Pressure Cooker Paella

Instant Pot Shrimp Paella - a fragrant & vibrant Spanish yellow rice dish that's packed with Chorizo Sausage, jumbo shrimp, saffron, bell pepper and green peas. You'll love this Shrimp Paella Instant Pot that's ridiculously easy to make & gets ready in 30 mins.

Today's Spanish Paella recipe is totally inspired from our Spain tour (Valencia region) several years back. It is a simplified version of a traditional Spanish Paella.

The traditional version involves a long list of ingredients, cooked with round short grain rice like Bomba, Bahfa, Senia and made over an open fire in a large frying pan (Valencian meaning of Paella).

Chicken And Chorizo Pressure Cooker Paella

The browned chorizo, the jumbo raw shrimp, the saffron, a little bit of smoked paprika all beautifully combine together to give extraordinary flavors to this Chorizo and Shrimp Paella recipe.

The gorgeous vibrant yellow color of the Paella is due to saffron, we love to use quite a bit, however, you can use

A traditional Paella is made with Spanish short grain rice like Bomba, Bahfa, that's slow cooked with proteins (chicken, shrimp, sausage, clams, squids, mussels), beans, paprika, aromatics, lots of saffron and veggies like bell pepper.

Instant Pot Paella Recipe That Takes Just 30 Minutes To Make

Add the shrimp stock and de-glaze the pot with the help of your spatula very well so that there are absolutely no bits and crumbs stuck at the base of the pot.

Remove the lid and fluff the shrimp paella gently with the help of a fork in order to mix in the veggies.

Freezer: You can freeze the instant pot paella for up to 2 months. We love to freeze the leftovers in individual portion control freezer safe bags or containers. That way it's so easy to take out as many serving as required, thaw them in the fridge first and than reheat. Do not re-freeze any extras!

Express Paella With Prawns, Chicken And Chorizo

You can reheat the thawed pressure cooker shrimp chorizo paella in the microwave oven for just 1 min on high. Do sprinkle a few drops water on top of the rice and than reheat. This will prevent the rice from losing excess moisture and getting dry.

Note: Thaw them over night in the fridge and than re-heat either in the microwave oven or on the stove top. The peas and bell pepper will slight become soft and change in texture.

Instant Pot Shrimp Paella is a ridiculously easy Spanish Paella recipe that's packed with juicy shrimps, lots of chorizo and saffron. Make this Chorizo and Shrimp Paella in 30 mins for a fabulous Spanish style meal experience.

Easy One Pot Chicken And Chorizo Paella

Nutrition Facts Instant Pot Shrimp Paella Amount Per Serving Calories 882 Calories from Fat 378 % Daily Value* Fat 42g 65% Saturated Fat 11g 69% Cholesterol 204mg 68% Sodium 1499mg 65% Potassium 364mg 10% Carbohydrates 85g 28% Fiber 4g 17% Sugar 5g 6% Protein 35g 70% Vitamin A 1635IU 33% Vitamin C 58mg 70% Calcium 142mg 14% Iron 4mg 22% * Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.

Calories: 882 kcal | Carbohydrates: 85 g | Protein: 35 g | Fat: 42 g | Saturated Fat: 11 g | Cholesterol: 204 mg | Sodium: 1499 mg | Potassium: 364 mg | Fiber: 4 g | Sugar: 5 g | Vitamin A: 1635 IU | Vitamin C: 58 mg | Calcium: 142 mg | Iron: 4 mg

Keyword :Chorizo and Shrimp Paella Recipe, Instant Pot Chorizo and Shrimp Paella, Instant Pot Paella, Instant Pot Shrimp Paella, Paella, Shrimp Paella Instant Pot, Spanish PaellaThis pressure cooker shrimp paella made in my Instant Pot Pressure Cooker will knock your socks off. And if you’re not wearing socks, It’ll make your toes curl. Not only does it have tons of flavor, it comes together so quickly with only a five minute high pressure cook time in the Instant Pot.

Amazing Instant Pot Rice Dishes (from Risotto To Rice Pudding)

Although I love to cook, most weeknights I’m exhausted and I’d rather not stand in front of the stove. I’d rather not dirty up pots and pans. I’d rather order out but then my bank account says “no ma’am.”

It’s days like that that recipes in my Instant Pot are so important. If you haven’t gotten an Instant Pot yet, you’re so missing out. It is one of my all time favorite kitchen appliances, outside of my oven.

I go on and on about it in my post ofInstant Pot Jamaican Cornmeal Porridgeso I won’t do that again here. But for those that don’t know, it’s an electronic pressure cooker that pretty much cuts cooking time in half.

Instant Pot Chicken Paella + Video (5 Min Prep + 10 Min Cook = Done!)

Alrighty, so about this Instant Pot pressure cooker shrimp paella. Well I always keep abag of raw frozen shrimp in our freezer at home. I love frozen shrimp because the defrost time is so quick and the cook time of shrimp is so fast.

The great thing about this recipe is that you don’t even have to defrost the shrimp. It’s a literally a throw it in the pot kind of recipe. And if you prep your ingredients ahead of time by chopping the onions, peppers, and garlic…well my friend, you may break the record for the quickest dinner on the table.

I remember the first time I made this for my family, my daughter literally was shocked and thought I ordered out and didn’t tell her. She couldn’t believe how quickly dinner was done. I just told her I was Super Mom. She was indeed impressed.

Chorizo & Seafood Paella

People don’t generally think of cooking shrimp in the pressure cooker. That makes sense because shrimp cooks quickly and if it’s not done right it can lead to a rubbery mess.

The key to avoiding this of course is a short cooking time and using jumbo frozen shrimp with shell on. This will ensure your shrimp is perfectly cooked.

The only slight annoyance with this recipe is the taking the shell off after cooking and before serving. Honestly, it’s up to you how you handle that part. On days I’m really tired, hubby and daughter are on their own when it comes to taking off the shells. On other days, I remove it for them so I don’t hear their whining.

Emily's Recipes And Reviews

I’ve include step by step photos of how to cook this meal in the Instant Pot. I remember when I first got my Instant Pot I was lost on how to operate it. After pressing buttons and reading the manual 4 times, I figured it out. Well, as always, Enjoy 🙂

Make this Pressure Cooker Shrimp Paella in your Instant Pot for an easy and quick dinner. With only 5 minutes of pressure cooking time, this recipe is perfect for any night.

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Pressure Cooker Paella

Although attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will be responsible for any loss or damage resulting for your reliance on nutritional information.

Select the Manual Button and Adust the time to 5 by pressing the minus (-) button. This is how you start the Instant Pot and pressure will begin to build. The screen will then say “On” while pressure is building before the timer starts.

Once the timer is done, your Instant Pot will beep and your screen will look like this. This is when your natural release timer starts if you want to use it. We won’t be using natural release for this recipe.

Chicken And Chorizo Risotto Pressure Cooker Clearance

Move the dial to the left or the right to “Venting” to let the pressure and steam escape. This is known as a “quick release.”

DO NOT OPEN THE INSTANT POT WHEN THAT LITTLE METAL CIRCLE IS UP. Too much pressure is in the pot. Once the little metal circle is completely down is when you can take off the cover.

This is an ingenious recipe, gourmet taste with so little effort. Saffron is essential. With no red pepper I added half a chili and also added green peas at the end. Simply delicious.

Spanish Style Paella

When doubling or tripling the recipe, do you increase the time? This recipe is amazing. Wanting to make it for a party

My rice was hard after 5 minutes. I usually make rice by pressure cooking for 3 minutes and then a 10 minute natural release. Next time I’ll cook it that way. A lot of expensive ingredients to not turn out. I’m trying to recook it but don’t know how long I should cook it fo