Pressure-cooker paprika shrimp and rice

By Side Passion

Ingredients

• 5 TBS canola oil, divided
• 1 lg sweet onion, chopped
• 1 C chopped sweet pepper, such as yellow, red or orange
• 3/4 lb uncooked shrimp (16-20 per lb), peeled and deveined
• 1 tsp granulated garlic
• 1 tsp paprika
• 1/2 tsp crushed red pepper flakes
• 1 1/2 C chicken broth
• 1 pkg (10oz) uncooked saffron rice
• 1 C petite diced tomatoes
• 2 TBS chopped fresh basil
• Lemon wedges

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

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

Step 2

Told shrimp with the garlic, paprika and pepper flakes. Add remaining 3 TBS oil to pan. When oil is hot, add shrimp. Cook and store into shrimp turn pink, 5-6 minutes. Remove and keep warm. Add broth to the pressure cooker. Cook for 30 seconds, stirring to listen the brown bits from the pan. Press cancel. Store in rice.

Step 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 wedge.