Imagine transporting your taste buds to the sunny coastal regions of Spain without spending hours in the kitchen. This lightning-fast Instant Pot Shrimp Paella is your culinary magic trick - delivering restaurant-quality flavor in just fifteen minutes! Whether you're a busy professional, a home cook craving authentic Spanish cuisine, or simply someone who loves delicious meals without the lengthy preparation, this recipe is about to become your new weeknight hero.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 cup arborio rice
- 1/2 cup frozen peas
- 1 red bell pepper, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 2 cups chicken broth
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Peel and devein the shrimp if not already done, and set them aside. Rinse the arborio rice under cold water until the water runs clear to remove excess starch. Chop the onion and red bell pepper, mince the garlic, and measure out the frozen peas.
- Turn on your Instant Pot and select the 'Sauté' function. Once it’s hot, add a splash of olive oil. Add the chopped onion and red bell pepper to the pot, and sauté for about 2-3 minutes until they begin to soften.
- Add the minced garlic to the pot and sauté for an additional 30 seconds, being careful not to let it burn. Stir in the smoked paprika, allowing it to toast slightly for about 30 seconds to enhance its flavor.
- Add the arborio rice to the pot and stir well to coat the rice with the oil and spices. This will help to develop the flavors and prevent the rice from sticking.
- Pour in the chicken broth and stir to combine all the ingredients. Season with salt and pepper to taste. Make sure to scrape any bits off the bottom of the pot to avoid the 'burn' warning during cooking.
- Close the lid of the Instant Pot and ensure the valve is set to 'Sealing'. Cancel the 'Sauté' mode and select 'Manual' or 'Pressure Cook' on high pressure for 6 minutes.
- Once the cooking time is complete, carefully perform a quick release by turning the valve to 'Venting'. Be cautious of the steam. After the pressure has fully released, open the lid.
- Add the frozen peas and shrimp to the pot. Stir gently to combine, then close the lid again and let the residual heat cook the shrimp for about 2-3 minutes until they are pink and opaque.
- Once the shrimp are cooked, fluff the rice with a fork and adjust seasoning if necessary. Serve the paella warm, garnished with fresh herbs or lemon wedges if desired.
Tips
- Rice Selection Matters: Use arborio rice for authentic texture, and always rinse it thoroughly to remove excess starch for perfectly fluffy results.
- Don't Skip the Sauté: Toasting the paprika and sautéing vegetables builds deep, complex flavor foundations for your paella.
- Shrimp Cooking Precision: Add shrimp at the end to prevent overcooking. They should be pink and just opaque for the most tender texture.
- Quick Release is Key: Use a quick pressure release to prevent the rice from becoming mushy.
- Customize Your Paella: Feel free to add saffron for traditional flavor or swap chicken broth with seafood stock for an even more intense maritime taste.
- Garnish Creatively: Fresh parsley, lemon wedges, or a sprinkle of extra smoked paprika can elevate the dish's presentation and flavor profile.
Nutrition Facts
Calories: 217kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 120mg
