Instant Pot Chorizo Paella
Rated 2.0 stars by 1 users
Category
Chorizo
This recipe can easily be adapted however you would like. Make it a seafood chorizo or a carnivore delight by picking different add ins from mussels, shrimp, and scallops to chicken and steak. However be careful not to pick to many (do not add more than 2 lbs extra protein) as Instant Pots have a maximum quantity limit.
Author:The Mulay's Kitchen
Ingredients
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1 pkg Mulay's Chorizo
1 lrg Yellow Onions - chopped
1 bell pepper - chopped
4 cloves garlic - minced
1 cup Tomatoes - chopped
2 cups frozen peas
1 tsp Paprika
1 pinch Saffron
Salt to Taste
1/2 lb (each) chosen seafood or protein (ie Mussels, shrimp, chicken, steak, etc.)
Directions
Once this recipe gets going it goes fast, so start by preparing all ingredients. Chop and mince onion, bell pepper, tomatoes, and garlic. Make sure your seafood or other proteins are prepared like de-shelling shrimp, rinsing mussels, cutting chicken or steak into cubes etc.
Turn Instant Pot to sauté hi, once hot add Chorizo and chop into crumbles. Once you have a decent crumble, add in onions, bell peppers, and garlic, stir. Cook about 3-5 minutes stirring occasionally so that the vegetables soften.
Add tomatoes, paprika, saffron, and salt, stir. Optional: Add in chicken or other proteins like steak and cook 3-4 minutes until they turn opaque.
Add in rice and stir, then pour in chicken broth. Use a spatula or spoon to scrape the bottom of the pot for any brown pits that are stuck.
Add in seafood in the following order shrimp, scallops, mussels calamari, and frozen peas. Place and secure lid set to manual pressure high for 5 min. It will take some time for the pressure to build. Once done manually release steam and once pressure valve has dropped release lid and serve warm paella.