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Heat the Instant Pot: Select the sauté setting on the Instant Pot and heat the olive oil. Add the garlic, onion, and bell pepper and sauté until softened, about 3 minutes.
Add the chicken and sausage: Add the chicken thighs, chorizo, and sausages to the Instant Pot and sauté until browned, about 5 minutes.
Add the spices and rice: Add the smoked paprika, salt, and rice to the Instant Pot and stir to coat. Cook for 1 minute.
Add the liquid: Add the chicken broth, saffron threads, and chopped tomatoes to the Instant Pot. Stir to combine.
Pressure cook: Close the lid on the Instant Pot and set the valve to sealing. Select the manual or pressure cook button and set the cook time to 8 minutes at high pressure.
Natural release: Once the cook time is complete, allow for a natural release of pressure for 5 minutes. Then, carefully release any remaining pressure.
Stir in the peas: Open the Instant Pot and stir in the frozen peas. Replace the lid and let the heat from the pot warm the peas through, about 3 minutes.
Serve: Remove the Instant Pot lid and fluff the rice with a fork. Stir in the chopped parsley. Serve the paella hot.