Instant Pot Paella
A quick and easy recipe for an Instant Pot Paella with chicken and shrimp.
Prep Time10 minutes mins
Cook Time20 minutes mins
Course: Main Course
Cuisine: American, Spanish
Servings: 4 people
Calories: 660kcal
- 2 tbsp olive oil
- 1 onion finely chopped
- 4 chicken thighs fat trimmed and cut into bite-sized pieces
- 2 chorizo sausages (optional) cut into bite-sized pieces approx. 50g or 2oz each
- 2 cloves garlic minced
- 1.5 cups paella rice (Note 2)
- ½ cup white wine or ¼ cup or 2fl oz (optional)
- Pinch saffron threads (Note 3)
- 2 tsp smoked paprika
- 2 tsp balsamic vinegar
- 2 ½ cups chicken broth (stock)
- smoked salt or sea salt to taste
- 8 oz raw shrimp (prawns) peeled and deveined
- 1 lemon (juice) + extra to serve
Put your Instant Pot on the sauté setting or add some oil to a frying pan if you prefer to saute on the stove top, add oil and fry the onion for a few minutes until it is translucent.
Add the chorizo (if using) 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.
Turn the Instant Pot to sauté mode and stir in the shrimp and cook for a couple of minutes until they are opaque. (Note 4)
Stir in the lemon juice and serve immediately.
- Instant Pot - this recipe has been tested with a 6 quart instant pot. If you are using an 8 quart instant pot you will need to double or triple to quantity to ensure there is enough liquid.
- Rice: It's best to make paella with Spanish paella rice. Arborio rice (risotto rice) is the next best option.
- Saffron: You can substitute with a turmeric.
- Cooking the shrimp: There should be a little stock left to sauté the shrimp, but feel free to add a little more if necessary.
Serving: 1 serving | Calories: 660kcal | Carbohydrates: 70g | Protein: 43g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 216mg | Sodium: 642mg | Potassium: 647mg | Fiber: 3g | Sugar: 4g | Vitamin A: 864IU | Vitamin C: 14mg | Calcium: 71mg | Iron: 5mg