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.
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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.
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.
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 🙂
Looking for more Pressure Cooker Recipes? Try these out:
Instant Pot Chicken and Rice (NY Street Cart)
Instant Pot Salmon with Creamy Herb Sauce
Southern Style Pressure Cooker Collard Greens
Instant Pot Pressure Cooker Shrimp Paella
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
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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
Adapted from Health Starts in the Kitchen.
Serge says
THIS was a restaurant quality meal. The rice is the star of this recipe.. and the shrimp (even thawed and regular sized) worked well for me. I will be making this again...
Tanya says
Thank you Serge, so glad you liked the recipe 🙂
Jen says
I was very impressed with this recipe, never tried shrimp in the IP before. I thought the shrimp was possibly just a touch over-cooked, but the rice was so perfect that I am afraid to reduce the cooking time! Thank you!
Kate says
This is an amazing recipe. My husband loves paella and this one really stands up to his global experiences. What suggestions would you have if I wanted to double this recipe? Thank you!
Tanya says
Hi Kate, thanks so much. For doubling, I would keep the pressure cook time the same. Do note that the machine will take longer to rise to pressure which may alter the texture of the shrimp.
Diane says
I'm new to IP and this recipe was AMAZING! I followed your instructions exactly and the rice and shrimp were perfect. I had been skeptical about cooking shrimp in the instant pot, but it was just as tender as could be. I realized at the last minute that my shrimp was deveined and peeled with the tail on, but it still came out just fine. Thank you for such detailed and easy to follow instructions!
Tanya says
Thank you Diane! So glad you liked the recipe 🙂
Asma says
I've made this recipe quite a few times and it has quickly become one of my favourites for 3 reasons.
1. Super easy to make
2. Very tasty
3. One of the very, very few rice dishes my now 4.5 year old will actually willingly eat (minus the shrimp);).
I usually substitute about a 1/2 cup frozen peas for the red peppers, but opted for the same amount of frozen sweet corn this time instead (since said child actually enjoys corn) and it turned out just as yummy. Also omit the saffron and red pepper flakes.
Thank you so much for this recipe. One of my go tos.
EMR says
Mmmm! We loved it! Didn't have saffron so sub'd smoked paprika for the regular paprika and was fabulous!
Tanya says
Thanks EMR! Great modification too. I love smoked paprika.
Randi Rudin says
This dish was excellent and very easy to prepare!! Will be one of my go to recipes from now on!!
Tanya says
Thank you Randi! So glad you liked the recipe 🙂
Kevin says
I have made this many times to perfection but tonight not so much
It took a very long time for the button to pop up, which is fine....I have dealt with that before...but it NEVER changed from ON to the countdown even though the button finally came up? Any suggestions? I eventually, turned it off and released the pressure. Everything was ok, a bit overcooked as you can imagine and quite burnt on the bottom. (I have never gotten the burn message so not sure what that looks like but I know in this case it remained "ON" and never said anything different or started the countdown. This time, I did add a little bit more rice than 1 cup (really not that much but thought I would share that). Could that have caused the issue? I do love this recipe and like I said have made it flawlessly several times but today was very strange. Thank you
Tanya says
Hi Kevin, it sounds like it may have been a sealing ring issue this time. I've had things like this happen when making oatmeal...if the sealing ring is slightly out of position when placed on the pressure cooker, the machine will still cook, but it'll never switch to the countdown.
Nicole says
I dont think I've ever been more frustrated trying to make food. Got the burn notice with this recipe 4 times, even after taking everything out and washing the pot thoroughly, and adding more liquid 3 times. That's the first time I've even seen this notification, and I use my IP often. Gave up; what a waste of time :(. Finished it off on a pot on the stove to try to evaporate the water. Taste is actually good.... but obviously the rice soggy at this point.
Tanya says
Hi Nicole, sorry to hear that. Burn signals and IPs are a common occurrence in newer models. I've detailed the steps I take to ensure that you won't get one as my goal is to make this an easy one-pot IP recipe. Either way, things happen with the IP. Here's a great post on the IP burn signals, why it may occur, and how to fix it when it happens. https://www.paintthekitchenred.com/instant-pot-burn-message/
Simon says
This is a seriously good recipe. It is one that you can follow to the letter, or use as a base, and expand upon quite easily. Throw in some Kielbasa or Andoullie, some other types of seafood, memories of Barcelona. Thanks so much for sharing it.
Tanya says
Thank you so much for your feedback. So glad you liked it 🙂
Naomi Shapiro says
The flavor was great, but the rice didn't cook enough. Any ideas? I did get the burn notice, took everything out, cleaned the pot, and put everything back. It did cook fine after that. I did not add any liquid when I restarted it and it was moist and not mushy when done.
Mindy Tatum says
how do I adjust recipe for 8qt? Any ideas? Thanks, Mindy
Tanya says
Hi Mindy, I don’t have an 8qt but others that have used it with this recipe have left everything the same.
May says
I made this in 6 at. Followed directions to a tee. Dreaded burn notice, depressive pot and restart again. Burn notice again. Looked online at this recipe I used and I see you are using the 8 at instead of 6 at. Looks like mush, but it will be eaten. Have to be on keep on warmak mode till can get enough of liquid to evaporate for rice to not be mush.
Tanya says
Hi May, this recipe was made in a 6qt Instant Pot. I’ve never received a burn signal but this article should help. https://www.paintthekitchenred.com/instant-pot-burn-message/
Shannon says
How many cups would a serving be?
Anne B Skipton says
I want to try this with cauliflower rice, do you recommend this?
Tanya says
Hi Anne, No, I don't recommend cauliflower rice in this dish. I feel the cauliflower rice will overcook and end up becoming too mushy.
Anne B Skipton says
Thank you what about using brown rice ?
Tanya says
No problem. Brown rice takes at least 15 minutes to cook under pressure so following this method would lead to the other ingredients, like the shrimp, to overcook.
Anne B Skipton says
I just tried it with brown rice. I followed your recipe, took out the shrimp and then cooked the rice, etc about 15 longer, it was delicious!
Just love Paella, but trying to use brown vs white rice.
I will make this again.
Tanya says
Thanks so much for the feedback Anna! I love the way you modified for the brown rice as well. Thanks again for sharing 🙂