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5 from 2 votes

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 449kcal

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: 449kcal