Instant Pot Paella

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This Instant Pot Paella recipe is an easy one pot meal that’s perfect for busy weeknights! Using the pressure cooker means this chicken paella takes less time to cook than traditional paella without sacrificing any amazing flavor!

While I love using my paella pan to make more traditional paella like this Spanish chicken and chorizo paella, sometimes I want a recipe that’s quicker and requires a little less active time!

Enter the Instant Pot! While this recipe requires some prep work, it’s still a one pot meal! 

The sauté function is your best friend and, once assembled, this paella pressure cooks on high in just 3 minutes!

Jump to:

• Why this recipe works
• What is paella?
• Ingredients
• Step by step instructions
• Expert tips
• Common questions
• Storage and reheating leftovers
• More Instant Pot recipes
• Recipe
• 💬 Comments

Why this recipe works

1. It’s a simple, one pot recipe that’s easy enough for busy weeknights and fancy enough for a dinner party.
2. The Instant Pot doesn’t take as long as the stovetop version of paella, and it’s a bit more hands off too!
3. Making paella in the Instant Pot is a great option if you don’t have a special paella pan!
4. The sauté function on the Instant Pot means you can sauté your chicken, sausage and aromatics in the same pot that everything cooks in.
5. If you don’t have bomba rice, which is traditionally used in paella, no worries. You can use any kind of short grain rice for this recipe.

What is paella?

Paella is a Spanish rice dish that includes saffron, vegetables and protein like chicken, seafood and/or Spanish chorizo.

It’s usually made in a paella pan, which is a wide, round, shallow pan that helps the rice cook in a thin layer. This thin layer of rice forms a crispy crust on the bottom of the paella that’s called socarrat.

Ingredients

For the full list of ingredients and quantities, please see the recipe card below.

You’ll need 2 boneless, skinless chicken thighs for this recipe, cut into 1-inch pieces.  You can use bone-in, but for cutting into pieces I find boneless easier to manage. 

For the chorizo, the recipe calls for 6 ounces of Spanish chorizo cut into slices. You can also use smoked sausage.

Rice is the key ingredient for paella, and the best rice to use is bomba rice as it’s very absorbent. You’ll need 1 cup of uncooked bomba rice. If you can't find this short grain Spanish rice, you can use arborio rice or another type of short grain rice.

Saffron gives paella its signature yellow color and unique flavor. You just need ¼ teaspoon for this recipe. If you don’t have saffron threads, you can add a pinch of turmeric for color (although it won’t add the same flavor).

To go with the spicy chorizo, you’ll need ½ teaspoon of smoked paprika. If your chorizo contains smoked paprika, however, you can leave it out.

The cooking liquid for the rice includes 2 cups of chicken stock. I like to use this homemade crockpot chicken broth (as I always have some ready to go in the freezer) but you can also use store-bought.

You’ll also need a ¼ cup of white wine. I think a dry white wine like sauvignon blanc works best.

This paella recipe also includes 1-15 ounce can of diced tomatoes (drained). Make sure you’re using diced and not whole or crushed tomatoes.

Step by step instructions

Brown the chicken and sausage in olive oil in the Instant Pot insert (use a nonstick insert for best results). Remove and set aside.

Add the onions, garlic and red pepper and sauté for 2 minutes, until softened.

Add the rice and cook for 1 minute, stirring regularly.

Add the white wine and cook until most of the liquid has evaporated, about 1-2 minutes.

Stir in the chicken stock, salt, paprika, saffron, chicken and sausage. 

Pour the tomatoes on top and lightly press them down. 

Pressure cook on high for 3 minutes and use the quick release to release the pressure.

If there is too much liquid, turn on the sauté function and simmer a couple minutes until the excess moisture evaporates.

Stir in the peas and serve with fresh lemon.

Expert tips

1. For the best results, use a non-stick insert for the Instant Pot.
2. To ensure the chicken cooks evenly, make sure the thighs are cut in roughly the same size pieces (about 1 inch).
3. When adding the tomatoes, don’t stir them in. This may cause a burn warning. Just pour them on top and lightly press down.
4. To ensure there isn’t too much liquid in the paella, drain the diced tomatoes well before adding them to the Instant Pot.
5. Wait until the end to stir in the peas. If you add them earlier, they will end up mushy.
6. If you don’t have Spanish chorizo, you can use another smoked sausage. Andouille is a great option.
7. Be sure to quickly release the pressure. If you naturally release, the paella may overcook. 
8. While the cooking time is just 3 minutes on high pressure in the Instant Pot, you’ll also need to factor in time for pressure to build and release.

Common questions

Storage and reheating leftovers

Leftover Instant Pot chicken paella can be stored in an airtight container in the fridge for 3-4 days.

To reheat, you can use the microwave, but I prefer to use a skillet on the stove top.

Just spread the leftover paella out in a thin layer in the skillet and heat over medium heat. Stir it frequently so it doesn’t burn on or dry out too much.

If the rice is sticky or starts to dry out while you reheat it, add a splash of water of chicken broth.

More Instant Pot recipes

• Instant Pot Lamb Chops
• Instant Pot Pad Thai
• Instant Pot Lima Beans
• Instant Pot Bolognese

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