For a richer flavor, consider using homemade chicken broth. If you prefer a more intense smoky flavor, add a few drops of liquid smoke to the paella before pressure cooking. Garnish with fresh parsley or lemon wedges for an extra touch of freshness.
Pressure Cooker Paella with Chicken Thighs and Smoked Sausage
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PREP TIME15 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs 5 mins
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SERVING6 People
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VIEWS25
Experience the vibrant flavors of Spain in a fraction of the time with this pressure cooker paella! Infused with the savory goodness of chicken thighs and smoky sausage, this dish is a symphony of aromas and textures that will transport your taste buds to the Mediterranean.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate47 g
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Cholesterol65 mg
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Fiber3 g
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Protein24 g
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Saturated Fat6 g
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Sodium1174 mg
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Sugar5 g
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Fat22 g
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Unsaturated Fat0 g
Follow The Directions
01
StepEngage the Sauté function on your multi-functional pressure cooker (e.g., Instant Pot). Add olive oil and allow it to heat for 1-2 minutes.
02
StepSeason chicken thighs generously with salt. Introduce the chicken to the hot oil, skin-side down, and sear until the skin achieves a golden-brown perfection, approximately 4-6 minutes. Use a spatula to prevent sticking. Flip and cook the other side until lightly browned, about 2-3 minutes. Transfer chicken to a separate plate.
03
StepIntroduce the sausage, onion, and bell pepper to the pot. Sauté until the onion softens, around 3 minutes. Incorporate the minced garlic and cook until its fragrance fills the air, about 1 minute. Add rice, smoked paprika, turmeric, cayenne, and saffron. Stir continuously until the spices release their aromas and the rice develops a translucent sheen.
04
StepPour in the dry sherry, allowing it to be absorbed completely, about 1 minute. Add chicken broth, using a wooden spoon to dislodge any flavorful browned bits from the bottom of the pot. Turn off the Sauté setting and gently place the chicken thighs over the rice. Ensure the pressure regulator is set to the sealing position; select Manual and set the cooking time for 12 minutes at high pressure. Allow 10-15 minutes for the pressure to build.
05
StepAllow the pressure to release naturally for 10 minutes according to the manufacturer's instructions. Then, carefully turn the pressure regulator to 'venting' to release any remaining pressure. Remove the lid, transfer the chicken thighs to a clean plate, and stir in the diced tomatoes and frozen peas.
06
StepSwitch to Sauté mode once more and cook until most of the liquid has evaporated, approximately 3-5 minutes. Garnish each serving of rice with a succulent chicken thigh.
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Declan Streich
Jun 8, 2025I added a little chorizo for an extra kick, and it was delicious!
Gabriella Parker
May 31, 2025This recipe is fantastic! The pressure cooker makes it so quick and easy, perfect for a weeknight dinner.
Sigurd Reynolds
May 14, 2025My family loved this paella! It's definitely going into our regular rotation.
Dayton Oconner
Apr 25, 2025The natural pressure release is key to getting the rice just right. Don't skip that step!
Theron Schmeler
Apr 15, 2025I've made this recipe several times, and it always turns out great. The pressure cooker is a game-changer!
Cathrine Haag
Mar 17, 2025I love the combination of chicken and smoked sausage. The flavors are amazing!
Major Gorczany
Mar 9, 2025The instructions were clear and easy to follow. My paella turned out perfectly!
Johnathon Koelpin
Mar 6, 2025I didn't have dry sherry, so I used white wine instead. It worked perfectly!