Instant Pot Shrimp Broth Recipes

INSTANT POT SHRIMP

Steps:

• If using frozen shrimp, rinse under water to remove ice glaze from it.
• Add shrimp in the instant pot then add in onions, garlic, ginger, bell peppers and all other ingredients except cornflour.
• Cover instant pot with it's lid and set vent into sealing position. Set instant pot to manual pressure cook high for 0 minute. After this time, do a quick pressure release.
• Once instant pot is depressurised, open the lid.
• Set instant pot to saute mode then add cornflour slurry into the pot. Stir till sauce thickens (this takes about a minute or two) then switch off instant pot.
• Serve and enjoy.

INSTANT POT® SHRIMP BROTH

Steps:

• Combine shrimp shells, baby carrots, onion, celery, garlic, vinegar, salt, pepper, and water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Manual function according to manufacturer's instructions; set timer for 60 minutes. Allow 10 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Pour liquid through a strainer and discard all solids.

INSTANT POT SHRIMP OREGANATA

Steps:

• Add the butter and olive oil to your Instant Pot and select "Sauté" and adjust so it's on the "More" or "High" setting. Once the butter melts and the oil sizzles, add the shallots and cook for about 2 minutes until lightly brown and then add the garlic and stir for another minute or two so it browns as well
• Next, add the broth, white wine. lemon juice, kosher salt, pepper and oregano. Stir well
• Then, add the shrimp and give it a quick stir and secure the lid immediately. Hit "Keep Warm/Cancel" and then hit "Manual" or "Pressure Cook" High Pressure for 0 minutes (and only 0 minutes). If using frozen shrimp, set for 1 minute. Quick release when done and pre-heat the oven to broil
• Remove the shrimp with a slotted spoon and place in an oven-safe casserole dish/baking tin
• Hit "Keep Warm/Cancel" and then hit "Sauté" and adjust so it's on the "More" or "High" setting. Once the sauce bubbles, add in the cornstarch slurry and stir immediately as the sauce will thicken and then add in the parmesan and stir again. Then, hit "Keep Warm/Cancel" and once the bubbles die down, the sauce will have thickened beautifully. Stir in the artichokes and then pour the sauce over the shrimp in the casserole dish
• Once the oven is heated, sprinkle the breadcrumbs over the the top of the shrimp so it's evenly distributed and top with a few more shakes of oregano. Place the casserole dish on the top rack of the oven and let broil for 1 minute (but NO longer than 90 seconds or the shrimp may overcook. Also, keep an eye on it so the breadcrumbs won't burn). Remove and serve immediately with some rice or angel hair pasta (cooked separately), if you wish. And of course, get some Italian or French bread to dip in that remarkable sauce
• Enjoy!

INSTANT POT SHRIMP SCAMPI PASTA

Steps:

• Heat Instant Pot on "Saute" function. Add butter, olive oil, shallots, and garlic. Cook, stirring constantly, until shallots soften, 2-3 minutes.
• Add wine and cook, stirring, until wine has reduced slightly, about 1 minute. Turn Instant Pot off.
• Add 1 ¼ cups broth to pot, scraping up any brown bits. Crack pasta in half and layer in a criss cross pattern. Add remaining broth and separate strands of pasta as much as possible. Sprinkle with red pepper flakes and then add frozen shrimp to the top, without stirring. Sprinkle with salt.
• Secure Instant Pot lid and turn valve to seal. Set on "Pressure Cook" or "Manual" (depending on your model) for 0 minutes (not a typo!). If your Instant Pot model will not accept 0 minutes as a setting, simply press Cancel when you hear the signal that it's reached full pressure.
• Once the Instant Pot has reached full pressure, immediately release pressure by doing a "quick release" and turning valve to vent.
• Remove cover and stir in Parmesan cheese, fresh parsley, and lemon juice.
• Taste and season with additional salt and red pepper flakes as needed. Serve immediately.

INSTANT POT SHRIMP BOIL

Steps:

• Add the potatoes, sausage and corn to the liner of the instant pot. Add the onion if you prefer really soft onions, or add with the shrimp for more texture to them.
• Mix together the chicken broth, hot sauce and 3 tsp of old bay seasoning, then pour into pot. Make sure your silicone ring is fitting snuggly, then attach lid to pressure cooker. Close vent to sealed position, cook on HIGH pressure for just 5 minutes, followed by a quick release of pressure (once timer has counted down the 5 minutes open valve to release pressure).
• Quickly add in the frozen shrimp and cover the lid, closing the valve again. Cook on HIGH pressure for just 1 minute, followed by a quick release. Drain any excess liquid from pot if desired.
• Pour mixture into a large, rimmed tray. Combine melted butter, garlic powder and remaining 1 tsp of old bay seasoning and drizzle over corn, potatoes, shrimp and sausage. Garnish with freshly chopped parsley and serve with lemon wedges. Enjoy!