Instant Pot Paella Recipe

Course: Main Course, Main Dish

Cuisine: Spanish

Keyword: chicken paella, instant pot chicken recipes

Prep Time: 10

Cook Time: 15

Pressure Building Time: 5

Total Time: 30

Servings:

Calories: 331kcal

Author: Chef Jessica Formicola

Make vibrant Instant Pot chicken paella with saffron rice, chorizo chicken sausage, peas and peppers in under 30 minutes.

Heat the 1 tablespoon olive oil in the inner pot of the Instant Pot on sauté.
Add the thinly sliced 1-1.5 pound(s) chorizo chicken sausage, cooking until lightly browned, approximately 5 minutes.
Using a slotted spoon, transfer the chicken sausage to a plate, leaving the seasoned oil in the inner pot.
Stir in the 1 heaping cup arborio rice 1 teaspoon saffron threads, allowing them to bloom and brown for 1 minutes. Stir in the 1 cup thick and chunky salsa 1 cup low-sodium chicken stockand 1/4 teaspoon fine sea salt to the mixture. Stir and lock the lid in place with vent sealed.
Set to manual high pressure for 8 minutes.
Use the quick release function. Fluff in the drained and chopped 1/2 cup roasted red peppers, 1 cup frozen peas and prepared chicken sausage. Replace the lid and continue on "keep warm" function for 4-5 minutes.
Fluff the rice with a fork again before serving with fresh lemon wedges and parsley.
If you've tried this recipe, please come back and let us know how it was in the comments or star ratings.

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.