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Pressure Cooker Shrimp Paella

A quick and flavorful adaptation of the traditional Spanish paella, made easily in a pressure cooker, featuring shrimp, rice, and aromatic spices.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Spanish
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Paella
  • 1 lb large shrimp, peeled and deveined Use fresh, high-quality seafood for the best flavor.
  • 1 cup Arborio rice or Bomba rice Bomba rice is traditionally used in paella.
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes, drained
  • 2.5 cups chicken or seafood broth Homemade or low-sodium is best.
  • 0.5 teaspoon saffron threads For an authentic flavor.
  • 1 teaspoon smoked paprika
  • to taste Salt and pepper Adjust according to preference.
  • 2 tablespoons olive oil For sautéing ingredients.
  • to garnish Fresh parsley, chopped For garnish.
  • to serve Lemon wedges For serving.
Optional Additions
  • 1 cup peas (fresh or frozen)
  • 0.5 cup white wine For added depth of flavor.
  • Chorizo slices For a meaty twist.

Method
 

Preparation
  1. Gather all ingredients, ensuring the shrimp is cleaned, and veggies are chopped.
Cooking
  1. Set pressure cooker to 'sauté' mode. Add olive oil, and once hot, add onions and bell pepper. Sauté until softened, about 3-4 minutes.
  2. Stir in garlic and cook for an additional minute until fragrant.
  3. Stir in the Arborio rice, saffron, smoked paprika, salt, and pepper. Mix well to coat the rice with the oils and spices, about 1-2 minutes.
  4. Pour in the broth and add the diced tomatoes. If using, also add white wine at this point. Stir everything together, ensuring no rice is sticking to the bottom of the pot.
  5. Secure the lid on the pressure cooker. Cook on high pressure for 6 minutes. Once the timer goes off, carefully quick release the pressure.
  6. Open the lid and gently fold in the shrimp (and peas if you're using them). Close the lid again and let sit for approximately 5 minutes, allowing the shrimp to cook through in the residual heat.
  7. Taste and adjust seasoning if necessary. Fluff the paella with a fork and garnish with fresh parsley.
  8. Spoon the paella into bowls or onto a large platter and serve with lemon wedges on the side. Enjoy the burst of flavors!

Notes

The paella can be prepared a few hours in advance, just hold off on adding the shrimp until you’re ready to serve. Leftover paella can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, add a splash of broth or water to prevent it from drying out. For a vegetarian option, replace the shrimp with a medley of vegetables or tofu and use vegetable broth.