Valencia-Style Paella

By: 5 Ingredients Or Less By Marilyn Haugen

Valencia-Style Paella
cuisine icon Cuisine
Spanish
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Gluten Free
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["If you cannot find a bag of saffron yellow rice, you can make your own by combining 2-1/4 cups long-grain white rice, 1 tbsp dried onion flakes, 1 tsp garlic powder, 1 tsp ground turmeric, 1/2 tsp salt and a pinch of saffron threads."]
cuisine icon Keywords
30-60 min, 6 servings, boneless skinless chicken thighs, chicken paella recipe, chicken recipe, chicken thigh recipe, contributed, cook 40 min, easy, frozen green peas, gluten free, insta pot chicken, instant pot, instant pot chicken recipe, instant pot chicken thigh recipe, instant pot paella, instant pot paella recipe, main course, paella, prep 15 min, pressure cook, ready-to-use no-salt-added chicken broth, saffron yellow rice, sauté, sliced roasted red peppers, smoked cured linguiça or chorizo sausage, spanish, virgin olive oil, water

prep icon Prep Time
15 min
cook icon Cook Time
40 min

serving icon Servings
6 servings
Ingredients
  • 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
Instructions
  • 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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