FROZEN MEATBALLS IN THE INSTANT POT RECIPES
INSTANT POT FROZEN SHIMP (WORKS FOR FROZEN COOKED OR …
Got a bag of frozen shrimp? Dinner will be ready in 5 minutes thanks to your Instant Pot! This Instant Pot frozen shrimp is super quick and easy!
Provided by MelanieCooks.com
Categories Instant Pot Main Dish
Total Time 5 minutes
Cook Time 5 minutes
Yield 4
Number Of Ingredients 2
Steps:
- Put water in the Instant Pot and add frozen shrimp. Close the lid and turn the valve to a Sealing position. Press the "Pressure Cook" or "Manual" button and set the time to ZERO (0) minutes for frozen cooked shrimp (or 1 minute for frozen raw shrimp) on High pressure.
- When Instant Pot is done cooking, quick release (QR) the steam.
- Drain the shrimp in a colander and serve.
Nutrition Facts : Calories 113 kcal, ProteinContent 23 g, FatContent 2 g, SaturatedFatContent 1 g, CholesterolContent 286 mg, SodiumContent 881 mg, ServingSize 1 serving
SIMPLE STEAMED SALMON FILLETS – INSTANT POT RECIPES
Over the last year, we’ve seen a lot of worry on social media about how to cook frozen salmon fillets in an Instant Pot. And no wonder! The fillets can be overcooked in a flash. We find the best technique is to steam them on a rack because they don’t sit in the liquid (which can break them apart, especially during the furious boil inside the pot when the pressure is released). Our timing here is for medium-rare to medium salmon fillets. If you like them cooked more thoroughly, add 1 minute to the timing for either the MAX or the HIGH setting. But note: The size of these salmon fillets (6 ounces each) is very important for the timing given; see the Beyond if you have larger fillets.
Provided by From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough
Prep Time 2 minutes
Cook Time 13 minutes
Yield 2 servings
Number Of Ingredients 5
Steps:
- Pour the water or wine into an Instant Pot. Set the pot’s rack (with the handles up) or a large, open vegetable steamer inside the pot. Set the fillets skin-side down on the rack or in the steamer, arranging them so they overlap as little as possible (do not stack them). Set two barely overlapping lemon slices on each fillet. Sprinkle the fish and lemon slices evenly with the pepper and salt. Lock the lid onto the cooker.
- Option 1 Max Pressure Cooker Press Pressure cook on Max pressure for 5 minutes with the Keep Warm setting off.
- Option 2 All Pressure Cookers Press Meat/Stew or Pressure cook (Manual) on High pressure for 6 minutes with the Keep Warm setting off. The valve must be closed.
- Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Use a metal spatula to transfer the fillets one by one to serving plates
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