Pressure Cooker Paella with Chicken and Sausage

The recipe Pressure Cooker Paella with Chicken and Sausage can be made in about 50 minutes. One portion of this dish contains approximately 32g of protein, 21g of fat, and a total of 358 calories. This recipe serves 6 and costs $2.16 per serving. This recipe from Simply Recipes has 12 fans. This recipe is typical of European cuisine. It works well as a main course. If you have short ribs, skinless boneless chicken thighs, low sodium chicken broth, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and dairy free diet. Overall, this recipe earns a solid spoonacular score of 77%. Pressure Cooker Weeknight Paella with Chicken and Sausage, Pressure Cooker Mac and Cheese with Smoked Sausage, and Chicken and Sausage Paella are very similar to this recipe.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 40 minutes

 

Ingredients:

6 ounces (about 2 links) chorizo or other spicy sausage, sliced

3 cloves garlic, chopped

1 1/2 cups low sodium chicken broth

1 tablespoon olive oil

2 tablespoons chopped parsley

1 cup frozen peas

1 red bell pepper, chopped

Big pinch of saffron threads (roughly equal to 1/4 teaspoon)

1 teaspoon salt

1 1/2 cups (325 grams) short or medium grain rice

1 pound (3 to 4) boneless skinless chicken thighs, cut into 1 inch pieces

1 teaspoon smoked paprika

1 medium ripe tomato, or 1 canned whole tomato (from a 15-oz can)

1 medium yellow onion, chopped

Equipment:

measuring cup

microwave

sauce pan

bowl

pressure cooker

grater

frying pan

spatula

pot

Cooking instruction summary:

1 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.)2 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.)2 Cook the vegetables, chicken, and sausage in the pressure cooker: Select the Saut setting on your electric pressure cooker and add 2 teaspoons of oil and garlic. Saut 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. Saut until they have softened a little bit, 3 to 4 more minutes. Stir in the paprika and salt, and saut for one more minute.Add the chicken and sausage and stir to combine. Saut 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.3 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.4 Pressure cook the paella: Secure the lid on the pressure cooker, and make sure the pressure regulator is in its Sealing position. Cancel the Saut 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.5 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. 6 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!

 

Step by step:


1. 1

2. 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.

3. Add the peas and saffron after microwaving and cover to keep warm until needed.)2 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.)2 Cook the vegetables, chicken, and sausage in the pressure cooker: Select the Saut setting on your electric pressure cooker and add 2 teaspoons of oil and garlic. Saut until little bubbles of oil form around the garlic and it becomes aromatic, 1 to 2 minutes.

4. 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.

5. Add the remaining teaspoon of oil, and stir in the onion and bell pepper. Saut until they have softened a little bit, 3 to 4 more minutes. Stir in the paprika and salt, and saut for one more minute.

6. Add the chicken and sausage and stir to combine. Saut 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.3 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.4 Pressure cook the paella: Secure the lid on the pressure cooker, and make sure the pressure regulator is in its Sealing position. Cancel the Saut 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.5 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. 6

7. 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!


Nutrition Information:

Quickview
309k Calories
29g Protein
16g Total Fat
8g Carbs
14% Health Score
Limit These
Calories
309k
15%

Fat
16g
26%

  Saturated Fat
5g
34%

Carbohydrates
8g
3%

  Sugar
3g
4%

Cholesterol
112mg
38%

Sodium
842mg
37%

Get Enough Of These
Protein
29g
60%

Vitamin C
41mg
50%

Vitamin B3
7mg
36%

Selenium
23µg
34%

Vitamin B6
0.66mg
33%

Vitamin K
34µg
33%

Vitamin B12
1µg
31%

Phosphorus
279mg
28%

Vitamin A
1373IU
27%

Zinc
3mg
24%

Potassium
574mg
16%

Vitamin B2
0.28mg
16%

Iron
2mg
16%

Vitamin B1
0.2mg
13%

Vitamin B5
1mg
12%

Manganese
0.22mg
11%

Magnesium
42mg
11%

Folate
39µg
10%

Fiber
2g
10%

Copper
0.17mg
9%

Vitamin E
1mg
7%

Calcium
31mg
3%

covered percent of daily need
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Food Trivia

There are 7,500 varieties of apples grown throughout the world, and if you tried a new variety each day, it would take you 20 years to try them all.

Food Joke

I had just finished visiting a friend in the hospital and stopped by a burger drive-through for lunch to eat on the way back to work. I ordered the #1 combo for $4.29. She said "that'll be $4.83, please drive forward." "$4.83? For a $4.29 meal? That's 54 cents tax!? That can't be right," my mind raced. Tax is 8 cents on the dollar in Huntsville, Alabama and for 4 dollars that would be 32 cents plus 1/3 of 8 cents would be 35 cents max. I'd heard of window workers overcharging drive through customers and skimming the money for themselves. Someone did just that to me at a Hardees couple of years ago. I didn't have my calculator watch so I got a pen and paper and did the long division since there were 2 cars ahead of me. Let's see ... 483/429 ... over 12 percent tax!? When I got to the window I handed her a 5 and said "what's the sales tax in Huntsville?" She didn't know. I said "$4.83 for a $4.29 meal is 12 percent tax. That can't be right. Can I talk to the manager?" She gave me my change and called the manager. So the manager comes over. I ask what the sales tax is in Huntsville, and she says 8 percent. I say that I just paid $4.83 for a $4.29 meal and that's over 12 percent sales tax. She got a funny look on her face and said that maybe the computer had rung it up wrong or had charged me for the biggie size . She admitted it was supposed to be 4.63, and opened the drawer to give me my extra change. "HA!" I thought to myself. "Six years engineering school has so heightened my mental mathematical adeptness that I can do percentages in my head and my superior intellect has foiled a feeble attempt by a drive-through worker to overcharge me!" So what did this mathematical wizard do next? I took the twenty cents she handed me, proud of my staggering genius, and smugly drove off without my food.

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