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The Best Instant Pot Paella Ever

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The Best Instant Pot Paella Ever: A Flavorful Feast

Recipe by Eileen

  • Total Time1 hour and 20 minutes
  • Yield6-8 large servings 1x

The origin of the Best Instant Pot Paella Ever: Our love for paella began during a trip to Mallorca, Spain where we tasted several versions of this classic Spanish rice dish. This recipe for Instant Pot Paella is not authentic by any means, but it is a very tasty dish that brings people together and captures the heart of Spanish coastal cooking

Ingredients

Scale
  • 4 tablespoons Extra Virgin Olive Oil
  • ½ pound Spanish Chorizo or Andouille Sausage, cut into half moons, 1/4 inch thick
  • 2 boneless chicken breasts, cut into 1 inch pieces
  • 1 medium yellow onion, finely diced
  • 2 Garlic cloves, minced
  • 1 teaspoon saffron threads, crumbled into small pieces in the palm of your hand
  • 1 medium red bell pepper, seeded, ribs removed, and coarsely chopped
  •  1½ cups Bomba, Calasparra or Arborio rice
  •  3 cups chicken stock
  •  14-ounce can chopped tomatoes, drained
  •  1 pound medium shrimp, peeled and deveined
  •  Salt and freshly ground pepper as needed to taste
  • Lemon wedges
  • Fresh Parsley
  • Thinly sliced roasted red pepper strips

Instructions

  1. Turn Instant Pot on saute mode, adjust heat to normal. Heat 2 tablespoons of the oil in the Instant Pot over medium heat. Add the chorizo and sauté until it has browned and rendered some of its fat. Transfer to a bowl and set aside. Add the chicken pieces to the pot and sauté until lightly browned all over. Transfer to the bowl with the chorizo
  2. Heat the remaining 2 tablespoons of oil in the Instant Pot. Add the onion, garlic, saffron, and red bell pepper and sauté for 3 minutes, or until the onion begins to soften.
  3. Add the rice and stir to coat the rice with the oil and vegetables
  4. Add 1/4 cup chicken broth to the Instant Pot and scrap up any browned bits on the bottom of the pan. This deglazing step is very important to avoid getting a burn notice on the Instant Pot
  5. Add the chicken, chorizo, remaining stock, and shrimp to the Instant Pot. Add tomatoes on top last to avoid a burn notice.
  6. Lock the lid in place and press manual setting for 4 minutes.
  7. Release the pressure naturally and remove the lid, tilting the lid away from you to avoid the escaping steam. Allow the paella to steam off the heat for 2 minutes more with the lid on but not locked. Taste for seasoning and add salt and pepper as needed.
  8. Transfer the paella to a large serving platter or decorative bowl, and serve. Garnish with parsley, lemon wedges or slices roasted red pepper arranged in a spoke pattern

Notes

Although the cook time is only 4 minutes, it can take up to 10 minutes for the Instant Pot to come up to pressure, and the natural release of pressure may take 20 minutes or more

  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Category: Dinner
  • Method: Pressure Cooking

Find it online: https://drfoodiemama.com/the-best-instant-pot-paella-ever-a-flavorful-feast/