Instant Pot Paella
Instant Pot Paella
- 1 lb of boneless, skinless chicken thighs, cut into strips
- 1 lb of Chorizo sausage, sliced into little discs
- 1 lb of fresh or frozen (uncooked) shrimp, deveined (and skin/shell on or off depending on how you like it)
- 1 lb of fresh or frozen (uncooked) scallops
- 1 large Spanish onion, chopped
- 1/4 cup of vegetable oil
- 2 tbsp (1/4 stick) of salted butter
- 1 tbsp of crushed garlic
- 1 green bell pepper
- 1 red bell pepper
- 1 lemon, zested
- 14.5oz can of stewed tomatoes, drained
- 1 pinch (a few strands) of saffron
- 1 tsp of turmeric
- 2 cups (12 oz package) or Valencia rice (just make sure you use a short grain rice)
- 3.5 cups of chicken broth (I used 3.5 cups of water + 1 tbsp of Chicken Better Than Bouillon)
- 1/2 cup of a dry white wine (drinking or cooking wine is fine)
- 1 cup of frozen peas
- A few dashes of pepper (and salt if you wish but I didn’t use any)
- Dried parsley flakes for topping (optional)
Want to send it over the edge? When done cooking, plate it in a large cast iron skillet and broil it for about 1 minute in the oven before serving!
Want to use mussels and clams too? Go for it! But I’d suggest cooking those on the stove separately while the rice is cooking so they blossom when you’re ready to toss in the shrimp and scallops and then spoon the mussels and/or clams on top right after you’ve transported the Paella to a serving dish.
Don’t do seafood? Leave it out if you wish!
Want it a bit drier? Only add 2.5 cups of chicken broth.
- Add the oil and butter to the Instant Pot and hit “Sauté” and “Adjust” so its on the “More”/”High” setting. When it reads “Hot”, add the peppers and onion and cook for about 2-3 minutes until the onion become slightly translucent
- Add the chicken and chorizo and cook/stir for another 2 minutes until the chicken becomes white and then add the garlic and lemon zest stir for another minute
- Add the chicken broth, white wine, stewed tomatoes, turmeric, saffron and rice and mix well
- Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 8 minutes. Follow with a quick release when done
- Once the pressure pin drops and you remove the lid, give everything a good stir. The rice will be cooked without sticking to the bottom of the pot and there will be some extra broth which is good because we will use that to cook our shrimp & scallops as the excess broth continues to be absorbed by the rice
- Switch gears by hitting “Sauté” on the “More”/”High” setting and with the lid off, add in the shrimp and scallops (either uncooked frozen or raw is fine), mix into the rice mixture and stir often, about 5 minutes, scraping the bottom of the pot to avoid any rice from sticking to it. If you are using raw seafood, it will take a little longer; if using fresh, a little shorter (of course this also depends on the size of the shrimp and scallops you’re using.) Either way, keep an eye on it as shrimp and scallops cook very quickly! When the shrimp and scallops are of the proper white/light pink color, you’ll know (just cut one open if you aren’t sure to see if it’s cooked). The sauce will also thicken more during this time as the rice absorbs it
- Add the ground black pepper (and a little salt if you wish) and frozen peas and give it a final stir.
- Transport the Paella to a nice serving dish