Instant pot chicken paella recipe that is easy, quick, and makes use of inexpensive ingredients. This is a simple but super delicious paella recipe made in the pressure cooker.
This instant pot paella recipe is quick and it pressure cooks in just 7 minutes! It’s easy to cook, packed full of flavour and this recipe is failproof.
In this post i have included details on ingredients, how to make paella in instant pot, what to serve wth, how to store and tips so make sure you read through the post before getting to the printable recipe card at the bottom of the post.
INSTANT POT CHICKEN PAELLA RECIPE (PRESSURE COOKER PAELLA)
This paella recipe is made with chicken. The rice is tender, the chicken soft and flavourful. The chicken and rice cooks at the same time.
I used boneless skinless chicken thigh but you can use boneless chicken breast.
Let me show you how i make simple paella recipe in instant pot pressure cooker.
INGREDIENTS FOR INSTANT POT PAELLA
Detailed ingredient list and directions in the recipe card at the bottom of this post.
Rice
Oil
Onion
Paprika
Turmeric
Black pepper
Red bell pepper
Chicken
Broth
White wine – or broth
Peas
HOW TO COOK PAELLA IN INSTANT POT
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, broth and white wine 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.
HOW TO STORE
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.
More Instant Pot Recipes
Easy Instant pot rice and beans
Instant pot bbq chicken thighs
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Instant Pot Chicken Paella - Pressure Cooker Paella
Equipment
- Instant Pot Pressure Cooker
Ingredients
- 2 cups cups
- 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
- 2 strands 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 coking 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
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