That first hiss from the cooker tells you something good is happening. Its like a little secret between you and your kitchen gadget. You wait for that sealing ring to do its thing so steam cues let you know your stew is cooking just right.
With the pressure build happening fast, you get a serious boost of flavor without spending all day hovering by the stove. The chicken thighs soak in all those rich seasonings and come out tender enough to fall off the bone.
You catch that aroma filling your place and its like a homey hug. Pollo Guisado isnt just foodits a whole experience thats gonna warm your belly and your heart real good.
What Makes Pressure Cooking Win Every Round
- Super fast cooking time means dinners ready quick without rushing.
- Pressure build locks in flavors deeper than traditional stewing.
- The sealed environment keeps broth depth rich and juicy.
- You use less water so flavors dont get watered down.
- Natural release helps keep your chicken tender, not dry.
- Less cleanup since pot does all the work in one go.
The Complete Shopping Rundown
Start with 2.5 pounds of bone-in chicken thighs or legs with skin removed. This kinda chicken gives you the perfect amount of fat and meat for a stew thats juicy and tender.
Grab a lemon or lime to rinse your chicken. This extra step helps cut any extra gamey smells and gets your meat ready for seasoning.
You need 2 teaspoons of Adobo all purpose seasoning and 2 teaspoons of Sazon seasoning with annatto, which gives that classic spot of color and flavor.
Dont forget 1 teaspoon each of garlic powder and ground black pepper. These basics bring that cozy warmth to your stew.
Mix in a tablespoon of dried oregano and 2 tablespoons of powdered chicken bouillon. The bouillon is gonna up your broth depth for sure.
Plenty of olive oil, about 4 tablespoons, is perfect for saut e9ing sofrito and browning your chicken.
Speaking of sofrito, you gotta have 1 8-ounce can. Use homemade if you got it for an extra fresh punch or storebought for convenience.
For tomatoes, 1 can tomato sauce works great but you could swap in ¼ cup tomato paste too.
Last you bring in 3 cups of water and veggies. 1 cup diced red or Yukon gold potatoes plus 3 to 4 carrots cut into 2-inch chunks make a hearty stew base. Optional pumpkin or sweet potatoes diced in big cubes add a nice touch too.
The Full Pressure Cooker Journey
First thing, rinse your chicken with lemon or lime juice then pat dry with paper towels. This little step helps your seasonings stick better.
Next, season thigh or leg pieces with Adobo, Sazon, garlic powder, black pepper, oregano, and powdered chicken bouillon. Let sit about 30 minutes or if you wanna prep ahead, stash it in the fridge up to 24 hours.
Heat up 4 tablespoons olive oil in your pressure cooker on the saut e9 mode. Toss in your sofrito and cook 2-3 minutes till it smells amazing and fragrant.
Add the seasoned chicken pieces and brown them on all sides. This usually takes 5 to 7 minutes and it locks in flavor like a charm.
Pour in 3 cups of water or chicken broth, just enough to cover the chicken but no more. Secure the lid, make sure the sealing ring is in place, and set to high pressure.
Wait for the pressure build then let cook for about 15 minutes. Once times up, go for natural release to keep your chicken juicy and tender.
Open lid carefully, add in your diced potatoes and carrots, plus the bay leaves and pimento-stuffed olives. Let it all simmer with the lid off on saut e9 mode for 5 minutes to thicken broth and soften veggies.
Easy Tweaks That Make Life Simple
- Use storebought sofrito instead of making your own if times tight; it works real good and saves prep time.
- Swap chicken thighs with drumsticks or boneless thighs if you prefer less fuss with bones.
- Throw in frozen mixed veggies like peas or corn after pressure cooking if you want extra color and crunch without extra cooking time.
- For a slow cooker spin, brown chicken and sofrito on the stove first, then cook everything low for 6-8 hours.
What It Tastes Like Fresh From the Pot
Right when you lift that lid, you catch a burst of aromatic sofrito mingling with the tangy tomato sauce. Its like a warm Puerto Rican kitchen right at your place.
The chicken is tender and pulls apart with no fight. Its soaked in a slightly sweet and salty broth deep with layers from powdered chicken bouillon and spices.
The potatoes and carrots are cooked through but still hold their shape just right. The whole thing comes together in a cozy stew that makes you wanna dig in fast.
Your Leftover Strategy Guide
- Store leftovers in airtight containers and keep in the fridge for up to 4 days. Youll notice the flavors deepen as it chills.
- Freeze portions in freezer bags so you can pull out just what you wanna reheat. Works perfect for busy nights.
- Reheat gently on stovetop using low heat to keep chicken tender and not dried out.
- If you got extra broth, freeze in ice cube trays for easy portioning in future recipes.
What People Always Ask Me
- Can I use boneless chicken? Yeah, you can but bone-in gives better flavor and keeps meat juicy longer.
- How do I know when pressures built? Look for steam cues and hear the cooker hiss; sealing ring should be tight and no leaks.
- Can I skip the powdered chicken bouillon? You can, but it really adds that broth depth that makes this stew stand out.
- What if I dont have sofrito? You can try onion, peppers, and garlic mix but it wont taste quite the same.
- Can I double the recipe? You can double it but make sure your pressure cooker has room to seal properly.
- How do I do the natural release right? Just let the cooker slowly release steam on its own once timers up instead of quick releasing steam manully.
Related Recipes
For related recipes, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for a quick and easy option using kielbasa, or explore Mozzarella Stuffed Rosemary Parmesan Soft Pretzels featuring cheesy, herbed treats perfect for snacks. Also, dont miss our Easy Marinated Cheese Appetizer with Salami & Green Olives as a savory delight to complement your meals.
Pollo Guisado (Puerto Rican Chicken Stew) Includes Slow Cooker Version!
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 2.5 pounds Bone-in chicken thighs or legs skin removed
- 1 Lemon or lime for rinsing the chicken
- 2 teaspoons Adobo all purpose seasoning
- 2 teaspoons Sazon seasoning with annatto
- 1 teaspoon Garlic powder
- 1 teaspoon Ground black pepper
- 1 teaspoon Dried oregano
- 1 tablespoon Powdered chicken bouillon or more according to your taste
- 4 tablespoons Olive oil
- 8 oz Sofrito homemade or storebought
- 1 can Tomato sauce or ¼ cup tomato paste
- 3 cups Water
- 1 cup Diced red or Yukon gold potatoes
- 1 cup Carrots cut into 2 inch chunks
- 1 cup Pumpkin or sweet potatoes optional, peeled and diced into large cubes
- 3-4 Bay leaves dried or 1 fresh
- 10-12 Pimento-stuffed olives
- 2 tablespoon Fresh cilantro for garnish, optional
- Salt to taste
Instructions
Instructions
- Rinse chicken with lemon or lime juice and pat dry.
- Season chicken with Adobo, Sazon, garlic powder, black pepper, oregano, and chicken bouillon. Let sit for 30 minutes.
- Heat olive oil in pressure cooker on sauté mode, add sofrito and cook 2–3 minutes until fragrant.
- Add chicken and brown on all sides for 5–7 minutes.
- Pour in water, secure lid, and cook on high pressure for 15 minutes. Use natural release.
- Add potatoes, carrots, bay leaves, and olives. Simmer uncovered for 5 minutes to thicken stew.
