Instant Pot Arroz Con Gandules
My whole childhood I grew up around rice and beans. Every event in my life from a party, family dinner, holiday, you name it, consisted of a big caldero (a hispanic’s go-to metal pot) of rice and beans. One of my favorite memories has to be eating my Puerto Rican BFF’s mom’s arroz con gandules on ‘Latino’ Thanksgiving. Let me explain the ‘Latino’ in Thanksgiving. If you’ve ever been to a Latin person’s home for the holidays, you know that you don’t just have your typical turkey with mash potatoes and green bean casserole. Nooo, Nooo— In a ‘Latino’ Thanksgiving you have the turkey, with arroz con gandules with Latino potato salad. Makes me laugh because it’s so true! My BFF’s mom makes by far the BEST arroz con gandules in her seasoned caldero. This recipe is inspired by Maria Rodriguez’ recipe and my favorite memories of my ‘Latino’ Thanksgivings. For now, I leave the caldero and turn to my good ol’ friend the electric pressure cooker, who does all the hard work for me!
Ingredients
2 Cups of Extra Long Grain Rice
1/2 Cup of My Sofrito Latino (Click For Ingredients)
1 Can of Pigeon Peas; drained (Preferably Goya Brand)
1 Ham Hock or 2-3 Bacon Strips
2 - 1/4 Cups of Water or Chicken Broth
1/2 Chicken Bouillon Cube, Crushed
1-1/2 Packets of Sazon con Achiote (Goya or Badilla Brand)
1/2 Teaspoon of Adobo Powder (Goya or Badilla Brand)
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
3 Bay Leaves
3 Tablespoons of Oil
2 Tablespoons of Tomato Sauce
Pinch of Dried Oregano
Salt to Taste
Electric Pressure Cooker
Serves: 4 - 6 People
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Serve w/: Bistec (Steak), Plantains, Slice of Avocado & Lime Wedge
Directions
Follow directions on how to make my Sofrito Latino before starting this recipe.
Set Instapot to Sauté setting and render fat from ham hock or bacon strips for 3-4 minutes or so. When rendered remove ham hock or bacon strips.
(Tip: When ham is rendering, rinse and drain rice in a separate bowl.)Add rice in the electric pressure cooker.
Add water/chicken broth in the pot and add 3 tablespoons of vegetable oil or olive oil.
Open and drain can of pigeon peas before adding to the pot.
(Tip: You may add your diced up ham hock or bacon strips, if desired.)
Add the sofrito, sazon, salt, adobo powder, garlic powder, onion powder, tomato paste, and crush chicken bouillon cube to add into the the pot. Stir and close lid.
Set electric pressure cooker setting to pressure cook on High for 13 minutes. While rice is cooking, you can start/continue making your main dish.
When electric pressure cooker beeps, release steam, then you’re ready to eat!
(Tip: Rice types and brands differ. Stir and check rice to see doneness. If you need to add more time to continue to cook rice, add 1/4 cup of water, stir, and change setting to steam for 1-2 minutes. Repeat steps if needed.)If reheating rice the next day, add 1/4 cup of water or chicken stock. Stir well and place on Steam Setting for 1 minute. Release steam and serve hot.