Instant Pot Shrimp Food

INSTANT POT SHRIMP

Steps:

• Prepare Ingredients & Thaw Frozen Shrimp: If your shrimp are frozen, place shrimp in a large mixing bowl, then thaw under cold water while you prepare other ingredients. Finely mince garlic, and finely chop Italian parsley. Drain and pat dry the shrimp with a paper towel.
• Cook Shrimp in Instant Pot: Use "Sauté More" to heat up Instant Pot. Wait until the Instant Pot says "HOT". Melt 2 tbsp (28g) unsalted butter or olive oil in the inner pot, and ensure to coat the unsalted butter or oil all over the whole bottom of the pot. Add the shrimp in Instant Pot, and make sure all the shrimp are directly touching the pot. You don't have to stir the shrimp. Let the shrimp cook for 2 minutes on one side before flipping them over, then cook the other side for 1.5 minutes. *Cooking Time: If your shrimp are bigger or smaller than 26/30, increase or decrease your cooking time according to the size of your shrimp.
• Add Garlic & Soy Sauce: Add minced garlic and 2 tsp (10ml) - 1 tbsp (15ml) regular soy sauce in Instant Pot. With a wooden spoon, saute and scrub all the flavorful brown bits off the bottom. Do this for 30 seconds, then we're done!
• Taste, Garnish, & Serve Shrimp: Taste one of the shrimp to make sure it's seasoned & cooked properly. Quickly pour them on a serving plate to avoid overcooking the shrimp. Garnish shrimp with finely chopped Italian parsley. 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 SHRIMP FRIED RICE

Steps:

• Spray the inner pot with nonstick cooking spray.
• Add shrimp, beaten eggs, broccoli and onion to the inner pot.
• Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 1 minute.
• To make the sauce, combine soy sauce, vinegar, sugar, sesame oil and cornstarch; whisk well and set aside.
• When cook time is finished, quick release the pressure, remove the lid. Set to Saute mode, add sauce and stir using a wooden spoon.
• Cook for two minutes or until the shrimp are completely opaque and the sauce has started to thicken. Add cooked rice and carrots and continue to stir until the rice is heated through and all the ingredients are well combined. Serve topped with chopped cashews.
• Serves: 4; Calories: 402; Total Fat: 10 grams; Saturated Fat: 2 grams; Total Carbohydrate: 51 grams; Sugars: 7 grams; Protein: 27 grams; Sodium: 945milligrams; Cholesterol: 236 milligrams; Fiber: 6 grams.

INSTANT POT® PEEL-AND-EAT SHRIMP

Steps:

• Pour beer into a multi-functional pressure cooker (such as Instant Pot®). Stir in shrimp, butter, and seafood seasoning. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 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 in parsley.
• Transfer shrimp to serving plates and serve with cocktail sauce for dipping.