Pressure Cooker Shrimp Paella

Image of Marrekus and Krysten Wilkes
Rated 4.5 based on 15 customer reviews
Pressure Cooker Shrimp Paella
Pressure Cooker Shrimp Paella


For best results, we recommend using:


Mealthy Tip

When selecting a rice to make paella, bomba or calasparra rice is the most traditional. Any short-grain rice such as arborio is also a suitable substitute.

For more great Seafood recipes, check out:

Pressure Cooker Seafood Bouillabaisse

Spicy Soft Tofu Stew with Seafood

Spanish Seafood Paella

Nutrition Facts

Per Serving: 309 calories; 13g fat; 20.1g carbohydrates; 23g protein; 192mg cholesterol; 1107mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 10

Amount Per Serving
Calories 309 Calories from Fat 115
% Daily Value*
Total Fat 13g 20%
Saturated Fat 2g 10%
Trans Fat 0.0g
Polyunsaturated Fat 1.8g
Monounsaturated Fat 8.3g
Cholesterol 192mg 64%
Sodium 1107mg 46%
Total Carbohydrate 20.1g 7%
Dietary Fiber 1g 5%
Sugars 2.7g
Protein 23g
Vitamin A 24% Vitamin C 69%
Calcium 8% Iron 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


4.5out of 5 Stars

(15 Reviews)

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What others are saying

Image of Katie Hason

Katie Hason says:

This shrimp paella was phenomenal! The pepper and garlic flavors were fantastic. I don't use turmeric often, but it lends a beautiful golden color to this dish. Definitely one of the best paella dishes I've ever tried. The only thing I did different was left the shrimp shell on. Next time I will probably add more seafood or even chicken.

Image of Michael  Moore

Michael Moore says:

I agree! Some of the best paella I've ever had- don't eat chicken or chorizo, so it's hard to get a good hybrid seafood/veggie paella out. I added some olives, capers and artichoke hearts to the recipe and substituted smoked Spanish paprika for the normal paprika (don't use too much). Gives it a "chorizo" taste without the meat. Red bell peppers add good color. You could also add a little tomato. The proportions in the recipe were just right. I always under-salt, because it's easy enough to add more salt at the end (unlike restaurants, which tend to over-salt everything, especially paella.) Next time I'll add some other seafood to the mix.

Image of Alex Cabral

Alex Cabral says:

Really good recipe. Only thing I regret is not using larger shrimp. I think I used medium, but next time I will go with jumbo. The flavor is phenomenal, it's definitely one of my favorites.

Image of Dominique M

Dominique M says:

Made this recipe twice already, it's my favorite. I always used to add a ton of bell peppers and other vegetables like artichoke to my paella, but this is the best example of "less is more". This recipe uses simple ingredients, but the flavor is still impeccable. The only thing that I change about this recipe is I cook the shrimp with the shell on. Doing this adds a lot of flavor to the meat, and protects it from overcooking!

Image of Dylan Hill

Dylan Hill says:


Image of Carolina Osorno

Carolina Osorno says:

Has anyone tried doubling this recipe? If I add sausage will time cooking time change? What sausage could I use ?

Image of Autumn Portka

Autumn Portka says:

My rice too was a little firm and shrimp was a little over cooked but the flavor was delicious.

Image of Debra Darcy

Debra Darcy says:

Just want to say it was really tasty! For beginner like me who just got this and did not know to rinse my rice til clear water ran through, my pot malfunctioned!!! no pressure and had to call help line.

Image of Christian Dehaze

Christian Dehaze says:

Made this following recipe and it came out delicious. Rice was correct tenderness, as were the prawns. The one small change I made was that I used, smoked paprika, instead of plain paprika. Next time I make this, I will experiment by adding, 1/2 cup of frozen peas and possibly some slices of smoked sausage.

Image of Kaitlynne Vasquez

Kaitlynne Vasquez says:

Made this for the 1st time and this was my 2nd time using the multipot. IT WAS DELICIOUS! Husband approved and my 15 month old loved it! I used Arborito rice since I had it on hand and glad I saw the tip about rinsing before, because I didn’t know that was required. Added roasted green beans as a side and it was a perfect side dish! Can’t wait to make again. Oh, I’d also use bigger shrimp next time!

Image of Zuleica Garza

Zuleica Garza says:

Absolutely amazing I added adobo and 1 pack of Sazon and it was a family success!

Image of David Nccbn

David Nccbn says:

My dad and son liked it but I wasn’t a fan. It wasn’t terrible, but the shrimp and veggies were too soft/overcooked and there wasn’t enough flavor/spiciness.

Image of Christine Gray

Christine Gray says:

I adapted the quantities in the recipe as there are only 2 of us. I didn’t use the chicken stock or white wine, just added water with a little seasoning and it was fine. I used some leftover cooked prawns from the freezer and they did shrink a bit but I expected that, next time I would add some cooked chicken. All in all it was good for a first attempt & it got the thumbs up from my husband who is quite hard to please.

Image of Romina Capelli

Romina Capelli says:

It was ok but far from delicious. The shrimp was a bit dry, and the overall taste was just ok. Won’t prepare it again :-(.

Image of Bill Weber

Bill Weber says:

Awesome! Followed the recipe as is except I used additional chicken broth instead of white wine. The shrimp was tender and the rice was cooked perfectly.