Ingredients
5 tablespoons canola oil, divided1 large sweet onion, chopped1 cup chopped sweet pepper, such as yellow, orange or red3/4 pound uncooked shrimp (16-20 per pound), peeled and deveined1 teaspoon granulated garlic1 teaspoon paprika1/2 teaspoon crushed red pepper flakes1-1/2 cups chicken broth1 package (10 ounces) uncooked saffron rice1 cup canned petite diced tomatoes2 tablespoons chopped fresh basilLemon wedges
Preparation
Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 2 tablespoons oil. When oil is hot, add onion and pepper; cook and stir 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.
