Instant Pot Shrimp Paella

Ingredients

  • 1 lb frozen jumbo shrimp, shell and tail on
  • 1 cup Jasmine rice
  • 4 Tbsp butter
  • 1 onion, chopped
  • 4 cloves garlic, chpped
  • 1 red pepper, chopped
  • 1 cup chicken broth
  • 1/2 cup white wine (I bought a $3.49 box of Chardonnay for mine)
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 pinch saffron threads
  • 1/4 tsp red pepper flakes

Directions

  • Using the saute function on your Instant Pot, melt butter.  Add onions and cook until translucent and soft.  Add garlic.  Cook for another minute.
  • Add paprika, turmeric, salt, black pepper, red pepper flakes and saffron.  Cook for about a minute before adding chopped red pepper.
  • Add rice and stir.  Cook for 30-60 seconds.
  • Add broth and wine.  Make sure you cover all the rice.
  • Add shrimp on top (do not stir!) Turn off saute function, cover Instant Pot, seal and set timer for 5 minutes at high pressure using the "manual" button.
  • When Instant Pot completes cooking, do a quick release.
  • When shrimp is cool enough, you can remove the shrimp to take the peels and tails off.  I chose to do that when I made mine!

Additional Notes

This recipe is part of the "One Recipe a Week Challenge."  Originally posted by My Forking Life.

EntreeMichelle BistricaFish, Seafood, Instant PotComment