Electric Pressure Cooker Paella Recipes

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ELECTRIC PRESSURE COOKER PAELLA



Electric Pressure Cooker Paella image

Cook up something quick and delicious tonight with our Electric Pressure Cooker Paella recipe. Combine rice, chorizo, vinaigrette, diced tomatoes, shrimp, peas and spices for a tasty pressure cooker paella.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 8 servings

Number Of Ingredients 13

1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
4 oz. dry-cured Spanish chorizo, cut into 1/2-inch-thick slices
1 small onion, chopped
1 Tbsp. minced garlic
1 tsp. each ground turmeric and smoked paprika
1-1/2 cups brown basmati rice, uncooked
1-1/2 cups water
1 can (14.5 oz.) diced tomatoes, undrained
1 WYLER'S Instant Bouillon Chicken Flavored Cube
1/2 lb. uncooked large shrimp, peeled with tails left on, deveined
1 cup frozen peas
1/4 cup loosely packed fresh parsley leaves, stems removed
1 lemon, cut into 8 wedges

Steps:

  • Heat dressing in electric pressure cooker using SAUTÉ setting. Add chorizo and onions; cook 4 min., stirring frequently. Add garlic and dry seasonings; cook and stir 1 min. Add rice, water, tomatoes and bouillon cube; stir. Close and lock lid.
  • Turn Pressure Release Valve to Sealing position. Cook 20 min. using HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to release pressure before opening lid. Slowly remove lid.
  • Add shrimp and peas to rice mixture; mix lightly. Cook on SAUTÉ setting 4 to 6 min. or until shrimp turn pink, stirring frequently.
  • Sprinkle with parsley. Serve with lemon wedges.

Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g

PRESSURE COOKER PAELLA WITH CHICKEN THIGHS AND SMOKED SAUSAGE



Pressure Cooker Paella with Chicken Thighs and Smoked Sausage image

This is a no-seafood paella, flavored completely with chicken and smoked sausage. The recipe uses chicken thighs, which can be browned (as dictated by the recipe) to draw out the deliciousness from the skin, or cooked within the paella mixture for a lighter flavor. Either way, a super delicious dish made quickly in a pressure cooker.

Provided by Diana71

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h5m

Yield 6

Number Of Ingredients 16

2 tablespoons olive oil
4 bone-in, skin-on chicken thighs
salt to taste
6 ounces smoked sausage, diced
1 medium sweet onion (such as Vidalia®), diced
1 red bell pepper, chopped
3 cloves garlic, minced
1 ½ cups medium-grain white rice
1 ½ teaspoons smoked paprika
1 ½ teaspoons ground turmeric
1 pinch cayenne pepper
1 pinch saffron
¼ cup dry sherry
2 ¾ cups chicken broth
1 (10 ounce) can diced tomatoes
½ cup frozen peas

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and warm for 1 to 2 minutes.
  • Season chicken thighs with salt. Place chicken skin-side down in the oil. Cook until skin is golden, 4 to 6 minutes. Slide a spatula underneath several times to prevent skin from sticking to the pot. Turn and cook until other side is lightly browned, 2 to 3 minutes. Transfer chicken thighs to a plate.
  • Add sausage, onion, and bell pepper to the pot. Saute 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.
  • Pour in sherry and cook until absorbed, about 1 minute. Cover ingredients with chicken broth. Scrape any browned bits off the bottom of the pot. Turn off Saute setting and place chicken thighs on top of the rice. Turn pressure regulator to sealing position; select Manual and set cooking time for 12 minutes at high pressure. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method for 10 minutes according to manufacturer's instructions. Turn pressure regular to 'venting' and release remaining pressure. Remove lid, take out chicken thighs, and pour in tomatoes and peas. Mix well.
  • Switch to Saute mode and cook until liquid is mostly evaporated, 3 to 5 minutes more. Top each serving of rice with a chicken thigh.

Nutrition Facts : Calories 494.1 calories, Carbohydrate 47.2 g, Cholesterol 64.8 mg, Fat 21.8 g, Fiber 2.6 g, Protein 23.7 g, SaturatedFat 6.1 g, Sodium 1173.8 mg, Sugar 4.8 g

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