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Instant Pot Cornbread Made from Scratch

Instant Pot Cornbread | The Foodie Eats

Instant Pot Cornbread Made from Scratch

I don’t know where you live, but it’s been incredibly hot in Florida this summer. And for that reason, the oven has not been used in several weeks. So I’ve been on a mission to create recipes for some of my favorite foods without heating up the whole kitchen… And this Instant Pot Cornbread is a result of that!

Sweet or Non-Sweet Cornbread?

I don’t believe that cornbread should be sweet. Nothing against anyone who chooses that, it’s just not the way I grew up eating it. However, I find that adding just a little bit of sugar points to the actual corn flavor and makes it taste more like cornbread… If that makes any sense at all.

 

Instant Pot Cornbread | The Foodie Eats

 

The Process

Instant Pot Cornbread | The Foodie Eats

Add all dry ingredients to a large mixing bowl – cornmeal, flour, baking powder, and salt.

 

Instant Pot Cornbread | The Foodie Eats

Whisk them together.

 

Instant Pot Cornbread | The Foodie Eats

In a separate mixing bowl – add melted butter and sugar.

 

Instant Pot Cornbread | The Foodie Eats

Whisk together until sugar has melted.

 

Instant Pot Cornbread | The Foodie Eats

Add eggs to butter mixture…

 

Instant Pot Cornbread | The Foodie Eats

… and whisk until fully combined.

 

Instant Pot Cornbread | The Foodie Eats

Add buttermilk…

 

Instant Pot Cornbread | The Foodie Eats

…and whisk again.

 

Instant Pot Cornbread | The Foodie Eats

Pour wet ingredients into bowl with dry ingredients.

 

Instant Pot Cornbread | The Foodie Eats

Stir together until fully combined. A few lumps may remain, and that’s okay.

 

Instant Pot Cornbread | The Foodie Eats

Spray a 7×3 push pan with nonstick cooking spray.

 

Instant Pot Cornbread | The Foodie Eats

Pour batter into pan and spread out evenly.

 

Instant Pot Cornbread | The Foodie Eats

Cover pan with aluminum foil.

 

Instant Pot Cornbread | The Foodie Eats

Place 3-inch trivet in cooker, along with 1 1/2 cups of water.

 

Instant Pot Cornbread | The Foodie Eats

Place pan on top of trivet. Lock lid and cook for 35 minutes at high pressure. Once cook time is complete, allow pressure to release naturally for 10 minutes. Then quick-release remaining pressure. Remove pan from cooker, uncover, and allow to cool for 1 or 2 minutes before slicing.

 

And the AMAZING Result…

Instant Pot Cornbread | The Foodie Eats

 

★ Did you make this recipe? Please give it a star rating below!

Instant Pot Cornbread

Easy recipe made from scratch using real ingredients.

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 16
Calories 138 kcal
Author The Foodie Eats

Ingredients

  • 1 cup cornmeal
  • 1 cup flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup butter melted
  • 1 Tbsp. sugar
  • 2 eggs
  • 1 cup buttermilk

Instructions

  1. Add all dry ingredients to a large mixing bowl – cornmeal, flour, baking powder, and salt. Whisk them together.

  2. In a separate mixing bowl – add melted butter and sugar. Whisk together until sugar has melted. Add eggs to butter mixture and whisk until fully combined. Add buttermilk and whisk again. 

  3. Pour wet ingredients into bowl with dry ingredients. Stir together until fully combined. A few lumps may remain, and that’s okay.

  4. Spray a 7×3 push pan with nonstick cooking spray. Pour batter into pan and spread out evenly. Cover pan with aluminum foil.

  5. Place 3-inch trivet in cooker, along with 1 1/2 cups of water. Place pan on top of trivet. Lock lid and cook for 35 minutes at high pressure. 

  6. Once cook time is complete, allow pressure to release naturally for 10 minutes. Then quick-release remaining pressure. 

  7. Remove pan from cooker, uncover, and allow to cool for 1 or 2 minutes before slicing.

Nutrition Facts
Instant Pot Cornbread
Amount Per Serving
Calories 138 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 37mg 12%
Sodium 134mg 6%
Potassium 83mg 2%
Total Carbohydrates 14g 5%
Dietary Fiber 1g 4%
Sugars 1g
Protein 3g 6%
Vitamin A 4.6%
Calcium 3%
Iron 4.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Instant Pot Cornbread | The Foodie Eats

 

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Gluten-Free Instant Pot Recipes Soup

Pressure Cooker Pumpkin Soup with Sausage and Kale

Pressure Cooker Pumpkin Soup with Sausage and Kale | The Foodie Eats

Pressure Cooker Pumpkin Soup with Sausage and Kale

This rich, comforting pressure cooker pumpkin soup is full of hearty whole-food ingredients with all the flavors of Fall. It truly is a meal in one bowl, without having a one-note flavor profile. We are also big fans of using mushrooms to make things “meatier”.

 

Can I Substitute With Low-Fat Ingredients?

You have a few options to help lower the fat and calorie count. You could substitute ground turkey seasoned with fennel seeds and sage for the sausage. And you can use 2% milk, or even a dairy-free milk for the whole milk. However, the flavor will not be as rich and comforting. Personally, I believe this is a recipe where splurging on higher-calorie ingredients is totally worth it!

 

Pressure Cooker Pumpkin Soup with Sausage and Kale | The Foodie Eats

 

Why Sherry Wine Vinegar?

While we’re talking substitutions, you may notice that the recipe card says you can sub red wine vinegar for sherry wine vinegar. So why do I use sherry wine vinegar in this pressure cooker pumpkin soup in the first place? I first heard, then believed for myself, that sherry wine and mushrooms are great friends in a pan. So I went out and bought a bottle of sherry, used it twice, then threw out the rest because it expired.

So the next time I wanted to use it, I opted for sherry wine vinegar instead. And while it’s definitely not the same thing, it does accomplish the same thing – adding a specific flavor using acidity. The acid is the point, while the flavor can be changed. That’s why any vinegar will work, but I would opt for something more neutral if subbing it out.

 

The Process

Pressure Cooker Pumpkin Soup with Sausage and Kale | The Foodie Eats

Using sauté setting – add oil to cooker.

 

Pressure Cooker Pumpkin Soup with Sausage and Kale | The Foodie Eats

Add mushrooms, salt, and pepper. Cook for about 10 minutes, stirring occasionally.

 

Pressure Cooker Pumpkin Soup with Sausage and Kale | The Foodie Eats

After about 5 minutes, add garlic, thyme, and vinegar – mix well.

 

Pressure Cooker Pumpkin Soup with Sausage and Kale | The Foodie Eats

Continue cooking until most (not all) of the liquid has evaporated. Remove from cooker and set aside.

 

Pressure Cooker Pumpkin Soup with Sausage and Kale | The Foodie Eats

Give pot a quick wipe of rinse, then add sausage and onions.

 

Pressure Cooker Pumpkin Soup with Sausage and Kale | The Foodie Eats

Cook until sausage is browned and onions are soft and translucent.

 

Pressure Cooker Pumpkin Soup with Sausage and Kale | The Foodie Eats

Return mushrooms to cooker and give a good stir.

 

Pressure Cooker Pumpkin Soup with Sausage and Kale | The Foodie Eats

Add chicken broth and pumpkin.

 

Pressure Cooker Pumpkin Soup with Sausage and Kale | The Foodie Eats

Mix well to combine everything.

 

Pressure Cooker Pumpkin Soup with Sausage and Kale | The Foodie Eats

Add kale and give a good mix, trying to submerge all the greens. Lock lid and cook at high pressure for 10 minutes.

 

Pressure Cooker Pumpkin Soup with Sausage and Kale | The Foodie Eats

Once cook time is complete, quick-release pressure. Remove lid, add milk, and mix well.

 

And the AMAZING Result…

Pressure Cooker Pumpkin Soup with Sausage and Kale | The Foodie Eats

 

★ Did you make this recipe? Please give it a star rating below!

Pressure Cooker Pumpkin Soup with Sausage and Kale

This rich, comforting soup is full of hearty whole-food ingredients with all the flavors of Fall. It truly is a meal in one bowl.

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12
Calories 205 kcal
Author The Foodie Eats

Ingredients

  • 2 Tbsp. olive oil
  • 16 oz. baby bella mushrooms diced
  • 1/2 tsp. sea salt
  • 1/4 tsp. black pepper
  • 1 Tbsp. garlic minced
  • 1 Tbsp. fresh thyme leaves
  • 1 Tbsp. sherry wine vinegar can sub red wine vinegar
  • 1 lb. ground sage sausage
  • 1/2 cup yellow onions diced
  • 4 cups chicken broth
  • 14 oz. pumpkin purée
  • 1 lb. kale de-ribbed, roughly torn
  • 1 cup whole milk

Instructions

  1. Using sauté setting – add oil to cooker, along with mushrooms, salt, and pepper. Cook for about 10 minutes, stirring occasionally. After about 5 minutes, add garlic, thyme, and vinegar – mix well. Continue cooking until most (not all) of the liquid has evaporated. Remove from cooker and set aside.

  2. Give pot a quick wipe or rinse, then add sausage and onions. Cook until sausage has browned and onions are soft and translucent. Return mushrooms to cooker and give a good stir.

  3. Add chicken broth and pumpkin - mix well to combine everything. Then add kale and give a good mix, trying to submerge all the greens. 

  4. Lock lid and cook at high pressure for 10 minutes. Once cook time is complete, quick-release pressure. 

  5. Remove lid, add milk, and mix well. Serve and enjoy!

Nutrition Facts
Pressure Cooker Pumpkin Soup with Sausage and Kale
Amount Per Serving
Calories 205 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 4g 20%
Cholesterol 29mg 10%
Sodium 371mg 15%
Potassium 633mg 18%
Total Carbohydrates 10g 3%
Dietary Fiber 1g 4%
Sugars 3g
Protein 11g 22%
Vitamin A 180.9%
Vitamin C 60.4%
Calcium 11%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Pressure Cooker Pumpkin Soup with Sausage and Kale | The Foodie Eats

 

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Dessert Instant Pot

Instant Pot Pumpkin Bread Made from Scratch

Instant Pot Pumpkin Bread | The Foodie Eats

Instant Pot Pumpkin Bread Made from Scratch

We’re quickly approaching one of the most anticipated times of the year… Time for everything pumpkin! And while I don’t completely lose my mind, I do enjoy a few pumpkin treats. My wife on the other hand… All things pumpkin spice!! So it was no surprise to me that she’s head-over-heals for this Instant Pot pumpkin bread.

 

It’s Really Moist and Dense, but That’s the Point!

Quick breads and/or rich breads are more moist and dense than other types of bread. So if you’re looking for something like a slice of white bread, this is not the recipe for you. This Instant Pot pumpkin bread is kinda like a dessert; perfect with a cup of coffee or a glass of milk – just like you would enjoy a slice of coffee cake.

 

Instant Pot Pumpkin Bread | The Foodie Eats

 

The Process

Instant Pot Pumpkin Bread | The Foodie Eats

Add butter to large mixing bowl. Using a hand mixer, mix for just a minute to break up and get it going.

 

Instant Pot Pumpkin Bread | The Foodie Eats

Add sugar. Then “cream” together butter and sugar.

 

Instant Pot Pumpkin Bread | The Foodie Eats

Add egg and mix until fully incorporated.

 

Instant Pot Pumpkin Bread | The Foodie Eats

Next, add pumpkin and vanilla extract.

 

Instant Pot Pumpkin Bread | The Foodie Eats

Mix until fully combined. Will look like it has curdled, but it hasn’t.

 

Instant Pot Pumpkin Bread | The Foodie Eats

In a separate bowl, add all dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and ginger.

 

Instant Pot Pumpkin Bread | The Foodie Eats

Using a whisk (or fork), mix together.

 

Instant Pot Pumpkin Bread | The Foodie Eats

Add all dry ingredients to bowl with the wet.

 

Instant Pot Pumpkin Bread | The Foodie Eats

Mix gently until fully combined, making sure to scrape the edges of the bowl.

 

Instant Pot Pumpkin Bread | The Foodie Eats

Spray a 7×3 push pan with nonstick cooking spray.

 

Instant Pot Pumpkin Bread | The Foodie Eats

Pour batter into pan and spread out as evenly as you can.

 

Instant Pot Pumpkin Bread | The Foodie Eats

Cover pan with foil to keep out condensation.

 

Instant Pot Pumpkin Bread | The Foodie Eats

Add 3-inch trivet and 1 1/2 cups water to cooker.

 

Instant Pot Pumpkin Bread | The Foodie Eats

Place pan on top of trivet. Lock lid and cook for 60 minutes at high pressure. Once cook time is complete, allow pressure to release naturally for 10 minutes. Then quick-release remaining pressure. Remove pan from cooker and uncover. Allow to cool for 10 minutes before removing or slicing.

 

And the AMAZING Result…

Instant Pot Pumpkin Bread | The Foodie Eats

 

★ Did you make this recipe? Please give it a star rating below!

Instant Pot Pumpkin Bread

This Instant Pot pumpkin bread is everything you love about a quick bread... moist, rich, and dense. Not to mention the pumpkin spice flavor!

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 220 kcal
Author The Foodie Eats

Ingredients

  • 1/3 cup butter room temperature
  • 3/4 cup sugar
  • 1 egg
  • 1 cup pumpkin purée
  • 1 tsp. vanilla extract
  • 1 cup flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground ginger

Instructions

  1. Add butter to large mixing bowl. Using a hand mixer, mix for just a minute to break up and get it going. Add sugar, then “cream” together. Add egg and mix until fully incorporated. Next, add pumpkin and vanilla extract. Mix until fully combined. Will look like it has curdled, but it hasn’t.

  2. In a separate bowl, add all dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and ginger. Using a whisk (or fork), mix together.

  3. Add all dry ingredients to bowl with the wet. Mix gently until fully combined, making sure to scrape the edges of the bowl.

  4. Spray a 7×3 push pan with nonstick cooking spray. Pour batter into pan and spread out as evenly as you can. Cover pan with foil to keep out condensation.

  5. Add 3-inch trivet and 1 1/2 cups water to cooker. Place pan on top of trivet. Lock lid and cook for 60 minutes at high pressure. 

  6. Once cook time is complete, allow pressure to release naturally for 10 minutes. Then quick-release remaining pressure. Remove pan from cooker and uncover. Allow to cool for 10 minutes before removing or slicing.

Nutrition Facts
Instant Pot Pumpkin Bread
Amount Per Serving
Calories 220 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 5g 25%
Cholesterol 40mg 13%
Sodium 162mg 7%
Potassium 102mg 3%
Total Carbohydrates 33g 11%
Dietary Fiber 1g 4%
Sugars 19g
Protein 2g 4%
Vitamin A 100.6%
Vitamin C 1.6%
Calcium 2.5%
Iron 7.2%
* Percent Daily Values are based on a 2000 calorie diet.

 

And as Always… Please Pin & Share the Love!

Instant Pot Pumpkin Bread | The Foodie Eats

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Dessert Instant Pot

Instant Pot Brownies Easily Made from Scratch

Instant Pot Brownies | The Foodie Eats

Instant Pot Brownies from Scratch

There are few desserts as perfect as a warm batch of brownies topped with some vanilla ice cream. However, I can’t say that I love the texture you get from a box mix. There’s just something distinct about that powder that I don’t enjoy. Well, this Instant Pot brownies recipe is incredibly easy to make, and yields a perfectly balanced texture between cake and fudge. They’re everything you want a brownie to be!

 

Makes a deceptively large batch!

Because we’re cooking this dessert in an Instant Pot, you might not expect there to be a lot. But I’m here to tell you that you can serve a lot of people with this pan of brownies. Not only are the brownies very rich, but they’re perfectly thick too. Not as thick as a slice of cake, but just the right size to cut into about 16 wedges.

 

Instant Pot Brownies | The Foodie Eats

 

The Process

Instant Pot Brownies | The Foodie Eats

Place room temperature butter in large mixing bowl.

 

Instant Pot Brownies | The Foodie Eats

Using a hand mixer, mix butter just a few seconds to get it going.

 

Instant Pot Brownies | The Foodie Eats

Then add sugar and continue mixing until fully combined.

 

Instant Pot Brownies | The Foodie Eats

Add eggs and blend until fully incorporated.

 

Instant Pot Brownies | The Foodie Eats

Add vanilla extract and mix again.

 

Instant Pot Brownies | The Foodie Eats

In a separate mixing bowl, add all dry ingredients: flour, cocoa powder, baking powder, and salt.

 

Instant Pot Brownies | The Foodie Eats

Whisk together until combined.

 

Instant Pot Brownies | The Foodie Eats

Pour dry ingredients into bowl with wet ingredients.

 

Instant Pot Brownies | The Foodie Eats

Gently mix until fully combined.

 

Instant Pot Brownies | The Foodie Eats

Add chocolate chips to batter.

 

Instant Pot Brownies | The Foodie Eats

Using a rubber spatula…

 

Instant Pot Brownies | The Foodie Eats

…mix well.

 

Instant Pot Brownies | The Foodie Eats

Add a 3-inch trivet and 1 1/2 cups of water to cooker.

 

Instant Pot Brownies | The Foodie Eats

Spray a 7×3 push pan with nonstick cooking spray.

 

Instant Pot Brownies | The Foodie Eats

Pour batter into pan and spread out evenly.

 

Instant Pot Brownies | The Foodie Eats

Place push pan on top of trivet.

 

Instant Pot Brownies | The Foodie Eats

Loosely cover pan with aluminum foil. This will keep out moisture. Lock lid and cook for 50 minutes at high pressure.

 

Instant Pot Brownies | The Foodie Eats

Once cook time is complete, allow pressure to release naturally for 10 minutes. Then quick-release remaining pressure. Remove pan from cooker, but allow brownies to cool in the pan for about 10 minutes before removing.

 

And the AMAZING Result…

Instant Pot Brownies | The Foodie Eats

 

★ Did you make this recipe? Please give it a star rating below!

Instant Pot Brownies | The Foodie Eats
5 from 1 vote
Print

Instant Pot Brownies

Brownies with the perfect balance of cake and fudge textures.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 16
Calories 200 kcal
Author The Foodie Eats

Ingredients

  • 1/2 cup butter room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 3/4 cup flour
  • 1/2 cup cocoa powder
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup semisweet chocolate chips

Instructions

  1. Place butter in large mixing bowl. Using a hand mixer, mix butter just a few seconds to get it going. Then add sugar and continue mixing until fully combined. Add eggs and blend until fully incorporated. Add vanilla extract and mix again.

  2. In a separate mixing bowl, add all dry ingredients: flour, cocoa powder, baking powder, and salt. Whisk together until combined.

  3. Pour dry ingredients into bowl with wet ingredients. Gently mix until fully combined. Add chocolate chips to batter. Then, using a rubber spatula, mix well.

  4. Spray a 7×3 push pan with nonstick cooking spray. Pour batter into pan and spread out evenly.

  5. Add a 3-inch trivet and 1 1/2 cups of water to cooker. Place push pan on top of trivet. Loosely cover pan with aluminum foil. This will keep out moisture. 

  6. Lock lid and cook for 50 minutes at high pressure. Once cook time is complete, allow pressure to release naturally for 10 minutes. Then quick-release remaining pressure. 

  7. Remove pan from cooker, but allow brownies to cool in the pan for about 10 minutes before removing.

  8. Serve warm with vanilla ice cream!

Nutrition Facts
Instant Pot Brownies
Amount Per Serving
Calories 200 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 6g 30%
Cholesterol 36mg 12%
Sodium 120mg 5%
Potassium 134mg 4%
Total Carbohydrates 24g 8%
Dietary Fiber 1g 4%
Sugars 16g
Protein 2g 4%
Vitamin A 4.3%
Calcium 2.3%
Iron 8.1%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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Instant Pot Brownies | The Foodie Eats

 

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Entrée Instant Pot Recipes

Instant Pot Shrimp Alfredo

Instant Pot Shrimp Alfredo | The Foodie Eats

Instant Pot Shrimp Alfredo

Is there anything more comforting than a bowl of pasta? Probably not. Second question: Is there anything more satisfying than cooking an entire meal in one pot? Nope, that’s why you bought an Instant Pot! Well, this Instant Pot Shrimp Alfredo is both of those – with the classic flavor that we all love.

 

Splurge on the Cheese!

If you’ve never bought Parmigiano Reggiano before, I’d say now’s the time to go for it. Around the world, it is really considered the “King of Cheese”. There’s just something about the buttery and nutty flavor that is truly addictive. It’s not cheap, so I don’t use it often. But it really did take this simple Instant Pot Shrimp Alfredo to another level.

 

Instant Pot Shrimp Alfredo | The Foodie Eats

The Process

 

Instant Pot Shrimp Alfredo | The Foodie Eats

Defrost shrimp (if frozen) in cold water. Then remove shells and tails.

 

Instant Pot Shrimp Alfredo | The Foodie Eats

Add chicken broth, garlic, nutmeg, and salt to pot. Mix well.

 

Instant Pot Shrimp Alfredo | The Foodie Eats

Then add fettuccine noodles, making sure to spread them apart as much as possible. DO NOT STIR!

 

Instant Pot Shrimp Alfredo | The Foodie Eats

Then add cream, making sure that all noodles are submerged. AGAIN… DO NOT STIR!! Lock lid and cook for 4 minutes at high pressure.

 

Instant Pot Shrimp Alfredo | The Foodie Eats

Meanwhile, using a microplane, grate Parmigiano-Reggiano cheese.

 

Instant Pot Shrimp Alfredo | The Foodie Eats

Once cook time is complete, quick-release pressure.

 

Instant Pot Shrimp Alfredo | The Foodie Eats

Mix pasta and sauce well, making sure to break up any noodles that may be stuck together.

 

Instant Pot Shrimp Alfredo | The Foodie Eats

Add all cheese to the pot and mix well.

 

Instant Pot Shrimp Alfredo | The Foodie Eats

Add shrimp to pot…

 

Instant Pot Shrimp Alfredo | The Foodie Eats

and mix, making sure to submerge all shrimp. Return lid to pot and let sit for about 10 minutes. The shrimp will cook in the residual heat, and the sauce will thicken the longer it sits.

 

And the AMAZING Result…

Instant Pot Shrimp Alfredo | The Foodie Eats

 

And as Always… Please Pin & Share the Love!

Instant Pot Shrimp Alfredo | The Foodie Eats

 

★ Did you make this recipe? Please give it a star rating below!

Instant Pot Shrimp Alfredo

This pasta is just about as easy as it gets. But still delivers the classic flavors we all love!

Course Main Course
Cuisine Italian
Prep Time 1 minute
Cook Time 14 minutes
Sitting Time 10 minutes
Total Time 15 minutes
Servings 12
Calories 392 kcal
Author The Foodie Eats

Ingredients

  • 1 lb. large shrimp 21/25
  • 4 cups chicken broth
  • 2 Tbsp. garlic minced
  • 1/4 tsp. ground nutmeg
  • 1 tsp. sea salt
  • 16 oz. fettuccine broken in half
  • 2 cups heavy cream
  • 6 oz. Parmigiano-Reggiano cheese grated

Instructions

  1. Defrost shrimp (if frozen) in cold water. Then remove shells and tails.

  2. Add chicken broth, garlic, nutmeg, and salt to pot and mix well.

  3. Then add fettuccine noodles, making sure to spread them apart as much as possible. DO NOT STIR!

  4. Then add cream, making sure that all noodles are submerged. AGAIN… DO NOT STIR!! 

  5. Lock lid and cook for 4 minutes at high pressure. Once cook time is complete, quick-release pressure.

  6. Meanwhile, using a microplane, grate Parmigiano-Reggiano cheese.

  7. Mix pasta and sauce well, making sure to break up any noodles that may be stuck together. Add all cheese to the pot and mix well.

  8. Finally, add shrimp to pot and mix, making sure to submerge all shrimp. Return lid to pot and let sit for about 10 minutes. The shrimp will cook in the residual heat, and the sauce will thicken the longer it sits.

  9. Serve topped with cracked black pepper (and maybe more cheese).

Nutrition Facts
Instant Pot Shrimp Alfredo
Amount Per Serving
Calories 392 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 12g 60%
Cholesterol 190mg 63%
Sodium 727mg 30%
Potassium 242mg 7%
Total Carbohydrates 30g 10%
Dietary Fiber 1g 4%
Sugars 1g
Protein 20g 40%
Vitamin A 14.3%
Vitamin C 3.1%
Calcium 26.9%
Iron 10.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Gluten-Free Instant Pot Recipes Side Vegan

Pressure Cooker Coconut Rice with Fresh Herbs

Pressure Cooker Coconut Rice | The Foodie Eats

Pressure Cooker Coconut Rice with Fresh Herbs

When we think of perfectly cooked rice, we usually think of fluffy, tender, individual grains of rice. In the typical rice recipe, sticky, gummy rice is to be avoided at all costs.  Unless of course, you’re intentionally trying to make sticky rice, a staple food in northern Thailand. Now,  while I am definitely not from Thailand, I do appreciate cuisine from all around the world. And this pressure cooker coconut rice is reflective of that.

Serve with Something Saucy!

While the texture of our pressure cooker coconut rice shares some characteristics with sticky rice, it is not at all a Thai sticky rice recipe. Thai sticky rice is made with sweet rice and water, while our recipe combines jasmine rice with coconut milk and fresh herbs. However, like Thai sticky rice, this coconut rice yields a slightly sticky rice that pairs well with saucy dishes like our Instant Pot Country Ribs with Sweet Spicy Red Curry Sauce, or our Instant Pot Curry with Chickpeas, Tomatoes & Spinach.

 

Pressure Cooker Coconut Rice | The Foodie Eats

 

Mint in a savory dish?

While you may think of spearmint gum, mint chocolate chip ice-cream, and other sweet treats when we hear the word “mint”, it’s actually a versatile herb that works well in both sweet and savory dishes. It pairs perfectly with the other flavors of this dish. If cooking savory dishes with mint is new to you, trust us, it works. Maybe give this Spring Pea and Mint Risotto a try!

 

The Process

Pressure Cooker Coconut Rice | The Foodie Eats

Rinse rice under cold water until water begins to run clear. Then transfer wet rice to pot.

 

Pressure Cooker Coconut Rice | The Foodie Eats

In a mixing bowl, combine coconut milk and vegetable broth.

 

Pressure Cooker Coconut Rice | The Foodie Eats

Pour liquid over rice, along with salt, and give a quick mix. Lock lid at cook for 4 minutes at high pressure.

 

Pressure Cooker Coconut Rice | The Foodie Eats

Once cook time is complete, allow pressure to release naturally for about 10 minutes, then quick-release any remaining pressure.

 

Pressure Cooker Coconut Rice | The Foodie Eats

Meanwhile, take a few leaves of mint and basil…

 

Pressure Cooker Coconut Rice | The Foodie Eats

… and chop them as finely as you can.

 

Pressure Cooker Coconut Rice | The Foodie Eats

Then, use a fork to fluff rice. (This rice recipe will be both sticky and clumpy, not individual grains – perfect for serving with something with lots of liquid to soak it up.)

 

Pressure Cooker Coconut Rice | The Foodie Eats

Add herbs to rice and mix well.

 

And the AMAZING Result…

Pressure Cooker Coconut Rice | The Foodie Eats

 

And as Always… Please Pin & Share the Love!

Pressure Cooker Coconut Rice | The Foodie Eats

 

★ Did you make this recipe? Please give it a star rating below!

Pressure Cooker Coconut Rice with Fresh Herbs

Course Side Dish
Cuisine Asian
Prep Time 1 minute
Cook Time 14 minutes
Total Time 15 minutes
Servings 8
Calories 228 kcal
Author The Foodie Eats

Ingredients

  • 1 1/2 cups jasmine rice
  • 14 oz. coconut milk
  • 1/2 cup vegetable broth
  • 1/2 tsp. salt
  • 1 Tbsp. fresh mint finely chopped
  • 1 Tbsp. fresh basil

Instructions

  1. Rinse rice under cold water until water begins to run clear. Then transfer wet rice to pot.

  2. In a mixing bowl, combine coconut milk and vegetable broth. Pour liquid over rice, along with salt, and give a quick mix. Lock lid at cook for 4 minutes at high pressure.

  3. Meanwhile, take a few leaves of mint and basil and chop them as finely as you can.

  4. Once cook time is complete, allow pressure to release naturally for about 10 minutes, then quick-release any remaining pressure.

  5. Then, use a fork to fluff rice. Add herbs to rice and mix well.

Recipe Notes

This rice recipe will be both sticky and clumpy, not individual grains - perfect for serving with something with lots of liquid to soak it up.

Nutrition Facts
Pressure Cooker Coconut Rice with Fresh Herbs
Amount Per Serving
Calories 228 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 9g 45%
Sodium 132mg 6%
Potassium 177mg 5%
Total Carbohydrates 29g 10%
Protein 3g 6%
Vitamin A 3.5%
Vitamin C 1.7%
Calcium 2.6%
Iron 11.7%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Entrée Gluten-Free Instant Pot Recipes Side Soup Vegan

Instant Pot Curry with Chickpeas, Tomatoes & Spinach

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

Instant Pot Curry with Chickpeas, Tomatoes & Spinach

First, let me begin by saying that I am fully aware that this is not an authentic preparation of curry. I mean, I live in Florida, with roots from Alabama and the Carolinas. But, this recipe is a quick, flavorful, Americanized Instant Pot curry. And it’s been a big hit every time I’ve served it! Try it with this Coconut-Herb Rice.

I’ve eaten a lot of “quick and easy” curries before. And, quite frankly, they often lack the most important ingredient in ANY food: Flavor! Well, let me assure you that this version delivers. I’ve taken this dish to multiple potlucks. And surprisingly, it has been the big hit! (Possibly because no one knew it was a plant-based recipe…? Lol.)

 

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

 

The Process

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

Using sauté setting – add oil, onions, and 1/4 teaspoon of salt and cook for about 3 minutes, until onions are soft and translucent.

 

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

Add ginger and continue cooking for another 3 minutes or so.

 

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

Add garlic and cook for one minute more.

 

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

Add curry powder and mix well.

 

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

Allow to toast for about a minute.

 

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

Stir in tomatoes…

 

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

Then add chickpeas, coconut milk, and remaining salt. Mix well.

 

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

Lock lid and cook at high pressure for 5 minutes.

 

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

Once cook time is complete, quick-release pressure.

 

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

Add spinach…

 

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

…and mix until fully wilted.

 

And the AMAZING Result…

Instant Pot Curry!

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

 

★ Did you make this recipe? Please give it a star rating below!

Instant Pot Curry with Chickpeas, Tomatoes and Spinach

A satisfying and flavorful vegan curry dish, ready in less than 30 minutes!

Course Main Course
Cuisine Indian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 321 kcal
Author The Foodie Eats

Ingredients

  • 2 Tbsp. olive oil
  • 1/2 cup yellow onion diced
  • 1 1/4 tsp. sea salt divided
  • 1 Tbsp. fresh ginger grated
  • 1 Tbsp. garlic minced
  • 2 Tbsp. curry powder
  • 14.5 oz tomatoes fire-roasted, diced
  • 13.5 oz. coconut milk
  • 13.5 oz chickpeas drained
  • 8 oz. fresh baby spinach

Instructions

  1. Using sauté setting – add oil, onions, and 1/4 teaspoon of salt and cook for about 3 minutes, until onions are soft and translucent. Then add ginger and continue cooking for another 3 minutes or so. Next, add garlic and cook for one minute more. Now Add curry powder and mix well, allowing to toast for about a minute.

  2. Stir in tomatoes, followed by chickpeas, coconut milk, and remaining salt. Mix well.

  3. Lock lid and cook at high pressure for 5 minutes. Once cook time is complete, quick-release pressure.

  4. Finally, add spinach and mix until fully wilted. Serve with rice or quinoa.

Nutrition Facts
Instant Pot Curry with Chickpeas, Tomatoes and Spinach
Amount Per Serving
Calories 321 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 13g 65%
Sodium 447mg 19%
Potassium 814mg 23%
Total Carbohydrates 28g 9%
Dietary Fiber 8g 32%
Sugars 5g
Protein 9g 18%
Vitamin A 83.6%
Vitamin C 28.8%
Calcium 11.8%
Iron 37%
* Percent Daily Values are based on a 2000 calorie diet.

 

And as Always… Please Pin & Share the Love!

Instant Pot Curry with Chickpeas, Tomatoes and Spinach | The Foodie Eats

 

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Gluten-Free Instant Pot Recipes Soup

Instant Pot Turkey Soup with Mushrooms, Sweet Potatoes & Spinach

Instant Pot Turkey Soup with Mushrooms, Sweet Potatoes & Spinach | The Foodie Eats

Instant Pot Turkey Soup

With Mushrooms, Sweet Potatoes & Spinach

I’m not sure what’s gotten into me lately, but I am currently mildly obsessed with ground turkey. I find myself actively looking for new ways to use it. That’s pretty much how this recipe was born. I used to make this soup (that I love and should post a recipe for) with sausage, kale and pumpkin. Well, one day last week, I decided to change it a few ways: cook it in my Instant Pot and make it a little healthier. This Instant Pot turkey soup with mushrooms, sweet potatoes, and spinach is the result!

 

Wow, sweet potatoes are versatile!

Sweet potatoes are kinda magical. They’re always in season and can be used in more ways than just about any other vegetable. I’ve always heard that they are great used as a thickener of sauces, but I’ve never tried it myself. That’s kinda how we use them in this Instant Pot turkey soup. We cook them until they’re very soft, then break them up. It took an otherwise broth-y soup and gave it substantial body!

The Process

Instant Pot Turkey Soup with Mushrooms, Sweet Potatoes & Spinach | The Foodie Eats

Using sauté setting – add 1 tablespoon olive oil and mushrooms. DO NOT add any salt at this point (something you’ll rarely hear me say, since you should season as you go). We want to brown the mushrooms and if we add salt now they will sweat. (This picture is to show you how they start and finish, however they should be cut differently.)

 

Instant Pot Turkey Soup with Mushrooms, Sweet Potatoes & Spinach | The Foodie Eats

Add thyme leaves and cook them for a few minutes before touching them, allowing them begin to caramelize slightly. Once they have browned slightly on all sides, hit them with a dash of salt and remove right away. Set aside.

 

Instant Pot Turkey Soup with Mushrooms, Sweet Potatoes & Spinach | The Foodie Eats

Add 1 tablespoon olive oil to pot, along with onions and 1/4 teaspoon of salt. Cook for about 4-5 minutes, stirring frequently, until onions are soft and translucent.

 

Instant Pot Turkey Soup with Mushrooms, Sweet Potatoes & Spinach | The Foodie Eats

Add fennel seeds and sage. Mix well and allow to toast for a a minute or two, stirring frequently. You want them to become fragrant and begin to release their oils (they’ve been sitting in a jar for who knows how long).

 

Instant Pot Turkey Soup with Mushrooms, Sweet Potatoes & Spinach | The Foodie Eats

Add turkey to pot, season with salt and pepper, and break up as much as possible. Then leave it be for a few minutes to begin the browning process. Stir occasionally.

 

Instant Pot Turkey Soup with Mushrooms, Sweet Potatoes & Spinach | The Foodie Eats

Once turkey is fully broken up and nearly fully cooked, add garlic, mix well, and cook for another minute or two.

 

Instant Pot Turkey Soup with Mushrooms, Sweet Potatoes & Spinach | The Foodie Eats

Return mushrooms to pot, along with chicken broth and sweet potatoes. Lock lid and cook for 4 minutes at high pressure.

 

Instant Pot Turkey Soup with Mushrooms, Sweet Potatoes & Spinach | The Foodie Eats

Once cook time is complete, quick-release pressure. Then, using a potato masher, gently mash sweet potatoes to break them up.

 

Instant Pot Turkey Soup with Mushrooms, Sweet Potatoes & Spinach | The Foodie Eats

Add milk and mix well.

 

Instant Pot Turkey Soup with Mushrooms, Sweet Potatoes & Spinach | The Foodie Eats

Finally, add spinach and continue mixing until wilted. Serve immediately and enjoy!

 

And this is the AMAZING Result…

Instant Pot Turkey Soup with Mushrooms, Sweet Potatoes & Spinach | The Foodie Eats

 

★ Did you make this recipe? Please give it a star rating below!

Instant Pot Turkey Soup with Mushrooms, Sweet Potatoes & Spinach


Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings 8
Calories 190 kcal
Author The Foodie Eats

Ingredients

  • 8 oz. baby bella mushrooms roughly chopped
  • 2 Tbsp. olive oil
  • 1 1/2 tsp. sea salt divided
  • 1/3 cup yellow onions diced
  • 1 tsp. fennel seeds
  • 1 tsp. dried sage
  • 1 lb. ground turkey
  • 1/2 tsp. black pepper
  • 1 Tbsp. garlic minced
  • 4 cups chicken broth
  • 1 lb. sweet potatoes roughly chopped
  • 1/2 cup whole milk
  • 6 oz. baby spinach

Instructions

  1. Using sauté setting – add 1 tablespoon olive oil and mushrooms. DO NOT add any salt at this point (something you’ll rarely hear me say, since you should season as you go). We want to brown the mushrooms and if we add salt now they will sweat. Add thyme leaves and cook them for a few minutes before touching them, allowing them begin to caramelize slightly. Once they have browned slightly on all sides, hit them with a 1/4 teaspoon of salt and remove right away. Set aside.

  2. Add 1 tablespoon olive oil to pot, along with onions and 1/4 teaspoon of salt. Cook for about 4-5 minutes, stirring frequently, until onions are soft and translucent. Add 1 tablespoon olive oil to pot, along with onions and 1/4 teaspoon of salt. Cook for about 4-5 minutes, stirring frequently, until onions are soft and translucent. 

  3. Add fennel seeds and sage. Mix well and allow to toast for a a minute or two, stirring frequently. You want them to become fragrant and begin to release their oils (they've been sitting in a jar for who knows how long).

  4. Add turkey to pot, season with salt and pepper, and break up as much as possible. Then leave it be for a few minutes to begin the browning process. Stir occasionally. Once turkey is fully broken up and nearly fully cooked, add garlic, mix well, and cook for another minute or two.

  5. Return mushrooms to pot, along with chicken broth and sweet potatoes. Lock lid and cook for 4 minutes at high pressure. Once cook time is complete, quick-release pressure. 

  6. Using a potato masher, gently mash sweet potatoes to break them up. Add milk and mix well. Finally, add spinach and continue mixing until wilted. Serve immediately and enjoy!

Nutrition Facts
Instant Pot Turkey Soup with Mushrooms, Sweet Potatoes & Spinach
Amount Per Serving
Calories 190 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Cholesterol 32mg 11%
Sodium 479mg 20%
Potassium 742mg 21%
Total Carbohydrates 16g 5%
Dietary Fiber 2g 8%
Sugars 4g
Protein 18g 36%
Vitamin A 201.5%
Vitamin C 10.2%
Calcium 7.3%
Iron 9.9%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

And as Always… Please Pin & Share the Love!

Instant Pot Turkey Soup with Mushrooms, Sweet Potatoes & Spinach | The Foodie Eats

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Entrée Gluten-Free Instant Pot Recipes

Instant Pot Country Ribs with Sweet & Spicy Red Curry Sauce

Instant Pot Country Ribs with Sweet & Spicy Red Curry Sauce | The Foodie Eats

Instant Pot Country Ribs

With Sweet & Spicy Red Curry Sauce

Country ribs and red curry sauce may seem like an unusual combination. But, once you try this Instant Pot country ribs recipe, you’ll swear they were made to go together. The flavor of this dish is perfectly balanced – slightly sweet, subtly spicy, and savory!  I like to serve them over herbed rice drizzled with the sauce.

What are country ribs?

Country ribs aren’t actually ribs at all. They’re boneless pieces of pork that come from the blade end of the loin close to the shoulder. They’re similar in flavor and texture to rib cuts, but are boneless and often meatier. It’s a versatile cut of meat that does well whether slow braising or grilling. In this dish, they result in fall-apart tender pork with incredible flavor.

Instant Pot Country Ribs with Sweet & Spicy Red Curry Sauce | The Foodie Eats

 

The Process

Instant Pot Country Ribs with Sweet & Spicy Red Curry Sauce | The Foodie Eats

In a small bowl – add vinegar, honey, red curry paste, fish sauce, and cream of coconut.

 

Instant Pot Country Ribs with Sweet & Spicy Red Curry Sauce | The Foodie Eats

Whisk together.

 

Instant Pot Country Ribs with Sweet & Spicy Red Curry Sauce | The Foodie Eats

In a large bowl, season pork with salt and pepper.

 

Instant Pot Country Ribs with Sweet & Spicy Red Curry Sauce | The Foodie Eats

Add pork to pot and cover with vinegar mixture. Lock lid and cook for 40 minutes at high pressure.

 

Instant Pot Country Ribs with Sweet & Spicy Red Curry Sauce | The Foodie Eats

Once cook time is complete, allow pressure to release naturally (will take about about 20 minutes). Serve with rice (or something else that will soak up the cooking liquid).

 

And the AMAZING Result…

Instant Pot Country Ribs with Sweet & Spicy Red Curry Sauce | The Foodie Eats

 

 

And as Always… Please Pin & Share the Love!

Instant Pot Country Ribs with Sweet & Spicy Red Curry Sauce | The Foodie Eats

 

★ Did you make this recipe? Please give it a star rating below!

Instant Pot Country Ribs with Sweet & Spicy Red Curry Sauce

Country ribs and red curry sauce may seem like an unusual combination. But the flavor of this dish is perfectly balanced – slightly sweet, subtly spicy, and savory!

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 8
Calories 416 kcal
Author The Foodie Eats

Ingredients

  • 2/3 cup red wine vinegar
  • 1/3 cup honey
  • 3 Tbsp. red curry paste
  • 2 tsp. fish sauce
  • 1/4 cup cream of coconut
  • 3 lbs. boneless country-style pork ribs
  • 1 Tbsp. sea salt
  • 1 tsp. black pepper

Instructions

  1. In a small bowl – add vinegar, honey, red curry paste, fish sauce, and cream of coconut. Then whisk together.

  2. In a large bowl, season pork with salt and pepper.

  3. Add pork to pot and cover with vinegar mixture. Lock lid and cook for 40 minutes at high pressure.

  4. Once cook time is complete, allow pressure to release naturally (will take about about 20 minutes). Serve with rice (or something else that will soak up the cooking liquid).

Recipe Notes

This recipe does not call for you to sear the pork.. But if you want to take it to the next level of flavor, sear the ribs well before cooking under pressure.

Nutrition Facts
Instant Pot Country Ribs with Sweet & Spicy Red Curry Sauce
Amount Per Serving
Calories 416 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 5g 25%
Cholesterol 125mg 42%
Sodium 926mg 39%
Potassium 564mg 16%
Total Carbohydrates 19g 6%
Sugars 18g
Protein 33g 66%
Vitamin A 17.7%
Vitamin C 0.6%
Calcium 4.8%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Entrée Gluten-Free Instant Pot Recipes

Instant Pot Shrimp Boil – With BBQ Shrimp Rub

Instant Pot Shrimp Boil - With BBQ Shrimp Rub | The Foodie Eats

Instant Pot Shrimp Boil

With BBQ Shrimp Rub

I don’t know about you, but I spend most of the summer doing my best to cook as much summertime produce as possible. Sure, with our worldwide economy, you can get corn and watermelon year-round. But only during the summer is corn super fresh and (at times) $0.25 an ear! Well, IMHO, there is probably no better way to use corn than in this Instant Pot shrimp boil!

 

It’s like Old Bay had a baby with BBQ!

While the real beauty of this recipe might be in its simplicity (you literally mix up some spices and dump everything in the pot), I think you’ll agree that the flavor takes it to a new level. Sure, everybody loves old bay, but it really is kind of one flavor and not very interesting. Well, in this recipe we use a blend of spices that work so well together that you’ll be tempted to drink the broth. But do not do that! Just pour some extra on top. Lol…

 

The Process

Instant Pot Shrimp Boil - With BBQ Shrimp Rub | The Foodie Eats

Add all seasonings to a small bowl.

 

Instant Pot Shrimp Boil - With BBQ Shrimp Rub | The Foodie Eats

Using a whisk (or fork), combine all spices – making sure to break up the brown sugar.

 

Instant Pot Shrimp Boil - With BBQ Shrimp Rub | The Foodie Eats

Add chicken broth and 1 tablespoon of seasoning mix to pot. (Sorry for the blurry picture.)

 

Instant Pot Shrimp Boil - With BBQ Shrimp Rub | The Foodie Eats

Add sausage, potatoes, and corn to pot…

 

Instant Pot Shrimp Boil - With BBQ Shrimp Rub | The Foodie Eats

…and give a good mix. Lock lid and cook for 4 minutes at high pressure.

 

Instant Pot Shrimp Boil - With BBQ Shrimp Rub | The Foodie Eats

Meanwhile – defrost shrimp (if frozen) in cold water, then drain completely.

 

Instant Pot Shrimp Boil - With BBQ Shrimp Rub | The Foodie Eats

Once cook time is complete, quick-release pressure.

 

Instant Pot Shrimp Boil - With BBQ Shrimp Rub | The Foodie Eats

Switch back to sauté setting. Add lemon juice, butter, and one more tablespoon of seasoning mix. Mix well, making sure that butter melts in liquid below.

 

Instant Pot Shrimp Boil - With BBQ Shrimp Rub | The Foodie Eats

Add shrimp and remaining seasoning mix, making sure shrimp are submerged in liquid. You may need to remove some corn, potatoes, and/or sausage in order to do this.

 

Instant Pot Shrimp Boil - With BBQ Shrimp Rub | The Foodie Eats

Return lid to pot and let sit until shrimp are pink. This will take anywhere from 5 to 10 minutes. Then serve and enjoy!

 

And the AMAZING Result…

Instant Pot Shrimp Boil - With BBQ Shrimp Rub | The Foodie Eats

 

And as Always… Please Pin & Share the Love!

Instant Pot Shrimp Boil - With BBQ Shrimp Rub | The Foodie Eats

 

★ Did you make this recipe? Please give it a star rating below!

Instant Pot Shrimp Boil with BBQ Shrimp Rub

There is possibly no better way to use corn than in this Instant Pot shrimp boil. And the spice blend is like Old Bay and BBQ had a baby.

Course Main Course
Cuisine Southern
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12
Calories 263 kcal
Author The Foodie Eats

Ingredients

  • 1 Tbsp. smoked paprika
  • 1 tsp. chili powder
  • 2 tsp. sea salt
  • 2 tsp. ground celery seed
  • 2 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1 tsp. chipotle powder
  • 2 tsp. brown sugar
  • 2 cups chicken broth
  • 1 lb. smoked sausage sliced, 2-inch pieces
  • 1.5 lbs. baby new potatoes
  • 3 ears of corn cut in thirds
  • 1 lb. shrimp 21/25, deveined, peel-on
  • 3 Tbsp. butter
  • 2 Tbsp. lemon juice

Instructions

  1. Add all seasonings to a small bowl. Using a whisk (or fork), combine all spices – making sure to break up the brown sugar.

  2. Add chicken broth and 1 tablespoon of seasoning mix to pot. Then add chicken broth and 1 tablespoon of seasoning mix to pot. Next, add sausage, potatoes, and corn to pot and give a good mix. Lock lid and cook for 4 minutes at high pressure.

  3. Meanwhile – defrost shrimp (if frozen) in cold water, then drain completely.

  4. Once cook time is complete, quick-release pressure. Switch back to sauté setting. Add lemon juice, butter, and one more tablespoon of seasoning mix. Mix well, making sure that butter melts in liquid below.

  5. Finally, add shrimp and remaining seasoning mix, making sure shrimp are submerged in liquid. You may need to remove some corn, potatoes, and/or sausage in order to do this. Return lid to pot and let sit until shrimp are pink. This will take anywhere from 5 to 10 minutes. Then serve and enjoy!

Nutrition Facts
Instant Pot Shrimp Boil with BBQ Shrimp Rub
Amount Per Serving
Calories 263 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 5g 25%
Cholesterol 130mg 43%
Sodium 995mg 41%
Potassium 534mg 15%
Total Carbohydrates 18g 6%
Dietary Fiber 2g 8%
Sugars 3g
Protein 15g 30%
Vitamin A 20.8%
Vitamin C 24.2%
Calcium 10.1%
Iron 17.9%
* Percent Daily Values are based on a 2000 calorie diet.

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.