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Instant Pot Paella

Instant Pot Paella

  • Author: Helen
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 2 1x


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.


  • 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


  1. 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.
  2. Add the chorizo and chicken and sauté for a few more minutes until the chicken has browned.
  3. Add the garlic and cook for 1 minute until fragrant.
  4. Add the rice and sauté for a couple of minutes until the grains are hot to touch.
  5. Pour in the white wine if using and let it reduce for a few minutes. (note 1)
  6. Add the paprika, saffron threads, and balsamic vinegar, pour on the chicken stock and stir.
  7. Set the Instant Pot to high pressure for 4 mins and do a quick release when the cooking time is up.
  8. Add smoked or sea salt to taste. I normally add around half tsp when making the dish for 2)
  9. 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)
  10. Stir in the lemon juice and serve immediately. 


  1. 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.
  2. 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


  • 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