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
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
- 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
- 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!
THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.