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Pressure Cooker Paella with Chicken Thighs and Smoked Sausage
Pressure Cooker Paella with Chicken Thighs and Smoked Sausage
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Savor a delectable pressure cooker paella with chicken thighs, smoked sausage, veggies, and spices for a quick and tasty non-seafood meal in just an hour.
Ingredients:
  • 2 tablespoons olive oil
  • 4 bone-in, skin-on chicken thighs
  • salt to taste
  • 6 ounces smoked sausage, diced
  • 1 medium sweet onion (such as Vidalia®), diced
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1.5 cups medium-grain white rice
  • 1.5 teaspoons smoked paprika
  • 1.5 teaspoons ground turmeric
  • 1 pinch cayenne pepper
  • 1 pinch saffron
  • 0.25 cup dry sherry
  • 2.75 cups chicken broth
  • 1 (10 ounce) can diced tomatoes
  • 0.5 cup frozen peas
Instructions:
  • Preheat a multi-functional pressure cooker (like Instant Pot) using the Sauté function. Drizzle olive oil into the pot and heat for 1 to 2 minutes.
  • Season the chicken thighs with salt. Put the chicken in the hot oil skin-side down and cook until golden, about 4 to 6 minutes. Use a spatula to slide underneath the chicken to avoid sticking. Flip the chicken and cook the other side until lightly browned, around 2 to 3 minutes. Transfer the chicken to a plate.
  • Sauté sausage, onion, and bell pepper in the pot until onion softens, around 3 minutes. Add garlic, cook until fragrant for about 1 minute. Incorporate rice, paprika, turmeric, cayenne, and saffron. Stir constantly until spices are fragrant and rice turns translucent and glossy.
  • Add sherry and cook for about 1 minute until absorbed. Pour in chicken broth, using a wooden spoon to scrape off any browned bits. Turn off Sauté setting and place chicken thighs over rice. Seal the pressure cooker, select Manual, and set cooking time for 12 minutes on high pressure. Allow pressure to build for 10 to 15 minutes.
  • After 10 minutes of natural-release, follow the manufacturer's instructions to release any remaining pressure. Open the lid, place chicken thighs on a plate, and add tomatoes and peas. Mix thoroughly.
  • Heat your pan and switch to Sauté mode, cooking until the liquid has mostly evaporated, which should take about 3 to 5 minutes. Serve each portion of rice with a juicy chicken thigh on top.

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