I initially did this in a paella pan but failed badly. Rice was overcooked due to too much stock being used (fyi, I used the recommended amount on my Calasparra rice). Honestly, it was a pain to do it stove top. You might ask, just like my husband did, why did I not use the IP in the first place? I honestly wanted to cook it the true Spanish way but gahhhh seriously.. After I tried it in the IP, it was just perfect. So seriously, bye bye Paella pan. 

Serves 3-4 | Cook Time: 10 mins

Ingredients (Rice)

  • 1 large Onion; chopped 
  • 1 Red Bell Pepper; cut into 1.5 inch strips
  • 4 cloves Garlic; minced 
  • 2 Roma Tomatoes; chopped
  • 2 cups Calasparra/Bomba rice
  • 3/4 cup dry White Wine
  • 2 pinches Saffron; soaked in 1/4 cup stock
  • 1 tsp Paprika
  • 3 cups Seafood Stock/Chicken Stock
  • 1 tbsp Lemon Juice; didn’t like it too tangy
  • 1/4 cup Parsley; chopped
  • 1/2 to 1 tbsp Chilli Flakes; optional 
  • Salt; to taste
  • 3 Lemon Wedges

Ingredients (Accompaniments)

  • 3 boneless Chicken Thighs; cut into 3-4 pieces (prefer them bigger)
  • 12-15 Prawns/Shrimps; best to keep shells on
  • 1 slice of Salmon Fillet; cut into smaller pieces
  • Anything! Up to you ~ Calamaris, Mussels, Clams, Peas, Corn, etc etc. 


  1. Sauté ‘Hot’ mode, brown chicken pieces and set aside. 
  2. Sauté Onions, Garlic, Bell Peppers and Tomatoes. 
  3. Deglaze with White Wine.
  4. Add Saffron (along with soaking stock), Paprika, Chicken/Seafood Stock and rice. 
  5. Add 1/2 of Parsley above mixture. 
  6. Add all accompanying ingredients. 
  7. Stir a little to mix. 
  8. Set ‘Manual’, ‘High Pressure’, 6 mins. Allow natural release for 5 mins then release pressure. Fluff rice.
  9. Serve hot and garnish with Parsley and Lemon Wedge.