Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons unsalted butter
  • 1 yellow onion (chopped)
  • 1 roasted red pepper (chopped)
  • 1 tablespoon oregano leaves (minced)
  • 1 tablespoon sweet paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 cups arborio rice
  • 1/4 cup dry sherry
  • 3 cups chicken broth
  • 1 cup bottled clam juice
  • 1 pound shrimp (peeled, deveined, chopped)
  • 1/2 cup parmesan cheese (finely grated)

Instruction

  • Melt the butter in a 6 quart pressure cooker set to the saute function.  Add the onion and the roasted pepper and cook, stirring, until the onion is softened - about 4 minutes.  Stir in the oregano, paprika, salt and pepper and continue cooking for about a minute. 
  • Add the rice and stir for about a minute.  Pour in the sherry and stir until it's absorbed.  Add the broth and clam juice, stir. 
  • Lock the lid on the pot and set to vent to sealing.  Set the machine to cook at high pressure for 10 minutes. 
  • Use the quick-release method to bring the pot back to normal pressure. 
  • Remove the lid and set the pressure cooker back on saute.  Add the shrimp and stir until the shrimp is cooked, about 2 minutes.  Stir in the cheese.  Turn off the heat and let sit for a minute or two.