Preparation Time: 15 minutes
Cooking Time: 17 minutes
Servings: 4
1 tablespoon olive oil
1½ pounds shrimp, peeled and deveined
¼ teaspoon red pepper flakes, crushed and divided
Salt and ground black pepper, to taste
1 small onion, chopped
1 large red bell pepper, seeded and
2 celery stalks, chopped
2 garlic cloves, minced
1 jalapeño pepper, seeded and chopped
2 cups tomatoes, chopped very finely
1 cup long grain white rice
1 cup chicken broth
¼ cup scallion (green part), chopped

  1. Select the browning mode for an electric pressure cooker.
  2. In the pot of pressure cooker, heat the oil.
  3. Add shrimp and sprinkle with half of red pepper flakes, salt and black
  4. Cook for about 2-3 minutes or till shrimp becomes pink.
  5. Transfer the shrimp into a bowl.
  6. Now, add onion, bell pepper and celery and sauté for about 5 minutes.
  7. Add garlic, jalapeño, remaining red pepper flakes, salt and black pepper
    and sauté for about 1 minute.
  8. Add tomatoes, rice and broth and stir to combine.
  9. Close the cooker by locking the lid.
  10. 10.Set the pressure cooker to high pressure. Cook for about 8 minutes.
  11. 11.Unplug the pressure cooker and by using the quick release method,
    release the pressure.
  12. 12.Carefully, uncover the pressure cooker after valve drops completely.
  13. 13.Immediately, stir in cooked shrimp.
  14. 14.Close the cooker by locking the lid and let it stand for about 5 minutes
    before serving.
    Nutrition: Calories: 453 Fat: 7.4g Sat Fat: 1.6g Carbohydrates: 48.9g Fiber: 3.4g
    Sugar: 5.5g Protein: 45g