Chorizo & Rice -Instant Pot
September 25, 2018
"This dish is very easy to put together and it is delicious, it has just the right amount of heat for us."
- Serving Size: 1 (523.6 g)
- Calories 803.2
- Total Fat - 42.4 g
- Saturated Fat - 14 g
- Cholesterol - 80.2 mg
- Sodium - 1417.7 mg
- Total Carbohydrate - 75.1 g
- Dietary Fiber - 4.6 g
- Sugars - 13.6 g
- Protein - 29.1 g
- Calcium - 53 mg
- Iron - 3.2 mg
- Vitamin C - 26.6 mg
- Thiamin - 0.7 mg
Heat the stock and add the turmeric in a microwave or stove-top until it comes to a boil and set aside to allow flavors to meld.
Set the instant pot to sauté and add the oil, let it warm up and add the chorizo and cook until it is slightly browned (about 4 to 5 minutes); remove from pot and set aside.
Add the onion and peppers to pot, and cook for 5 mins.
Add garlic and tomato and cook another minute.
Add the wine and cook for a couple of minutes to allow the alcohol to cook out.
Stir in the paprika and smoked paprika.
Add the remaining ingredients and turn instant pot off.
Lock on the lid and make sure the steam release valve is on the seal position. Set the instant pot to the rice setting and let it go until cycle is complete (The timer will go off to alert you of this).
Turn the valve to allow the steam to escape (Be careful, the steam is hot. I use a wooden spoon to do this). When the pressure is fully released, the float valve will drop and the lid will unlock to open.
Open the lid and stir, allow rice to sit for 5 minutes to absorb the juices.
Tips & Variations
- Instant Pot