Pressure Cooker Paella with Chicken Thighs and Smoked Sausage Recipe

Recipesfull introduces to you: Chicken Thigh Recipes. (Pressure Cooker Paella with Chicken Thighs and Smoked Sausage Recipe). This is a no-seafood paella, flavored completely with chicken and smoked sausage. The recipe uses chicken thighs, which can be browned (as dictated by the recipe) to draw out the deliciousness from the skin, or cooked within the paella mixture for a lighter flavor. Either way, a super delicious dish made quickly in a pressure cooker.

Brief

Prep 15 mins

Cook: 40 mins

Additional: 10 mins

Total: 1hr5 mins

Servings: 6

Yield: 6 servings

Pressure Cooker Paella with Chicken Thighs and Smoked Sausage Recipe

Ingredients

2 tablespoons olive oil

4 bone-in

skin-on chicken thighs

salt to taste

6 ounces smoked sausage

diced

1 medium sweet onion (such as Vidalia®)

diced

1 red bell pepper

chopped

3 cloves garlic

minced

1 ½ cups medium-grain white rice

1 ½ teaspoons smoked paprika

1 ½ teaspoons ground turmeric

1 pinch cayenne pepper

1 pinch saffron

¼ cup dry sherry

2 ¾ cups chicken broth

1 (10 ounce) can diced tomatoes

½ cup frozen peas

Meat and Poultry

Directions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and warm for 1 to 2 minutes.

Step 2

Season chicken thighs with salt. Place chicken skin-side down in the oil. Cook until skin is golden 4 to 6 minutes. Slide a spatula underneath several times to prevent skin from sticking to the pot. Turn and cook until other side is lightly browned 2 to 3 minutes. Transfer chicken thighs to a plate.

Step 3

Add sausage onion and bell pepper to the pot. Saute until onion is softened about 3 minutes. Stir in garlic and cook until fragrant about 1 minute. Add rice paprika turmeric cayenne and saffron. Stir constantly until spices are aromatic and rice becomes translucent and shiny.

Step 4

Pour in sherry and cook until absorbed about 1 minute. Cover ingredients with chicken broth. Scrape any browned bits off the bottom of the pot. Turn off Saute setting and place chicken thighs on top of the rice. Turn pressure regulator to sealing position; select Manual and set cooking time for 12 minutes at high pressure. Allow 10 to 15 minutes for pressure to build.

Step 5

Release pressure using the natural-release method for 10 minutes according to manufacturer's instructions. Turn pressure regular to 'venting' and release remaining pressure. Remove lid take out chicken thighs and pour in tomatoes and peas. Mix well.

Step 6

Switch to Saute mode and cook until liquid is mostly evaporated 3 to 5 minutes more. Top each serving of rice with a chicken thigh.

Nutritional Information

Pressure Cooker Paella with Chicken Thighs and Smoked Sausage Recipe

Servings Per Recipe:6

Calories: 494.1

% Daily Value *

Protein: 23.7g 47%

Carbohydrates: 47.2g 15%

Dietary Fiber: 2.6g 10%

Sugars: 4.8g

Fat: 21.8g 34%

Saturated Fat: 6.1g 30%

Cholesterol: 64.8mg 22%

Vitamin A Iu: 1663.5IU 33%

Niacin Equivalents: 10.4mg 80%

Vitamin B6: 0.4mg 26%

Vitamin C: 34.3mg 57%

Folate: 131.6mcg 33%

Calcium: 56.7mg 6%

Iron: 4.9mg 27%

Magnesium: 37mg 13%

Potassium: 423.7mg 12%

Sodium: 1173.8mg 47%

Thiamin: 0.6mg 56%

Calories From Fat: 196.6

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

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.