435
CALORIES
PER SERVING
SERVES 4
SERVING SIZE 2 cups
PREP TIME 10 mins
COOK TIME 20 mins
TOTAL TIME 45 mins
This lighter version of a classic Spanish recipe features chicken chorizo in place of pork chorizo. It’s a simple, one-pot crowd-pleaser that only tastes exotic.
PROGRAM Sauté/Pressure Cook |
PRESSURE High |
RELEASE Quick |
1 tbsp olive oil
4oz (110g) chicken chorizo sausage, thinly sliced
1 cup Arborio rice
1⁄2 tsp saffron
1⁄2 cup salsa
1⁄2 tsp kosher salt
1 cup From-Scratch Chicken Stock or low-sodium chicken stock
1⁄2 cup water
12oz (340g) uncooked shrimp, peeled and deveined
1⁄2 cup chopped green olives
1 cup frozen peas, thawed
Lemon wedges for serving
1. Select Sauté, and add the olive oil to the inner pot. Add the chorizo and sauté for 3–5 minutes, or until the sausage browns and becomes crispy. Transfer to a plate, and set aside.
2. Add the rice, saffron, salsa, kosher salt, chicken stock, and water to the pot. Stir well.
3. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 8 minutes. When the cook time is complete, quick release the pressure.
4. Remove the lid, select Sauté and add the shrimp, olives, and peas to the pot. Cover, but do not lock the lid. Cook for an additional 5–7 minutes, stirring occasionally, until the shrimp becomes opaque.
5. Remove the lid, add the cooked sausage back to the inner pot, and stir well.
6. Transfer to serving bowls, and garnish with the lemon wedges. Serve hot.
Total fat 12g Saturated fat 3g |
Cholesterol 155mg Sodium 478mg |
Carbohydrates 52g Dietary fiber 3g |
Sugars 3g Protein 33g |
18.209.63.120