Valencia-Style Paella



  1. Set to Sauté on Normal. When the display says Hot, add oil and heat until shimmering.

  2. Add sausage and cook, stirring often, for 5 minutes or until slightly crispy. Transfer sausage to a large bowl.

  3. Working in batches, add chicken to the pot and cook, stirring, for 1 minute or until it turns white on all sides.

  4. Add chicken to sausage as it is browned.

  5. Add rice to the pot and cook, stirring, for 1 minute.

  6. Stir in broth and water; bring to a boil, scraping up any browned bits from the bottom of the pot.

  7. Return chicken, sausage and any accumulated juices to the pot.

  8. Stir in roasted peppers and peas. Press Cancel.

  9. Close and lock the lid and Seal. Pressure Cook on High for 4 minutes.

  10. Press Cancel and let stand, covered, for 10 minutes, then turn the steam release handle to Venting.

  11. When the float valve drops down, remove the lid. The juices should run clear when the chicken is pierced and the rice should be tender.

  12. (If more cooking time is needed, continue pressure cooking on High for 1 minute, then quickly release the pressure.)