Instant Pot Sea Scallop Food

INSTANT POT TERIYAKI JUMBO SCALLOPS (PALEO)

Steps:

• To begin, pour your tablespoon of avocado oil into the stainless steel bowl and press the Sauté button on your Instant Pot.Sear the scallops for about a minute on each side.While they cook, quickly whisk together your remaining ingredients leaving the chives out to use as a garnish.Pour the sauce over the scallops and secure the lid.Press the Warm/Cancel button and secure the pressure valve.Now press the Steam button, and then the "-" button until the display reads 2 minutes. Allow the scallops to steam.Quick-release the pressure valve and remove the lid once safe to do so. Remove the scallops and set aside. If your sauce is too thin, simply press the Sauté button and allow the sauce to reduce, usually taking only a few minutes. If you wish to serve with a thinner sauce, ladle the sauce, as is, over your scallops.Serve with minced chives to garnish.** Alternative: If making in a slow cooker, combine all of the ingredients and cook on high for 30-35 minutes. The sauce may need to be reduced in a saucepan or on the stove top if too thin. To begin, pour your tablespoon of avocado oil into the stainless steel bowl and press the Sauté button on your Instant Pot. Sear the scallops for about a minute on each side. While they cook, quickly whisk together your remaining ingredients leaving the chives out to use as a garnish. Pour the sauce over the scallops and secure the lid. Press the Warm/Cancel button and secure the pressure valve. Now press the Steam button, and then the "-" button until the display reads 2 minutes. Allow the scallops to steam. Quick-release the pressure valve and remove the lid once safe to do so. Remove the scallops and set aside. If your sauce is too thin, simply press the Sauté button and allow the sauce to reduce, usually taking only a few minutes. If you wish to serve with a thinner sauce, ladle the sauce, as is, over your scallops. Serve with minced chives to garnish. ** Alternative: If making in a slow cooker, combine all of the ingredients and cook on high for 30-35 minutes. The sauce may need to be reduced in a saucepan or on the stove top if too thin.
• To begin, pour your tablespoon of avocado oil into the stainless steel bowl and press the Sauté button on your Instant Pot. Sear the scallops for about a minute on each side. While they cook, quickly whisk together your remaining ingredients leaving the chives out to use as a garnish. Pour the sauce over the scallops and secure the lid. Press the Warm/Cancel button and secure the pressure valve. Now press the Steam button, and then the "-" button until the display reads 2 minutes. Allow the scallops to steam. Quick-release the pressure valve and remove the lid once safe to do so. Remove the scallops and set aside. If your sauce is too thin, simply press the Sauté button and allow the sauce to reduce, usually taking only a few minutes. If you wish to serve with a thinner sauce, ladle the sauce, as is, over your scallops. Serve with minced chives to garnish. ** Alternative: If making in a slow cooker, combine all of the ingredients and cook on high for 30-35 minutes. The sauce may need to be reduced in a saucepan or on the stove top if too thin.

INSTANT POT SCALLOP CHOWDER

Steps:

• Fry bacon on saute'.
• Move to plate.
• melt butter in pot.
• Add celery and onion, cook until soft.
• Pour in clam juice, broth, wine.
• deglaze.
• Add potatoes, thyme, bay leaves.
• Secure and lock lid. High pressure for 7 min.
• Hit cancel, quick release.
• Open lid. Stir and turn to sauce' setting.
• Crumble in bacon and add scallops, cream, chives, parsley.
• Cook for 2min while stirring constantly.
• pick out bay leaves and serve.

INSTANT POT® SEAFOOD GUMBO

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter, followed by celery, onion, bell pepper, and garlic. Cook and stir until vegetables are softened, 5 to 7 minutes. Sprinkle 2 tablespoons flour over and stir to thoroughly coat.
• Pour in 1 1/2 cups chicken broth while continuing to stir vegetables. Pour in beer. Set an elevated trivet on top of the mixture. Pour water and rice into a small silicone bowl and set on top of trivet. Cancel Saute mode. Seal and lock the lid into place.
• Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
• Switch to Saute function. Remove rice and trivet carefully. Add shrimp, cod, scallops, Cajun seasoning, Worcestershire, salt, thyme, and cayenne to the Instant Pot®.
• Whisk remaining flour with remaining chicken broth in a small bowl. Pour into the pot and mix together. Stir frequently and allow to thicken and cook until shrimp are bright pink, cod is easily flaked with a fork, and scallops are opaque, 5 to 10 minutes. Serve with a scoop of rice.