Instant Pot Shrimp Scampi Recipes

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter in the pot. Add shallot and saute for 1 minute. Add garlic and ginger to the pot and saute for 1 minute more.
• Pour in sherry and scrape the bottom of the pot to loosen any browned bits. Allow sherry to cook for 3 minutes, then push Cancel. Stir in the chicken broth, soy sauce, and pepper. Add shrimp to the pot.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 5 to 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in 2 tablespoons green onions and sesame oil. Garnish with sesame seeds and remaining green onions.

Steps:

• Toss shrimp, wine, and garlic in cooker insert; season with salt and pepper. Lock on lid, making sure steam-release valve is in the proper sealed position. Select "Manual" and program for 1 minute at high pressure.
• As soon as the time has elapsed, turn off cooker, "Quick Release" the steam, and unlock lid. The shrimp should be opaque all the way through. Using a slotted spoon, transfer shrimp to a medium bowl, leaving juices behind.
• Select "Sauté" and simmer liquid until reduced by half, about 6 minutes. Add butter and stir until melted and incorporated and sauce is thick. Return shrimp to pot, add parsley and lemon juice, and toss to combine. Transfer to a platter to serve.

Steps:

• Place shrimp in a large bowl and set aside.
• Heat olive oil in a multi-functional pressure cooker (such as Instant Pot®) on Saute function. Add shallot and saute, stirring, for 1 1/2 minutes. Mix in garlic, lemon zest, red pepper flakes, salt, and pepper. Cook and stir until garlic is fragrant, about 1 1/2 minutes. Add the shallot mixture to the shrimp, stir in lemon juice, and refrigerate.
• Clean inner pot, return to the Instant Pot®, and select Saute function. Melt butter and stir in orzo. Keep stirring until all the orzo is coated with butter, about 1 1/2 minutes. Add shrimp stock and white wine; stir to combine. Bring to a boil. 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, about 5 minutes. Unlock and remove the lid. Place the prepared shrimp in a single layer on top of the orzo.
• Close and lock the lid. Select high pressure and set timer for 1 minute. Allow 5 to 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Serve warm with fresh parsley and lemon slices for garnish.

Steps:

• Add the butter, olive oil and garlic to a 6- or 8-quart Instant Pot® multi-cooker and set to high saute (see Cook's Note). Cook, stirring often, until the garlic is softened but not browned, about 3 minutes. Add the wine, lemon juice and zest, red pepper flakes, 2 teaspoons salt and several grinds of pepper. Bring to a boil and let simmer 1 minute. Add 2 cups water, then add half of the pasta all in one direction and then the other half of the pasta in a criss-cross fashion. Top with the shrimp and half of the scallions.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 minute. After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 5 minutes, being careful of any remaining steam, unlock and remove the lid.
• Using tongs, toss the pasta to evenly coat with the sauce and break up any clumps. Top with the remaining scallions and serve with salad and garlic bread if using.