Instant Pot Valencia-Style Paella

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recipe by Marilyn Haugen http://www.foodthymes.com/

  • Time icon
    Total Time
    55mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    777

The first time I ate paella, it was prepared by French and Spanish friends in northeastern France, near the German border. The second time was in a Cuban community in Florida. Both meals were outstanding, yet quite different, reflecting the diversity of this classic dish. This streamlined version reduces the traditionally long cooking time but still offers impeccable taste. 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.

Inspired by: https://recipes.instantpot.com/recipe/valencia-style-paella/

recipe updated Feb 4, 2020

Ingredients

  • Extra virgin olive oil icon
    Extra virgin olive oil
    2 tbsp (about 30ml)
  • Chorizo icon
    Chorizo
    340g (about 1½ cups)
  • Chicken thigh icon
    Chicken thigh
  • Saffron yellow rice icon
    Saffron yellow rice
    454g (about 2 cups)
  • Unsalted chicken broth icon
    Unsalted chicken broth
    2 cups (480g)
  • Water icon
    Water
    2 cups (480ml)
  • Roasted red pepper icon
    Roasted red pepper
    454g (about 5¾)
  • Frozen peas icon
    Frozen peas
    1 cup (122g)

Tools

  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Large mixing bowl
  • kCook icon Inner pot

Step preview

  1. Pre-heat - Sauté, Normal
  2. Add extra virgin olive oil to the inner pot
  3. Heat until shimmering
  4. Add chorizo to the inner pot
  5. Cook until crispy - approx 5 min
  6. Transfer chorizo to large mixing bowl
  7. Add chicken thighs to the inner pot
  8. Cook - approx 1 min
  9. Transfer chicken to large mixing bowl
  10. Add saffron yellow rice to the inner pot
  11. Cook while stirring frequently - 1 min
  12. Add unsalted chicken broth and water to the inner pot
  13. Stir and bring to a boil
  14. Return chorizo and chicken to inner pot
  15. Add roasted red pepper and frozen peas to the inner pot
  16. Stir
  17. Cancel - Sauté
  18. Cook - Manual, High, 4 min
  19. Cancel - Keep warm
  20. Natural release - 10 min
  21. Quick release
  22. Serve immediately
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