Ingredients

The following ingredients have 4 Servings
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp crushed red pepper
  • 1 pinch saffron threads
  • 4 tbsp butter
  • 1 onion (chopped)
  • 4 cloves garlic (chopped)
  • 1 cup valencia rice (or arborio)
  • 1 red bell pepper (cut into short strips)
  • 1 cup chicken broth
  • 1/2 cup white wine
  • 1 lb large shrimp (peeled and deveined (preferably 31-40 size or larger))
  • 1 lb sea scallops
  • 1 cup green peas (frozen)
  • 1/3 cup chopped cilantro or italian parsley (optional)

Instruction

  • Add butter to the Instant Pot. Using the display panel select the SAUTE function.
  • When butter has melted, add onion to the pot and saute until soft, 3-4 minutes. Add garlic and cook for 1-2 minutes more.
  • Add Spice Mixture ingredients to the pot and cook for 1 minute or until spices are fragrant.
  • Add rice and red pepper to the pot and stir well.
  • Add broth and wine to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 6 minutes.
  • When the time is up, quick-release the remaining pressure. Add the shrimp, scallops and frozen peas.
  • Cook and gently stir until shrimp and scallops are cooked through and most of the liquid has been absorbed, returning to SAUTE mode as needed.
  • (Optional) Arrange on a paella pan (or other wide, shallow, stovetop-safe pan) and set on the stovetop, uncovered, on medium-high heat until the bottom of the rice forms a crust, about 5 minutes.
  • Serve family-style sprinkled with cilantro or parsley.