), I ignored the error, and did NOT release pressure or open the lid. The pot remained at pressure, and 2 minutes later, the error went away and the countdown continued as if nothing had happened (with 2 minutes less on the clock, even). Mid-way through, I received the burn error again, and kept the lid on. The pot stayed at pressure despite the burn error. After the total pressure cook time of 17 minutes, I pushed cancel and continued with the recipe instructions of letting the pot naturally release for 15 minutes, then using a quick release to finish it. The rice cooked perfectly and was not burnt. The key is not to open the pot or try and bring it back to pressure; let it continue to steam with the lid on.
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You can use jarred sofrito sauce or freshly made with onion, garlic, bell pepper, cilantro, and oregano pureed in a food processor.
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Bacon can be used instead of salt pork.
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You may notice that some of the rice on the bottom of the pan will stick and brown. Don’t worry about this – that crisp layer of rice is called pegao and adds a delicious taste and texture. Some people worry that it's burnt, but this is actually a part of the process and would be the same as cooking arroz con pollo in a pot
Alicia says
I put the exact amount of liquid and got an error message. 🙁
Ramona Cruz-Peters says
I’ve never gotten the burn or error message with this one, but I have heard a few others have. Did you get it towards the end, and if so, was the rice done when you released pressure? It is normal to have some crisped rice on the bottom of the pan (we call it “pegao”).
Ramona Cruz-Peters says
Hi Alicia – I appreciate your feedback. After trouble-shooting this recipe myself with a new 8-quart pot, I have since updated the recipe instructions with what to do if you receive a burn error. You can see more details in the recipe notes now, but if you leave the lid in place the food will continue to cook even with the burn error (and in some cases the burn error even goes away and the countdown clock resumes as if nothing happened). Just make sure the lid is on for the time recommended in the recipe (17 minutes after reaching pressure with a 15-minute natural pressure release) and the rice will turn out fine.
Jaclyn says
I got the burn message only a few minutes into the pressure cook (shortly after it reached pressure) had to turning it off and set it to the rice setting on high pressure… hoping it turns out
Ramona Cruz-Peters says
I am so sorry to hear this, Jaclyn! I am learning that some Instant Pot’s appear to be more or less sensitive to the burn notice than others. Mine, for example never gives the notice, some get it towards the end, and it sounds like you got it early on. Did it work when you turned it to the rice setting?
Jaclyn says
It turned out great on the rice setting. Can I double the recipe? Have you tried that…does it effect timing?
Ramona Cruz-Peters says
I have not tried that, but generally with pressure cooker recipes you can double them without increasing time. The important part is to make sure you don’t go over the maximum fill line for safety.
Suzy says
Hello I tried this recipe but it isn’t quite done yet. Don’t know if I will get a reply in time but i also added a couple quartered potatoes and a bit of water as well. Do you think it will come out fine? If it’s done and comes out good I’ll post my measurements. I feel like potatoes were the perfect addition to this recipe
Ramona Cruz-Peters says
I think the potatoes would work well, there should be enough pressure cooking time for them to soften. Keep me posted how it turns out!
Ramona Cruz-Peters says
Hello Jaclyn (or anyone reading the comments). After trouble-shooting this recipe myself with a new 8-quart pot, I have since updated the recipe instructions with what to do if you receive a burn error. You can see more details in the recipe notes now, but if you leave the lid in place the food will continue to cook even with the burn error (and in some cases the burn error even goes away and the countdown clock resumes as if nothing happened). Just make sure the lid is on for the time recommended in the recipe (17 minutes after reaching pressure with a 15-minute natural pressure release) and the rice will turn out fine. The key is not to release pressure and open the lid, but to leave it in place for foods like this when the pot has enough liquid and is otherwise functioning properly.
SoccermomBeba says
I had the same problem, Only a few minutes into cooking I got a burn message I turned it off and tried again and got the same message. I just turned it to the right setting on high-pressure hopefully it turns out.
Ramona Cruz-Peters says
Did it turn out OK with the rice setting? I am so sorry this is happening to you as well. I have never had this issue with my 6 quart DUO.
Ramona Cruz-Peters says
UPDATE: After trouble-shooting this recipe myself with a new 8-quart pot, I have since updated the recipe instructions with what to do if you receive a burn error. You can see more details in the recipe notes now, but if you leave the lid in place the food will continue to cook even with the burn error (and in some cases the burn error even goes away and the countdown clock resumes as if nothing happened). Just make sure the lid is on for the time recommended in the recipe (17 minutes after reaching pressure with a 15-minute natural pressure release) and the rice will turn out fine.
Cynthia Santiago says
Worse recipe ever! Please dont waste your time or money. This recipe should be removed from Allrecipes and anywhere else it is. As you can see just about everyone gets an error message. We cant ALL be doing it wrong. Very frustrating. Never had a recipe fail so badly before. Way easier to make on the stove top.
Ramona Cruz-Peters says
Sorry for the delayed response, as I just saw this comment. I am very sorry to hear that this recipe failed so badly for you. Not everyone receives this error (just those that are taking the time to comment), but I do see that it is a persistent issue. I have never had this issue personally with my 6 quart Instant Pot DUO (which I used to develop the recipe and what I use to make it in now). It appears that some pots (newer models) are more temperamental and susceptible to the burn error than others (likely for safety reasons), plus 8 quart pots tend to require more liquid. If using an 8 quart pot, I recommend adding more automatically before sealing and locking the lid. For those that find their pots frequently give the burn message for rice and oatmeal type dishes, they may be better off making a stove top version instead (like this one, for example).
Ramona Cruz-Peters says
Hi Cynthia – I wanted to provide an update to this. I have been doing research and I see that the burn message is a consistent issue with arroz con pollo recipes in the Instant Pot all over the web (including the arroz con pollo recipe on Instant Pot’s website), especially when made with 8-quart pots. Though this never happened to me when I made this with my 6-quart pot, I decided to trouble-shoot this recipe myself with a new 8-quart pot, I have since updated the recipe instructions with what to do if you receive a burn error. You can see more details in the recipe notes now, but if you leave the lid in place the food will continue to cook even with the burn error (and in some cases the burn error even goes away and the countdown clock resumes as if nothing happened). Just make sure the lid is on for the time recommended in the recipe (17 minutes after reaching pressure with a 15-minute natural pressure release) and the rice will turn out fine. Per the Instant Pot website, “If your display is showing a burn warning, don’t panic. Remember, it’s a safety feature to prevent burns, not a notice that it’s time to order pizza… What to do next depends on what you’re cooking. If it’s something quick like steel cut oats, you can just ignore it and let the Instant Pot finish its work.” As it turns out, that is exactly the case with this recipe, and it appears the key is to leave the lid in place (and not release pressure or open the lid) during the amount of cooking time.
Linda says
Keep getting burn message!
Trying the rice function now as suggested by others.
I don’t believe there was enough liquid to allow IP to function properly.
Flavor seems wonderful but disappointed in trying to have to find alternative way to finish cooking it.
Ramona Cruz-Peters says
Hi Linda. I am sorry to hear you kept getting the burn message. It appears that this is an issue for several people, which must be so frustrating. I have never had this issue with my 6 quart Instant Pot DUO (which I used to develop the recipe and what I use to make it in now). It appears that some pots (newer models) are more temperamental and susceptible to the burn error than others (likely for safety reasons), plus 8 quart pots tend to require more liquid. If using an 8 quart pot, I recommend adding more automatically before sealing and locking the lid.
Ramona Cruz-Peters says
Hi Linda – again, I’m so sorry for the trouble you were having with this recipe. After trouble-shooting this recipe myself with a new 8-quart pot (since I never had the issue when making it in my 6-quart DUO), I have since updated the recipe instructions with what to do if you receive a burn error. You can see more details in the recipe notes now, but if you leave the lid in place the food will continue to cook even with the burn error (and in some cases the burn error even goes away and the countdown clock resumes as if nothing happened). Just make sure the lid is on for the time recommended in the recipe (17 minutes after reaching pressure with a 15-minute natural pressure release) and the rice will turn out fine.
Monica says
This recipe came out fine for me!
I marinated the chicken overnight
Sautéed it in the IP ( I have the Lux mini)
I omitted the salt pork only because I forgot but I’m sure it woks be tasted even more bomb with it!
I sautéd the chicken, and then WASHED my rice
I use jasmine by la fe but canilla is good.
I used 2 cups rice to 2.5 cups water.
Set the rice over the chicken,
Adding the water over it with the extra seasonings. I use low sodium sazon and chicken bouillon so this is where I add my salt. STIRRED. Making sure nothing was sticking to the bottom.
Set on the rice setting, and since the pot was already warm from sautéing
It got to pressure pretty fast.
Came out delicious with a great taste.
NO BURN ERROR!
Ramona Cruz-Peters says
Thanks for sharing your experience and your tips! I am glad you loved it!
Cristina says
Burn message as well. I do have the 8qt but unfortunately just “adding more liquid” doesn’t help. So if you have a 6qt pot by all means, try this recipe out. But if you have an 8qt, this recipe is a pain in butt and I don’t recommend using it. I’ve eaten Arroz con pollo my whole life, I’ve made it for years, this is the first time I’ve ever had issues.
Ramona Cruz-Peters says
Thanks for your feedback, Cristina. How much liquid did you include? I’d like to try and figure out the best option for 8-quart pots.
Ramona Cruz-Peters says
Hi Cristina – I wanted to check in again with an update on what to do if you receive the burn error (especially for those with 8-quart pots since that seems to be where most of the issues are). After trouble-shooting this recipe myself with a new 8-quart pot, I have since updated the recipe instructions with what to do if you receive a burn error. You can see more details in the recipe notes now, but if you leave the lid in place the food will continue to cook even with the burn error (and in some cases the burn error even goes away and the countdown clock resumes as if nothing happened). Just make sure the lid is on for the time recommended in the recipe (17 minutes after reaching pressure with a 15-minute natural pressure release) and the rice will turn out fine.
Ramona Cruz-Peters says
After trouble-shooting this recipe myself with a new 8-quart pot, I have since updated the recipe instructions with what to do if you receive a burn error. I originally developed and made this recipe with my 6-quart Instant Pot DUO, and while I never personally received the burn error with that pot, I had several people report that they received the burn notice when making this recipe. This appears to be a common issue with Instant Pot arroz con pollo recipes online (including a recipe on the Instant Pot website), especially for those using an 8-quart pot or a newer pot model that is more sensitive to the burn error. Per the Instant Pot website, “If your display is showing a burn warning, don’t panic. Remember, it’s a safety feature to prevent burns, not a notice that it’s time to order pizza… What to do next depends on what you’re cooking. If it’s something quick like steel cut oats, you can just ignore it and let the Instant Pot finish its work.” Upon trouble-shooting this myself with an 8-quart Instant Pot, I received the burn error after the pot came to pressure, and since the pot was still at pressure (pin up), I ignored the error, and did NOT release pressure or open the lid. The pot remained at pressure, and 2 minutes later, the error went away and the countdown continued as if nothing had happened (with 2 minutes less on the clock, even). Mid-way through, I received the burn error again, and kept the lid on. The pot stayed at pressure despite the burn error. After the total pressure cook time of 17 minutes, I pushed cancel and continued with the recipe instructions of letting the pot naturally release for 15 minutes, then using a quick release to finish it. The rice cooked perfectly and was not burnt. The key is not to open the pot or try and bring it back to pressure; let it continue to steam with the lid on.
Jen says
There is no need to press CANCEL to get the pot to go into natural release mode. Save yourself the extra step of having to be nearby to press the cancel button, and just let it go. Once the 17 mins are up, the IP naturally starts counting the minutes in natural release mode.
Ramona Cruz-Peters says
Thanks for the tip!
Rick Corralez says
The first 2 times I tried this I got a burn notice and third try I used the rice mode instead and came out rather dry and flavorless. On 4th try I went exactly step by step and no burn notice until it was done. My wife is Puerto Rican and loves the recipe . How can I adjust to use short ribs?
Ty
Rick
Ramona Cruz-Peters says
I’m glad to hear your wife loves the recipe! I’m sorry to hear that you had the burn notice issue. I have discovered that the rice will still cook even if there is a burn notice. Just ignore the notice and keep the lid on the pot for the same amount of time stated in the recipe (check the blog post above the recipe for some trouble-shooting instructions for this). Sometimes the burn notice will even go away all together if you ignore it.
Regarding the short ribs, I am not sure there is a way to make this substitute in the Instant Pot recipe. The ribs can be marinated your favorite way, then sauteed like the chicken at the beginning, but then the amount of time to pressure cook short ribs with bone is longer than the time needed to pressure cook chicken and rice, so my guess is the ribs wouldn’t be cooked through all the way by the time the rice was done. A stovetop recipe may be better for arroz with short ribs.
Katie says
I tried making this in a 6 qt Instant Pot but received the burn notice before the pot even got to pressure. I tried the rice setting that others recommended and the rice was crunchy. I added in another cup of water and tried cooking it again on the rice setting but to no avail. I gave up and just ate it crunchy instead of wasting all of it. The flavor is good but I am very disappointed with the recipe. I think it should have asked for more liquid to begin with.
Ramona Cruz-Peters says
I’m sorry you had so much trouble with the recipe. I’ve only ever received the burn error when making it in the 8-quart pot (and have never gotten it when making it in my 6-quart, which is what I use most often). When I got the burn notice with the 8-quart, the burn notice went away and it actually continued to do it’s thing before the error came back later in the cooking process. I am not sure why some people’s pots seem to be more temperamental than others with this recipe, but I have found it best to just ignore the burn error.
Yasmin says
Is it recaíto or sofrito for the recipe? I am buying in the grocery store. I noticed it’s a green sauce, not orange like sofrito.
Ramona Cruz-Peters says
I use the green (called recaito in the jar) for this recipe, since my homemade sofrito is green.
Yasmin says
Arg. I was so excited and got the food burn error. I opened the lid and closed it back and it went away . I have a 6 quart DUO. Hope it turns out ok.
Yasmin says
I feel like I’ve been cooking this forever now. Still not all the way done. Going to go with rice setting.
Y.Brauchle says
Amazing! “chef’s kiss” – this was just how I remembered PR Arroz con Guandules – I got the burn notice as well (my Instapot is 6 qt) but I just left it alone, and then I got it again about two minutes before it was done. – and again, I followed your advice and left it alone –
I was a bit worried because the Flow valve never went up – turns out in my excitement of trying this recipe, I forgot to check the plastic seal lol – but I got super lucky and the rice still came out great.
Now I’m trying to figure out how to adapt the same recipe to brown rice.
Thank you so much!
Ramona Cruz-Peters says
I am so glad you liked it, and that my advice to just ignore the burn warning worked. It’s funny, I never get the warning with my 6-quart but I do when I make it in the 8-quart. Luckily it still comes out fine!
Mark says
My 6 quart InstantPot is less than three months old and I got the burn error with 13 minutes left. How long before it goes off ?
Ramona Cruz-Peters says
You can just keep it in the pot without releasing pressure or opening it for 13 more minutes (whatever the amount of time that was left). The burn error might go away on its own and the countdown will continue where it should be, or if not, just release the pressure after what should have been the amount of time left.
Mirna says
Here I sit wondering where I went wrong. At first I was like “all these people are clearly screwing something up”. But here I sit with the burn error within 5 minutes of starting the cook process. I have a 6 quart duo and following instructions step by step. The third time I got the burn error I added an extra cup of water… still got the burn error. Now I switched it to rice mode on high pressure and I’m not confident…….
Ramona Cruz-Peters says
Hi Mirna. I hope it turned out for you. I made it again just this week without issue, but I think different pots have different sensitivity levels for the Burn warning. I know you left your comment last night, so this may not help you now, but my advice for anyone getting the Burn error is to just keep the pot sitting, as it continues to steam inside the pot. Sometimes the Burn error goes away and it just picks back up at the timer countdown. Even if not, the rice will continue to steam and you can just release pressure after the cook time and natural pressure release time would have ended.
Jen says
Amazing! I used the 3 cups of liquid and had no issues. My husband is raving about this dish, thanks!
Ramona Cruz-Peters says
I’m so glad to hear you both love it! Thanks for sharing.
Valarie says
The recipe turned out delicious. I did get the burn notice but the rice came out perfect. Will make again. I love the crunchy bottom rice (the reason the instant pot thinks it is burning). Thank you for sharing your family recipe with an instant pot twist.
Ramona Cruz-Peters says
Thank you for sharing! We LOVE the pegao too!
Charimar says
Hello! Can I add beans to this? That will entirely complete the recipe! If so, do I need to add more liquid?
Ramona Cruz-Peters says
If you add canned beans it shouldn’t need much more liquid. Dry beans, I am not sure (or how dry beans would affect cooking time).