Pressure Cooker (Instant Pot) Paprika Shrimp and Rice

Ingredients

5 tablespoons canola oil, divided

1 large sweet onion, chopped

1 cup chopped sweet pepper, such as yellow, orange or red

3/4 pound uncooked shrimp (16-20 per pound), peeled and deveined

1 teaspoon granulated garlic

1 teaspoon paprika

1/2 teaspoon crushed red pepper flakes

1-1/2 cups chicken broth

1 package (10 ounces) uncooked saffron rice

1 cup canned petite diced tomatoes

2 tablespoons chopped fresh basil

Lemon wedges



Directions

Select sauté setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 2 tablespoons oil. When oil is hot, cook and stir onion and pepper until crisp-tender, 4-5 minutes. Remove and keep warm.

Toss shrimp with granulated garlic, paprika and pepper flakes. Add remaining 3 tablespoons oil to pan. When oil is hot, add shrimp. Cook and stir until shrimp turn pink, 5-6 minutes. Remove and keep warm. Add broth to pressure cooker. Cook 30 seconds, stirring to loosen browned bits from pan. Press cancel. Stir in rice.

Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure. Stir in tomatoes, shrimp and reserved pepper mixture; heat through. Top with basil; serve with lemon wedges.