Ingredients
2 tablespoons olive oil
3 links chorizo or spicy sausage, sliced
3 boneless skinless chicken thighs, cut in 1-inch pieces
1 medium onion, peeled, finely chopped
1 small red bell pepper, chopped
2 cloves garlic, peeled, minced
1 teaspoon paprika
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
1 teaspoon kosher salt
1/2 teaspoon pepper
Pinch saffron threads, crumbled
1 can (14 ounces) diced tomatoes
1/4 cup white wine
1/2 cup chicken stock
1 cup basmati rice
1 bag (12 ounces) frozen jumbo shrimp, peeled, deveined
1 pound mussels, scrubbed, debearded
Juice of 1 lemon, for serving
2 tablespoons fresh parsley, for garnish
Directions
1 Select SEAR/SAUTÉ and set to HIGH. Select START/STOP to begin. Allow to preheat for 5 minutes.
2 After 5 minutes, add oil, sausage, and chicken and sauté for 5 minutes.
3 Add onion, red pepper, garlic, and spices; sauté for 5 minutes.
4 Add tomatoes, wine, stock, rice, shrimp, and mussels. Stir to combine.
5 Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 2 minutes. Select START/STOP to begin.
6 When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
7 Top with lemon juice and parsley and serve.
