Do you love rice, vegetables, seafood, chicken and sausage? Me too. Lately readers have been asking for a paella recipe made in the Instant Pot, and this version brings everything together — tender meats, sweet seafood, vibrant vegetables and rice soaked in a rich, savory broth.
This Spanish classic celebrates many ingredients at once and delivers big flavor in every spoonful. It’s especially lovely on a warm evening shared with friends while dining al fresco.
Ready to bring a taste of Spain to your table? Here’s how I made it.
Overview
Paella can seem intimidating, but this Instant Pot method simplifies the process without sacrificing texture or flavor. You’ll brown aromatics and proteins, pressure-cook the rice to perfection, then finish by sautéing in the shrimp and scallops so everything cooks evenly and the rice absorbs the flavorful broth.
Start with a chopped Spanish onion, one red bell pepper and one green bell pepper. Zest a lemon for brightness.
Zest the lemon and set it aside.
Cut boneless, skinless chicken thighs into chunks; they stay juicy and tender during cooking.
Slice chorizo into discs for a smoky, savory note.
Heat vegetable oil and a bit of butter in the Instant Pot on Sauté (More/High). Add the onions and peppers and cook briefly until the onion becomes translucent.
Next add the chorizo and chicken and cook, stirring, for a couple of minutes until the chicken starts to turn opaque. Stir in garlic and lemon zest for a minute more.
Pour in dry white wine and let it reduce slightly, then add chicken broth, drained stewed tomatoes, a pinch of saffron, turmeric and short-grain Valencia rice. Stir to combine so the rice is evenly distributed.
Secure the lid and pressure cook on high (Manual/Pressure Cook) for 8 minutes. Perform a quick release when time is up.
After releasing pressure and removing the lid, give everything a good stir. The rice should be cooked and there will be some broth remaining — this is perfect for finishing the seafood.
Switch back to Sauté (More/High). With the lid off, add raw shrimp and scallops (fresh or uncooked frozen). Stir often and scrape the bottom to prevent sticking. Cook for about 5 minutes, or until the shrimp are pink and scallops are opaque — cooking time varies by size.
Stir in a cup of frozen peas and a few dashes of black pepper (add salt to taste if desired). The peas will heat quickly and add a pop of color and texture.
For a traditional finish, transfer the paella to a cast-iron skillet, sprinkle with dried parsley, and broil for 1–2 minutes to create a lightly crisped top. Serve immediately.
This Instant Pot paella is flexible: omit seafood if you prefer, add mussels or clams (steamed separately) or reduce broth slightly for a drier result. The recipe feeds about six and showcases how easily the Instant Pot can produce a restaurant-worthy paella at home.
Instant Pot Paella
The ultimate rice dish and a star player of Spanish cuisine, Paella combines seafood and meat with seasoned rice. Swap proteins, omit butter for a dairy-free version, or adjust broth for drier rice.
5 minutes
19 minutes
24 minutes
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into strips
- 1 lb chorizo sausage, sliced
- 1 lb fresh or frozen uncooked shrimp, deveined
- 1 lb fresh or frozen uncooked scallops
- 1 large Spanish onion, chopped
- 1/4 cup vegetable oil
- 2 tbsp (1/4 stick) salted butter (optional)
- 1 tbsp crushed garlic
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 lemon, zested
- 14.5 oz can stewed tomatoes, drained
- Pinch of saffron strands
- 1 tsp turmeric
- 2 cups Valencia or short-grain rice
- 3.5 cups chicken broth
- 1/2 cup dry white wine
- 1 cup frozen peas
- Black pepper to taste (salt optional)
- Dried parsley flakes for topping (optional)
Instructions
- Add oil and butter to the Instant Pot and select Sauté on the More/High setting. When the pot is hot, add the peppers and onion and cook 2–3 minutes until the onion is translucent.
- Add chicken and chorizo and cook, stirring, about 2 minutes until the chicken begins to turn white. Stir in garlic and lemon zest for one minute.
- Add chicken broth, white wine, drained stewed tomatoes, turmeric, saffron and rice. Mix well so the rice is evenly distributed.
- Secure the lid and pressure cook on High for 8 minutes. Perform a quick release when finished.
- After removing the lid, stir the mixture. There should be some remaining broth — this will help cook the seafood and let the rice absorb more flavor.
- Switch to Sauté on More/High with the lid off. Add shrimp and scallops (frozen uncooked or fresh), stir often and scrape the bottom to prevent sticking. Cook about 5 minutes until seafood is opaque and cooked through.
- Stir in frozen peas and add black pepper (and salt if desired). Give everything a final stir.
- Transfer the paella to a serving dish or a large cast-iron skillet. If desired, broil for 1–2 minutes to crisp the top, then sprinkle with dried parsley and serve.
Jeffrey’s Tips
For extra texture, broil the paella briefly in a cast-iron skillet after cooking. If you want mussels or clams, cook them separately so they open fully, then add them on top when serving. Omit seafood for a meat-only version, or reduce broth to 2.5 cups for a drier finish.