Instant Pot Paella with Cauliflower Rice

Instant Pot Paella with Cauliflower Rice

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

Pressure Cooker Cauliflower Paella | The Foodie Eats

Pressure Cooker Cauliflower Paella | The Foodie Eats

The Process

diced chicken breast in bowl with seasonings

Combine the chicken, 1 Tbsp. oil, paprika, and oregano in a small bowl.

 

chicken marinating in bowl

Marinate for at least 1 hour in the refrigerator.

 

box grater in mixing bowl

Using a box grater…

 

cauliflower grated on box grater

…grate the cauliflower until it is in small, rice-size pieces. Set aside.

 

sausage browning in Instant Pot

Turn on sauté setting on Instant Pot. Once hot, add 2 Tbsp. of oil, then brown sausage on both sides. Remove and set aside.

 

chicken browning in Instant Pot

Add chicken and marinade to Instant Pot and cook thoroughly (about 7-8 minutes). Remove and set aside.

 

onions sautéing in Instant Pot

Add onions to IP…

 

onions sautéing in Instant Pot

and sauté until translucent (about 3 minutes).

 

onions and garlic sautéing in Instant Pot

…Then add garlic and continue cooking for another 30 seconds.

 

grated cauliflower seasoned with salt and turmeric

Add cauliflower, turmeric, and salt to IP…

 

grated cauliflower seasoned with salt and turmeric

Mix well to combine.

 

grated cauliflower and sausage seasoned with salt and turmeric

Then add stock, chicken, and sausage and mix again.

 

grated cauliflower and sausage seasoned with salt and turmeric, topped wit fresh thyme

Top with a layer of thyme sprigs.

 

grated cauliflower and sausage seasoned with salt and turmeric, topped with raw shrimp

Then nestle the shrimp on top in an even layer. Lock lid and cook for 1 minute at high pressure.

 

grated cauliflower and sausage seasoned with salt and turmeric, topped with cooked shrimp

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.

 

cauliflower paella in fine mesh strainer

Pour all contents of pot into a fine mesh strainer to remove liquid.

 

cauliflower paella topped with fresh parsley

Then return to pot and mix in parsley. Serve in a bowl and top with shrimp.

 

And this is the AMAZING Result…

cauliflower paella in white bowl

 

★ Did you make this Instant Pot Paella?

Please give it a star rating below! ★

cauliflower paella in white bowl

Instant Pot Paella with Cauliflower Rice

Paella has never tasted so good for you, with cauliflower rice! Perfect recipe for Paleo, Whole30 compliant, and low-carb diets.
3 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Spanish
Prep Time: 20 minutes
Cook Time: 20 minutes
Marinating Time: 1 hour
Total Time: 40 minutes
Servings: 6
Calories: 218kcal
Author: The Foodie Eats

Ingredients

  • 3/4 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 Aidells Chicken & Apple, cut into 1/2-inch slices
  • 12 oz. large shrimp peeled, deveined
  • 1/2 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!

Nutrition

Calories: 218kcal | Carbohydrates: 6g | Protein: 24g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 179mg | Sodium: 1154mg | Potassium: 481mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1305IU | Vitamin C: 22.1mg | Calcium: 129mg | Iron: 3.7mg

 

And as Always… Please Pin & Share the Love!

Instant Pot Paella image for Pinterest

 

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4 Comments

  • Reply
    Ido
    April 5, 2019 at 7:30 pm

    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???

    • Reply
      Gary
      April 6, 2019 at 9:20 am

      Continue on sauté setting. I’ll clarify the instructions.

      • Reply
        Hooms
        July 22, 2019 at 1:27 am

        I want to use riced cauliflower that comes in a bag from Trader Joe’s. How many bags would I need?

        • Reply
          Gary White
          July 25, 2019 at 9:55 am

          I’m not familiar with them.

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