Ingredients
1½cupschicken broth,low sodium
¼pinchsaffron threads,big roughly equal to tsp
1cuppeas,frozen
1tbspolive oil
3garlic cloves,chopped
1medium yellow onion,chopped
1red bell pepper,chopped
1lbchicken thighs,3 to 4 boneless skinless, cut into 1-inch pieces
6ozchorizo,about 2 links or other spicy sausage, sliced
1tspsmoked paprika
1tspsalt
1½cupsgrain rice,short or medium
2tbspparsley,chopped
Preparation
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.
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 for 1 to 2 minutes.
Stir in the onion and bell pepper. Sauté until they have softened a little bit for 3 to 4 more minutes. Stir in the paprika and salt, and sauté for one more minute.
Add the chicken and sausage and stir to combine. Sauté for 5 to 6 minutes until the chicken has turned opaque.
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.
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.
Secure the lid on the pressure cooker, and make sure the pressure regulator is in its Sealing position.
Cancel the Saut cooking program, then select the Manual or Pressure Cook program and set the cooking time to 5 minutes at high 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.
When the pressure has fully released, open the pot. Scoop onto plates, garnish with chopped parsley, and serve it piping hot.
