Instant Pot® Spanish chicken and rice

    30 min

    You can't have escaped the Instant Pot® craze! For many people, cooking with one is a game changer. The speed with which an electric pressure cooker makes food, not to mention the sealed in taste, makes the extra appliance on your worktop worth it. Even if you don't have an IP, this recipe works great in any electric pressure cooker. I love Spanish food, and this chicken and rice dish tastes great with the turmeric and chorizo to spice things up a bit.


    25 people made this

    Serves: 4 

    • 1 teaspoon ground turmeric
    • 375ml chicken stock
    • 1 tablespoon vegetable oil
    • 4 boneless chicken thighs
    • 1 medium onion, chopped
    • 1 green pepper, chopped
    • 50g chorizo, chopped
    • 3 cloves garlic, crushed
    • 350g long grain rice

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Add the ground turmeric to the chicken stock and set to one side.
    2. Switch Instant Pot® on into sauté mode. After 1 minute, add vegetable oil and allow to heat. Add chicken and brown on both sides for around 5 minutes. Remove from the pot and set aside on a plate.
    3. With the sauté button still on, add the chopped onion and fry until they start to soften, 3 to 5 minutes.
    4. Add the pepper, chorizo and garlic and stir. Fry for 1 to 2 minutes.
    5. Add a swig of chicken stock and deglaze the pan.
    6. Add the rice and stir. Saute for 1 more minute.
    7. Switch off the sauté button and add the remaining stock in. Add the chicken thighs.
    8. Place the lid on and put on manual high pressure for 6 minutes.
    9. Allow natural release for 10 minutes and then perform a quick release.

    See it on my blog

    Liana's Kitchen

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