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PRESSURE COOKER PAELLA WITH CHICKEN THIGHS AND SMOKED SAUSAGE

4.9
(7)
6 Reviews
4 Photos

This is a no-seafood pressure cooker paella flavored completely with chicken and
smoked sausage. The recipe uses chicken thighs, which can be browned (as the
recipe dictates) 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.

Recipe by Diana71
Updated on July 20, 2023
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Prep Time:
15 mins
Cook Time:
40 mins
Additional Time:
10 mins
Total Time:
1 hr 5 mins
Servings:
6
Jump to Nutrition Facts




INGREDIENTS

 * 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 (Optional)

 * ¼ cup dry sherry

 * 2 ¾ cups chicken broth

 * 1 (10 ounce) can diced tomatoes

 * ½ cup frozen peas


DIRECTIONS

    

 1. Turn on a multi-functional pressure cooker (such as Instant Pot) and select
    Sauté function. Add olive oil to the pot and heat for 1 to 2 minutes.
    
    

 2. Season chicken thighs with salt. Place chicken, skin-side down, in the hot
    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. Remove chicken thighs to a
    plate.
    
    

 3. Add sausage, onion, and bell pepper to the pot. Sauté 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.
    
    

 4. Pour in sherry and cook until absorbed, about 1 minute. Pour in chicken
    broth and use a wooden spoon to scrape any browned bits off the bottom of
    the pot. Turn off Sauté setting and place chicken thighs over rice. Turn the
    pressure regulator to the sealing position; select Manual and set cooking
    time for 12 minutes at high pressure. Allow 10 to 15 minutes for pressure to
    build.
    
    

 5. Release pressure using the natural-release method for 10 minutes according
    to manufacturer's instructions. Turn the pressure regulator to 'venting' and
    release remaining pressure. Remove the lid, transfer chicken thighs to a
    clean plate, and pour in tomatoes and peas. Mix well.
    
    

 6. Switch to Sauté mode and cook until liquid is mostly evaporated, 3 to 5
    minutes. Top each serving of rice with a chicken thigh.
    
    

I Made It
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NUTRITION FACTS (PER SERVING)

494 Calories 22g Fat 47g Carbs 24g Protein

Show Full Nutrition Label Hide Full Nutrition Label

Nutrition Facts Servings Per Recipe 6 Calories 494 % Daily Value * Total Fat 22g
28% Saturated Fat 6g 31% Cholesterol 65mg 22% Sodium 1174mg 51% Total
Carbohydrate 47g 17% Dietary Fiber 3g 9% Total Sugars 5g Protein 24g Vitamin C
34mg 172% Calcium 57mg 4% Iron 5mg 27% Potassium 424mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may
be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on
available nutrient data.

(-) Information is not currently available for this nutrient. If you are
following a medically restrictive diet, please consult your doctor or registered
dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights
Reserved


REVIEWS (6)

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4.9 out of 5
7 Ratings
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6
Most helpful positive review
Maria DiGregorio

10/29/2018
It was AMAZING! Next time I will use shrimp and just add it to the end. Very
flavorful. I left out the cayenne pepper and used pepper flakes instead. My
husband loved it also. Will definitely make this again!
Read More
Helpful (2)
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Allrecipes Member

02/08/2023
I used wine instead of sherry and basmati rice. So easy to make with pressure
cooker and tasted delicious
Read More
Helpful (0)
Kimberly

07/29/2022
Absolutely delicious as written. I used Pinot Grigio instead of sherry since I
didn’t have any on hand. Depth of flavor was very good considering how few
ingredients were used. No leftovers and I was asked to put it in the regular
rotation.
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Helpful (0)
Allrecipes Member

05/05/2022
I thought I got it wrong. The changes I made was I didn't add the sherry because
my family doesn't consume alcohol, I used a regular pressure cooker since I
don't have an Instant Pot. The bottom was a little burned but...oh well. In the
end my family was fighting for the leftovers.
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Helpful (0)
marya

09/23/2020
Excellent flavor! Tastes rich and satisfying. Easy to make , good meal for
packing up and taking to a friend. The only changes I made were using boneless,
skinless thighs, then when the meat gets tender in the pressure cooker, it’s
easy to stir in, not worrying about the bones. I tried it twice , comparing
cooking the chicken on the stove in a non stick pan, and cooking it in the
instant pot as directed. I felt that the chicken cooked on the stove had a
better flavor, and I was able to get it more brown and then added some of the
cooking juices to the rice. I also left out the saffron, since I didn’t have
any, and added a little more turmeric, tasted wonderful even without the
saffron.
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Helpful (0)
Diana

04/24/2020
Absolutely delicious and balanced recipe! I will be making this again!
Read More
Helpful (0)
Maria DiGregorio

10/29/2018
It was AMAZING! Next time I will use shrimp and just add it to the end. Very
flavorful. I left out the cayenne pepper and used pepper flakes instead. My
husband loved it also. Will definitely make this again!
Read More
Helpful (2)

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