Pressure Cooker Shrimp Paella

Image of Marrekus and Krysten Wilkes
Rated 4.5 based on 12 customer reviews
Pressure Cooker Shrimp Paella
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, rinsed until water runs clear
  • 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:


  1. 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.
  2. Season vegetables with paprika, turmeric, salt, and pepper; stir and cook for 1 minute.
  3. Pour rinsed rice, chicken broth, and white wine into pot; stir. Lay shrimp onto the rice mixture.
  4. 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.
  5. Immediately turn steam vent to Venting to Quick Release pressure.
  6. Divide shrimp and rice mixture into bowls; garnish with cilantro to serve.
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


4.5out of 5 Stars

(12 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.