Instant Pot Paella Recipe
- cook TIME 25 mins
- prep TIME 5 mins
- total TIME 30 mins
Ingredients (19)
- 10 oz skinless boneless chicken thighs sliced
- 2.5 oz smoked sausage cut into chunks
- 2 oz red bell pepper about half a medium, chopped
- 2 oz green peas frozen or fresh
- 2 oz onion about half a medium, chopped
- 1 1/2 cups uncooked long-grain rice
- 2 cups unsalted chicken broth
- 2 tbsp olive oil
- 1/2 tbsp garlic about 2 cloves, minced
- 1 tbsp white wine
- 1 tsp thyme fresh
- 1 tsp paprika
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp turmeric
- 1/8 tsp saffron
- 1 tsp lemon juice
- 2 tbsp parsley finely chopped
INSTRUCTIONS
Select 'sauté' and heat 2 tbsp olive oil in your Instant Pot. Add 2 oz onions and 1/2 tbsp garlic to sauté for about a minute, then add 2.5 oz sausage and 2 oz red bell peppers and sauté similarly.
Make room in the pot and add 10 oz sliced chicken, 1 tbsp white wine, 1 tsp thyme, 1 tsp paprika, 1/2 tsp chili powder, 1/2 tsp salt, 1/2 tsp pepper, 1/4 tsp turmeric, and 1/8 tsp saffron. Leave to sear for about 2 minutes, then stir for another 3 minutes to cook (5 in total).
Stir in 2 oz green peas and 1 1/2 cups uncooked rice and cook for about a minute, then add 2 cups chicken broth. Close the lid, seal the steam valve, select 'rice' mode, and set the timer to 12 minutes.
When it finishes cooking, place a kitchen towel on top of the steam handle, and turn it to 'venting' using a spoon. Once the steam stops escaping, open the lid, and fluff the rice. Gently mix in 1 tsp lemon juice.
Tip the cooked rice into a large serving dish. Garnish with 2 tbsp finely chopped parsley, and serve.
