Instant Pot Shrimp Paella

From myforkinglife.com

This is a simple but tasty paella recipe that can be configured to be fast friendly!

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Servings 4

Calories 318 kcal

Ingredients

  • 1 lb jumbo shrimp, shell and tail on frozen
  • 1 cup Jasmine rice
  • 4 Tbsp butter/margarine
  • 1 onion chopped
  • 4 cloves garlic chopped
  • 1 red pepper chopped
  • 1 cup chicken broth
  • 1/2 cup white wine
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 pinch saffron threads
  • 1/4 tsp red pepper flakes
  • 1/4 cup cilantro optional

 

 

Instructions

  1. Set Instant Pot to Saute function. Add butter to pot and melt. Add onions and cook until softened. Add garlic and cook for about a minute more.
  2. Add paprika, turmeric, salt, black pepper, red pepper flakes, and saffron threads. Stir and cook for about 1 minute. Add red peppers.
  3. Add rice and stir. Cook for about 30 seconds to 1 minute. Add chicken broth and white wine, making sure all rice is covered.
  4. Add shrimp on top. Turn off Instant Pot and cover. Make sure valve is set to sealing.
  5. Set Instant Pot to Manual Mode and set a 5 minute timer. When done, quick release.
  6. Remove shrimp from pot and peel if desired. Serve with Cilantro.

Recipe Notes:

Make sure there are no dry bits stuck to the bottom of the pot. This could result in that annoying “burn” signal some pressure cookers give off. Once you add your broth (but before you place frozen shrimp on top), stir with a wooden spoon to ensure there is no food stuck to the bottom.

Advertisements

Instant Pot Black-Eyed Peas

Instant Pot Black-Eyed Peas

 

Soaking is not required.  These turned out really well.  This used the Instant Pot pressure cooker and directions are specific to the Instant Pot. Adapted from an online recipe linked below.  Served with vegan cornbread for Lent.

  • Prep Time: 3 mins
  • Cook Time: 45 mins
  • Total Time: 48 minutes
  • Serves: 6

Ingredients

  • 1 pound dried black-eyed peas
  • 6.5 cups vegetable stock*
  • 2 sliced jalapeno peppers

Instructions

  1. Add all ingredients into the Instant Pot.
  2. Close and lock the lid.
  3. Make sure the top knob is turned to “Sealing”.
  4. Press the Manual Button.
  5. Adjust “Pressure” to high (if not there already).
  6. Set for 25 minutes (using the + or – buttons) and you’re done!

Peanut Butter Chili (Vegan)

This recipe was made for Lent 2017 after I saw a good friend of mine rave about some peanut chili he had tried during Lent at an Indian restaurant.  The guts of this recipe came from AllRecipes, with some of my common changes.  Even my non-peanut butter liking son ate it without complaint.  The peanut butter really acts as a thickening agent, giving the chili good body and texture.  The spices blend well with it and keep the peanut butter side from overpowering the chili side.  Makes 8 servings.

Ingredients

  • 1 (14.5 ounce) can diced tomatoes
  • 1 (10 oz) can Rotel mild tomatoes
  • 1 cup water
  • 3 tbs garlic, minced
  • 3 bay leaves
  • 2 teaspoon cayenne pepper
  • 2 teaspoon chili powder
  • 2 teaspoon garlic powder
  • 1 1/2 teaspoon Italian seasoning
  • 2 (15 ounce) can black beans, rinsed and drained
  • 2 (15 ounce) can kidney beans, rinsed and drained
  • 2/3 cup crunchy peanut butter
  • salt and pepper to taste

Directions

  1. Place the diced tomatoes, water, garlic, and bay leaves into a saucepan, and bring to a simmer over high heat.
  2. Reduce heat to medium-low, and season with the cayenne pepper, chili powder, garlic powder, and Italian seasoning.
  3. Cover, and simmer 15 minutes.
  4. After 15 minutes, pour in the black beans and kidney beans
  5. Return to a simmer, and cook for 5 minutes.
  6. Stir in the peanut butter until dissolved, then remove and discard the bay leaves.
  7. If desired, season the chili with salt and pepper.  I did not add any salt or pepper.

 

Shrimp Bisque

This evening we had a shrimp bisque, made with soy milk because it is a fasting period. Delicious.

Ingredients

  • 2 tablespoons coconut oil or butter
  • 2 tablespoons onion, finely diced
  • 1 celery stalk, finely diced (about 1/4 cup)
  • 1 small carrot, grated (about 1/2 cup)
  • 3 tablespoons flour (all-purpose wheat flour or white rice flour)
  • 1 tablespoon tomato paste
  • 1 cup vegetable chicken broth
  • 1 cup milk (soy milk for fasting periods)
  • 1/2 cup dry white wine (or additional 1/2 cup milk)
  • 1 bay leaf
  • 1/2 teaspoon dried or 1 teaspoon fresh thyme leaves
  • 1 teaspoon soy sauce (gluten-free, if necessary)
  • 3/4 pound raw shrimp (cut into pieces)
  • 2 teaspoons fresh lemon juice
  • Pinch of salt, or to taste
  • Optional garnish: fresh parsley, cilantro, or thyme leaves

Instructions:

1.Melt the butter or coconut oil in a large skillet over medium high heat.
2. Add the onions, celery, and carrots. Saute until soft, about 5 minutes.
3. Add the flour and tomato paste and cook and stir 30 seconds. (this was very thick so after adding liquid below, I used an immersion blender to help it blend)
4, Immediately stir in the broth, milk, and wine (if using), and whisk until combined.
5. Add the bay leaf, thyme, and soy sauce. Bring to a boil.
6. Reduce, simmering, stirring occasionally, for about 10 minutes. 7. Add the shrimp or lobster pieces and cook until completely heated through, about 2 minutes.
8. Remove bay leaf. Stir in lemon juice and add salt to taste. (I also used the immersion blender to blend the shrimp into the bisque, this helped with texture, as the soy milk doesn’t thicken quite the same as regular milk).

Serve with optional garnish.

Mt. Athos Tahini Soup

If it is good enough for the monks on the Holy Mountain, then it’s good enough for me.  Honestly, this was a wonderful meal.  An immersion blender helps with the mixing.

Ingredients

  • 2 1⁄2 quarts water
  • 1 cup short-grain white rice
  • 7 -8 tablespoons tahini paste
  • 1 -2 lemon, juice of
  • 2 carrots, finely grated
  • 1 tablespoon fresh green onion, finely chopped
  • 1 tablespoon parsley, finely chopped (optional)

Directions

  1. Boil rice in water and salt until tender.
  2. Remove from flame and add half of lemon juice.
  3. In a medium bowl mix tahini with one cup of soup broth until creamy, adding more broth if necessary.
  4. Mix in remaining lemon juice.
  5. Pour mixture into soup stirring constantly until liquids blend.
  6. Stir in carrots, green onions, and parsley.
  7. Adjust seasoning.

Cream of Spinach Soup

I was tired of finding recipes that called for frozen spinach. This one has a nice fresh spinach. Thank you simplyrecipes.com Watch your salt on this one.  This soup can be served hot or chilled. Garnish with chopped chives, sprinkles of allspice, or a dollop of sour cream.

INGREDIENTS

  • 2 cups chopped fresh spinach – packed
  • 1 cup chopped onion
  • 1/4 cup butter
  • 3 medium potatoes, peeled and quartered (about 1 pound)
  • 1 1/2 cups chicken broth 
  • 1 1/2 cups water
  • 2 chicken bouillon cubes
  • 2 cups half-and-half
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup sour cream

Directions

  1. In a large saucepan over medium heat, sauté onion in butter for 3 minutes or until limp.
  2. Add potatoes, chicken broth, water, and bouillon cubes. Bring to a boil.
  3. Reduce heat to low, cover and simmer for 20 minutes or until the potatoes are tender.
  4. Add spinach and cook for 3 to 4 minutes longer until spinach is tender.
  5. Working in batches, purée soup mixture in a blender. Return to saucepan.
  6. Whisk in half-and-half, salt and pepper.
  7. Over low heat, bring to just before simmering. Whisk in the sour cream. You may want to use an immersion blender to get the sour cream fully incorporated.

Chicken Enchilada Quinoa Casserole

Here’s an interesting take on an enchilada casserole.  I’d been looking for something different to do with all the quinoa in my pantry and settled on this.  It was a great success and quickly consumed.  I used spicy enchilada sauce which gave it a good kick.  Next time I will likely add a can of hatch green chiles.  If you are feeling adventurous add in some jalapenos as well.

Ingredients

  • 1 1/2 cups dry Quinoa, cook according to package directions1 pound Chicken Breast, trim to bite sized pieces
  • 1 1/2 cups diced Yellow Onion
  • 2 tablespoons Olive Oil
  • 1 tablespoon Chili Powder
  • 1/4 teaspoon Garlic Salt
  • 1/4 teaspoon Black Pepper
  • 2 cups (16 ounces) Spicy Enchilada Sauce
  • 1 cup shredded Cheddar Cheese
  • 1 cup shredded Monterrey Jack or Mozzarella Cheese
  • 1/2 cup Chopped Green Onion (place in bowl)
  • 1 Avocado, cut into pieces & placed in bowl with juice of one lemon squeezed over
  • Salsa
  • Sour Cream

Directions

  1. Pre heat oven to 375 degrees F with the rack in the middle. Spray a large bake safe casserole (5 3/4 quart size) dish with some cooking spray.
  2. Cook quinoa, fluff with a fork and toss with enchilada sauce. Set aside in large bowl
  3. Heat oil in a skillet over medium high heat. Cook onion for a few minutes until fragrant & slightly browned.
  4. Add chicken and seasonings. Brown chicken a few minutes on each side. Make sure every piece is coated with seasonings.
  5. If needed, cook a few more minutes until chicken is opaque & cooked through.
  6. Add chicken to bowl with quinoa and toss to combine. Transfer to casserole dish.
  7. Top with cheeses. Bake uncovered for about 10 minutes or until cheese is melted.
  8. Set the oven to broil. Bake for a few more minutes (about 4 minutes) until cheese is slightly browned & bubbly. Watch carefully so it does not burn.
  9. Top with fresh avocado & green onion. Serve salsa & sour cream on the side. (Note: we let each person top their own to fit their preferences)