Instant Pot Seafood Paella

 Instant Pot Seafood Paella

Back when we were doing our weekly Instant Pot challenges, we decided to do this one this week.  Turns out, it is absolutely amazing.  However, it's definitely different than a traditional paella.  I would say it's more like seafood risotto, with how creamy the rice is - and that's with regular rice, not the arborio rice the original recipe recommends!  So if you want it SUPER creamy and smooth, you can sub in the arborio rice, but I like it as is.

Instant Pot Seafood Paella

Ingredients

• 1 teaspoon smoked paprika
• 1 teaspoon turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon chipotle powder
• 1 pinch saffron threads
• 4 tablespoons butter
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 cup rice
• 1 red bell pepper, chopped
• 1 cup chicken broth
• 1/2 cup white wine
• 1 lb jumbo shrimp, peeled and deveined (thawed)
• 1 lb sea scallops (thawed)
• 1 cup frozen peas
• Chopped parsley for garnish

1. Combine the spices together in a small bowl and set aside.
2. Set Instant Pot to 'Saute'.  Add butter.  When butter is melted, add the onions and cook until softened, 3 - 4 minutes.  Add garlic and cook for another 1-2 minutes. Add spices and cook about another minute, until fragrant.
3. Add in the rice and red pepper, stirring to coat in spices.  Add in the chicken broth and white wine, scraping up any brown bits on the bottom.  
4. Put on the lid and switch to 'Pressure Cook'.  Set the timer for 6 minutes.
5. Once the timer is up, use a natural release. 
6. Remove the lid and stir in the frozen peas, shrimp, and scallops.  Cover again and let cook until the seafood is cooked through and there is no excess liquid (changing to saute with the lid off if needed).
7. OPTIONAL: Transfer to a cast iron pan and broil for 5 minutes, until the top is crispy.
8. Garnish with chopped parsley and enjoy!