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
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
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