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Shrimp Sausage and Saffron Rice
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5 from 1 vote

Shrimp With Pork & Apricot Sausage And Coconut Saffron Rice (Instant Pot)

Creamy coconut jasmine rice with saffron cooked with shrimp, pork and apricot sausage and fresh peas. A one-pot Instant Pot meal.
Prep Time20 mins
Cook Time10 mins
Natural Pressure Release10 mins
Total Time40 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: blakopaleats, comfort, instantpot, pilaf, rice, saffron, sausage, seafood, shrimp
Servings: 8 servings
Calories: 514kcal
Author: BlakOpal

Ingredients

  • 1 Tbsp Lemon Olive Oil
  • 1/2 Onion chopped
  • 1 clove Garlic minced
  • 14 oz Chicken stock
  • 1 pint Fresh peas
  • 1 lb Frozen Shrimp large, peeled and deveined, tails removed
  • 14 oz Jasmine rice rinsed well
  • 1 sprig Fresh oregano
  • 1 sprig Fresh mint
  • 1/4 tsp Saffron threads
  • 1/4 tsp Paprika
  • Salt
  • Pepper
  • 1/2 lb Pork and Apricot Sausages (2 sausages)
  • 6.8 oz Coconut cream

Instructions

  • Gather all ingredients and tools
    Shrimp Sausage and Saffron Rice
  • Chop onion into small pieces.
    Shrimp Sausage and Saffron Rice
  • Cut sausage into bite-sized pieces.
    Shrimp Sausage and Saffron Rice
  • Put the rice into a fine mesh collander and let run under water until the water is clear. Set aside.
    Shrimp Sausage and Saffron Rice
  • Add olive oil to the bottom of the inner pot of your Instant Pot. Turn on Saute at high heat. Allow oil to heat up.
    Shrimp Sausage and Saffron Rice
  • Saute oinions for a few minutes. Add garlic using mincer.
    Shrimp Sausage and Saffron Rice
  • When onions are translucent, add sausage and brown slightly, stirring often with silicone spatula. Scrape burned bits off the bottom. Turn off saute.
    Shrimp Sausage and Saffron Rice
  • Add chicken stock, peas, and herbs to the pot and stir, scraping the bottom of the pan to loosen any remaining bits of onion and sausage.
    Note: this step is critical to keep from getting the 'burn' warning while cooking.
    Shrimp Sausage and Saffron Rice
  • Add rice and frozen shrimp into the pot, stir to get everything coated with the spices and stock. push the rice kernals down into the liquid.
    Shrimp Sausage and Saffron Rice
  • Cover the pot, close the vent, and cook on manual, high pressure for 10 minutes. After the beep, allow the pot to come to pressure naturally for 10 minutes. Then carefully open the vent to allow the remaining steam to release.
    Shrimp Sausage and Saffron Rice
  • Remove the inner pot and turn off. Using a large spoon, stir from the bottom to fluff the rice and distribute the spices. Pour in the coconut cream and stir to combine.
    Shrimp Sausage and Saffron Rice
  • Serve hot and store the remaining rice in an airtight container in the fridge. Enjoy!
    Shrimp Sausage and Saffron Rice

Nutrition

Serving: 1serving | Calories: 514kcal | Carbohydrates: 68g | Protein: 24g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 165mg | Sodium: 710mg | Potassium: 379mg | Fiber: 5g | Sugar: 21g | Vitamin A: 510IU | Vitamin C: 26.8mg | Calcium: 120mg | Iron: 3mg