This Instant Pot Chicken Paella is so delicious with saffron rice, sausage and peppers. It can be made in just 30 minutes, too!
Ingredients and substitutions
- Olive oil – or another neutral cooking oil like canola or avocado oil.
- Chicken breast – you can also try using chicken thighs for this recipe although it’ll increase the calorie count.
- Chorizo or andouille sausage – or any other kind of spicy sausage of your choice.
- Garlic – freshly minced garlic is best but the jarred variety will work in a pinch.
- White onion – yellow onion or shallots would also work here.
- Bell peppers – use any combination of bell peppers like red, yellow and orange.
- Green peas – fresh peas, canned peas or defrosted frozen peas can all be used.
- Medium-grain rice – bomba rice is the most popular choice but arborio and carnaroli would also give your paella a nice thickness.
- Roma tomatoes – dice up another variety of tomatoes like plum tomatoes.
- Chicken broth – vegetable broth would be the best substitute here.
- Paprika – cayenne would also work but is definitely spicier.
- Salt & pepper – to taste.
- Saffron threads – if you don’t have any saffron on hand, try using ½ tsp. of turmeric instead.
- Ground cloves – nutmeg or allspice will provide a similar flavour.
- Parsley – try garnishing with a bit of chervil or tarragon or leave this out altogether.
How to make chicken paella in the Instant Pot
Step 1: Brown the chicken.
Lightly brown the chicken in the Instant Pot on sauté mode.
Step 2: Add in the sausage.
Add the sausage, stir, and cook until heated through. Remove the chicken and sausage and set aside on a plate.
Step 3: Sauté the veggies.
Add the garlic, onion, and bell peppers and cook until slightly softened, stirring occasionally.
Step 4: Stir in everything else.
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.
Step 5: Cook on high pressure.
Cook on high pressure for 3 minutes, then do a natural pressure release for 10 minutes.
Step 6: Serve and enjoy!
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.
What goes with chicken paella?
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.
Frequently Asked Questions
Feel free to add more veggies to this Instant Pot paella! It’d be delicious with zucchini, squash, mushrooms, green beans, corn and more. If you want to add some seafood look shrimp or prawns, I’d recommend cooking it separately then stirring it in at the end.
I’d recommend using either a short-grain or medium-grain rice, as 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.
When you first open the lid of the Instant Pot, your paella might look a little bit wet or sticky. Don’t worry! This is normal, and the paella will thicken as it sits.
To avoid the dreaded burn notice when making paella in the Instant Pot, make sure you give everything a good stir before cooking on high pressure.
Storing and reheating
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.
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.
Freezing this recipe
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.
More Instant Pot chicken and rice recipes
Meal prep tools for this recipe
- The Instant Pot DUO Plus 60 is the version I use in this recipe.
- Grab some glass meal prep bowls if you plan on packing this paella for your weekly lunches.
- Freeze this recipe in glass microwave-safe bowls.
Instant Pot Chicken Paella {Fast + Easy}
Ingredients
- 1 tbsp olive oil
- 1 lb chicken breast, cut into 1/4 inch chunks
- 1/2 lb chorizo or andouille sausage, cut into 1/4 inch slices
- 3 cloves garlic, minced
- 1 small white onion, chopped
- 1/2 red bell pepper, chopped
- 1/2 yellow bell pepper, chopped
- 1/2 cup green peas
- 1 1/2 cups medium-grain rice
- 1/2 cup chopped roma tomatoes about 1-2 small tomatoes
- 3 1/2 cups chicken broth
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 tsp saffron threads
- 1/4 tsp ground cloves
- flat-leaf parsley, chopped for garnish
Instructions
- 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.
- Add garlic, onion, and bell peppers. Stirring occasionally, cook until the onions and peppers are slightly softened, about 2 minutes.
- 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.
