Pressure Cooker Shrimp Paella

Using the pressure cooker to make this flavorful shrimp paella allows you to cook frozen shrimp without thawing. The result is a quick and easy one pot version of the traditional Spanish rice dish in just half-an-hour. This recipe is also budget-friendly because it is seasoned with paprika and tumeric rather than expensive saffron. For an elegant evening, pair this seafood paella with a Spanish Rioja red wine that is made from Tempranillo grapes. You could even snack on some roasted almonds or thinly sliced serrano ham as tapas while the paella is cooking for the complete Spanish dining experience.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oil in pressure cooker set to Sauté on Normal. Cook and stir onion and bell pepper in hot oil until softened, about 5 minutes; add garlic and cook until fragrant, about 1 minute more.

Step 2

Season onion mixture with paprika, turmeric, salt, and white pepper; cook and stir for 1 minute.

Step 3

Pour rinsed rice, chicken broth, and white wine into pot; stir. Lay shrimp onto the rice mixture.

Step 4

Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 5 minutes on High Pressure.

Step 5

Set steam vent handle to Venting to quick-release pressure.

Step 6

Divide shrimp and rice mixture into bowls; garnish with cilantro.

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