Pressure-Cooker Paprika Shrimp and Rice

 

With fresh basil and lemon wedges as garnish, this shrimp and rice dish is your one-pot stop for deliciousness.

 

Total Time

Prep: 30 min. Cook: 10 min. + releasing

Makes

4 servings

 

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 petite diced tomatoes
• 2 tablespoons chopped fresh basil
• Lemon wedges

Directions

1. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 2 tablespoons oil. When oil is hot, cook and stir onion and pepper until crisp-tender, 4-5 minutes. Remove and keep warm.
2. Toss shrimp with granulated 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. 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 reserved pepper mixture; heat through. Top with basil; serve with lemon wedges.

Nutrition Facts

1-1/2 cups: 525 calories, 19g fat (2g saturated fat), 103mg cholesterol, 1455mg sodium, 68g carbohydrate (9g sugars, 3g fiber), 22g protein.