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Home » Recipe Index » Dinner

Pressure Cooker Shrimp Paella

Published: Mar 27, 2017 · Modified: May 1, 2020 by Tanya · This post may contain affiliate links · 209 Comments

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This 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.

pressure cooker shrimp paella on a purple plate


 

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

I'm bizack with another Instant Pot recipe...and I'm super excited to share this one because it's such a quick and easy meal.

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 of Instant Pot Jamaican Cornmeal Porridge so 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.

It has a sauté function that makes it great for browning meats and softening onions that are part of meals.

pressure cooker shrimp paella on a plate

Alrighty, so about this Instant Pot pressure cooker shrimp paella. Well I always keep a bag 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.

Your family will love this Pressure Cooker Shrimp Paella

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.

pressure cooker shrimp paella on a purple plate

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.

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 🙂

Pin Pressure Cooker Shrimp Paella for Later 🙂

pressure cooker shrimp paella pinterest image

Looking for more Pressure Cooker Recipes? Try these out:

Instant Pot Chicken and Rice (NY Street Cart)

Pressure Cooker Turkey Chili

Instant Pot Salmon with Creamy Herb Sauce

Southern Style Pressure Cooker Collard Greens

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4.48 from 87 votes

Instant Pot Pressure Cooker Shrimp Paella

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.
Course Main Course
Cuisine American
Keyword pressure cooker shrimp paella
Prep Time 10 minutes minutes
Cook Time 5 minutes minutes
Total Time 15 minutes minutes
Servings 4
Calories 318kcal
Author Tanya
Prevent your screen from going dark

Ingredients

  • 1 lb jumbo shrimp, shell and tail on frozen
  • 1 cup Jasmine rice
  • 4 Tablespoon butter
  • 1 onion chopped
  • 4 cloves garlic chopped
  • 1 red pepper chopped
  • 1 cup chicken broth
  • ½ cup white wine
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pinch saffron threads
  • ¼ teaspoon red pepper flakes
  • ¼ cup cilantro optional

Instructions

  • Set Instant Pot to Saute function. Add butter to pot and melt. Add onions and cook until softened. Add garlic and cook for about a minute more. 
    Add paprika, turmeric, salt, black pepper, red pepper flakes, and saffron threads. Stir and cook for about 1 minute. Add red peppers. 
    Add rice and stir. Cook for about 30 seconds to 1 minute. Add chicken broth and white wine. Deglaze your pot by stirring to ensure that there is no food stuck to the bottom of the pot.  
    Add shrimp on top. Turn off Instant Pot and cover. Make sure valve is set to sealing. 
    Set Instant Pot to Manual Mode and set a 5 minute timer. When done, quick release. 
    Remove shrimp from pot and peel if desired. Serve with Cilantro. 

Video

Notes

  • Make sure there are no dry bits stuck to the bottom of the pot. This could result in that annoying "burn" signal some pressure cookers give off. Once you add your broth (but before you place frozen shrimp on top), stir with a wooden spoon to ensure there is no food stuck to the bottom. 
  • This recipe was prepared in a 6qt Instant Pot. Please adjust accordingly for 3qt and 8qt models. 

Nutrition

Calories: 318kcal
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Notes on Pressure Cooker Shrimp Paella

  • Use raw jumbo frozen shrimp with the shell on. This will ensure that your shrimp is not overcooked and your rice cooks perfectly. If you don't have jumbo shrimp or it's not frozen, then you will need to cook the shrimp seperatley.
  • Make sure to deglaze your pot after the rice is added. Any food stuck to the bottom of an Instant Pot may cause the "burn signal to appear."
  • This recipe can be modified with many different vegetable or meat additions. There are some great modifications on the comments below.
  • Rinsed rice...I find this is a must in every rice recipe I make.

Step by Step Photos of Instant Pot Pressure Cooker Shrimp Paella

Instant Pot Pressure Cooker Shrimp Paella. Quick and easy recipe. Only 5 minutes of pressure cooking time.
Press Sauté button on Instant Pot. It will automatically say 30 minutes. No need to adjust the time.
Instant Pot Pressure Cooker Shrimp Paella. Quick and easy recipe. Only 5 minutes of pressure cooking time.
When Instant Pot says Hot, you are ready to add your ingredients. Add butter to melt.
Instant Pot Pressure Cooker Shrimp Paella. Quick and easy recipe. Only 5 minutes of pressure cooking time.
Add onions and stir. Cook until softened, about 3 minutes.
Instant Pot Pressure Cooker Shrimp Paella. Quick and easy recipe. Only 5 minutes of pressure cooking time.
Add garlic. Stir and cook for about 1 minute.
Instant Pot Pressure Cooker Shrimp Paella. Quick and easy recipe. Only 5 minutes of pressure cooking time.
Add spices and stir, cooking for about 1 minute.
Instant Pot Pressure Cooker Shrimp Paella. Quick and easy recipe. Only 5 minutes of pressure cooking time.
Add red peppers and rice and stir, Leaving to cook for about 1 minute.
Instant Pot Pressure Cooker Shrimp Paella. Quick and easy recipe. Only 5 minutes of pressure cooking time.
Add wine and chicken broth. Make sure the rice is all covered.
Instant Pot Pressure Cooker Shrimp Paella. Quick and easy recipe. Only 5 minutes of pressure cooking time.
Add frozen shrimp to the top, shells and tails on. Do not stir!
Instant Pot Pressure Cooker Shrimp Paella. Quick and easy recipe. Only 5 minutes of pressure cooking time.
Turn the Instant Pot Off.
Instant Pot Pressure Cooker Shrimp Paella. Quick and easy recipe. Only 5 minutes of pressure cooking time.
Cover the Instant Pot, making sure the dial is turned to "Sealing."
Instant Pot Pressure Cooker Shrimp Paella. Quick and easy recipe. Only 5 minutes of pressure cooking time.
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.
Instant Pot Pressure Cooker Shrimp Paella. Quick and easy recipe. Only 5 minutes of pressure cooking time.
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.
Instant Pot Pressure Cooker Shrimp Paella. Quick and easy recipe. Only 5 minutes of pressure cooking time.
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."
Instant Pot Pressure Cooker Shrimp Paella. Quick and easy recipe. Only 5 minutes of pressure cooking time.
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.
Instant Pot Pressure Cooker Shrimp Paella. Quick and easy recipe. Only 5 minutes of pressure cooking time.
When the little metal circle is all the way down, your Instant Pot is ready to open.
Instant Pot Pressure Cooker Shrimp Paella. Quick and easy recipe. Only 5 minutes of pressure cooking time.
All done. You may remove shrimp and top and peel before serving.

Adapted from Health Starts in the Kitchen.

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Comments

    4.48 from 87 votes (18 ratings without comment)

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    Recipe Rating




  1. Tracy B says

    April 02, 2025 at 2:26 am

    Delicious...and husband-approved! It was pretty easy to make and quick!
    Used Arborio Rice with approx 1 : 1.5 rice to water ratio (used 1.5 c rice to 2.75 c water)
    I substituted Ancho Chile powder for the paprika and it had a good kick to it.
    Substituted 1.5 tbsp of white wine vinegar for the wine and added a sprinkle of lemon juice to the final product. Added in dried cilantro b/c I didn't have fresh.
    For us at altitude, we cooked it 10 mins (but we had also increased the rice in the recipe from 1 to 1.5)
    Thank you so much for sharing this recipe!

    Reply
    • Tanya says

      April 07, 2025 at 6:46 pm

      Thanks so much, Tracy B! So happy you like the recipe 🙂

      Reply
  2. Missy says

    January 20, 2024 at 8:51 pm

    We have been making this paella a couple of years now on a monthly basis. It’s such a great comfort food in winter months but not heavy or unhealthy.

    Reply
    • Tanya says

      January 22, 2024 at 9:04 am

      Thanks so much, Missy! So happy you like the recipe.

      Reply
  3. Kathy says

    December 20, 2023 at 7:57 am

    Can’t say how many times I have made this recipe. It is easy, delicious and comes out perfect every time! We lived on our boat in FL for 6 months and this was a go to. Didn’t heat up the boat. Thank you.

    Reply
    • Tanya says

      December 21, 2023 at 7:36 am

      Thanks so much, Kathy! So happy you like the recipe.

      Reply
  4. Denise says

    July 27, 2023 at 8:37 pm

    This meal was delicious ! Thank you!

    Reply
    • Tanya says

      July 31, 2023 at 6:59 am

      Thanks Denise, so happy you liked the recipe 🙂

      Reply
  5. Keet says

    June 11, 2023 at 2:15 pm

    I doubled the recipe with no change to time. And it was doubly delicious and tasty.

    Reply
  6. Kate1 says

    April 29, 2023 at 7:10 pm

    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.

    Reply
  7. Karen says

    January 22, 2023 at 11:01 am

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

    Reply
    • Tanya says

      January 24, 2023 at 6:37 am

      Hi Karen, I usually keep the cook time the same when doubling a recipe.

      Reply
    • Karen says

      January 28, 2023 at 10:26 am

      @Tanya, Thank you!

      Reply
  8. Hello*kitty says

    December 26, 2022 at 10:04 pm

    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 for

    Reply
    • Tanya says

      December 27, 2022 at 8:26 am

      Hello, If the rice was hard, it sounds like not enough liquid or the pot could have not been sealed properly.

      Reply
  9. Dale says

    December 22, 2022 at 2:20 pm

    Just curious if you have tried Arborio rice instead of jasmine and if so what changes would need to be made?

    Reply
    • Tanya says

      December 25, 2022 at 9:53 pm

      Hi Dale, I have not tried Arborio rice in the pressure cooker version of this recipe.

      Reply
  10. FrannyR says

    July 13, 2022 at 7:22 pm

    This recipe was awesome! I hate cooking but this was super easy and super tasty. I used brown rice instead of jasmine, no wine, minced garlic and frozen shrimp with the tails off. Pressure cooked for 5 minutes and it was perfect!

    Reply
  11. Gracie says

    October 02, 2021 at 5:32 pm

    Made this Friday night, used brown basmati rice, butterflied and blanched the shrimp for 15 seconds and did as another viewer suggested and added them at the end using the retained heat from the pressure cooker. Came out delicious and my family loved it!

    Reply
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Welcome to My Forking Life! Hi, I'm Tanya, attorney, busy wife and mom, and lover of quick, easy, and delicious meals.

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