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Pressure Cooker Curried Shrimp Paella uses primarily pantry staples and makes a great weeknight dinner in less than 15 minutes!
**Photos updated on 9.5.19
Presenting the always wonderful, made with mostly pantry ingredients, eat it for dinner a full week because why not, Pressure Cooker Curried Shrimp Paella! I know, I know, curry and paella aren’t usually used in the same sentence, but I’m all about making recipes that are more approachable and using ingredients that are reasonably priced and easy to access. The classic paella uses saffron, which is one of the most expensive spices in the world, so i’ve never actually bought any – curry powder is a great substitute!
Just a few teaspoons of curry powder is all you need for dynamite flavor! It still gives the paella that nice golden color and you won’t even think twice about skipping out on the saffron. I think it even opens up the possibilities of subbing the shrimp for another meat like chicken thighs or a type of sausage or some nice hunks of beef. Whatever you’re feeling and whatever you have on hand will be great!
I have some exciting news which I shared a little bit on instagram, but for those of you who haven’t heard, I finally got an instant pot! Now I can fit in with the rest of you 🙂 As you know, I have lots of pressure cooker recipes on the blog, but they were made in a non instant-pot, which I know almost all of you use. So, this was my first recipe made in the instant pot and it turned out perfectly. I’m still just using the manual settings because it’s what I’m most comfortable with, but I’m working on branching out and trying out some of the other presets.
Let me know when you try this! I’m curious to know if you go with the shrimp or if you improvise and throw another meat in there. Whatever you do, it’ll be gobbled up in no time!
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Pressure Cooker Curried Shrimp Paella uses primarily pantry staples and makes a great weeknight dinner in less than 15 minutes!