Valencia-Style Paella


  • 2 tbsp virgin olive oil
  • 12 ounces smoked cured linguiça or chorizo sausage
  • 1 lb boneless skinless chicken thighs
  • 16 ounces saffron yellow rice
  • 2 cups ready-to-use no-salt-added chicken broth
  • 2 cups Water
  • 16 ounces sliced roasted red peppers
  • 1 cup frozen green peas
  • Set your Instant Pot to Sauté on Normal. When the display says Hot, add oil and heat until shimmering. Add sausage and cook, stirring often, for 5 minutes or until slightly crispy. Using a slotted spoon, transfer sausage to a large bowl.
  • Working in batches, add chicken to the pot and cook, stirring, for 1 minute or until it turns white on all sides. Using a slotted spoon, add chicken to sausage as it is browned.
  • Add rice to the pot and cook, stirring, for 1 minute. Stir in broth and water; bring to a boil, scraping up any browned bits from the bottom of the pot. Return chicken, sausage and any accumulated juices to the pot. Stir in roasted peppers and peas. Press Cancel.
  • Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to Pressure Cook on High for 4 minutes.
  • When the cooking time is done, press Cancel and let stand, covered, for 10 minutes, then turn the steam release handle to Venting. When the float valve drops down, remove the lid. The juices should run clear when the chicken is pierced and the rice should be tender. (If more cooking time is needed, continue pressure cooking on High for 1 minute, then quickly release the pressure.)
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