Instant Pot Paella

5 from 1 vote

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

Prep Time10

Cook Time20

Course: Main Course

Cuisine: American, Spanish

Servings: people

Calories: 660kcal

Author: Helen

2 tablespoon 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 teaspoon smoked paprika
2 teaspoon 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.