Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • 1 tsp smoked paprika
  • 1.5 cups long-grain white rice, rinsed
  • 2 cups low-sodium chicken broth
  • 1 lb large shrimp, peeled and deveined
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp cold butter, cubed

Instructions:

  1. Set the Instant Pot to Sauté mode. Add the olive oil and 2 tbsp of butter. Once the butter is foaming, stir in the diced onion and cook for 3 minutes until translucent.
  2. Add the minced garlic and smoked paprika, stirring for 60 seconds until the aroma is pungent and the garlic is golden.
  3. Stir in the rinsed rice, coating every grain in the garlic butter until they look slightly translucent.
  4. Pour in the chicken broth and stir, scraping the bottom of the pot to deglaze any browned bits. Secure the lid, set the valve to Sealing, and select Manual/Pressure Cook on High for 3 minutes.
  5. Perform a Quick Release of the pressure. Immediately open the lid and stir in the shrimp, lemon juice, and the final cube of cold butter.
  6. Close the lid (without locking it) and let the dish sit on Keep Warm for 5–7 minutes to poach the shrimp via residual heat.