Portuguese Tomato Rice with Shrimp
By :Carole Nelson Brown
Print Recipe
Votes: 10
Rating: 2.9
Rate this recipe!
Course Dinner
Cuisine Portugese
Difficulty Easy
Browse Category Rice & Pastas
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Rice, Shrimp, Tomatoes
Prep Time 10 minutes
Cook Time 15 minutes
Servings
4-6 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 large onion finely chopped
  • 2 tablespoons tomato paste
  • 4 cloves garlic finely chopped
  • 2 bay leaves
  • 1 1/2 cups Arborio rice
  • 2 3/4 cups passata or thin tomato puree; if the passata is very thick use 2 1/4 cups passata and 1 1/4 cups of stock
  • 3/4 cup chicken stock
  • 2 teaspoons paprika
  • kosher salt to taste
  • black pepper to taste
  • 1 cup tomato diced, heaping cup
  • 3-4 tablespoons butter
  • 1 handful parsley freshly chopped
  • 24 raw shrimp shelled and deveined, optional
Course Dinner
Cuisine Portugese
Difficulty Easy
Browse Category Rice & Pastas
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Rice, Shrimp, Tomatoes
Prep Time 10 minutes
Cook Time 15 minutes
Servings
4-6 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 large onion finely chopped
  • 2 tablespoons tomato paste
  • 4 cloves garlic finely chopped
  • 2 bay leaves
  • 1 1/2 cups Arborio rice
  • 2 3/4 cups passata or thin tomato puree; if the passata is very thick use 2 1/4 cups passata and 1 1/4 cups of stock
  • 3/4 cup chicken stock
  • 2 teaspoons paprika
  • kosher salt to taste
  • black pepper to taste
  • 1 cup tomato diced, heaping cup
  • 3-4 tablespoons butter
  • 1 handful parsley freshly chopped
  • 24 raw shrimp shelled and deveined, optional
Votes: 10
Rating: 2.9
Rate this recipe!
Instructions
  1. Hit the sauté button on your Instant Pot and when says it’s hot, add in the oil and the onions and
  2. sauté for 3 or 4 minutes, until the onions are nice and soft.
  3. Add in the tomato paste and cook for another couple of minutes, stirring constantly so the tomato paste doesn't burn.
  4. Now throw in the garlic and bay leaves, stir another minute before adding in the rice.
  5. Pour in the stock, the tomatoes, paprika and good pinch of kosher salt (start with 1 teaspoon and taste) and a few grinds of black pepper. Lastly, stir in the chopped tomatoes
  6. Close up the lid, seal the vent and program your Instant Pot to cook for 6 minutes at high pressure.
  7. When the time is up, quick release the pressure, open the lid and give the rice a good stir. It will be quite soupy.
  8. If you are adding shrimp, add them now, stir them into the rice and add the lid back on and let the rice sit for 3 or 4 minutes to cook them. If you are NOT adding shrimp, you can leave the lid off but continue to stir the rice occasionally for another minute or so to thicken the rice up a bit.
  9. Just before serving, stir in the butter and parsley. Enjoy!
8 replies
  1. bhshort
    bhshort says:

    We made it. The instapot indicated burnt. Took all out. Cleaned instapot, added more than double broth. Started it again with the same results. There doesnt seem to be enough liquid to precent tbe pan from scorching.

  2. Monika4nowicka
    Monika4nowicka says:

    Very tasty and flavourful. Added alot more shrimp than required in recipe. It was a hit for the whole family. Will definitly make it again.

  3. Fred
    Fred says:

    We tried this and got a “burn” error. Ended up adding more stock and sautéing the rice. Poorly designed recipe.

  4. Instant Pot
    Instant Pot says:

    Hi Fred,

    It requires a thin tomato paste or it will burn. In the ingredient list it mentions to use less paste and broth if it is your standard store bought thick tomato paste.

  5. Cmmurat
    Cmmurat says:

    I got the burn issue too. Not worth the trouble. I can mske a rice and shrimp dish on my stovetop much more easily.

  6. JKamenakis
    JKamenakis says:

    Burn issue like most of you. Never, never will I use this recipe again. My husband and I were very frustrated. We followed recipe to a “T”.

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