SHRIMP INSTANT POT RECIPES

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INSTANT POT RECIPES – THE OFFICIAL CURATED INSTANT POT RECIPES



Instant Pot Recipes – The official curated Instant Pot recipes image

Provided by Instant Brands Culinary Team

Prep Time 30 minutes

Cook Time 20 minutes

Yield 12-17 spring rolls

Number Of Ingredients 14

1 tbsp oil
2 garlic cloves (minced)
1 1/2 cups shredded carrot
1 1/2 cups shitake mushrooms (sliced)
1 1/2 cups bean sprouts (heaped)
1 1/2 cups shredded green cabbage (packed)
1 tbsp cornstarch
1 tsp fresh ginger (grated)
2 tbsp cilantro (chopped finely)
2 tbsp oyster sauce
2 tsp soy sauce
12-17 rice paper (square 22cm)
4-6 cups cold water
Any kind of oil spray

Steps:

  • Add oil to a skillet or an Instant Pot (select Sauté – High. Press Start).
  • Once hot, add garlic and ginger, stir quickly, then add shrimp.
  • Cook, breaking it up as you go and season lightly with salt and pepper, until it turns white and cooked.
  • Add carrot, bean sprouts, cabbage and mushrooms. Cook for 3 minutes or until vegetables are wilted. Add cornstarch, soy sauce and oyster cook for 1 minute until the liquid is gone. Add the chopped cilantro and give it a quick stir.
  • Remove the skillet or the instant inner pot from heat and put it aside.
  • Meanwhile pour 6 cups of cold water in a large bowl.
  • Dip a rice paper sheet in water for a few seconds and place it on the cutting board.
  • Leave it a minute to moisten.
  • Add 2-3 tbsp of the filling mixture in the canter of the sheet in a rectangle shape.
  • Starting at the bottom, fold over the rice paper sheet to cover the filling, then fold each side of the sheets over the filling, then firmly roll the whole thing up, using your fingers to keep the fillings pushed towards the middle of the roll.
  • Repeat this process until all the filling has finished (There will be 12-17 rolls).
  • Once they are done, spray the cooking oil generously all over the spring rolls.
  • Select -Air fry- set the temperature to 400°F  and time to 15 minutes.   Press Start.  
  • Once the AF shows the  ‘ADD FOOD’ sign, open the AF basket and place the spring rolls carefully into the AF basket.   Close the AF basket.  
  • Once the AF shows the ‘TURN FOOD’ sign, flip the spring rolls with tongs and close the basket to continue to cook.
  • Once the cooking cycle ends, remove the AF basket, and place the spring rolls on a serving plate.
  • Serve warm with sweet and sour chili sauce or any preferred dipping sauce if desired. Enjoy!

INSTANT POT SHRIMP RISOTTO RECIPE - FOOD NETWORK



Instant Pot Shrimp Risotto Recipe - Food Network image

No more standing over the stove constantly stirring risotto. With the help of an Instant Pot®, you can achieve that creaminess with much less effort.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 40 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 13

1 shallot
2 cloves garlic
4 tablespoons unsalted butter
Kosher salt and freshly ground pepper
1 1/2 cups arborio rice
3 sprigs fresh thyme
1/3 cup dry white wine
1 8-ounce bottle clam juice
1 pound peeled and deveined large shrimp
1/2 cup frozen peas
2 tablespoons grated parmesan cheese
1/2 teaspoon finely grated lemon zest, plus more for topping
Lemon wedges, for serving

Steps:

  • Set an Instant Pot® to saute on the medium setting (see Cook's Note). Chop the shallot and garlic. When the pot is hot, add 2 tablespoons butter, then add the shallot, garlic and a pinch each of salt and pepper. Cook, stirring, until softened, about 3 minutes. Stir in the rice and thyme sprigs and cook until the rice is toasted, about 3 minutes. Stir in the wine, scraping the bottom of the pot, and cook until evaporated, about 30 seconds. Turn off the saute function.
  • Stir the clam juice and 3 cups hot water into the pot. Close the lid and turn the steam valve to the sealing position. Set the pot to cook on high pressure for 5 minutes. When the time is up, turn the valve to the venting position and release the steam completely. Be careful of any remaining steam and unlock the lid.
  • Season the shrimp with salt and pepper and add to the pot. Stir in the peas. With the pot still turned off, close the lid and let the shrimp cook through, about 5 minutes.
  • Add the parmesan and lemon zest to the risotto; stir in the remaining 2 tablespoons butter until melted. Add a few dashes of water to loosen, if necessary. Discard the thyme sprigs. Divide among bowls. Top with lemon zest and serve with lemon wedges.

Nutrition Facts : Calories 460, FatContent 13 grams, SaturatedFatContent 8 grams, CholesterolContent 177 milligrams, SodiumContent 969 milligrams, CarbohydrateContent 61 grams, FiberContent 3 grams, ProteinContent 22 grams, SugarContent 2 grams

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