Easy Puerto Rican Pollo Guisado – Instant Pot & Slow Cooker
Looking for an absolutely mouth-watering, quick comfort food tonight? Look no more! This traditional easy Puerto Rican instant pot chicken stew (pollo guisado) checks all the boxes. With meat that falls off the bone and flavorful broth, it will be hard to believe how quick and easy it is to make. Everyone will be going for seconds! 🙂
Jump to RecipeWhat is Puerto Rican pollo guisado?
Originating in Spain, it is very popular in the Caribbean and other Latin American countries, and is a traditional dish in Puerto Rico. Pollo guisado is a chicken stew made with vegetables such as carrots and potatoes, and seasonings such as sofrito, tomatoes as well as herbs and spices. In Puerto Rico, we like to add sazón, bouillon, stock or beer, and Adobo along with other seasonings.
It is traditionally served with white rice and a side of beans, and tostones (fried plantains), avocado slices, or a simple salad with lettuce, tomatoes, and a dash of salt. It is a hardy entrée that does not need much company to be delicious and filling, and it does not take long to make.
Things to note.
This Puerto Rican-style chicken stew has its own variations across the archipelago. Some people use a whole chicken and separate the pieces to make a stew with the different parts of the chicken, while some use only bone-in chicken (legs or thighs) or boneless skinless chicken breast. While chicken breast is delicious, there is something to say about the rich flavor the bone yields. I prefer to make it with bone chicken if I can for this reason alone.
When it comes to the broth, Puerto Rican instant pot chicken stew is prepared in different ways, too. Many people use beer, red wine, or white wine instead of chicken broth/stock. However, because this recipe is for a pressure cooker or slow cooker, I stuck to the broth (you can also use water and add more seasonings).
When I make it on the stovetop, I substitute the broth with beer, otherwise, I stick to the broth. This is because the alcohol does not cook off on the pressure or slow cooker, and I mostly cook for my family which includes children. If you want to add alcohol to the Instant Pot version, you can use a lesser amount of alcohol and add water.
As far as the rest of the ingredients are concerned, I like to use russet or golden potatoes. However, you can use baby potatoes, red, or whatever is in your pantry. Also, most people like to add green olives, I do not, but that is entirely up to you. You can also add diced onion, red or green bell pepper diced, and garlic cloves to your sofrito base if you like. I did not for this pollo guisado recipe because the goal was to simplify and make a delicious meal in a fraction of the time it normally takes.
Lastly, you do not need an array of ingredients outside of what already may be in your pantry. We like to keep it as authentic as possible but we do not always have access to the original ingredients at hand. Therefore, I do my best to provide alternatives to the ingredients we use at home unless I know they are easy to find at the grocery store.
Storing:
If you have any leftover, it can be stored in an airtight container in the refrigerator for up to four days. Frozen properly, it will last over three months in the freezer. It can be reheated on the stovetop or the microwave. Although, I do recommend the stovetop for a more even reheat.
I truly hope you enjoy this easy Puerto Rican instant pot chicken stew – pollo guisado recipe! Feel free to share how it went for you and the reactions of your family/guests. I love to see my recipes from home being shared by families as they brought me so much joy growing up, and still do.
¡Buen provecho from the Happy Wookiee!
Easy Puerto Rican Chicken Stew - Pollo Guisado
Equipment
- 1 Electric Pressure Cooker/Instant Pot
- 1 Wooden spoon
- 1 Slow cooker/Crockpot
- 1 Frying pan or skillet
Ingredients
- 4-6 chicken breasts or bone-in chicken thighs
- 1 large or 2 medium potatoes chopped (peeling is optional)
- 2 carrots chopped
- 1/3 cup homemade sofrito
- 1 packet sazon con culantro y achiote
- 1 ham or chicken bouillon cube/packet
- 1 cup chicken broth or stock*
- 2 tbsp tomato paste
- salt and pepper to taste
- Adobo seasoning to taste optional
- 2 tsp oregano
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes optional
- 2 bay leaves
- 1-2 tbsp olive oil
- green olives optional
- 1/4 cup cilantro or Italian parsley freshly chopped
Instructions
Instant Pot Chicken Stew Recipe
- Turn on your Instant Pot and set it to sautémode.
- Pat dry chicken pieces (thighs or breasts) and use Adobo seasoning to season chicken on both sides.
- Once your Instant Pot is hot, add oil. Then, add your chicken thighs and allow them to cook for about three minutes on each side. If they take up the entirety of the pot, make in two batches.
- Once the chicken is seared, set aside on a warm plate.
- To the pot, add 1/3 cup of sofrito, 1 packet of sazon, 1 hambouillon cube, 2 teaspoons of oregano, ½ teaspoon of onion powder, ½ teaspoonof garlic powder, ¼ teaspoon red pepper flakes, bay leaves, and your chicken stockor broth.
- Use a wooden spoon to stir and deglaze the bottom of the pan. This will allow you to get all those yummy chicken pieces and flavor out.
- Add the carrots and potatoes and coat well with your sofrito base.
- Place the chicken in a single layer, on top of the carrots and potatoes, and top with your tomato paste.
- Place the lid and set the valve to “seal.” Cook at high pressure for 10 minutes.
- While the chicken cooks, you can make your rice or whatever sides you are planning for your meal.
- Once it is done cooking, allow to release naturally for 5 minutes, then do a quick release.
- Upon release, set chicken aside and give everything else a good stir.
- Serve over some white rice and maybe a side of beans, tostones, and avocado slices. Top with the sauce and vegetables from the pot as well as some freshly chopped cilantro or Italian parsley.
- ¡Buen provecho from the Happy Wookiee!
Slow Cooker Chicken Stew:
- Set a skillet to medium heat and add oil.
- Pat dry chicken and sprinkle with Adobo seasoning.
- Add chicken to the hot oil and sear on both sides for 3-4 minutes or until golden brown.
- In the crockpot, add your sofrito, tomato sauce/paste, sazon, bouillon (packet preferably), oregano, onion powder, garlic powder, red pepper, bay leaves and broth.
- Stir all the ingredients then add carrots and potatoes to broth.
- Place seared chicken on top of carrots and potatoes.
- Set the cooking time to 6 hours on LOW or for 3-4 hours on HIGH.
- Once cooked top with freshly chopped cilantro or parsley.
- ¡Buen provecho from the Happy Wookiee!
Notes
- You can use any part of the chicken you prefer. I use bone-in because of the flavor it adds to the broth but chicken breast cut to pieces is delicious, too.
- Feel free to use any type of potato you have in your pantry. Simply be sure to chop it.
- Many people use beer, red wine, or white wine instead of broth. Since the alcohol does not cook off on the pressure or slow cooker, I use broth instead. If you want to add alcohol to the Instant Pot version, you can use a lesser amount of alcohol and add water.
- If you have any leftovers, it can be stored in an airtight container in the refrigerator for up to four days. It can be reheated on the stovetop or the microwave. Although, I do recommend the stovetop for a more even reheat.
