Name: Pressure-Cooker Paprika Shrimp and Rice
Prep time: 30 min
Cook time: 30 min
Yield: 4
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Pressure-Cooker Paprika Shrimp and Rice

1. 5 tablespoons canola oil, divided -

2. 1 large sweet onion, chopped -

3. 1 cup chopped sweet pepper, such as yellow, orange or red -

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

5. 1 teaspoon granulated garlic -

6. 1 teaspoon paprika -

7. 1/2 teaspoon crushed red pepper flakes -

8. 1-1/2 cups chicken broth -

9. 1 package (10 ounces) uncooked saffron rice -

10. 1 cup canned petite diced tomatoes -

11. 2 tablespoons chopped fresh basil -

12. Lemon wedges -

How to cook deliciously - Pressure-Cooker Paprika Shrimp and Rice

1. Stage

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

2. Stage

Toss shrimp with 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.

3. Stage

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 pepper mixture; heat through. Top with basil; serve with lemon wedges.