How to Make Shrimp Paella in a Pressure Cooker

Bomba rice

🥗Healthier: quinoa

💰Cheaper: Arborio rice

Quinoa is healthier, while Arborio is more accessible for similar texture.

shrimp

🥗Healthier: chicken

💰Cheaper: pollock

Chicken is leaner, and pollock is often less expensive.

saffron

🥗Healthier: turmeric

💰Cheaper: annatto

Turmeric adds color and flavor, while annatto is a budget-friendly alternative.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lighter, and water with bouillon is cost-effective.

Chop onion, garlic, and red bell pepper.

Rinse jasmine rice in a rice rinser and drain it.

Set electric pressure cooker over medium heat to warm up.

Add unsalted butter to the pressure cooker and let it melt.

Sauté chopped onions in the melted butter for about 3 minutes until softened.

Add chopped garlic and sauté for about 20 seconds.

Add spices: paprika, turmeric, salt, black pepper, and red pepper flakes, and stir them in.

Add chopped red bell pepper and stir briefly to combine.

Add rinsed jasmine rice and stir for about 10 to 20 seconds.

Pour in about 1 cup of chicken broth and stir to deglaze the pot, scraping any bits off the bottom.

Add about 1/2 cup of white wine (or more chicken broth if not using wine) and stir.

Place frozen shrimp on top of the rice mixture in the pressure cooker.

Seal the pressure cooker and set it to high pressure for about 5 minutes.

Perform a quick release of pressure once cooking is complete.

Remove cooked shrimp from the pot and fluff the rice.

Remove shells from the shrimp and return shrimp to the rice.

Top the dish with chopped cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens