
Chicken and Chorizo Paella
COURSE:
Main Course
Chicken and Chorizo Paella
Chicken and Chorizo Paella
Servings:
4 servings
Product:
Instant Pot Multi Pressure Cooker
Ingredients
- 3 tbsp Olive oil
- 1 onion
- ½ chorizo ring
- 2 small chicken breasts
- 3 cloves garlic
- 1 tsp dried chilli flakes
- 3 tsp smoked paprika
- 1 tsp turmeric
- 1 red pepper
- 2 medium tomatoes
- 200 g paella rice
- 240 ml chicken stock
- 120 ml white wine
- Salt and pepper
- 100 g frozen peas
- Fresh coriander leaves
Instructions
- Place the butter in the pot and select Sauté. When hot, add the onion and cook for 3 minutes, stirring occasionally.
- Then add the chorizo and chicken, and sauté for another 2 minutes.
- Turn the Sauté setting to Low and add the garlic, chilli, paprika and turmeric. Cook for 2 more minutes.
- Add the red pepper, tomatoes and paella rice and give it a stir.
- Add the chicken stock and white wine then deglaze your pot by scraping the bottom of the pot to ensure that there is no food stuck to the bottom
- Press cancel then season with salt and pepper.
- Put the lid on and select Pressure cook High for 5 minutes, followed by quick pressure release.
- Remove the lid and add the peas, and give the whole thing a stir.
- Garnish with fresh coriander and serve.