Pressure Cooker Shrimp Paella
- ¼ cup extra-virgin olive oil
- ½ cup chopped red onion
- 1 red bell pepper, diced
- 2 tablespoons minced garlic
- 1 teaspoon paprika
- 1 teaspoon turmeric
- salt and ground white pepper to taste
- 1 cup rice
- 1 cup chicken broth
- ½ cup white cooking wine
- 1 pound frozen shrimp, tail-on, shell removed
- chopped fresh cilantro, to taste
For best results, we recommend using:
- Press Sauté on your pressure cooker. Heat oil in the pot of the pressure cooker. Cook and stir onions and bell pepper in hot oil until softened, about 5 minutes; add garlic and cook until fragrant, about 1 minute more.
- Season vegetables with paprika, turmeric, salt, and pepper; stir and cook for 1 minute.
- Pour rice, chicken broth, and white wine into pot; stir. Lay shrimp onto the rice mixture.
- Seal lid on the pressure cooker and turn steam vent to Sealing. Press Pressure Cook and use the “+” and “-” buttons to adjust cook time to 5 minutes.
- Immediately turn steam vent to Venting to Quick Release pressure.
- Divide shrimp and rice mixture into bowls; garnish with cilantro to serve.
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.
What others are saying
Autumn Portka says:
My rice too was a little firm and shrimp was a little over cooked but the flavor was delicious.
Lori Ryan says:
Okay, clearly I did something wrong. I have Shrimp Paella soup, with very hard rice! I'm letting it sit for a bit, so the rice can cook more and soak up some of the liquid. But did anyone else have this problem? Other than that, it tastes good.
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.
Dylan Hill says:
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!
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.
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.
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.