All the flavors of Spanish paella made in your electric pressure cooker.
1/4 cup olive oil
1 medium onion, diced
1 green bell pepper, diced
3 medium carrots, peeled and thinly sliced
2 cloves garlic, finely minced
1 teaspoon dried chipotle chili (or red pepper flakes)
1 1/2 tablespoons smoked paprika
pinch of saffron
1 tablespoon sea salt
1 1/2 cups canned crushed tomato
3 1/4 cups chicken stock
3 cups white basmati rice
1 lb fresh chorizo sausage, casing removed, cut into 1/2" slices
2 lb boneless skinless chicken thighs, cut into 1/2" strips
1 can artichoke hearts, drained
1/2 cup green peas (fresh or frozen)
Salt and pepper to taste
Using the saute function of your pressure cooker (I use a 6qt Instant Pot), saute the onion, bell pepper and carrots in the olive oil until the onions are translucent.
Rinse the rice under cold water until the water runs clear. Add all the remaining ingredients to the pressure cooker except artichoke hearts and green peas and mix thoroughly to combine.
Cook on pressure cook high for 5 minutes, then allow to release pressure naturally 10 minutes. Vent the pressure cooker and stir the ingredients. Season with salt and pepper as needed.
Add green peas and artichokes. Garnish with fresh parsley.
Makes 6-8 servings.