Pressure Cooker Paella with Chicken and Sausage

The recipe Pressure Cooker Paella with Chicken and Sausage can be made in about 50 minutes. One portion of this dish contains approximately 32g of protein, 21g of fat, and a total of 358 calories. This recipe serves 6 and costs $2.16 per serving. This recipe from Simply Recipes has 12 fans. This recipe is typical of European cuisine. It works well as a main course. If you have short ribs, skinless boneless chicken thighs, low sodium chicken broth, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and dairy free diet. Overall, this recipe earns a solid spoonacular score of 77%. Pressure Cooker Weeknight Paella with Chicken and Sausage, Pressure Cooker Mac and Cheese with Smoked Sausage, and Chicken and Sausage Paella are very similar to this recipe.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1 Heat the saffron with the chicken broth and defrost the peas: In a small saucepan, heat the broth to a simmer, then and add the peas and saffron. Reduce the heat to low to keep the broth warm and give the saffron a chance to infuse the broth while you get everything else ready.(You can also heat the broth in a microwave safe bowl or liquid measuring cup for about three minutes. Add the peas and saffron after microwaving and cover to keep warm until needed.)2 Prep the tomato: If you're using a fresh ripe tomato, grip it by the top and gently grate it on a cheese grater. If you are using a canned tomato, mash the tomato into small pieces using your hands or the back of a stiff spoon. (Reserve the remaining tomatoes in your can of tomatoes for another use.)2 Cook the vegetables, chicken, and sausage in the pressure cooker: Select the Saut setting on your electric pressure cooker and add 2 teaspoons of oil and garlic. Saut until little bubbles of oil form around the garlic and it becomes aromatic, 1 to 2 minutes.Add the tomato and cook, stirring frequently, until most of the liquid has evaporated and the bottom of the pan seems dry, 1 to 2 minutes.Add the remaining teaspoon of oil, and stir in the onion and bell pepper. Saut until they have softened a little bit, 3 to 4 more minutes. Stir in the paprika and salt, and saut for one more minute.Add the chicken and sausage and stir to combine. Saut for 5 to 6 minutes, until the chicken has turned opaque. It's ok if the chicken is still a little pink in the middle.3 Stir in the rice, broth, and peas: Stir in the rice, then pour in the hot broth with the peas and saffron.Use a spoon or spatula to scrape up any browned bits from the bottom of the pan. Push down any grains of rice from the sides of the pot, making sure that everything is submerged in the cooking liquid.4 Pressure cook the paella: Secure the lid on the pressure cooker, and make sure the pressure regulator is in its Sealing position. Cancel the Saut cooking program, then select the Manual or Pressure Cook program and set the cooking time to 5 minutes at high pressure.The pot will take 5 to 10 minutes to come up to pressure, and then the cooking program will begin counting down.5 Release the pressure: When the cooking program ends, let the pressure release naturally for 10 minutes, then release the remaining pressure by moving the pressure regulator to its Venting position. 6 Serve: When the pressure has fully released, open the pot. Scoop onto plates, garnish with chopped parsley, and serve it piping hot. Leftovers will keep for about a week.You may get a crust of dark caramelization and crunchy rice at the bottom of the pan -- this is ok! This is called "socarrat" and is traditional for paella. Just mix it in and enjoy!

 

Step by step:

1. 1

2. Heat the saffron with the chicken broth and defrost the peas: In a small saucepan, heat the broth to a simmer, then and add the peas and saffron. Reduce the heat to low to keep the broth warm and give the saffron a chance to infuse the broth while you get everything else ready.(You can also heat the broth in a microwave safe bowl or liquid measuring cup for about three minutes.

3. Add the peas and saffron after microwaving and cover to keep warm until needed.)2 Prep the tomato: If you're using a fresh ripe tomato, grip it by the top and gently grate it on a cheese grater. If you are using a canned tomato, mash the tomato into small pieces using your hands or the back of a stiff spoon. (Reserve the remaining tomatoes in your can of tomatoes for another use.)2 Cook the vegetables, chicken, and sausage in the pressure cooker: Select the Saut setting on your electric pressure cooker and add 2 teaspoons of oil and garlic. Saut until little bubbles of oil form around the garlic and it becomes aromatic, 1 to 2 minutes.

4. Add the tomato and cook, stirring frequently, until most of the liquid has evaporated and the bottom of the pan seems dry, 1 to 2 minutes.

5. Add the remaining teaspoon of oil, and stir in the onion and bell pepper. Saut until they have softened a little bit, 3 to 4 more minutes. Stir in the paprika and salt, and saut for one more minute.

6. Add the chicken and sausage and stir to combine. Saut for 5 to 6 minutes, until the chicken has turned opaque. It's ok if the chicken is still a little pink in the middle.3 Stir in the rice, broth, and peas: Stir in the rice, then pour in the hot broth with the peas and saffron.Use a spoon or spatula to scrape up any browned bits from the bottom of the pan. Push down any grains of rice from the sides of the pot, making sure that everything is submerged in the cooking liquid.4 Pressure cook the paella: Secure the lid on the pressure cooker, and make sure the pressure regulator is in its Sealing position. Cancel the Saut cooking program, then select the Manual or Pressure Cook program and set the cooking time to 5 minutes at high pressure.The pot will take 5 to 10 minutes to come up to pressure, and then the cooking program will begin counting down.5 Release the pressure: When the cooking program ends, let the pressure release naturally for 10 minutes, then release the remaining pressure by moving the pressure regulator to its Venting position. 6

7. Serve: When the pressure has fully released, open the pot. Scoop onto plates, garnish with chopped parsley, and serve it piping hot. Leftovers will keep for about a week.You may get a crust of dark caramelization and crunchy rice at the bottom of the pan -- this is ok! This is called "socarrat" and is traditional for paella. Just mix it in and enjoy!

Nutrition Information:

covered percent of daily need