This delicious Instant Pot Spanish rice dish is made with chorizo sausage and sautéed peppers and tomatoes that give this family-friendly meal a lot of fun flavours. It’s gluten-free and super easy to make, making it a midweek dinner favorite.
This easy and delicious Instant Pot Spanish rice recipe is inspired by a dish called paella. The Spanish are very particular about not using chorizo in the authentic paella and that’s why it’s not called paella in this recipe. However, chorizo is often used in rice dishes in Spain and today’s recipe will show you how this magic ingredient can transform a boring meal into something fun and full of flavour.
Instant Pot Spanish Rice Ingredients
Let’s quickly talk about the two key ingredients used to make this Spanish rice dish and what you could use to substitute some of them with.
We used regular long-grain, Basmati rice but you could also use any other type of medium-grain or long-grain rice. Do not use very starchy rice like Arborio (used in risotto) as we want the cooked rice kernels to separate easily and not be gluggy or creamy.&
Chorizo is a type of sausage made with pork and lots of garlic and paprika. You can buy raw or cured chorizo and either would work in this recipe. You can also use Mexican chorizo sausage. The sausage will give out a lot of delicious oils and flavors during cooking, which is what makes this rice so hearty and tasty.
This rice dish is great for the whole family as it’s not too spicy. If you do like a little heat, add some chilli or cayenne pepper. Serve it with a side salad for a fabulous and easy dinner or with a fried egg on top for leftovers breakfast.
HOW TO MAKE INSTANT POT SPANISH RICE
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This Instant Pot Spanish rice is made with delicious chorizo sausage and sauteed peppers and tomatoes for a hearty, satiating family meal.
2 cups rice, rinsed well (long-grain, like Basmati)
1/4 teaspoon salt
2 tablespoons olive oil
1 large onion, finely diced
1/2 red bell pepper, diced into small cubes
1 large tomato, diced finely
100g / 3-4 oz chorizo diced (raw or cured)
2 large cloves garlic, finely diced
1 teaspoon cumin powder
1 teaspoon paprika powder (sweet or regular)
1 teaspoon vegetable stock powder or 1 cube
2 +1/4 cups water (or 2.25 cups vegetable stock if not using the cube)
1 tablespoon olive oil
1/2 red bell pepper, sliced into strips
Pinch of salt
100 g / 3 oz. chorizo, sliced
10–12 green pitted olives, sliced
Rinse the rice under cold water 4-5 times to reduce the starch in the rice. Set aside.
Turn the Instant Pot on and press the Sauté function key. Add the olive oil, onions, peppers and chorizo and cook for about 5 minutes, stirring a few times. Then, add tomatoes and garlic and cook for 3 more minutes. Now, add the spices and vegetable stock and stir through. Finally, add the rinsed rice and water and stir.
Press Cancel to stop the sauteéing. Pop the lid on top and lock it, making sure the top valve is pointing to Sealing. Set the Instant Pot to Manual, High pressure and adjust the timer to 4 minutes. After 3 beeps, the Instant Pot will start building the pressure and the cooking will begin. Once the timer finishes, allow 5 minutes for NPR (natural pressure release) and then use the quick release method to let off the rest of the steam (simply point the top valve to Venting and step away).
While the rice is cooking, prepare the other ingredients we will need to finish and serve this dish.
Heat olive oil in a frying pan over medium-high heat. Add the sliced peppers and cook for 5 minutes, until golden brown. Season with salt and remove to a bowl.
Add the remaining sliced chorizo and cook for 1-2 minutes on each side, until crispy and browned.
Transfer the rice to a serving platter or individual bowls and serve with fried peppers, chorizo and sliced olive on top. You can also serve a wedge of lemon on the side.
Keywords: Rice, Chorizo