Instant Pot Chicken Paella {Fast + Easy}
This Instant Pot Chicken Paella is so delicious with saffron rice, sausage and peppers. It can be made in just 30 minutes, too!
Servings: 6
Calories: 418kcal
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.
Notes
If saffron is unavailable or expensive where you are, you can use 1⁄2 teaspoon of turmeric for color instead.
Add in extra veggies like corn, mushrooms, zucchini or squash. If you want to add shrimp or prawns, cook separately then stir in at the end.
You can substitute the chorizo or andouille for any spicy sausage of your choosing.
If your paella looks wet after cooking, let it sit for a few minutes to thicken.
Store the leftovers in the fridge for 3-5 days. Reheat in the microwave or on the stovetop.
Freeze this chicken paella for up to 3 months. Defrost in the fridge overnight then reheat.
Nutrition
Calories: 418kcal | Carbohydrates: 54g | Protein: 26g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 1544mg | Potassium: 511mg | Fiber: 3g | Sugar: 3g | Vitamin A: 969IU | Vitamin C: 48mg | Calcium: 35mg | Iron: 4mg