Cauliflower "rice" paella has never tasted so good! Perfect recipe for Paleo, Whole30 compliant, and low-carb diets.
I can hear the skeptics already. But trust me when I tell you... This Instant Pot paella is amazing. The flavors, the textures, the colors - it all works! The cauliflower is NOT mushy (which happens so often with cauliflower "rice").
The best part about this recipe (in my opinion) is it's versatility with different dietary needs. Whether you're doing Paleo, Whole 30, gluten-free, or dairy-free - this recipe is good to go!
Suggestions for Whole30 Ingredients
The Process
Combine the chicken, 1 Tbsp. oil, paprika, and oregano in a small bowl.
Marinate for at least 1 hour in the refrigerator.
Using a box grater...
...grate the cauliflower until it is in small, rice-size pieces. Set aside.
Turn on sauté setting on Instant Pot. Once hot, add 2 Tbsp. of oil, then brown sausage on both sides. Remove and set aside.
Add chicken and marinade to Instant Pot and cook thoroughly (about 7-8 minutes). Remove and set aside.
Add onions to IP...
and sauté until translucent (about 3 minutes).
...Then add garlic and continue cooking for another 30 seconds.
Add cauliflower, turmeric, and salt to IP...
Mix well to combine.
Then add stock, chicken, and sausage and mix again.
Top with a layer of thyme sprigs.
Then nestle the shrimp on top in an even layer. Lock lid and cook for 1 minute at high pressure.
Once cook time is complete, quick-release pressure and remove lid. Turn off IP to avoid overcooking. Remove shrimp and set aside. Remove thyme sprigs and discard.
Pour all contents of pot into a fine mesh strainer to remove liquid.
Then return to pot and mix in parsley. Serve in a bowl and top with shrimp.
And this is the AMAZING Result…
★ Did you make this Instant Pot Paella? Please give it a star rating below! ★
Instant Pot Paella with Cauliflower Rice
Ingredients
- ¾ lb. boneless skinless chicken breast cut into 1-inch chunks
- 3 Tbsp. olive oil divided
- 2 tsp. smoked paprika
- 1 tsp. dried oregano
- 1 large head cauliflower grated
- 1 Tbsp. turmeric
- 2 tsp. sea salt
- 2 sausage links cut into ½-inch slices (see note)
- 12 oz. large shrimp peeled, deveined
- ½ cup yellow onion diced
- 1 Tbsp. garlic minced
- 1 cup chicken stock
- 6 sprigs thyme
- 2 Tbsp. parsley fresh, chopped
Instructions
- Combine the chicken, 1 Tbsp. oil, paprika, and oregano in a small bowl. Marinate for at least 1 hour in the refrigerator.
- Using a box grater, grate the cauliflower until it is in small, rice-size pieces. Set aside.
- Turn on sauté setting on Instant Pot. Once hot, add 2 Tbsp. of oil, then brown sausage on both sides. Remove and set aside.
- Add chicken and marinade to Instant Pot and cook thoroughly (about 7-8 minutes). Remove and set aside.
- Add onions to IP and sauté until translucent (about 3 minutes). Then add garlic and continue cooking for another 30 seconds.
- Add cauliflower, turmeric, and salt to IP. Mix well to combine. Then add stock, chicken, and sausage and mix again.
- Top with a layer of thyme sprigs. Then nestle the shrimp on top in an even layer.
- Lock lid and cook for 1 minute at high pressure. Once cook time is complete, quick-release pressure and remove lid. Turn off IP to avoid overcooking.
- Remove shrimp and set aside. Remove thyme sprigs and discard.
- Pour all contents of pot into a fine mesh strainer to remove liquid, then return to pot and mix in parsley.
- Serve in a bowl and top with shrimp. Enjoy!
Notes
Nutrition
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Ido
Looks amazing and I would like to try it.
One thing isn't clear to me, when you put the chicken and marinade in the instant pot for 7-8 minutes, is it on saute or pressure cooker???
Gary
Continue on sauté setting. I'll clarify the instructions.
Hooms
I want to use riced cauliflower that comes in a bag from Trader Joe’s. How many bags would I need?
Gary White
Great question! Unfortunately, I haven't tested this recipe with store bought riced cauliflower, so I'm unable to advise on how much you would need.
Kate
This was amazing! Thanks!
Rebecca
Such a great recipe! Wonderful flavor and a bonus that it's low carb!
Donald J. Hanle
I made this but thought I had made a mistake when I "riced" my Cauliflower in my Vitamix. The "rice" is much more fine grained than if I'd just used a grater, and it hit me after I had used the Vitamix that this might turn into mush in the Instapot. I am happy to say it turned out fine.
I did double the garlic called for in the recipe and I used a tad more smoked Paprika. The result was good enough I'm adding this to my recipe repertoire as a perfect weeknight meal that has sufficient leftovers for work the next day.
When I make this again, I will add some green and red bell pepper to plus up the veggie content.
I do have one question, however. Paella usually uses saffron. I started to add it, but then held back, wondering if pressure cooking the saffron might somehow adversely affect it. Does anyone know?
Anyway, thanks for a great recipe that is truly a keeper!
Gary White
Glad you enjoyed it! We used turmeric instead of saffron, because it is more easily assessable and cheaper. 🙂 You would not want to use both turmeric and saffron together.
Linda
Could you use regular paprika instead of smoked paprika? Also, doesn’t the shrimp over cook with a minute pressure cooking?
Gary White
You can definitely use regular paprika. And no, the shrimp are not overcooked.
Lisa O'Malley
How many does this recipe feed?
Gary White
There are 6 servings.
Char
I doubled the recipe. I used chicken andouille, and jumbo shrimp. I did have to cook on high for an extra 2 minutes because of all the shrimp, but it turned out really well (the "rice" was even still firm)! I also "riced" my cauliflower in my food processor, and it was perfect. This is very turmeric-forward, but I don't generally cook with turmeric. It's very tasty- especially reheated and served with a little parmesan on top!
Shayna
This looks delicious and I can't wait to make it. Do you have any recommendations for extra veggies I could throw in?
Gary White
When we are not doing a round of Whole30, we love to toss some peas in!