Instant Pot Chicken Paella - Pressure Cooker Paella
Instant pot chicken paella recipe that is easy, quick and make use of inexpensive ingredients. This is a simple but super delicious paella recipe made in the pressure cooker.
Servings: 6
Calories:
Equipment
- Instant Pot
Ingredients
- 2 cups Rice jasmine or paella rice
- 1 lb Chicken
- 1 large Bell pepper chopped
- 1 medium Onion chopped
- 1 tablespoon Paprika
- 1 teaspoon Turmeric
- 1 teaspoon Black pepper or to taste
- 1 strand Saffron
- 2 tablespoon oil vegetable or olive oil
- 4 cups Chicken broth
- 1 cup Green Peas
- Salt to taste
Instructions
- Set instant pot to saute mode. Add oil in the pot then add onions.
- Saute till onion is translucent then add turmeric, black pepper, paprika, thyme and other spices.
- Add in rice and chicken then turn off the saute mode of the instant pot. Add bell pepper and chicken broth in the pot and stir.Deglaze the instant pot by scraping the bottom of the pot to lift up any brown bits at the bottom.
- Cover instant pot with it’s lid and turn the knob to ‘sealing’ position. Set instant pot to manual pressure cook on high for 7 minutes. After the 7 minutes pressure cooking is complete, switch off the instant pot and do a quick release.
- Add in peas and stir. Cover with lid for 2 minutes. Take lid off, serve and enjoy.
Notes
Paella will last in the fridge for 3 to 4 days and in the freezer for 3 months. To store, leave to cool then dish in airtight container, label and store