Quick paella in a pressure cooker
The lovely Sandra from Sandraskochblog has prepared a quick 5-minute paella in a pressure cooker. She explains how it works.
Have fun cooking!
25 min
Total Time
10 min
Cooking Time
15 min
Preperation Time
Ingredients
| 200 g | Risotto Rice |
| 1 | Onion |
| 1 | Clover of garlic |
| 1 tsp | oil |
| 400 ml | Vegetable broth |
| 200 g | Chicken breast |
| 200 g | Frozen Shrimp |
| 50 g | Frozen garden peas |
| 1 | red pointed peppers |
| 1/2 tsp | salt |
| 1 portion | Saffron threads |
| 1 handful of chopped parsley | |
| 1/2 | Lemon |
Instructions
Step 1 of 7:
Finely chop the onion and garlic, and cut the bell pepper into small pieces. Both can be done perfectly with the finecut®.
Step 2 of 7:
Thaw the shrimp and pat them dry; cut the chicken into approximately 3 cm pieces.
Step 3 of 7:
Heat oil in the pressure cooker and briefly sauté the onion, garlic, and risotto rice until translucent.
Step 4 of 7:
Deglaze with vegetable broth, add peas, shrimp, chicken, bell pepper, and spices, and mix well.
Step 5 of 7:
Close the pot and set the cooking indicator on the lid to level 2 (quick cooking).
Step 6 of 7:
As soon as the yellow ring appears on the traffic light cooking knob, turn down the heat. When the green ring is visible, the 5-minute cooking time begins.
Step 7 of 7:
Then remove the pot from the heat, let it steam, give it a quick shake, open the lid, add parsley and the juice of half a lemon, stir everything, and let it steep for another 2-3 minutes.
