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Chicken & Chorizo Paella Recipe

Chicken and chorizo paella

Chicken and Chorizo Paella

Course Main Course
Cuisine Spanish
Servings 4


  • Instant Pot Multi Pressure Cooker


  • 3 tbsp Olive oil
  • 1 onion diced
  • ½ chorizo ring cut into half moons
  • 2 small chicken breasts diced
  • 3 cloves garlic chopped
  • 1 tsp dried chilli flakes
  • 3 tsp smoked paprika
  • 1 tsp turmeric
  • 1 red pepper diced
  • 2 medium tomatoes roughly chopped
  • 200 g paella rice
  • 240 ml chicken stock
  • 120 ml white wine
  • Salt and pepper
  • 100 g frozen peas
  • Fresh coriander leaves optional


  • Place the butter in the pot and select Sauté. When hot, add the onion and cook for 3 minutes, stirring occasionally.
  • Then add the chorizo and chicken, and sauté for another 2 minutes.
  • Turn the Sauté setting to Low and add the garlic, chilli, paprika and turmeric. Cook for 2 more minutes.
  • Add the red pepper, tomatoes and paella rice and give it a stir.
  • Add the chicken stock and white wine then deglaze your pot by scraping the bottom of the pot to ensure that there is no food stuck to the bottom
  • Press cancel then season with salt and pepper.
  • Put the lid on and select Pressure cook High for 5 minutes, followed by quick pressure release.
  • Remove the lid and add the peas, and give the whole thing a stir.
  • Garnish with fresh coriander and serve.
Keyword Chicken, Instant Pot, Official Recipe Contributor