Pressure Cooker Chicken Paella

Name: Pressure Cooker Chicken Paella
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 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

Marrekus and Krysten Wilkes Website

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You could travel to Valencia, Spain to try the original paella, but in the meantime, why not use your pressure cooker to enjoy a simple version of a long-beloved rice dish from the Iberian peninsula? This recipe can be made in under 30 minutes thanks to your pressure cooker. Start with a sofrito (flavor base) of bell pepper, onion, tomatoes, and garlic to season the chicken, rice, chickpeas, and vegetables. Your can even serve it on a large platter and allow everyone to serve themselves from it, as per tradition. This paella makes a wholesome weeknight dinner everyone is sure to enjoy.

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Servings: 4

Ready in: 30min PT30M

Ingredients

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

Directions

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.

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!

Tagged:

Quick And Easy Ready In 30 Chicken One Pot Or Pan Chickpeas Rice Garbanzo Beans Chicken Thighs Spanish Legumes

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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.