Instant Pot Honey Garlic Shrimp From Frozen Recipes

INSTANT POT® HONEY-GARLIC SHRIMP FROM FROZEN

Instant Pot® Honey-Garlic Shrimp from Frozen image

Forget to thaw your shrimp? No problem. Let your multi-functional pressure cooker thaw and cook it for you. The sauce is sweet, sticky, salty, and just the right amount of heat. Serve over rice if desired.

Provided by Soup Loving Nicole

Categories Seafood Shellfish Shrimp

Time 25m

Yield 4

Number Of Ingredients 9

Ingredients

1 pound frozen large shell-on shrimp
1 teaspoon cornstarch
2 teaspoons cold water
⅓ cup soy sauce
¼ cup honey
1 tablespoon minced garlic
2 teaspoons vegetable oil
2 teaspoons Sriracha sauce
2 medium (4-1/8" long)s green onions, chopped

Steps:

Pour 1 cup water into a multi-functional pressure cooked and place a steamer basket inside. Place frozen shrimp in the steamer basket. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 minutes for pressure to build.
Meanwhile, make the sauce by whisking cornstarch and cold water together until smooth. Add soy sauce, honey, garlic, oil, and Sriracha sauce. Whisk again.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid. Remove the steamer basket and set shrimp aside. Drain water from the pot.
Select Saute function. Pour sauce into the pot and cook until thickened, about 2 minutes. Cancel Saute function. Stir in shrimp until evenly coated. Transfer to serving plates and garnish with green onions.

Nutrition Facts : Calories 192.8 calories, Carbohydrate 21.2 g, Cholesterol 172.6 mg, Fat 3.3 g, Fiber 0.5 g, Protein 20.2 g, SaturatedFat 0.6 g, Sodium 1516.7 mg, Sugar 18 g

INSTANT POT® HONEY-MUSTARD SALMON FROM FROZEN

Instant Pot® Honey-Mustard Salmon from Frozen image

Frozen salmon fillets are so economical, but I often forget to defrost them! This recipe calls for adding frozen salmon fillets directly to your Instant Pot® for a perfectly cooked fillet in mere minutes. I finish the salmon under the broiler for just 2 minutes with a honey-mustard glaze on top. Delicious!

Provided by Diana Moutsopoulos

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes

Time 35m

Yield 2

Number Of Ingredients 6

Ingredients

2 (6 ounce) fillets frozen salmon fillets
salt and ground black pepper to taste
1 cup water, or as needed
1 tablespoon honey
1 tablespoon whole-grain mustard
2 teaspoons olive oil

Steps:

Season frozen salmon fillets with salt and pepper. Place a trivet inside a multi-functional pressure cooker (such as Instant Pot®) and pour in 1 cup of water, ensuring the water does not cover the trivet. Place fillets skin-side down on the trivet in a single layer.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions immediately after cooking time is over, about 5 minutes.
Meanwhile, mix together honey, mustard, and olive oil in a small bowl.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high. Line a baking sheet with parchment paper.
Unlock and remove the Instant Pot® lid. Carefully transfer cooked fillets onto the prepared baking sheet, skin-side down. Spread 1/2 of the honey-mustard glaze over each fillet.
Broil salmon fillets for 2 minutes. Serve immediately.

Nutrition Facts : Calories 388.8 calories, Carbohydrate 10.1 g, Cholesterol 99.1 mg, Fat 23 g, Protein 33.5 g, SaturatedFat 4.3 g, Sodium 269.6 mg, Sugar 8.6 g

INSTANT POT® SHRIMP AND BROCCOLI

Instant Pot® Shrimp and Broccoli image

Shrimp and broccoli stir-fry doesn't get any faster or easier than this. Zero minutes is not a typo. The pot will take 10 minutes to come to pressure and that is all the cook time the shrimp needs. Serve over rice if desired.

Provided by Soup Loving Nicole

Categories Main Dish Recipes Stir-Fry Shrimp

Time 30m

Yield 4

Number Of Ingredients 13

Ingredients

¼ cup reduced-sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon rice vinegar
2 teaspoons sesame oil
1 teaspoon brown sugar
1 teaspoon Sriracha sauce
1 teaspoon minced garlic
1 pound raw peeled and deveined shrimp
2 tablespoons cornstarch
2 tablespoons cold water
2 cups fresh broccoli florets
2 green onions, chopped
1 tablespoon toasted sesame seeds

Steps:

Whisk soy sauce, oyster sauce, rice vinegar, sesame oil, brown sugar, Sriracha sauce, and garlic in a small bowl until smooth.
Pour sauce into a multi-functional pressure cooker (such as Instant Pot®). Stir in shrimp. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 minutes for pressure to build.
Meanwhile, whisk cornstarch and cold water together until smooth.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid. Stir in cornstarch slurry and broccoli. Select Saute function and cook until sauce thickens and broccoli is crisp-tender, about 2 minutes.
Garnish shrimp and broccoli with green onions and sesame seeds.

Nutrition Facts : Calories 172.7 calories, Carbohydrate 10.8 g, Cholesterol 172.6 mg, Fat 4.6 g, Fiber 1.6 g, Protein 21.2 g, SaturatedFat 0.6 g, Sodium 858.2 mg, Sugar 2.4 g

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