Added by John January 11, 2018 @ 8:34 AM
instant pot pressure
1 1/2 cups low sodium chicken broth
Big pinch of saffron threads (roughly equal to 1/4 teaspoon)
1 cup frozen peas
1 medium ripe tomato, or 1 canned whole tomato (from a 15-oz can)
1 tablespoon olive oil
3 cloves garlic, chopped
1 medium yellow onion, chopped
1 red bell pepper, chopped
1 pound (3 to 4) boneless skinless chicken thighs, cut into 1 inch pieces
6 ounces (about 2 links) chorizo or other spicy sausage, sliced
1 teaspoon smoked paprika
1 teaspoon salt
1 1/2 cups (325 grams) short or medium grain rice
2 tablespoons chopped parsley
Heat the saffron with the chicken broth and defrost the peas: In a small saucepan, heat the broth to a simmer, then and add the peas and saffron. Reduce the heat to low to keep the broth warm and give the saffron a chance to infuse the broth while you get everything else ready. (You can also heat the broth in a microwave safe bowl or liquid measuring cup for about three minutes. Add the peas and saffron after microwaving and cover to keep warm until needed.)
Prep the tomato: If you're using a fresh ripe tomato, grip it by the top and gently grate it on a cheese grater. If you are using a canned tomato, mash the tomato into small pieces using your hands or the back of a stiff spoon. (Reserve the remaining tomatoes in your can of tomatoes for another use.)
Cook the vegetables, chicken, and sausage in the pressure cooker: Select the Saute setting on your electric pressure cooker and add 2 teaspoons of oil and garlic. Saute until little bubbles of oil form around the garlic and it becomes aromatic, 1 to 2 minutes.
Add the tomato and cook, stirring frequently, until most of the liquid has evaporated and the bottom of the pan seems dry, 1 to 2 minutes.
Add the remaining teaspoon of oil, and stir in the onion and bell pepper. Saute until they have softened a little bit, 3 to 4 more minutes. Stir in the paprika and salt, and saute for one more minute.
Add the chicken and sausage and stir to combine. Saute for 5 to 6 minutes, until the chicken has turned opaque. It's ok if the chicken is still a little pink in the middle.
Stir in the rice, broth, and peas: Stir in the rice, then pour in the hot broth with the peas and saffron.
Use a spoon or spatula to scrape up any browned bits from the bottom of the pan. Push down any grains of rice from the sides of the pot, making sure that everything is submerged in the cooking liquid.
Pressure cook the paella: Secure the lid on the pressure cooker, and make sure the pressure regulator is in its Sealing position. Cancel the Saute cooking program, then select the Manual or Pressure Cook program and set the cooking time to 5 minutes at high pressure.
The pot will take 5 to 10 minutes to come up to pressure, and then the cooking program will begin counting down.
Release the pressure: When the cooking program ends, let the pressure release naturally for 10 minutes, then release the remaining pressure by moving the pressure regulator to its Venting position.
Serve: When the pressure has fully released, open the pot. Scoop onto plates, garnish with chopped parsley, and serve it piping hot. Leftovers will keep for about a week.
You may get a crust of dark caramelization and crunchy rice at the bottom of the pan -- this is ok! This is called socarrat and is traditional for paella. Just mix it in and enjoy!