August 15, 2018

Instant Pot Chicken Paella

Instant Pot Bacon Cauliflower Soup

  • 1 1/2 cups chicken broth
  • 1 cup frozen peas, defrosted
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 1 yellow onion, minced
  • 1 red pepper, chopped
  • 1 pound boneless, skinless, chicken thighs, cut into 1 inch pieces
  • 6 ounces chorizo, sliced
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 1/2 cups long grain rice
  • 2 tablespoons chopped parsley
Cooking Directions
  1. Turn Instant Pot to saute.
  2. Add oil and garlic and saute for 2 minutes.
  3. Add bell pepper and onion.
  4. Saute for 3 minutes,
  5. Add salt and paprika and continue to cook one more minute.
  6. Add sausage and chicken and cook for 5 to 6 minutes.
  7. Add chicken stock, scrapping up bottom of the Instant Pot.
  8. Add the remainder of the ingredients, make sure the rice is completely in the liquid.
  9. Cook on high pressure for 5 minutes.
  10. Let naturally release.
  • The original recipe uses saffron. I haven't bought saffron in years, the recipe would probably be better with a pinch, but I left it out. I keep my food budget pretty strict and with two growing boys, I spend more on making snacks than expensive spices. 
  • I found that this was best the same day. The leftovers reheated well in the microwave, but this dish was delicious right out of the Instant Pot. I feel this way with most chicken recipes. Reheated chicken just doesn't taste as good as the same day it's cooked. 
  • This is made for a 6 quart Instant Pot. However, I'm cheap and have a 3 quart Instant Pot. I use my 3 quart for a lot of recipes. As long as it doesn't go above the cooking line, it's fine. 
  • I like that this makes enough for a week of lunches. Making meals with enough leftovers is a must for my food budget. 
  • I feel like this could benefit from a little heat, maybe a bit of Tony's or hot sauce when served. 
Recipe adapted from Chicken Paella.
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