All the rich flavors of classic Spanish paella but made in your Instant Pot and ready in 25 minutes! Plump and juicy shrimp, crisp-tender bell peppers and peas, all tossed in saffron and paprika seasoned rice! An EASY recipe that's perfect for busy weeknights!
1medium oniondiced small (white or yellow is traditional, I used red)
3 to 4clovesgarlicfinely minced
1 ½cupschicken brothI use low-salt varieties
1cuplong grain ricewashed well
1teaspoonpaprikaor more to taste
1teaspoonsaltor to taste
½teaspoonfreshly ground black pepperor to taste
1small pinch saffron threadsor about 1/4 to 1/2 teaspoon saffron powder
½poundU30-40 count fresh shrimp; cleanedpeeled, deveined (about 20 medium shrimp)
½cuppeasI recommend frozen that have been thawed and not canned
½cupred bell peppersliced thin
2teaspoonscilantrofinely minced; optional for garnishing
Lemon or lime wedgesoptional for serving
Instructions
To a 7 to 8-quart Instant Pot (or similar pressure cooking device)*, add the oil, and set to saute function.** (See Notes)
When the oil is hot, add the onions, garlic, and saute for about 2 minutes, or until the onion is lightly browned; stir nearly continuously.
Add the chicken broth, rice, paprika, salt, pepper, saffron, and stir to combine. Tip - Make sure nothing is stuck to the bottom of the pot so stir well, paying special attention to the bottom.
Add the shrimp over the top of the rice mixture in an even layer, not overlapping. Do not move or stir.
Cancel the saute button, select the pressure cooking button, and set to pressure cook on high for 6 minutes, making sure the valve is in the sealed position.
After 6 minutes, do a manual quick release by moving the valve from the sealing to venting position. Tip - Use a kitchen towel or something over your hands like oven mitts since the steam is incredibly hot.
Remove the shrimp and place them in a large bowl; set aside.
Add the peas and bell peppers to the Instant Pot, select the saute button, and saute for a couple minutes, or until the peppers are crisp-tender. Cancel the saute mod.
Then transfer the mixture to the bowl with the shrimp, and stir to combine.
Optionally add the cilantro and optionally spritz the paella with lemon or lime juice before serving. Paella will keep airtight in the fridge for up to 4 days or for up to 2 months in the freezer.
Notes
*While the recipe was specifically tested to make paella in an Instant Pot or similar device, for those without an Instant Pot, I recommend following my Easy Chicken Paella recipe which is made on the stovetop in a normal large skillet.**Pay close attention to which functions or modes you need to use on your instant pot in this recipe. The recipe starts in saute mode, then high pressure cooking with a manual quick release, and back to saute mode.