Pressure Cooker Chicken Paella

Image of Marrekus and Krysten Wilkes
Rated 4.5 based on 4 customer reviews
Pressure Cooker Chicken Paella
Pressure Cooker Chicken Paella


For best results, we recommend using:


Mealthy Tip

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!

Nutrition Facts

Per Serving: 263 calories; 11g fat; 28.7g carbohydrates; 15g protein; 34mg cholesterol; 118mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 10

Amount Per Serving
Calories 263 Calories from Fat97
% Daily Value*
Total Fat 11g 17%
Saturated Fat2g 10%
Trans Fat0.0g
Polyunsaturated Fat1.8g
Monounsaturated Fat6.6g
Cholesterol 34mg 11%
Sodium 118mg 5%
Total Carbohydrate 28.7g 10%
Dietary Fiber2g 9%
Protein 15g
Vitamin A9% Vitamin C47%
Calcium3% Iron12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


4.5out of 5 Stars

(4 Reviews)

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What others are saying

Image of Chelsea C.

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.

Image of Jesse Country

Jesse Country says:

Rice turned out just a touch overcooked. Will reduce cooking time by a minute or so next time. Besides that, everything was spot on.

Image of Judy Wedekind

Judy Wedekind says:

Mine was more like soup... next time I will put only 2 cups of chicken broth and not wash rice ! It was really tasty soup though. I will add 5 minutes to cooking time too because garbanzo beans were chewy.... but that May be because there was way too much liquid.

Image of Amber Ignatowski

Amber Ignatowski says: