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Instant Pot Paella with Chicken and Sausage
Instant Pot Paella with Chicken and Sausage
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Effortlessly make a mouthwatering one-pot paella in a pressure cooker. Packed with flavorful chicken and spicy sausage for a delicious meal in no time.
Ingredients:
  • 1 1/2 cups low sodium chicken broth
  • Big pinch of saffron threads (roughly equal to 1/4 teaspoon)
  • 1 cup frozen peas
  • 1 tablespoon olive oil
  • 3 cloves garlic, chopped
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 pound (3 to 4) boneless skinless chicken thighs, cut into 1 inch pieces
  • 6 ounces (about 2 links) chorizo or other spicy sausage, sliced
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 1/2 cups (325 grams) short or medium grain rice
  • 2 tablespoons chopped parsley
Instructions:
  • In a small saucepan, simmer the chicken broth with saffron, then add peas. Keep warm on low heat to infuse flavors while preparing other ingredients. Alternatively, microwave broth for 3 minutes, then add peas and saffron, cover, and keep warm.
  • Pressure cook a flavorful mix of vegetables, chicken, and sausage: Heat oil and garlic until aromatic. Add onion, bell pepper, paprika, and salt. Stir in chicken and sausage, cooking until chicken is opaque. It's fine if the chicken is slightly pink inside.
  • Deglaze the pan: Pour a splash of the hot broth into the pan and use it to scrape up any flavorful browned bits. Embrace these bits for added depth of flavor. This step also prevents burning during cooking.
  • Combine all remaining ingredients in the pot: Add the rice, followed by the remainder of the hot broth along with the peas and saffron. Ensure all rice grains are submerged in the liquid by gently pushing them down from the sides of the pot.
  • Pressure cook the paella: Seal the pressure cooker lid and ensure the pressure regulator is set to “Sealing.” Switch off the “Sauté” mode, then choose the “Manual” or “Pressure Cook” setting for 5 minutes at high pressure. Allow the pot to pressurize for 5 to 10 minutes before the countdown starts.
  • Allow the pressure to release naturally for 10 minutes, then manually release the remaining pressure by moving the pressure regulator to the “Venting” position.
  • Serve: After the pressure has fully released, uncover the pot. Plate the dish, sprinkle with chopped parsley, and serve immediately while hot. Leftovers will last for about a week. Don't worry if you see a crispy caramelized crust at the bottom, known as "socarrat" in paella. Simply mix it in for added flavor and enjoy!

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