20-MINUTE INSTANT POT SHRIMP SCAMPI PASTA
The genius of this recipe is that all of the ingredients--wine, garlic, shrimp -- even the pasta -- cook together in one pot. Just make sure to use shrimp that's still frozen or they will overcook. You don't have to serve garlic bread with the dish, but there's nothing better for sopping up all that delicious buttery sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
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.
SHRIMP TERIYAKI
A savory and sweet dish that is sure to impress your company. My husband always tops his with soy sauce, but I enjoy tasting the little hint of sweet.
Provided by Kristi Celaya
Categories World Cuisine Recipes Asian
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a wok over medium heat. Add shrimp, garlic, garlic powder, and ginger. Cook until shrimp are opaque, 3 to 5 minutes.
- Add brown sugar and sesame seeds. Blend in white wine, teriyaki sauce, and teriyaki marinade and bring to a boil. Add frozen vegetables and return to a boil. Reduce heat to a simmer. Cover and cook until vegetables are heated through and tender, 10 to 15 minutes.
- Serve stir-fry over a bed of rice.
Nutrition Facts : Calories 354.2 calories, Carbohydrate 53.4 g, Cholesterol 101.4 mg, Fat 6.3 g, Fiber 6.4 g, Protein 19.5 g, SaturatedFat 1 g, Sodium 1457.8 mg, Sugar 16.8 g
INSTANT POT CHICKEN AND BROCCOLI TERIYAKI DUMP DINNER
This takeout favorite can be made in the comfort of your own home, in less time than it takes for delivery. Dump your ingredients into the Instant Pot® and let it do the rest! You'll have dinner on the table in 30 minutes!
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Add the sesame oil to a 6-quart Instant Pot®. Add the chicken and stir until evenly coated. Add the broccoli, water chestnuts, rice, garlic and onion and mix until combined. Pour the chicken broth and teriyaki sauce over the rice mixture and stir until evenly coated.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes (see Cook's Note).
- After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
- Fluff the cooked rice and stir in the edamame if using. Put the lid back on and allow the rice to steam until the liquid is absorbed, about 10 minutes more.
- Serve the chicken and broccoli dinner topped with the sesame seeds and cilantro leaves, if using, and lime wedges on the side.
INSTANT POT® TERIYAKI BEEF
I make this using a 6-quart Instant Pot® for the meat and a 4-quart pressure cooker for the brown rice.
Provided by C Clark
Categories World Cuisine Recipes Asian
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Combine 2 1/2 cups water and brown rice in a 4-quart pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound. Adjust temperature to a simmer. Cook until rice is tender, about 22 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
- At the same time, turn on a 6-quart multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add steak and onion to hot oil; saute until browned, 3 to 5 minutes.
- Meanwhile, whisk together 1/2 cup water, soy sauce, garlic, and ginger in a small bowl; add to browned steak. Close and lock the lid and cancel Saute function. Select high pressure according to manufacturer's instructions; set timer for 11 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 in honey. Combine 3 tablespoons water and cornstarch in a small bowl; add to the Instant Pot®. Add broccoli.
- Select Saute function and cook, stirring constantly, until sauce thickens and broccoli is cooked, 3 to 5 minutes. Serve with rice and garnish with green onions.
Nutrition Facts : Calories 477.8 calories, Carbohydrate 62.2 g, Cholesterol 60.5 mg, Fat 11.8 g, Fiber 4 g, Protein 30.2 g, SaturatedFat 3.6 g, Sodium 856.5 mg, Sugar 8 g
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RICE COOKER TERIYAKI SHRIMP AND RICE
From budgetbytes.com
4.6/5 (20)Total Time 40 minsCategory Dinner, Lunch, Main CourseCalories 383 per serving
- If your shrimp is frozen, thaw it first by placing in a colander and running cool water over it until thawed (this only takes a few minutes).
- Finely dice the onion and place it in the bottom of the rice cooker along with the frozen peas (I did not thaw my peas). Add the uncooked rice, minced garlic, and grated ginger. Stir these ingredients together.
- Add the shrimp to the top of the rice mixture, then pour in 2 cups water. Close the lid and set the cooker to the "white rice" setting. The rice cooker will begin to heat and once the contents inside reach the appropriate temperature, it will begin to count down the cooking time (12 minutes for my model).
- Once the rice cooker finishes its cooking cycle, let it rest for an additional 5-10 minutes on the keep warm cycle before opening the lid. While waiting, stir together the soy sauce and brown sugar.
INSTANT POT STIR FRY SHRIMP (VIDEO) » FOODIES TERMINAL
From foodiesterminal.com
5/5 (1)Calories 163 per servingCategory Main Course
- Add all the ingredients mentioned above in the "For the Stir-Fry Sauce" section in mason jar, close the lid of the jar and shake well to mix everything together. In case you are planning to store the sauce in the fridge skip adding the water now.
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