ELECTRIC PRESSURE COOKER PAELLA

Electric Pressure Cooker Paella image

Cook up something quick and delicious tonight with our Electric Pressure Cooker Paella recipe. Combine rice, chorizo, vinaigrette, diced tomatoes, shrimp, peas and spices for a tasty pressure cooker paella.

Provided by My Food and Family

Categories Home

Time 40m

Yield 8 servings

Number Of Ingredients 13

Ingredients

1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
4 oz. dry-cured Spanish chorizo, cut into 1/2-inch-thick slices
1 small onion, chopped
1 Tbsp. minced garlic
1 tsp. each ground turmeric and smoked paprika
1-1/2 cups brown basmati rice, uncooked
1-1/2 cups water
1 can (14.5 oz.) diced tomatoes, undrained
1 WYLER'S Instant Bouillon Chicken Flavored Cube
1/2 lb. uncooked large shrimp, peeled with tails left on, deveined
1 cup frozen peas
1/4 cup loosely packed fresh parsley leaves, stems removed
1 lemon, cut into 8 wedges

Steps:

Heat dressing in electric pressure cooker using SAUTÉ setting. Add chorizo and onions; cook 4 min., stirring frequently. Add garlic and dry seasonings; cook and stir 1 min. Add rice, water, tomatoes and bouillon cube; stir. Close and lock lid.
Turn Pressure Release Valve to Sealing position. Cook 20 min. using HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to release pressure before opening lid. Slowly remove lid.
Add shrimp and peas to rice mixture; mix lightly. Cook on SAUTÉ setting 4 to 6 min. or until shrimp turn pink, stirring frequently.
Sprinkle with parsley. Serve with lemon wedges.

Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g