Ingredients
- 1 1/2 cups chicken broth
- 1 cup frozen peas, defrosted
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 yellow onion, minced
- 1 red pepper, chopped
- 1 pound boneless, skinless, chicken thighs, cut into 1 inch pieces
- 6 ounces chorizo, sliced
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 1/2 cups long grain rice
- 2 tablespoons chopped parsley
- Turn Instant Pot to saute.
- Add oil and garlic and saute for 2 minutes.
- Add bell pepper and onion.
- Saute for 3 minutes,
- Add salt and paprika and continue to cook one more minute.
- Add sausage and chicken and cook for 5 to 6 minutes.
- Add chicken stock, scrapping up bottom of the Instant Pot.
- Add the remainder of the ingredients, make sure the rice is completely in the liquid.
- Cook on high pressure for 5 minutes.
- Let naturally release.
- The original recipe uses saffron. I haven't bought saffron in years, the recipe would probably be better with a pinch, but I left it out. I keep my food budge pretty strict and with two growing boys, I spend more on making snacks than expensive spices.
- I found that this was best the same day. The leftovers reheated well in the microwave, but this dish was delicious right out of the Instant Pot. I feel this way with most chicken recipes. Reheated chicken just doesn't taste as good as the same day it's cooked.
- This is made for a 6 quart Instant Pot. However, I'm cheap and have a 3 quart Instant Pot. I use my 3 quart for a lot of recipes. As long as it doesn't go above the cooking line, it's fine.
- I like that this makes enough for a week of lunches. Making meals with enough leftovers is a must for my food budget.
- I feel like this could benefit from a little heat, maybe a bit of Tony's or hot sauce when served.