Instant Pot Chicken Paella {Fast + Easy}

🧂 Ingredients

• 1 tbsp olive oil
• 1 lb chicken breast, cut into 1/4 inch chunks
• 1/2 lb chorizo or andouille sausage, cut into 1/4 inch slices
• 3 cloves garlic, minced
• 1 small white onion, chopped
• 1/2 red bell pepper, chopped
• 1/2 yellow bell pepper, chopped
• 1/2 cup green peas
• 1 1/2 cups medium-grain rice
• 1/2 cup chopped roma tomatoes

  about 1-2 small tomatoes
• 3 1/2 cups chicken broth
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 1/2 tsp saffron threads
• 1/4 tsp ground cloves
• flat-leaf parsley, chopped

  for garnish

Instructions

• 1 Turn your Instant Pot on to saute mode and add olive oil. Once it’s heated and
  shimmering, add the chicken and stir occasionally until lightly browned, about
  2-3 minutes.
• 2 Add the sausage, stir, and cook until heated through, about 1 minute.
• 3 Remove the chicken and sausage and set aside on a plate. Keep your Instant Pot
  on saute mode.
• 4 Add garlic, onion, and bell peppers. Stirring occasionally, cook until the
  onions and peppers are slightly softened, about 2 minutes.
• 5 Place the chicken and sausage back into the Instant Pot. Add the peas, rice,
  tomatoes, broth, smoked paprika, salt, pepper, saffron, and ground cloves. Stir
  to combine.
• 6 Close the lid and pressure cook on high for 3 minutes. Once the 3 minutes is up,
  allow it to naturally release for 10 minutes. Then, open the vent to release any
  additional pressure.
• 7 Stir the rice and allow it to rest for 2-3 minutes. The mixture may seem
  slightly wet at first – this is okay. It will thicken as it is stirred. Add more
  salt to taste, garnish with chopped parsley, and serve.

Nutrition Info