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4.5 from 45 votes

Instant Pot Shrimp Paella

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!

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 2
Calories: 432 kcal
Cuisine: Spanish

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

    Cup of Yum
  1. To a 7 to 8-quart Instant Pot (or similar pressure cooking device)*, add the oil, and set to saute function.** (See Notes)
  2. 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.
  3. 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.
  4. Add the shrimp over the top of the rice mixture in an even layer, not overlapping. Do not move or stir.
  5. 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.
  6. 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.
  7. Remove the shrimp and place them in a large bowl; set aside.
  8. 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.
  9. Then transfer the mixture to the bowl with the shrimp, and stir to combine.
  10. 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

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

% 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.