Instant Pot Pressure Cooker Shrimp Paella Recipe

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Ingredients

• 1 lb jumbo shrimp, shell and tail on frozen
• 1 cup Jasmine rice
• 4 Tbsp butter
• 1 onion chopped
• 4 cloves garlic chopped
• 1 red pepper chopped
• 1 cup chicken broth
• 1/2 cup white wine
• 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
• 1/4 cup cilantro optional

Instructions

1. Set Instant Pot to Saute function. Add butter to pot and melt. Add onions and cook until softened. Add garlic and cook for about a minute more. 
2. Add paprika, turmeric, salt, black pepper, red pepper flakes, and saffron threads. Stir and cook for about 1 minute. Add red peppers. 
3. Add rice and stir. Cook for about 30 seconds to 1 minute. Add chicken broth and white wine. Deglaze your pot by stirring to ensure that there is no food stuck to the bottom of the pot.  
4. Add shrimp on top. Turn off Instant Pot and cover. Make sure valve is set to sealing. 
5. Set Instant Pot to Manual Mode and set a 5 minute timer. When done, quick release. 
6. Remove shrimp from pot and peel if desired. Serve with Cilantro. 

Recipe source: myforkinglife

source https://www.abellkitchen.com/2019/01/instant-pot-pressure-cooker-shrimp.html

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