Instant Pot Shrimp Paella
View original ↗
Averie Cooks · by Averie Sunshine★ 4.5 (15)

Instant Pot Shrimp Paella

NUTRITION · PER SERVING30M COOK
CAL 32%·PRO 70%
CARBS 92G56% OF CAL
4G FIBER0G ADDED7G INTRINSIC80G OTHER7G TOTAL SUGAR
FAT 15G21% OF CAL
2G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Plump shrimp, crisp-tender bell peppers, and peas tumble through saffron and paprika-seasoned rice in this pressure-coker version of Spanish paella. Rich, aromatic, and ready in 25 minutes. A weeknight dinner that tastes like a special occasion.

mainspanishgrain bowlshellfishdairy freegluten free
View the full recipe on Averie Cooks →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 2
  • 2 tablespoons olive oil
  • 1 medium onion (diced small (white or yellow is traditional, I used red))
  • 3 to 4 cloves garlic (finely minced)
  • 1 1/2 cups chicken broth (I use low-salt varieties)
  • 1 cup long grain rice (washed well)
  • 1 teaspoon paprika (or more to taste)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper (or to taste)
  • 1 small pinch saffron threads (or about 1/4 to 1/2 teaspoon saffron powder)
  • 1/2 pound U30-40 count fresh shrimp; cleaned (peeled, deveined (about 20 medium shrimp))
  • 1/2 cup peas (I recommend frozen that have been thawed and not canned)
  • 1/2 cup red bell pepper (sliced thin)
  • 2 teaspoons cilantro (finely minced; optional for garnishing)
  • Lemon or lime wedges (optional for serving)
PREP
5M
SODIUM
1755MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.