Instant Pot Cajun Sausage And Shrimp Pasta Food

INSTANT POT CAJUN PEPPER SHRIMP

Steps:

• On the Instant Pot, press on SAUTE and let it heat up for a minute. Add oil to the pot, and saute the onion until it's soft and translucent. Add the garlic and cook until it's fragrant. Switch off the saute setting and deglaze the pot with a little bit of water.
• Add the diced bell peppers, followed by the shrimp, cajun seasoning, chili flakes, stock, and salt. Give everything a good mix.
• Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 0 minutes at LOW pressure. The Instant Pot will come to pressure and stop cooking. When the cooking program ends, quickly release the steam.
• Carefully open the lid, and serve warm over rice.

INSTANT POT CAJUN SAUSAGE AND SHRIMP PASTA

Steps:

• Turn your Instant Pot to the saute setting. Once the display says HOT add in the olive oil and swirl it around. Add in the onion and saute for 3-4 minutes. Then add in the garlic and saute for 20 seconds. Add in the broth and scrape the bottom of the pot.
• in the pot evenly: sausage, mushrooms, pasta, cajun seasoning and fire roasted tomatoes. Don't stir.
• Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When the time is up you can perform a quick release. If foam starts coming out of the pot then move the valve back to sealing and wait a few seconds and try again. Remove the lid.
• in the cream cheese, peppers, and shrimp. Cover the pot again and let the hot pasta warm the shrimp through, cook the peppers and melt the cream cheese. Let the pot sit for about 5 minutes (just on the warm setting). Then open the pot and stir in the cream cheese until it is incorporated. Stir in the parmesan cheese.
• the pasta and enjoy!

20-MINUTE INSTANT POT SHRIMP SCAMPI PASTA

Steps:

• Add the butter, olive oil and garlic to a 6- or 8-quart Instant Pot® multi-cooker and set to high saute (see Cook's Note). Cook, stirring often, until the garlic is softened but not browned, about 3 minutes. Add the wine, lemon juice and zest, red pepper flakes, 2 teaspoons salt and several grinds of pepper. Bring to a boil and let simmer 1 minute. Add 2 cups water, then add half of the pasta all in one direction and then the other half of the pasta in a criss-cross fashion. Top with the shrimp and half of the scallions.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 minute. After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 5 minutes, being careful of any remaining steam, unlock and remove the lid.
• Using tongs, toss the pasta to evenly coat with the sauce and break up any clumps. Top with the remaining scallions and serve with salad and garlic bread if using.

INSTANT POT® CAJUN SAUSAGE AND SHRIMP PASTA

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and swirl to coat. Saute onion in the hot oil, 3 to 4 minutes. Add garlic and saute for 20 seconds. Pour in broth and scrape the bottom of the pot with a wooden spoon.
• Layer sausage, mushrooms, cavatappi, Cajun seasoning, and tomatoes in the pot evenly in that order; do not stir. Close and lock the lid. Make sure the valve is set to Sealing. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Stir shrimp, cream cheese, and bell pepper into the pot. Close the lid and let sit on Warm setting to allow hot pasta to warm shrimp through, cook the pepper, and melt the cream cheese, about 5 minutes. Remove the lid and stir cream cheese to make sure it is incorporated. Stir in Parmesan cheese. Serve.

INSTANT POT CAJUN JAMBALAYA

Steps:

• Set the Instant Pot to Saute, add the olive oil and sausage, cook until browned. Remove to a paper towel.
• Add the chicken and cook for about 3-4 minutes or until no longer pink - doesn't have to be cooked all the way. Add the garlic and veggies and cook for about 2 minutes.
• Add the Creole/Cajun seaoning, salt, basil and thyme, stir.
• Add the crushed tomatoes, broth, Worcestershire, and sugar, stir.
• Add the sausage back in and stir.
• Add the rice and give a quick stir UNLESS you often receive the BURN error - if that is the case, leave the rice on top and don't stir.
• Set the vent to seal - cook on High Pressure for 5 minutes - when finished, leave for 5 minutes then CAREFULLY manual release.
• Open the lid, stir the rice into the broth if haven't already, then add the raw shrimp and stir again.
• Cover, let sit on warm for about 10 more minutes.
• Remove lid, stir, and serve!

INSTANT POT CAJUN PASTA

Steps:

• Add the broth and ziti to the inner pot. Push the ziti under the broth with a spoon so it is an even layer and covered by the broth.
• Mix the smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, black pepper, and salt in a small bowl. Sprinkle 1/2 of the spice mix on top of the ziti.
• Layer the garlic, onions, and fire roasted tomatoes on top of the ziti. Do not mix.
• Place the frozen shrimp in the steamer basket. Toss with the remaining spice mix and put the basket into the inner pot, on top of the layered ingredients. If you don't have a steamer basket, place the shrimp on top of the tomatoes.
• Close and seal the lid. Set to pressure cook on high for 3 minutes. Complete a controlled quick release when done and immediately remove the inner pot to another surface. (see notes)
• Remove the steamer basket of shrimp and set aside. Stir the pasta, vegetables and spices until evenly combined. It may appear watery but once you mix it, the remaining broth will absorb.
• Pour in the heavy cream and mix. Wait 2 minutes, then mix in the parmesan and cheddar cheeses 1 cup at a time. Stir continuously until cheese has melted. Let sit for 5 minutes to thicken. Toss with the shrimp and serve.

INSTANT POT JAMBALAYA

Steps:

• Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). (Time, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting, and allow to preheat 5 to 8 minutes. Add oil, and stir in smoked sausage. Cook sausage, stirring often, until browned, about 5 minutes. Remove with a slotted spoon, and set aside. Add chicken to cooker, and sprinkle with 1/2 teaspoon of the Cajun seasoning. Cook, stirring often, until browned, about 5 minutes. Remove chicken with a slotted spoon, and set aside.
• Add onion, celery, green bell pepper, and red bell pepper to cooker, and cook, stirring occasionally, until vegetables begin to soften, about 4 minutes. Add garlic, and cook, stirring constantly, 1 minute.
• Add broth, diced tomatoes, rice, bay leaves, thyme, sausage, chicken, and remaining 2 teaspoons Cajun seasoning, stirring well to combine ingredients.
• Press CANCEL on multicooker. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 7 minutes. (It will take 10 to 15 minutes to come up to pressure before cooking begins.)
• Meanwhile, toss together shrimp, smoked paprika, salt, and black pepper in a medium bowl. Set aside.
• When cooking has stopped, carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). This will take 3 to 4 minutes. Remove lid from cooker, and stir in shrimp. Return lid to cooker, and let stand until shrimp are pink and have cooked through, 8 to 10 minutes. Stir in parsley. Garnish with scallions.