Averie Cooks

-1 To a 7 to 8-quart Instant Pot (or similar pressure cooking device)*, add the oil, and set to saute function.** (See Notes)
-1 When the oil is hot, add the onions, garlic, and saute for about 2 minutes, or until the onion is lightly browned; stir nearly continuously.
-1 Add the chicken broth, rice, paprika, salt, pepper, saffron, and stir to combine. Tip - Make sure nothing is stuck to the bottom of the pot so stir well, paying special attention to the bottom.
-1 Add the shrimp over the top of the rice mixture in an even layer, not overlapping. Do not move or stir.
-1 Cancel the saute button, select the pressure cooking button, and set to pressure cook on high for 6 minutes, making sure the valve is in the sealed position.
-1 After 6 minutes, do a manual quick release by moving the valve from the sealing to venting position. Tip - Use a kitchen towel or something over your hands like oven mitts since the steam is incredibly hot.
-1 Remove the shrimp and place them in a large bowl; set aside.
-1 Add the peas and bell peppers to the Instant Pot, select the saute button, and saute for a couple minutes, or until the peppers are crisp-tender. Cancel the saute mod.
-1 Then transfer the mixture to the bowl with the shrimp, and stir to combine.
-1 Optionally add the cilantro and optionally spritz the paella with lemon or lime juice before serving. Paella will keep airtight in the fridge for up to 4 days or for up to 2 months in the freezer.