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Ingredients - 1 1/2 cups low sodium chicken broth - Big pinch of saffron threads (roughly equal to 1/4 teaspoon) - 1 cup frozen peas - 1 tablespoon olive oil - 3 cloves garlic, chopped - 1 medium yellow onion, chopped - 1 red bell pepper, chopped - 1 pound (3 to 4) boneless skinless chicken thighs, cut into 1 inch pieces - 6 ounces (about 2 links) chorizo or other spicy sausage, sliced - 1 teaspoon smoked paprika - 1 teaspoon salt - 1 1/2 cups (325 grams) short or medium grain rice - 2 tablespoons chopped parsley - 6-quart Instant Pot or other electric pressure cooker

Instructions 1. Heat the saffron with the chicken broth and defrost the peas: In a small saucepan, heat the broth to a simmer, then and add the peas and saffron. Reduce the heat to low to keep the broth warm and give the saffron a chance to infuse the broth while you get everything else ready. 2. Cook the vegetables, chicken, and sausage in the pressure cooker: Select the “Sauté” setting on your electric pressure cooker and add the oil and garlic. Sauté until little bubbles of oil form around the garlic and it becomes aromatic, 1 to 2 minutes. 3. Scrape the bottom of the pan: Add a splash of the hot broth to the pan and use it to scrape up any browned bits that have developed on the bottom of the pan. These browned bits add a lot of flavor to the dish, so don't skip this step. (This also helps prevent the dish from burning on the bottom during cooking!) 4. Add the remaining ingredients and the broth: Stir in the rice, then pour in the rest of the hot broth with the peas and saffron. Push down any grains of rice from the sides of the pot, making sure that everything is submerged in the cooking liquid. 5. Pressure cook the paella: Secure the lid on the pressure cooker, and make sure the pressure regulator is in its “Sealing” position. Cancel the “Sauté” cooking program, then select the “Manual” or “Pressure Cook” program and set the cooking time to 5 minutes at high pressure. 6. Release the pressure: When the cooking program ends, let the pressure release naturally for 10 minutes, then release the remaining pressure by moving the pressure regulator to its “Venting” position. 7. Serve: When the pressure has fully released, open the pot. Scoop onto plates, garnish with chopped parsley, and serve it piping hot. Leftovers will keep for about a week.

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Personal Notes Imported from Copy Me That export. Original source: https://www.simplyrecipes.com/recipes/pressure_cooker_paella_with_chicken_and_sausage/ Servings: Prep time: 10 minutes Cook time: 40 minutes Yield: 4 to 6 servings

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