Paella, a dish that sings of sun-soaked shores and the vibrant flavors of Spain, might seem intimidating to make at home. But fear not! This Instant Pot Chorizo Paella with Mussels simplifies the process without sacrificing any of the authentic taste. Imagine tender rice infused with smoky chorizo, sweet bell peppers, and briny mussels, all cooked to perfection in your trusty Instant Pot. I'm always looking for quicker ways to prepare meals after work, and this recipe is certainly one I find myself going back to a lot!
This recipe is perfect for a weeknight dinner or a special occasion. The Instant Pot's speed and efficiency make it a breeze to prepare, while the rich flavors will impress your guests. Don't be scared off by the list of ingredients – most are pantry staples, and the result is well worth the effort. Trust me, even if you're a paella newbie, you'll be amazed at how easy and delicious this recipe is! The first time I made this, I even forgot to toast the rice, and it still came out great, so don't be scared to experiment a little!
Required Equipments
- Instant Pot
- Large Bowl
- Wooden Spoon
- Measuring Cups and Spoons
- Cutting Board
- Sharp Knife
Instant Pot Chorizo Paella with Mussels: Frequently Asked Questions
Instant Pot Chorizo Paella with Mussels
This Instant Pot Chorizo Paella with Mussels recipe brings the flavors of Spain to your kitchen in a fraction of the time. This recipe combines smoky chorizo, fresh mussels, and aromatic saffron for a quick and easy meal that's bursting with flavor.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 6 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prep the Ingredients: Dice the onion, bell pepper, and chorizo. Mince the garlic. Rinse the rice under cold water until the water runs clear. This helps remove excess starch.
- Sauté: Turn on your Instant Pot and select the 'Sauté' function. Add olive oil. Once hot, add the diced onion and bell pepper and cook until softened, about 5 minutes. I usually let it go for 7 or 8, but keep an eye on it.
- Brown the Chorizo: Add the diced chorizo to the pot and cook for about 3-4 minutes, stirring occasionally, until it starts to brown and release its flavorful oils. The aroma alone is worth it!
- Add Garlic and Spices: Add the minced garlic, smoked paprika, saffron, and salt to the pot. Cook for another minute, stirring constantly, until fragrant. The saffron is key for that authentic paella flavor!
- Toast the Rice: Add the rinsed rice to the pot and stir well to coat it with the chorizo and spice mixture. Toasting the rice for a minute or two enhances its flavor and helps prevent it from becoming mushy.
- Add Liquids: Pour in the chicken broth and diced tomatoes. Stir to combine, making sure to scrape any browned bits from the bottom of the pot. Deglazing the pot is important to avoid the 'Burn' error.
- Pressure Cook: Cancel the 'Sauté' function. Secure the lid on the Instant Pot and set it to 'Manual' or 'Pressure Cook' on high pressure for 6 minutes. Make sure the steam release valve is set to the 'Sealing' position.
- Natural Pressure Release: Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for 10 minutes. After 10 minutes, carefully release any remaining pressure manually.
- Add Mussels: Gently stir in the mussels. If using fresh mussels, they should open from the heat of the paella (takes about 3 to 5 minutes). If some don't open, discard them and don't eat them.
- Rest: Cover and let rest for 5 minutes before serving. This allows the flavors to meld together beautifully.
- Garnish and Serve: Garnish with fresh parsley and lemon wedges. Serve immediately and enjoy the symphony of flavors!
📝 Notes
🍎 Nutrition
Calories: 420 kcal
Protein: 20g
Fat: 20g
Carbohydrates: 45g
Fiber: 3g
Calcium: 80mg
