Pressure Cooker Paella With Chicken Thighs And Smok

Name: Pressure Cooker Paella With Chicken Thighs And Smoked Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 4 bone-in, skin-on chicken thighs; salt to taste; 6 ounces smoked sausage, diced; 1 medium sweet onion (such as Vidalia(R)), diced; 1 red bell pepper, chopped; 3 cloves garlic, minced; 1 1/2 cups medium-grain white rice; 1 1/2 teaspoons smoked paprika; 1 1/2 teaspoons ground turmeric; 1 pinch cayenne pepper; 1 pinch saffron (optional); 1/4 cup dry sherry; 2 3/4 cups chicken broth; 1 (10 ounce) can diced tomatoes; 1/2 cup frozen peas

Servings: persons

2 tablespoons olive oil
4 bone-in, skin-on chicken thighs
salt to taste
6 ounces smoked sausage, diced
1 medium sweet onion (such as Vidalia(R)), diced
1 red bell pepper, chopped
3 cloves garlic, minced
1 1/2 cups medium-grain white rice
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons ground turmeric
1 pinch cayenne pepper
1 pinch saffron (optional)
1/4 cup dry sherry
2 3/4 cups chicken broth
1 (10 ounce) can diced tomatoes
1/2 cup frozen peas

1
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add olive oil and warm for 1 to 2 minutes.
2
Season chicken thighs with salt. Place chicken skin-side down in the oil. Cook until skin is golden, 4 to 6 minutes. Slide a spatula underneath several times to prevent skin from sticking to the pot. Turn and cook until other side is lightly browned, 2 to 3 minutes. Transfer chicken thighs to a plate.
3
Add sausage, onion, and bell pepper to the pot. Saute until onion is softened, about 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add rice, paprika, turmeric, cayenne, and saffron. Stir constantly until spices are aromatic and rice becomes translucent and shiny.
4
Pour in sherry and cook until absorbed, about 1 minute. Cover ingredients with chicken broth. Scrape any browned bits off the bottom of the pot. Turn off Saute setting and place chicken thighs on top of the rice. Turn pressure regulator to sealing position; select Manual and set cooking time for 12 minutes at high pressure. Allow 10 to 15 minutes for pressure to build.
5
Release pressure using the natural-release method for 10 minutes according to manufacturer's instructions. Turn pressure regular to 'venting' and release remaining pressure. Remove lid, take out chicken thighs, and pour in tomatoes and peas. Mix well.
6
Switch to Saute mode and cook until liquid is mostly evaporated, 3 to 5 minutes more. Top each serving of rice with a chicken thigh.

832

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons olive oil, 4 bone-in, skin-on chicken thighs, salt to taste, 6 ounces smoked sausage, diced, and more.

Yes, Pressure Cooker Paella With Chicken Thighs And Smoked Sausage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pressure Cooker Paella With Chicken Thighs And Smoked Sausage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions