Pressure Cooker Pink Rice Recipes

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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

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.

PRESSURE COOKER RICE



Pressure Cooker Rice image

Make and share this Pressure Cooker Rice recipe from Food.com.

Provided by Michelle Berteig

Categories     Rice

Time 20m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 3

1 cup rice
2 1/2 cups water
salt

Steps:

  • Pour 1 cup water in the bottom of a 6 quart pressure cooker.
  • Add a trivet, and then a dish or pan that holds at least 5 cups.
  • Add the rice (I rinse it first), 1 1/2 cups water and salt (as desired) to the dish.
  • Cover the cooker and bring to pressure over high heat.
  • Reduce heat to maintain the pressure and cook for 5 minutes. Turn off the heat.
  • Let the pressure come down naturally (takes about 10-15 minutes).

Nutrition Facts : Calories 175.5, Fat 0.3, SaturatedFat 0.1, Sodium 3.5, Carbohydrate 38.7, Fiber 0.7, Protein 3.2

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