Pressure Cooker Paella Recipe
If you ask me, this Pressure Cooker Paella recipe is the best in the world. That is why I am so excited about sharing this with you. Chicken is the main ingredient in this Pressure Cooker Paella. It is served as a delicious Side Dish. I am sure you and I will approve that this Pressure Cooker Paella is really delicious.
Ingredients
1 1/2 pounds chicken parts, skinned and cut into 2-inch pieces
1/2 teaspoon salt, divided
1/4 teaspoon white pepper
1 tablespoon olive oil
1/2 cup diced onion
2 garlic cloves, minced
1 medium green bell pepper, seeded and cut into 1-inch squares
1 cup canned crushed tomatoes
4 ounces uncooked regular long-grain rice
3/4 cup water
1 packet instant chicken broth and seasoning mix
1/4 teaspoon marjoram leaves
1/8 teaspoon whole saffron (optional)
5 ounces shelled and deveined shrimp
12 small clams (in the shell), scrubbed, or 4 ounces drained canned minced clams
Directions
Sprinkle chicken with 1/4 teaspoon salt and the white pepper and set aside.
In 4-quart pressure cooker heat oil; add onion and garlic and saute for 2 minutes.
Add chicken and continue sauteing for 3 minutes longer; stir in green pepper, tomatoes, and rice.
Add water, broth mix, marjoram, saffron if desired, and remaining 1/4 teaspoon salt and stir to combine.
Close cover securely; place pressure regulator firmly on vent pipe and heat until regulator begins to rock gently.
Cook at 15 pounds pressure for 5 minutes.
Hold cooker under running cold water to bring pressure down; remove cover and, using a fork, stir shrimp and clams into rice mixture.
Close cooker again and cook at 15 pounds pressure for 3 minutes longer.
Bring pressure down under running cold water; using a fork, fluff rice.
In 4-quart pressure cooker heat oil; add onion and garlic and saute for 2 minutes.
Add chicken and continue sauteing for 3 minutes longer; stir in green pepper, tomatoes, and rice.
Add water, broth mix, marjoram, saffron if desired, and remaining 1/4 teaspoon salt and stir to combine.
Close cover securely; place pressure regulator firmly on vent pipe and heat until regulator begins to rock gently.
Cook at 15 pounds pressure for 5 minutes.
Hold cooker under running cold water to bring pressure down; remove cover and, using a fork, stir shrimp and clams into rice mixture.
Close cooker again and cook at 15 pounds pressure for 3 minutes longer.
Bring pressure down under running cold water; using a fork, fluff rice.
