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This turned out great! It was super easy and full of flavor. I am new to the Instant Pot so was terrified that I would get the dreaded ‘Burn’ warning that others wrote about…but it never happened. I used Andouille (sp?) sausage. Since it didn’t even come close to burning, I’ll definitely try adding in some tomatoes next time. Thanks for a great recipe!
This is the 2 nd time I made this dish and for some reason the rice isn’t cooked. Please advise
I have made this a few times. The instruction were simple and it turned out great every time. Thank you!
Doubled the recipe and used short grain brown rice (Increased cooking time to 11 minutes on high) and also used a full 32oz of chicken broth to prevent any chance of the “burn” issues others were having. It was a little wet when done pressuring cooking, but switching back to saute and letting the additional evaporate worked well (and built a nice socarrat). Came out delicious, and tasting amazing day 2 reheated.
Did doubling the recipe still fit in the 6 quart IP?
Do you know how many calories are in this? I got this off a list saying it’s a healthy instant pot recipe, but I don’t see calories listed!
Hi Jordyn! We don’t currently calculate nutritional information on our recipes. I’d recommend using an online nutritional calculator like this one. Thanks!
I followed the recipe exactly using a 6 qt instant pot and I got the burn message. Didn’t include any tomatoes at all. Could this recipe include instructions for how to salvage the meal for those who get the burn message (e.g., how to finish cooking the meal in the oven or on the stove)? The ingredients cost a lot of money and I don’t want to throw them away!
I got same issue. Ended up putting everything in the rice cooker and finish cooking it. I tired to finish cooking it with extra liquid with instant pot after scraping the bottom again, but burn sign came back on. Very disappointed.
HI, Yuka! I’m Summer, an editor here at Simply Recipes. I’m sorry the recipe didn’t work for you. I checked in with Coco, the recipe writer and she offered a couple of suggestions. Make sure your lid is properly cleaned. One thing that can exacerbate the issue is an old/stretched/warped silicone lid gasket that needs replacing, or a perfectly fine, new gasket that is just not seated perfectly in the lid. Lid maintenance is key — removing and cleaning both the gasket and the valve shield between each use of the pot helps keep everything working properly. When you’re cooking something that doesn’t thicken/foam/expand as it cooks, meticulous lid maintenance isn’t as critical, but when it comes to grainy recipes, thick mixtures with tomatoes (think chili), one-pot casseroles, it’s essential. If there is anything slightly off with the lid, it’s going to affect how the pot works.
The second possible culprit, is not deglazing the pot fast enough, which can cause too much liquid to evaporate. So try to work quickly when you’re adding liquid, but still deglaze the pot thoroughly, making sure any browned bits are scraped off, since those will create an issue.
If you do get the dreaded “burn” error, the recipe would likely be salvaged more easily in a baking dish or on the stove over low heat, where you can add more water and simmer as needed.
Finally, you might want to check out this post by Amy + Jackie about Burn Error Messages on Instant Pots.
I hope this helps!
I was able to salvage this meal by finish cooking with rice cooker and it tasted great! I am new to instant pot and have been cleaning lid every time I used it, so it’s highly unlikely that it was an issue with the lid or seal.
If I give a try to this meal again, I’ll keep you tips in my mind.
I have also read that article you mentioned when burn sign came up… i think I’ll try to master cooking plain rice before I try to cook another dish with rice in it.
I can’t handle raw chicken (I don’t know why, but it freaks me out). Could you use canned chicken?? I made this and doubled the amount of sausage. It was delicious, but higher in calories (of course). If I were going to try a veggie only version, what vegetable recommendations would you make to go with this?
I haven’t used canned chicken in this dish but I don’t see why you couldn’t! You won’t need to cook it for 5-6 minutes as listed above, since it’s already fully cooked. I’d just let the sausages cook for 2 or 3 minutes, then stir in the canned chicken and continue with the recipe. For a veggie version, I’d add more bell pepper, some diced carrots, or maybe a thawed bag of frozen mixed veggies! Mushrooms could be good, too.
Going to make this tonight. One question; do you rinse the rice before adding to the pot? Thank you.
Hi, Wendi! Nope, you don’t need to rinse, though you can if you want to. Rinsing would give you more distinct, separated grains of rice.
This was my first Instant Pot recipe and it was a winner!!! I subbed kielbasa and cayenne pepper for the chorizo, and added a cup of chopped green beans to amp up the health factor. I used converted rice, and the rice stayed nice and firm, and did not get mushed up. the family loved it! my 11 year old even said that everything tastes great so he was easily able to eat the peppers, green beans and onions without complaining, which he usually picks out of food.
First time using the pressure cooker; I’m amazed at how well this recipe turned out. I added one tomato and removed the core and seeds and it worked well using the editor’s note. I wound up using about 2.5 cups of broth to make sure everthing was submerged. If I wanted to double the recipe, how would that affect the time?
Hi, Lauren! So glad you liked the recipe! It’s one of my favorites, too. :) And yes, you should be able to double the recipe just fine! Just make sure the pot isn’t over the “maximum” line.
Made this tonight & it went down a treat with myself & the OH.Shame I can’t add a picture. X
We love this recipe. We add a can of diced tomatoes before starting the instant pot and shrimp sautéed in olive oil garlic and parsley at the end.
A new family favorite. I couldn’t find any chorizo so I used spicy italian sausage and it worked great! It was so good that I had to go back to the grocery store to get more ingredients for a second batch. Which brings a question, can you double the recipe with the same results?
Hi, Janick! Emma here, managing editor. Yes, you should be able to double the recipe just fine! Just make sure the pot isn’t over the “maximum” line.
If you double the recipe would we need to add more cooking time?
I made it tonight and it turned out great! I wanted to add the crushed tomatoes, so I layered them on last and didn’t mix them in. I also increased the broth by 1/2 cup. Oh, and instead of the sausage, I opted for shrimp and placed raw peeled and deveined tailless shrimp on top of the crushed tomatoes before cooking under pressure. Thank you for the recipe!!!
Followed directions exactly as described, and got the “burn” message THREE times. Got tired of taking everything out, scraping pot clean, putting it all back in, adding broth, and starting over just to keep getting “burn” message. Had lots of food that I didn’t want to waste, so transferred everything to a pot on the stove, covered and cooked on gas stove w medium heat for 20min and was finally ready to eat. Mushy bc of the many attempts to stop burn message, but great flavor. This “instant pot” recipe definitely needs to be modified so that so many people don’t get “burn” message.
Hi, LJ! Emma here, managing editor. I’m so sorry that this recipe didn’t work for you. Thank you for leaving your comments. We’re having trouble nailing down what the problem is, since it works perfectly for some people, but others get the “burn” message. I’m going to email you directly with a few follow-up questions.
Same thing happened to me. I looked through my Instant Pot manual, and it said to make sure the inner pit is clean and free of food debris. It’s perfectly clean, so I’m not sure what happened. There is no burning at the bottom of the pan.
Same here, We have the 8quart and both times, it resulted in “burn”. We are now transferring to a pot and finishing on stove top.
Same. Brand new 6 qt IP that’s only been used once before. I emptied the food into a bowl and cleaned the pot and 3xs before I quit. The paella was fully cooked and yummy, even if the rice was kinda mushy.
I *love* this recipe. The first time we made it we used chorizo as the recipe calls for but it was a tad too spicy for my tastes! We’ve had it a couple more times since then but we substituted in a smoked sausage – not authentic by any means but still pretty dang tasty!
I was curious, though, if you thought it might be ok to swap in brown rice? Has anyone experimented with that? Thanks for the amazing recipe!!
Hi, Jessica! Emma here, managing editor. So glad you like this recipe! A few other people have also asked about brown rice — you can sub “quick cooking” brown rice, but regular brown rice doesn’t work as well. Here’s what Coco said in an earlier reply: “It can be tricky to substitute brown rice in pressure cooker recipes, since the longer cooking time can cause other ingredients to scorch on the pot bottom. I’ve found that the “quick cooking” varieties of brown rice (such as this one: https://www.amazon.com/ecoLife-Organic-Quick-Brown-Basmati/dp/B01742ZHFE ) are a good compromise, and will work just like white rice in most recipes.”
Thanks for your help Emma :)
I make Paella frequently on my Big Joe Kamodo grill. I have always used Bomba rice from Spain. This rice takes over 3 cups of water/broth for every cup of rice. For my 20 inch Paella pan, I use 3 cups of Bomba rice and 11 cups of chicken broth. The Paella is never soupy and the Soccarat forms quite nicely.
I have just ordered an Instant Pot, so have not tried any recipes yet, but this sounds quite promising.
I made this tonight and followed the recipe exactly I did add a few diced cherry tomatoes but it was still pretty soupy and the rice wasn’t cooked. Not sure what happened.
I’m sorry this recipe didn’t work out well for you, Jenna! Did you check to make sure that the pot sealed during cooking? Some things I’d check for would be making sure that your silicone sealing ring is not warped (this can happen after 6-18 months of use, at which point it needs to be replaced), that it sits well in the lid, and that the lid is very clean.
Steamed a few clams, shrimp and mussels and then mixed them into the completed Paella.Huge hit withy he family. Delicious!!
I just made this. The only problem is had was when i saute’d the garlic, the oil got too hot in the saute mode. I had to start from scratch.