Instant Pot And Airfryer Cookbook : Best Guide for Beginners by SF DOUGLAS

Author:SF DOUGLAS [DOUGLAS, SF]
Language: eng
Format: epub
Published: 2021-01-15T08:00:00+00:00

INGREDIENTS

1/4 cup olive oil

1/2 lb frozen uncooked cleaned medium shrimp

1/2 cup finely chopped onions

2 garlic cloves minced

1 cup Arborio rice uncooked

3 cups fat-free reduced-sodium chicken broth divided

1 jar INSTANT POT Zesty Lemon Herb Sauce 15 oz

1 cup frozen peas cooked

1/4 cup grated parmesan cheese

INSTRUCTIONS

SET SAUTÉ setting on INSTANT POT for eleven min. Add oil to pot; heat two min. Add shrimp, garlic and onions ; cook and stir three to five min. or perhaps until shrimp turn pink.

USE slotted spoon to transfer shrimp to bowl; cover to keep warm.

ADD rice to pot; cook and stir one min. Add one cup chicken broth; cook and stir two to three min. or perhaps until the majority of the broth is actually absorbed.

ADD remaining sauce and broth to pot. Don't STIR. Close and lock lid. Turn Pressure Release Valve to Sealing position. Cook seven min using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to put out steam. Get rid of lid.

ADD cheese, shrimp, and peas to pot; mix lightly. Cover loosely with lid, but don't lock lid. Let risotto stand three min.

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