Recipe By: Dave Mathews
Serving Size: 4
Preparation Time: 15 min
Total Time: 45 min
4 Tbsp butter
2 large sausages, sliced
12 ounces raw shrimp, peeled
1 onion chopped
4 cloves garlic chopped
1 red pepper chopped
1 cup Basmati rice
1 cup frozen peas
1 cup chicken broth
1/2 cup white wine
1 tsp paprika
1 tsp turmeric
1/2 tsp salt
1/4 tsp black pepper
1 pinch saffron threads
1/4 tsp red pepper flakes
1/4 cup parsley
1. Set Instant Pot to Sauté function. Add butter to pot and melt.
2. Sauté sausages for 3 minutes. Sauté shrimp for a couple minutes, until pink. Remove from sausage and shrimp with a sloted spoon, transfer to a bowl and cover.
3. Add onions and cook until softened. Add garlic and cook for about a minute more. Add paprika, turmeric, salt, black pepper, red pepper flakes, and saffron threads. Stir and cook for about 1 minute. Add red peppers. Add rice and peas, stir. Cook for about 30 seconds to 1 minute. Add chicken broth and white wine, making sure all rice is covered. 4. Turn off Instant Pot and cover. Make sure valve is set to sealing. Set Instant Pot to Manual Mode and set a 6 minute timer. When done, quick release and remove lid. 5. Stir in parsley and cooked meat. Close lid and let stand 5 minutes. Open stir and serve.
