Shrimp Paella (Instant Pot)

This pressure cooker shrimp paella made in my Instant Pot Pressure Cooker will knock your socks off. And if you're not wearing socks, it'll make your toes curl. Not only does it have tons of flavour, it comes together so quickly with only a five minute high pressure cook time in the Instant Pot.

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
½ cup white wine
1 tsp. paprika
1 tsp. turmeric
½ tsp. kosher salt
¼ tsp. black pepper, freshly ground
1 pinch saffron threads
¼ tsp. red pepper flakes
¼ cup cilantro (optional)

Set Instant Pot to Sauté function. Add butter to pot and melt. Add onions and cook until softened. Add garlic and cook for about a minute more.

Add paprika, turmeric, salt, black pepper, red pepper flakes, and saffron threads. Stir and cook for about 1 minute. Add red peppers.

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.

Add shrimp on top. Turn off Instant Pot and cover. Make sure valve is set to sealing.

Set Instant Pot to Manual Mode and set a 5 minute timer. When done, quick release.

Remove shrimp from pot and peel if desired. Serve with Cilantro.

Cook's Notes: Make sure there are no dry bits stuck to the bottom of the pot. This could result in that annoying "burn" signal some pressure cookers give off. Once you add your broth (but before you place frozen shrimp on top), stir with a wooden spoon to ensure there is no food stuck to the bottom.