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Pressure Cooker Paella with Chicken Thighs and Smoked Sausage

Pressure Cooker Paella with Chicken Thighs and Smoked Sausage

Cost $15, save $10

Source: Recommended by CookPal

  • 40 Min
  • 6 Servings
  • $15

INGREDIENTS

  • Oils and Seasonings

    • 2 tablespoons olive oil
    • 🧂 Salt to taste
    • 1 ½ teaspoons smoked paprika
    • 1 ½ teaspoons ground turmeric
    • 1 pinch cayenne pepper
    • 1 pinch saffron (Optional)

  • Meats

    • 🍗 4 bone-in, skin-on chicken thighs
    • 🌭 6 ounces smoked sausage, diced

  • Vegetables

    • 🧅 1 medium sweet onion, diced
    • 1 red bell pepper, chopped
    • 🧄 3 cloves garlic, minced
    • 🍃 ½ cup frozen peas

  • Rice and Broth

    • 🍚 1 ½ cups medium-grain white rice
    • 2 ¾ cups chicken broth
    • 🍅 1 (10 ounce) can diced tomatoes

  • Liquids

    • ¼ cup dry sherry

STEPS

1

Turn on a multi-functional pressure cooker and select Sauté function. Add olive oil to the pot and heat for 1 to 2 minutes.

2

Season chicken thighs with salt. Place chicken, skin-side down, in the hot oil. Cook until skin is golden, 4 to 6 minutes. Turn and cook until other side is lightly browned, 2 to 3 minutes. Remove chicken thighs to a plate.

3

Add sausage, onion, and bell pepper to the pot. Sauté until onion is softened, about 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add rice, paprika, turmeric, cayenne, and saffron. Stir constantly until spices are aromatic and rice becomes translucent and shiny.

4

Pour in sherry and cook until absorbed, about 1 minute. Pour in chicken broth and use a wooden spoon to scrape any browned bits off the bottom of the pot. Turn off Sauté setting and place chicken thighs over rice. Turn the pressure regulator to the sealing position; select Manual and set cooking time for 12 minutes at high pressure. Allow 10 to 15 minutes for pressure to build.

5

Release pressure using the natural-release method for 10 minutes, then quickly release the remaining pressure. Remove the lid, transfer chicken thighs to a clean plate, and pour in tomatoes and peas. Mix well.

6

Switch to Sauté mode and cook until liquid is mostly evaporated, 3 to 5 minutes. Top each serving of rice with a chicken thigh.

NUTRIENTS

Per 1 serving

🔥

494

Calories

  • 24
    Protein
  • 47
    Carbs
  • 22
    Fats

💡 For a deeper flavor, brown the chicken thighs skin-side down first.Optional saffron adds an authentic paella aroma, but the dish is delicious without it as well.To avoid sticking, scrape browned bits off the bottom of the pot before sealing.Use frozen peas for convenience and better texture.