Instant Pot Shrimp Paella

This Instant Pot Shrimp Paella is a simplified, yet flavorful version of the classic Spanish dish, made easy with the help of a pressure cooker. With tender shrimp, vibrant peas, and bell peppers combined with fragrant saffron-infused rice, this one-pot meal comes together quickly and easily, making it perfect for weeknight dinners. The traditional flavors are preserved, and the quick cooking time ensures you can enjoy this comforting dish without spending hours in the kitchen.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced small (white or yellow is traditional, but red works well too)
• 3 to 4 cloves garlic, finely minced
• 1 ½ cups chicken broth (preferably low-salt)
• 1 cup long-grain rice, well-washed
• 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, and deveined (about 20 medium shrimp)
• ½ cup peas (use frozen peas that have been thawed, not canned)
• ½ cup red bell pepper, thinly sliced
• 2 teaspoons cilantro, finely minced (optional, for garnishing)
• Lemon or lime wedges (optional, for serving)

Instructions:

1. Saute the Aromatics:

• Set your 7 to 8-quart Instant Pot (or similar pressure cooker) to the sauté function. Add the olive oil and let it heat up.
• Once hot, add the diced onions and minced garlic. Sauté for about 2 minutes, stirring frequently, until the onion is lightly browned.

1. Prepare the Rice Mixture:

• Pour in the chicken broth, then add the rice, paprika, salt, pepper, and saffron. Stir well to combine, ensuring no ingredients are sticking to the bottom of the pot.

1. Cook the Shrimp:

• Place the cleaned shrimp evenly over the top of the rice mixture in a single layer. Do not stir or move the shrimp.
• Cancel the sauté function and select the pressure cook button, setting it to high pressure for 6 minutes. Ensure the valve is in the sealed position.

1. Release the Pressure:

• After the cooking time is complete, perform a quick release by carefully moving the valve from the sealing to venting position. Use a kitchen towel or oven mitts to protect your hands from the hot steam.
• Remove the shrimp and set them aside in a large bowl.

1. Add the Vegetables:

• Add the peas and sliced red bell peppers to the Instant Pot. Select the sauté function again and cook for a couple of minutes until the peppers are crisp-tender. Then, cancel the sauté mode.

1. Combine and Serve:

• Transfer the rice and vegetable mixture to the bowl with the shrimp and gently stir to combine all ingredients.
• Optionally, sprinkle with minced cilantro and add a spritz of lemon or lime juice before serving for added freshness.

Storage Tips:

• This Shrimp Paella can be stored airtight in the refrigerator for up to 4 days or frozen for up to 2 months.

Tips:

• Saffron Substitution: If saffron is unavailable, you can use turmeric for color, but note that it will alter the flavor.
• Broth Flavor: For a more intense flavor, consider using seafood broth instead of chicken broth.
• Vegetables: Feel free to add other vegetables like chopped tomatoes or green beans to customize the dish to your liking.

Enjoy this easy and delicious Instant Pot Shrimp Paella as a quick way to bring the flavors of Spain to your dinner table!