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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.
Prep Time5 mins
Cook Time7 mins
Total Time12 mins
Course: Main Course
Cuisine: Spanish
Keyword: instant pot chicken paella, instant pot paella, pressure cooker paella
Servings: 6
Author: Olukemi


  • Instant Pot Pressure Cooker


  • 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


  • 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


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