Spanish Chicken and Rice


  • 2 tbsp olive oil
  • 1 package (about 12 ounces) kielbasa sausage
  • 2 pounds boneless skinless chicken thighs
  • 1 onion chopped
  • 4 cloves garlic minced
  • 2 cups uncooked converted long grain rice
  • 1 red bell pepper diced
  • ½ cup diced carrots
  • ¾ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp saffron threads optional
  • 3 cups chicken broth
  • ½ cup thawed frozen peas
  • Press Sauté; heat oil in Instant Pot. Add sausage; cook about 6 Minutes or until browned. Remove to plate. Add chicken to pot in batches; cook about 8 Minutes or until browned on both sides. Remove to plate.
  • Add onion to pot; cook and stir 3 Minutes or until softened. Add garlic; cook and stir 30 Seconds. Add rice, bell pepper, carrots, salt, black pepper and saffron, if desired; cook and stir 3 Minutes. Stir in broth, scraping up browned bits from bottom of pot. Return chicken and sausage to pot, pressing chicken into liquid.
  • Secure lid and move pressure release valve to Sealing position. Press Pressure Cook or Manual; cook at High Pressure 7 Minutes.
  • When cooking is complete, use quick release. Remove chicken to clean plate; tent with foil.
  • Stir peas into rice mixture; cover and let stand 2 Minutes or until peas are heated through. Serve chicken over rice mixture.
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