https://www.simplyrecipes.com/recipes/pressure_cooker_paella_with_chicken_and_sausage/
I modified this recipe to make it easier (I didn’t heat the broth with the saffron ahead of time…
The recipe below is my modified recipe.
Ingredients
1 1/2 cups low-sodium chicken broth
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
1 teaspoon smoked paprika
1 teaspoon salt
1 1/2 cups (325g) short- or medium-grain rice (I used white rice)
Method
1. Cook the vegetables, chicken, and sausage in the pressure cooker:
Select the “Sauté” setting on your electric pressure cooker and add the oil and garlic. Sauté until little bubbles of oil form around the garlic and it becomes aromatic, 1 to 2 minutes.
2. Stir in the onion and bell pepper. Sauté until they have softened a little bit, 3 to 4 more minutes. Stir in the paprika and salt, and sauté for one more minute.
3. Add the chicken and sausage and stir to combine. Sauté for 5 to 6 minutes, until the chicken has turned opaque. It’s ok if the chicken is still a little pink in the middle.
4. Cook the vegetables and stir in the chicken and sausage for the instant pot paella
5. Scrape the bottom of the pan:
Add a splash of the hot broth to the pan and use it to scrape up any browned bits that have developed on the bottom of the pan. These browned bits add a lot of flavor to the dish, so don’t skip this step. (This also helps prevent the dish from burning on the bottom during cooking!)
7. Add the remaining ingredients and the broth:
Stir in the rice, then pour in the rest of the hot broth with the peas. Push down any grains of rice from the sides of the pot, making sure that everything is submerged in the cooking liquid.
8. Pour the chicken broth and peas over the other ingredients for making instant pot paella
9. Stir all the ingredients for instant pot paella together before pressure cooking.
10. Pressure cook the paella:
Secure the lid on the pressure cooker, and make sure the pressure regulator is in its “Sealing” position. Cancel the “Sauté” cooking program, then select the “Manual” or “Pressure Cook” program and set the cooking time to 5 minutes at high pressure.
The pot will take 5 to 10 minutes to come up to pressure, and then the cooking program will begin counting down.
11. Release the pressure:
When the cooking program ends, let the pressure release naturally for 10 minutes, then release the remaining pressure by moving the pressure regulator to its “Venting” position.
release the steam from the instant pot
Serve:
When the pressure has fully released, open the pot. Scoop onto plates, garnish with chopped parsley, and serve it piping hot. Leftovers will keep for about a week.
You may get a crust of dark caramelization and crunchy rice at the bottom of the pan — this is ok! This is called “socarrat” and is traditional for paella. Just mix it in and enjoy!
Notes:
– I should try the smoked paprika next time as the recipe suggests.
– Kids didn’t like the green pepper or the onion.