Instant Pot Paella

Instant Pot Paella is an easy one pot meal that takes less time to cook than traditional paella without sacrificing any amazing flavor!

Course Dinner

Cuisine Spanish

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 454kcal

Brown the chicken and sausage in olive oil in the Instant Pot insert (use a nonstick insert for best results). Remove and set aside.
Add the onions, garlic and red pepper and sauté for 2 minutes, until softened.
Add the rice and cook for 1 minute, stirring regularly.
Add the white wine and cook until most of the liquid has evaporated, about 1-2 minutes.
Stir in the chicken stock, salt, paprika, saffron, chicken and sausage. Pour the tomatoes on top and lightly press them down. (Stirring them in can cause the burn warning to come on).
Pressure cook on high for 3 minutes and use the quick release to release the pressure.
If there is too much liquid, turn on the sauté function and simmer a couple minutes until the excess moisture evaporates.
Stir in the peas and serve with fresh lemon.

For the best results, use a non-stick insert for the Instant Pot.
To ensure the chicken cooks evenly, make sure the thighs are cut in roughly the same size pieces (about 1 inch).
When adding the tomatoes, don’t stir them in. This may cause a burn warning. Just pour them on top and lightly press down.
To ensure there isn’t too much liquid in the paella, drain the diced tomatoes well before adding them to the Instant Pot.
Wait until the end to stir in the peas. If you add them earlier, they will end up mushy.
If you don’t have Spanish chorizo, you can use another smoked sausage. Andouille is a great option.
Be sure to quickly release the pressure. If you naturally release, the paella may overcook.
While the cooking time is just 3 minutes on high pressure in the Instant Pot, you’ll also need to factor in time for pressure to build and release.