My family loves seafood as well as rice dishes, so this is a clear winner with them. Best of all, it is all done fast, combines amazing flavors and is easy! As your pressure cooker cooks the rice, you can set your oven at its lowest temperature and use it to keep the cooked vegetables and shrimp warm without overcooking them. —Joyce Conway, Westerville, Ohio
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
Directions
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1Select 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.
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2Toss 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.
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3Lock 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.
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