Instant Pot Shrimp Paella
User Reviews
4.5
45 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
30 mins
-
Servings
2
-
Calories
432 kcal
-
Cuisine
Spanish
Instant Pot Shrimp Paella
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All the rich flavors of classic Spanish paella but made in your Instant Pot and ready in 25 minutes! Plump and juicy shrimp, crisp-tender bell peppers and peas, all tossed in saffron and paprika seasoned rice! An EASY recipe that's perfect for busy weeknights!
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Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced small (white or yellow is traditional, I used red)
- 3 to 4 cloves garlic finely minced
- 1 ½ cups chicken broth I use low-salt varieties
- 1 cup long grain rice washed well
- 1 teaspoon paprika or more to taste
- 1 teaspoon salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- 1 small pinch saffron threads or about 1/4 to 1/2 teaspoon saffron powder
- ½ pound U30-40 count fresh shrimp; cleaned peeled, deveined (about 20 medium shrimp)
- ½ cup peas I recommend frozen that have been thawed and not canned
- ½ cup red bell pepper sliced thin
- 2 teaspoons cilantro finely minced; optional for garnishing
- Lemon or lime wedges optional for serving
Instructions
- To a 7 to 8-quart Instant Pot (or similar pressure cooking device)*, add the oil, and set to saute function.** (See Notes)
- When the oil is hot, add the onions, garlic, and saute for about 2 minutes, or until the onion is lightly browned; stir nearly continuously.
- Add the chicken broth, rice, paprika, salt, pepper, saffron, and stir to combine. Tip - Make sure nothing is stuck to the bottom of the pot so stir well, paying special attention to the bottom.
- Add the shrimp over the top of the rice mixture in an even layer, not overlapping. Do not move or stir.
- Cancel the saute button, select the pressure cooking button, and set to pressure cook on high for 6 minutes, making sure the valve is in the sealed position.
- After 6 minutes, do a manual quick release by moving the valve from the sealing to venting position. Tip - Use a kitchen towel or something over your hands like oven mitts since the steam is incredibly hot.
- Remove the shrimp and place them in a large bowl; set aside.
- Add the peas and bell peppers to the Instant Pot, select the saute button, and saute for a couple minutes, or until the peppers are crisp-tender. Cancel the saute mod.
- Then transfer the mixture to the bowl with the shrimp, and stir to combine.
- Optionally add the cilantro and optionally spritz the paella with lemon or lime juice before serving. Paella will keep airtight in the fridge for up to 4 days or for up to 2 months in the freezer.
Notes
- *While the recipe was specifically tested to make paella in an Instant Pot or similar device, for those without an Instant Pot, I recommend following my Easy Chicken Paella recipe which is made on the stovetop in a normal large skillet.
- **Pay close attention to which functions or modes you need to use on your instant pot in this recipe. The recipe starts in saute mode, then high pressure cooking with a manual quick release, and back to saute mode.
Nutrition Information
Show Details
Serving
1
Calories
432kcal
(22%)
Carbohydrates
47g
(16%)
Protein
32g
(64%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
12g
Cholesterol
193mg
(64%)
Sodium
1869mg
(78%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 432 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 432kcal | 22% |
| Carbohydrates | 47g | 16% |
| Protein | 32g | 64% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 12g | 71% |
| Cholesterol | 193mg | 64% |
| Sodium | 1869mg | 78% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
45 reviews
Excellent
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