Best Electric Pressure Cooker Shrimp Arrabbiata Recipes

PRESSURE COOKER SHRIMP BIRYANI

Pressure Cooker Shrimp Biryani image

The key to cooking shrimp biryani in an electric pressure cooker is to buy jumbo shrimp, which won't overcook in the amount of time it takes to cook the rice. This version, from Chandra Ram's "The Complete Indian Instant Pot Cookbook," is bright with ginger root, fresh curry leaves and plenty of lime juice. Kashmiri chile is a very mild red chile powder that can be found in Indian markets, but if you can't get it, substitute three parts sweet paprika and one part cayenne. And if you can't get the fresh curry leaves, simply leave them out. The dish won't be quite as fragrant, but will still be delicious.

Provided by Melissa Clark

Categories dinner, weekday, grains and rice, seafood, main course

Time 30m

Yield 6 servings

Number Of Ingredients 16

Ingredients

2 cups basmati rice
2 teaspoons vegetable oil
1 onion, chopped
1 Serrano chile, minced
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
2 teaspoons kosher salt
1 teaspoon Kashmiri chile powder
1 teaspoon ground turmeric
1 teaspoon smoked paprika
10 fresh curry leaves, torn into pieces
1 1/2 cups boiling water
1 1/2 pounds jumbo shrimp (16 to 20 or fewer per pound, see note), peeled and deveined
1 (15-ounce) can diced tomatoes, with juice
2 teaspoons freshly squeezed lime juice, plus more wedges for serving
1/2 cup chopped fresh cilantro

Steps:

Place the rice in a bowl and cover with 2 cups water. Let stand for 20 minutes, then drain and rinse.
Heat oil in the pot of an electric pressure cooker with the sauté function set on high, until oil is shimmering. Add onion; cook for about 4 minutes, until softened. Stir in Serrano chile, ginger, garlic, salt, chile powder, turmeric, paprika and curry leaves; cook for about 1 minute, until fragrant.
Stir in boiling water; using a wooden spoon, stir, scraping up any browned bits on the bottom of the pot. Stir in soaked rice, shrimp and tomatoes (with juice).
Secure the lid and cook on high pressure for 3 minutes. Quick-release the pressure, stir lime juice into the rice, then cover the pressure cooker with a kitchen towel and let it sit for 5 minutes.
Give rice a stir, then taste and add more salt, if needed. Transfer to a platter, garnish with cilantro and serve with lime wedges on the side.

Nutrition Facts : @context http, Calories 350, UnsaturatedFat 2 grams, Carbohydrate 57 grams, Fat 4 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 781 milligrams, Sugar 3 grams, TransFat 0 grams

PRESSURE-COOKER PAPRIKA SHRIMP AND RICE

Pressure-Cooker Paprika Shrimp and Rice image

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

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 12

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

Steps:

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., 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., 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 : Calories 525 calories, Fat 19g fat (2g saturated fat), Cholesterol 103mg cholesterol, Sodium 1455mg sodium, Carbohydrate 68g carbohydrate (9g sugars, Fiber 3g fiber), Protein 22g protein.