Instant Pot Chicken Paella

This Instant Pot Chicken Paella is so delicious with saffron rice, sausage and peppers. It can be made in just 30 minutes, too!

Turn your Instant Pot on to saute mode and add olive oil. Once it’s heated and shimmering, add the chicken and stir occasionally until lightly browned, about 2-3 minutes.

Add the sausage, stir, and cook until heated through, about 1 minute. Remove the chicken and sausage and set aside on a plate. Keep your Instant Pot on saute mode.

Express Paella With Prawns, Chicken And Chorizo

Place the chicken and sausage back into the Instant Pot. Add the peas, rice, tomatoes, broth, smoked paprika, salt, pepper, saffron, and ground cloves. Stir to combine.

Close the lid and pressure cook on high for 3 minutes. Once the 3 minutes is up, allow it to naturally release for 10 minutes. Then, open the vent to release any additional pressure.

Stir the rice and allow it to rest for 2-3 minutes. The mixture may seem slightly wet at first – this is okay. It will thicken as it is stirred. Add more salt to taste, garnish with chopped parsley, and serve.

Instant Pot Paella With Chicken Sausage • Homemaker's Habitat

This chicken paella Instant Pot recipe is a full meal in its own – you’ve got protein with the chicken and sausage, grains with the rice, and plenty of veggies. If you’re looking for more side dish options, here are some popular ideas:

It’s totally up to you what you serve your paella with! Just keep in mind the paella has a lot of bold flavours so you don’t want to go too overboard when it comes to side dishes.

Paella is a Spanish rice dish from the Valencian region of Spain that’s made with rice, chicken or another protein like sausage or seafood, chicken broth and saffron. All the ingredients are cooked together in a large pan, traditionally over an open fire – although this chicken paella recipe is a lot easier since it’s made in the Instant Pot. No fire required!

Instant Pot Paella Recipe

Saffron adds a delicious earthy flavour to your paella in addition to giving it that beautiful golden colour. If you don’t have any saffron on hand, you can use a bit of turmeric instead, so your Instant Pot paella will still have that nice shade of gold.

When it comes to chicken paella, you want to use either a short-grain or medium-grain rice. Long-grain rice won’t give your paella that nice thick texture that you want. If you can find bomba rice (usually in the international food aisle of a grocery store), I’d suggest using it, since it’s the most traditional option for paella.

If you happen to have any leftovers of your Instant Pot paella on hand, the leftovers are great for meal prep! Once the dish has completely cooled, transfer it to airtight glass meal prep containers and store it in the fridge for 3 to 5 days. I suggest storing the paella in individual serving sizes – that way, when you’re ready to eat, all you have to do is pull one out of the fridge and heat it up.

Instant Pot Chicken Paella + Video (5 Min Prep + 10 Min Cook = Done!)

When you’re ready to enjoy, you can heat up the paella in a pot on the stovetop or in the microwave. If you’re using the microwave, sprinkle a bit of water over top before reheating so the rice doesn’t dry out.

You can freeze this chicken paella Instant Pot recipe for up to 3 months in an airtight glass container. Make the dish has completely cooled before freezing! Pop the container in the fridge the night before you want to eat the paella and let it defrost completely before warming it up in the microwave or on the stovetop.

Easy Shrimp Paella With Smoked Chicken Sausage

Coco began developing recipes for Simply Recipes in 2016 and is the author of five cookbooks. She is an industry expert on Instant Pot cooking.

Instant

I love using my Instant Pot pressure cooker to make an easy, weeknight version of paella. It cooks up quickly and evenly, and there’s no need to tend to a pot or pan on the stove.

The method is very simple—you sauté the vegetables with chicken and sausage, add the rice and liquid, and then cook everything under pressure for just ten minutes. That's it!

Easy One Pot Chicken And Chorizo Paella

After cooking, you may see a crust of dark caramelization and crunchy rice at the bottom of the pan -- this is ok! This is called socarrat and is traditional for paella. Just mix it in and enjoy.

Here's a time-saving pressure cooker trick that I use in this recipe: Heat up the chicken broth ahead of time, and thaw the peas in the broth. You can do this on the stovetop or in the microwave, whichever you prefer.

Hot ingredients take less time to come up to pressure so you shave a good 5 to 10 minutes off the total cooking time doing this, and dinner gets on the table sooner!

Instant Pot Paella. How To Make Paella With Frozen Seafood Mix In Instant Pot. One Pot Simple Recipe. Recipe Is In The Comments.

Leftovers from this paella will keep for up to 5 days and reheat well in the microwave. If the paella seems dry when you're reheating, stir in a few tablespoons of water.

Short-grain rice is traditional for paella, however it's fine to substitute long-grain white rice or quick-cooking brown rice for this recipe. Cooking times are the same.

Note from the editor: Our original version of this recipe called for one ripe diced tomato or one whole canned tomato (crushed), which adds a more authentic flavor to the paella. However, we received comments that this caused the paella to occasionally burn on the bottom. We've removed the tomatoes from the recipe to ensure a more consistently successful dish, but if you'd like to experiment with tomatoes on your own, add the tomato after cooking the garlic and cook until most of the liquid has evaporate before adding the onions. Thanks!

Instant Pot Shrimp Paella [video]

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

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Instant Pot Paella With Chicken And Sausage Recipe

Instant Pot Chicken Paella is one of the best instant pot recipes! Made using a few shortcuts and simple ingredients, this chicken paella is ready in no time!

My Instant Pot is my new favorite kitchen accessory. I’m having so much fun on my search for the best instant pot recipes!

This Instant Pot Chicken Paella is definitely one of my favorites so far as it’s so easy but packed with flavor. I’ve never made a chicken and rice recipe this easy.

Pressure Cooker Paella With Chicken Thighs And Smoked Sausage Recipe

Paella is a Spanish rice dish, typically served in a large pan and topped with chicken or seafood. To make this Instant Pot Chicken Paella, I took a few shortcuts to make this quick and easy dish.

Seafood Paella isn’t actually classic. Paella was first cooked over wood fires in the fields of Spain and made with rabbit, chicken and snails. In the states, these flavors probably wouldn’t go over too well.

In the states, the most commonly used proteins are clams and mussels, as well as chicken thighs. Seafood stock or chicken broth is used for the rice regardless of the other proteins being added.

Chicken And Chorizo Paella

Afterall, saffron was expensive and the hue of your rice could symbolize your stature in society. The more you used, the wealthier your family!

Bomba rice is the traditional rice for paella, but you can use any short grained rice. I like to use arborio, which is typically used for risotto.

Salsa functions as a makeshift sofrito. With a base of tomato, garlic and onion it is only missing the bell pepper, which we will add at the end. I like using a thick and chunky

Paella Recipe