Pressure Cooker Chicken Paella
- 2 tablespoons olive oil
- 1 bell pepper, sliced
- 6 cloves garlic, grated
- 1 tomato, diced
- ½ yellow onion, grated
- ¼ cup green beans
- 1½ cups white rice, rinsed until water runs clear
- ¼ cup dried chickpeas
- 3½ cups low-sodium chicken broth
- 1 boneless, skinless chicken thigh, cut into cubes
- Heat olive oil in a pressure cooker set to Sauté on Normal. Cook and stir bell pepper and garlic in hot oil until softened, about 5 minutes. Add tomato, onion, and green beans; cook until vegetables are softened, about 2 minutes.
- Stir rinsed rice and chickpeas with the vegetables. Pour chicken broth into the pot. Lay chicken on top of the mixture.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 15 minutes on High Pressure.
- Set steam vent to Venting to quick-release pressure.
Paella is traditionally made in a wide, shallow pan to maximize the amount of "socarrat," the crusty, caramelized layer at the bottom of the pan which is considered the dish's greatest prize.
Add slices of sausage to the vegetables when you sauté them for extra protein!
What others are saying
Chelsea C. says:
This was my first time making a chicken paella, as I have only ever had it with seafood. You don't get that crunchy rice at the bottom of the pan like you would with traditional paella, but as far as flavor profiles, I thought this dish was very flavorful. I'd make it again.