Instant Pot Spanish-Style Sausage & Rice

Ingredients

• 1 tbsp vegetable oil
• 6 pork sausages
• 1 large onion, chopped
• 1 red pepper, diced
• 3 cloves garlic, crushed
• 2 tsp smoked paprika
• 1/2 tsp ground turmeric
• 2 tbsp tomato purée
• 250g long grain rice
• 325ml hot chicken stock (1 stock cube)
• 100g frozen peas
• 1 lemon, cut into wedges
• 2 tbsp chopped fresh parsley
• Salt and black pepper to taste

Method

1. Rinse the rice in a sieve under cold running water until the water runs clear, then drain well.

2. Select Sauté and heat the oil. Brown the sausages for 5 minutes, turning, then transfer to a board and cut each into 4 pieces.

3. Add the onion and pepper to the pot and cook for 4 minutes. Add the garlic, paprika, turmeric and tomato purée and cook for 1 minute.

4. Pour in the stock and scrape up any stuck-on bits from the base of the inner pot; this prevents a Burn notice. Add the rice and stir once, then level it out and lay the sausage pieces on top.

5. Lock the lid, set the steam release valve to Sealing and select Pressure Cook (High) for 5 minutes.

6. When the time is up, leave the pot to release pressure naturally for 10 minutes, then carefully turn the valve to Venting to release any remaining steam.

7. Open the lid, scatter over the peas, replace the lid and leave for 5 minutes. Fluff with a fork and season to taste. Scatter over the parsley and serve with the lemon wedges.