• Prep Time:
  • Cooking Time:
  • Serves: 4 servings

Paella, Pressure Cooker

  • Recipe Submitted by on

Category: Poultry, Rice

 Ingredients List

  • 1 1/2 lb Chicken parts; skinned, in
  • -2" piece
  • 1/2 ts Salt; divided
  • 1/4 ts White pepper
  • 1 tb Olive oil
  • 1/2 c Onions; diced
  • 2 Cloves garlic; minced
  • 1 md Green bell pepper; in 1"
  • -squares
  • 1 c Canned tomatoes; crushed
  • 4 oz Long-grain rice; uncooked
  • 3/4 c Water
  • 1 pk Instant chicken broth and
  • -seasoning mix
  • 1/4 ts Marjoram
  • 1/8 ts Whole saffron; optional
  • 5 oz Shrimp; shelled and deveined
  • 12 sm Clams; in the shell,
  • -scrubbed OR 4 oz minced
  • -clams, canned, drained


Sprinkle chicken with 1/4 teaspoon salt and the white pepper and set aside.
In a 4 quart pressure cooker, heat oil. Add onion and garlic. 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 and
saffron, if desired, and remaining 1/4 tsp. salt. Stir to combine. Close
cover securely. Place pressure regulator firmly on vent pipe and heat until
regulator begins to rock gently. Cook at 15 pound 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 pound pressure for 3 minutes. longer. Bring pressure
down under running cold water. Using a fork fluff rice before serving.

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