SHRIMP FETTUCCINE RECIPES LOUISIANA RECIPES

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INSTANT POT RECIPES



Instant Pot Recipes image

Fresh, aromatic and full of flavor. Hearty vegetables, warm spices, and coconut milk are blended to create a rich and creamy soup. Serve this at your next dinner party and garnish with cilantro to really wow your family and friends.

Provided by Instant Brands Culinary Team

Prep Time 10 minutes

Cook Time 11 minutes

Yield 4-6 servings

Number Of Ingredients 13

1 tbsp olive oil
1 onion (diced)
2 garlic cloves (minced)
3 tbsp fresh ginger (minced or grated)
6 cups carrots (cut into 1/2 inch pieces)
1 celery stalk (cut into 1/2 inch pieces)
5 cups vegetable stock
1 can coconut milk
1 tsp salt
1/2 tsp pepper
1 tsp cumin
1/2 tsp turmeric
1/2 tsp paprika

Steps:

  • Select SAUTÉ, select HIGH. Select START. Add olive oil to inner pot. When oil is hot, add onion and cook for 5 minutes. Sauté until onions are translucent.
  • Add garlic and ginger, cook 1 minute.
  • Select CANCEL to turn off SAUTÉ.
  • Add carrots, celery, stock, and spices (salt, pepper, cumin, paprika, and turmeric). Stir to combine.
  • Secure lid for pressure cooking.
  • Select PRESSURE COOK, select HIGH and set time to 5 minutes (00:05). Select START.
  • Once program ends, allow for 10-minute Natural Release.
  • Select CANCEL.
  • With an immersion blender or stand blender, blend soup.
  • Stir in coconut milk and serve.

INSTANT DUTCH OVEN – RATATOUILLE – INSTANT POT RECIPES



Instant Dutch Oven – Ratatouille – Instant Pot Recipes image

Provided by Instant Brands Culinary Team

Prep Time 15 minutes

Cook Time 40 minutes

Yield 6-8 servings

Number Of Ingredients 11

1 Eggplant (medium diced into 1” pieces)
4 White Zucchini (small, medium diced)
8 Shishito Peppers (halved lengthwise, deseeded and sliced thick)
1 Onion (large, medium diced)
3 Garlic Cloves (minced)
12 1/3 oz Tomatoes (ripe, medium diced, or canned diced tomatoes)
3 Fresh Thyme Sprig (minced)
1/3 cups Fresh Basil (chiffonade)
4 tbsp Olive Oil
1 tbsp Salt
1/2 tsp Black Pepper

Steps:

  • Select SEAR/SAUTE and set the time to 30 minutes. Press START
  • Add 2 tbsp of oil in the cooking vessel.
  • When the vessel is hot, add zucchini and brown by stirring occasionally.
  • Add eggplants and shishito peppers and sauté until they are soft.
  • Take vegetables out.
  • Add 2 tbsp of olive oil. Sauté onions and garlic until soft and brown
  • Stir in thyme, vegetables, tomatoes, salt, and pepper. Stir to combine.
  • Press CANCEL.
  • Close the lid.
  • Select MANUAL 2. Set the temperature to 300F and time to 30 minutes.
  • After 20 minutes, take the lid off. Leave pot to cook uncovered for the last 10 minutes.
  • When cooking time is complete, let it rest for 10 minutes, uncovered.
  • Stir in basil before serving.

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