Pressure Cooker Paella Soup
Servings: 4
Calories: 451kcal
Equipment
- Electric Pressure Cooker
Ingredients
- 450 g /1lb Leftover Paella
- 1 Small Onion
- 1 Tbsp Garlic Puree/Paste
- 28 g /1oz Sliced Chorizo
- 1 Tbsp Extra Virgin Olive Oil
- 1 400g/14oz Canned Tomatoes
- 120 ml /0.5 Cup Dry White Wine
- 120 ml /0.5 Cup Paella Stock
- 1 Tbsp Dried Parsley
- Salt & Pepper
Instructions
- Put your pressure cooker on the sauté setting and let it warm up. Peel and thinly dice your onion and place it into the Instant Pot along with your garlic puree and olive oil. Sauté the garlic and onion with the olive oil until the onions have softened.
- Add in the white wine and the paella stock and use it to deglaze the inner pot. Cancel the sauté setting.
- Add in the rest of the ingredients, stir and place the lid on the Instant Pot.
- Set the valve to sealing and cook for 0 minutes and use QPR (quick pressure release). Stir and serve with warm crusty bread.
Notes
Remove. If you had seafood with shells on, in your original paella, make sure you remove them before doing the paella soup.
Nutrition
Calories: 451kcal | Carbohydrates: 80g | Protein: 17g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 93mg | Potassium: 529mg | Fiber: 7g | Sugar: 4g | Vitamin A: 132IU | Vitamin C: 5mg | Calcium: 46mg | Iron: 2mg