Instant Pot Paella
Instant Pot Paella takes me back to the beautiful region of Valencia in Spain and the flavoursome local dish paella. Loaded with saffron infused rice, seafood, chorizo and chicken, it is the best Spanish rice dish I have ever tried.
Servings: 8
Calories: 449kcal
Ingredients
Kitchen Gadgets:
Recipe Ingredients:
- 1 Small Onion
- 6 Large Garlic Cloves
- 1 Small Red Pepper
- 30 g Sliced Chorizo
- 1 Tbsp Olive Oil
- 150 ml White Wine
- 1 Litre Paella Stock
- 3 Cups Risotto Rice
- 250 g Frozen Mussels
- 250 g Frozen Shrimp/King Prawns
- 250 g Frozen Mixed Seafood
- 250 g Diced Chicken Breast
- 100 g Frozen Peas
- 3 Strands Saffron
- 1 Tbsp Turmeric
- 1 Tbsp Paprika
- 1 Tbsp Parsley
- Salt & Pepper
Instructions
- Peel and thinly slice your onion and garlic. Deseed and medium slice your red pepper. Place the onion, garlic and red onion into the Instant Pot with the extra virgin olive oil and cook on sauté for approximately 3 minutes or until the onion is soft and tender.
- Add in the chorizo and cook for a further 2 minutes or until the chorizo has added flavour to the pot.
- Add the seasonings and stir well.
- Deglaze the Instant Pot and mix any bits off the bottom with the white wine and the paella stock.
- Add in the rice, chicken, seafood, peas and stir one last time.
- Place the lid on the Instant Pot, set the valve to sealing and cook for 6 minutes on manual pressure.
- Use quick pressure release, stir and serve.
Notes
The thing about paella is it is a big dish for sharing, you can use the button above to change it based on how many people you plan to feed. Paella once cooled, is perfect for the freezer and reheating for later.
Many people can’t get saffron and instead swap it for turmeric which gives a similar colouring and flavour. It is important that you use frozen seafood because otherwise it will overcook.
We got our paella stock from Spain, but any fish stock such as this one is a good alternative. The mixed seafood bag that we had was a good mix of the Mediterranean such as more prawns, more mussels, squid, clams and small pieces of white fish.
A good rule to avoid dry rice is to make sure you have nearly double the liquid to rice. For example, we used 3 cups of rice to 5 cups of stock. As well as this we had liquid from the frozen seafood as well as the white wine.
Nutrition
Calories: 449kcal | Carbohydrates: 66g | Protein: 28g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 121mg | Sodium: 391mg | Potassium: 488mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1070IU | Vitamin C: 29.5mg | Calcium: 72mg | Iron: 5.8mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
Are We Friends On Pinterest?If we are not and you use Pinterest then follow us @RecipeThisBlog for more delicious recipes.
Fancy A Video?Subscribe to the Recipe This YouTube Channel for full length recipe videos. Don't forget to click the bell icon to be notified when we upload a new video. Subscribe Here!
Copyright Notice© RecipeThis.com. ALL content including photos are copyright protected. Sharing of our recipes is both encouraged and appreciated via the social share buttons. Copying and/or pasting full recipes to any social media channel or onto your own website is strictly prohibited.