How long does the Instant Pot Paella keep for?

I don't recommend saving this paella because it contains shellfish. If you have leftovers make sure you refrigerate them as soon as they are cool and eat them within 24 hours. Make sure you reheat the paella thoroughly on the stove or in the microwave. The paella will last a little longer without the prawns/shrimp. If you are intending to eat it over two days I recommend sautéing the prawns/shrimp separately and adding them to the portion that you are going to eat. You can then cook up some fresh prawns/shrimp when you come to eat the leftovers. The paella is not suitable for freezing.

Can you cook rice and meat at the same time in an Instant Pot?

You certainly can, but you'll get the best results if you brown the meat first. This will lock in the flavours and make it much tastier.

Which is the best rice to use for paella?

It's best to use a variety of Spanish paella rice such as Arroz Redonda, Bomba or Calasparra rice. These types of rice are able to absorb water and retain their firmness when cooked. You can substitute paella rice for Alborio risotto rice if you need to because it's also good at absorbing liquid, although, it is creamier.

Instant Pot Paella (Chicken, Shrimp & Chorizo)

Name: Instant Pot Paella
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Spanish
Ingredients: 1 tbsp oil (groundnut, sunflower, or canola); 1/2 onion - finely chopped; 2 chicken thighs - fat trimmed and cut into bite-sized pieces; 1 chorizo sausage - skins removed and cut into bite-sized pieces, approx. 50g or 2oz; 2 garlic cloves - crushed; 150g (or 3/4 cup or 5oz) Spanish paella rice; 50ml white wine (or 1/4 cup or 2fl oz) (optional); Pinch of saffron threads; 1 tsp smoked paprika; 1 tsp balsamic vinegar; 300ml (or 1 +1/4 cups or 11 fl oz) chicken stock; 1/2 tsp smoked salt or sea salt; 100g (or 4oz) raw king prawns/shrimp - peeled and deveined; 1/2 lemon juice + extra to serve

Description

A quick and easy recipe for an Instant Pot Paella with chicken, chorizo, and shrimp.

Serves 2. Use the scaling buttons below to double or triple the quantity.

Ingredients

Scale

1 tbsp oil (groundnut, sunflower, or canola)
1/2 onion - finely chopped
2 chicken thighs - fat trimmed and cut into bite-sized pieces
1 chorizo sausage - skins removed and cut into bite-sized pieces, approx. 50g or 2oz
2 garlic cloves - crushed
150g (or 3/4 cup or 5oz) Spanish paella rice
50ml white wine (or 1/4 cup or 2fl oz) (optional)
Pinch of saffron threads
1 tsp smoked paprika
1 tsp balsamic vinegar
300ml (or 1 +1/4 cups or 11 fl oz) chicken stock
1/2 tsp smoked salt or sea salt
100g (or 4oz) raw king prawns/shrimp - peeled and deveined
1/2 lemon juice + extra to serve

Instructions

Set your Instant Pot to sauté mode or add some oil to a frying pan if you prefer to saute on the stovetop, add oil and fry the onion for a few minutes until it is translucent.
Add the chorizo and chicken and sauté for a few more minutes until the chicken has browned.
Add the garlic and cook for 1 minute until fragrant.
Add the rice and sauté for a couple of minutes until the grains are hot to touch.
Pour in the white wine if using and let it reduce for a few minutes. (note 1)
Add the paprika, saffron threads, and balsamic vinegar, pour on the chicken stock and stir.
Set the Instant Pot to high pressure for 4 mins and do a quick release when the cooking time is up.
Add smoked or sea salt to taste. I normally add around half tsp when making the dish for 2)
Turn the Instant Pot to sauté mode and stir in the shrimp/prawns and cook for a couple of minutes until they are opaque. (note 2)
Stir in the lemon juice and serve immediately.

Notes

If you have sautéed on the stovetop you will need to transfer the contents of your frying pan to the Instant Pot at this point.
There should be a little stock left to sauté the prawns/shrimp, but feel free to add a little more if necessary.

Category: Rice
Method: Instant Pot
Cuisine: Spanish

Nutrition

Serving Size: 1
Calories: 560
Sugar: 7.5g
Sodium: 860.4mg
Fat: 22.8g
Saturated Fat: 5.6g
Unsaturated Fat: 15.2g
Trans Fat: 0.1g
Carbohydrates: 33.5g
Fiber: 2.5g
Protein: 50.1g
Cholesterol: 237.6mg

Keywords: instant pot paella