Instant Pot Chicken Paella Recipe
Servings: 4
Calories: 331kcal
Make vibrant Instant Pot chicken paella with saffron rice, chorizo chicken sausage, peas and peppers in under 30 minutes.
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Equipment
Ingredients
- 1 tablespoon olive oil
- 1 pound chorizo chicken sausage , thinly sliced
- 1 heaping cup arborio rice
- 1 teaspoon saffron
- 1/4 teaspoon fine sea salt
- 1 cup thick and chunky salsa
- 1 cup chicken stock
- 1/2 cup roasted red pepper , chopped
- 1 cup frozen peas
- lemon wedges , for serving
- parsley , for garnish
Instructions
- Heat olive oil on saute function in inner pot of Instant Pot.
- Add thinly sliced chicken sausage, cooking until lightly browned, approximately 5 minutes.
- Transfer chicken sausage to a plate, leaving seasoned oil in the inner pot.
- Add arborio rice, saffron, fine sea salt, thick and chunky salsa and chicken stock to inner pot. Stir and lock lid in place with vent sealed.
- Set to manual high pressure for 8 minutes.
- Use quick release. Stir in roasted red pepper, frozen peas and chicken sausage. Replace lid and continue on "keep warm" function for 4-5 minutes.
- Stir again before serving with fresh lemon juice and parsley.
- If you've tried this recipe, please come back and let us know how it was!
Video
Notes
Storage: Store all leftovers in an airtight container in the refrigerator for up to five days.
Freezing: Follow my tips for the best freezing practices. Freeze in individual airtight containers for your own healthy TV dinners.
Nutrition
Calories: 331kcal | Carbohydrates: 17g | Protein: 21g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 81mg | Sodium: 2090mg | Potassium: 362mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1080IU | Vitamin C: 25.5mg | Calcium: 36mg | Iron: 2mg
