Instant Pot Puerto Rican Chicken and Rice

Turn on your pressure cooker and switch it to its Saute mode. Heat some olive oil in the pot, then add small pieces of salt pork and stir until they start to develop a nice brown color on the edges, taking about 2 minutes. Next, add diced chicken and sprinkle some sazon seasoning over it. Continue cooking, stirring occasionally, until the chicken is white on all sides and cooked through, which should take around 5 minutes.

Now, add a mixture of sofrito to the pot and cook for another 5 minutes, stirring every now and then. After that, pour in a can of tomato sauce, some pitted olives, and capers. Stir everything together to combine, then continue cooking until the mixture is bubbly and all the flavors have melded together, which should take about 1 to 2 minutes.

Add uncooked rice to the pot and mix it in well. Switch off the Saute function on your pressure cooker.

Next, take the liquid from a can of gandules and pour it into a large measuring cup. Add enough water to make 2 1/2 cups of liquid, then add the gandules and their liquid to the pot. Stir everything together well. Season with salt and pepper to taste.

Close the lid of your pressure cooker, making sure it's securely locked in place. According to the manufacturer's instructions, select high pressure and set a timer for 17 minutes. Allow about 10 to 15 minutes for the pressure to build up.

Once the pressure has built, release it using the natural-release method according to the manufacturer's instructions. This should take around 15 minutes. After that, release any remaining pressure using the quick-release method, which should take about 5 minutes. Once you've released all the pressure, unlock and remove the lid from your pressure cooker.

Finally, fluff up the cooked rice with a fork and serve it hot.