Ingredients

The following ingredients have 4 Servings
  • Instant Pot Pressure Cooker
  • 1 Small Onion
  • 6 Large Garlic Cloves
  • 1 Small Red Pepper
  • 30 g Sliced Chorizo
  • 1 Tbsp Olive Oil
  • 150 ml White Wine
  • 1 Litre Paella Stock
  • 3 Cups Risotto Rice
  • 250 g Frozen Mussels
  • 250 g Frozen Shrimp/King Prawns
  • 250 g Frozen Mixed Seafood
  • 250 g Diced Chicken Breast
  • 100 g Frozen Peas
  • 3 Strands Saffron
  • 1 Tbsp Turmeric
  • 1 Tbsp Paprika
  • 1 Tbsp Parsley
  • Salt & Pepper

Instruction

  • Peel and thinly slice your onion and garlic. Deseed and medium slice your red pepper. Place the onion, garlic and red onion into the Instant Pot with the extra virgin olive oil and cook on sauté for approximately 3 minutes or until the onion is soft and tender.
  • Add in the chorizo and cook for a further 2 minutes or until the chorizo has added flavour to the pot.
  • Add the seasonings and stir well.
  • Deglaze the Instant Pot and mix any bits off the bottom with the white wine and the paella stock.
  • Add in the rice, chicken, seafood, peas and stir one last time.
  • Place the lid on the Instant Pot, set the valve to sealing and cook for 6 minutes on manual pressure.
  • Use quick pressure release, stir and serve.