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Instant Pot Paella
Course
dinner, lunch, Main Course
Cuisine
Spanish
Prep Time
12
minutes
Cook Time
15
minutes
Total Time
27
minutes
Servings
8
Calories
449
kcal
Ingredients
3
cups
risotto rice
1
onion
5
garlic cloves
1
red pepper
1
tbsp
olive oil
30
g
chorizo
sliced
150
ml
white wine
4
cup
chicken broth
500
g
seafood mix
frozen
150
g
peas
frozen
1
tbsp
turmeric
1
tbsp
paprika
1
tbsp
parsley
salt and pepper
to taste
lemon slices
for garnish
Instructions
Place the olive oil, onion and garlic in the Instant Pot and sauté 3 minutes until the onion is soft and tender.
Add in the chorizo and sauté for a further 2 minutes.
Add the spices and stir well. Then add the white wine and the chicken broth.
Add in the rice, seafood, peas and stir well.
Close the lid and cook at high pressure for 6 minutes.
Once done, wait for a natural pressure release.
Serve with parsley and lemon slices.
Nutrition
Calories:
449
kcal