To start, grab your Instant Pot and set it to the sauté function. Add the olive oil and let it heat up. You’ll know it’s ready when it shimmers. This is the perfect time to add the onion and garlic. Sauté them for about 2 minutes or until the onion is lightly browned. Stir nearly continuously to avoid burning.
Next, add the chicken broth, rice, paprika, salt, pepper, and saffron. Stir everything together well, ensuring nothing is stuck to the bottom of the pot. This step is crucial for preventing the dreaded “burn” notice!
Now it’s time to add the shrimp. Arrange them over the top of the rice mixture in an even layer. Do not stir or move them around—this helps to ensure they cook perfectly and don’t clump together.
Cancel the sauté function and select the pressure cooking button. Set it to cook on high for 6 minutes. Make sure the valve is in the sealed position. During this time, you can relax and enjoy the delightful aromas wafting from your Instant Pot.
After the 6 minutes are up, it’s time for a manual quick release. Carefully move the valve from the sealing to the venting position. Be cautious, as the steam will be incredibly hot! Use a kitchen towel or wear oven mitts for safety.
Once the pressure is released, open the lid and remove the shrimp, placing them in a large bowl. Set them aside for later.
Now, it’s time to add the peas and red bell pepper into the pot. Select the sauté function again and sauté for a couple of minutes until the bell peppers are crisp-tender. There’s no need to cancel the sauté mode for this; it’s all about layering flavors.
After cooking the vegetables, cancel the sauté mode and transfer everything back into the bowl with the shrimp. Stir gently to combine all the ingredients.
Finally, if you'd like, toss in the cilantro and spritz the dish with some lemon or lime juice just before serving. This brightens up the flavors beautifully and adds a fresh touch.
Serve your Instant Pot Shrimp Paella warm, and enjoy the burst of flavors in every bite!
