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Pressure Cooker Paella

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Anonymous (not verified)
Ingredients
  Chicken parts 1 1⁄2 Pound
  Salt 1⁄2 Teaspoon
  White pepper 1⁄4 Teaspoon
  Olive oil 1 Tablespoon
  Diced onion 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm)
  Green bell pepper 1 Medium
  Canned crushed tomatoes 1 Cup (16 tbs)
  Uncooked long grain rice 4 Ounce
  Water 3⁄4 Cup (12 tbs)
  Instant chicken broth and seasoning mix 1
  Marjoram leaves 1⁄4 Teaspoon
  Saffron 1⁄8 Teaspoon
  Shelled deveined shrimp 5 Ounce
  Clams in the shell/4 ounces drained canned minced clams 12 Small
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Chicken

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