Delicious Instant Pot Shrimp and Veggies

Instant Pot Shrimp and Veggies

Well the Instant pot shrimp and veggies is just frozen raw shrimp, fresh baby carrots, quartered little yellow potatoes forgot what kind just grabbed a bag of them, frozen green beans. I put a little over half a cup of vegetable broth in the bottom.

Then sprinkled it all with salt, pepper, garlic powder, onion powder, and paprika. Huge globs of butter all over the whole thing. Pressure cook for 3 minutes. Rapid release pressure and then I pulled the steamer out and drizzled the veggies with the butter and broth mixture.

You could throw some corn starch in there and saute it a little to make more of a glaze or sauce for the veggies. Shrimp was a bit bland I think I need to wet it a bit with oil then season them since they are frozen.

Check also: Sheet Pan Shrimp Boil

Chili is your basic canned ingredient chili:

  • 1.5 lbs ground beef depending on how meaty you like your chili
  • 8 oz cans of tomato sauce
  • 14.5 – 15 oz cans of diced tomatoes
  • 6oz can of tomato paste I like mine a bit thicker if you like thin you can use less or none at all.
  • 15oz can of Hot chili beans not drained pretty sure those are pinto
  • 15oz can of dark red kidney beans drained not washed
  • 1/2 to 1 cup beef broth depending on how thin you like your chili
  • 1 onion diced

The seasoning I just eye balled but closest I can say is:

  • 3 tablespoons chili powder
  • 1.5 tablespoons ground cumin
  • 1.5 tablespoons garlic powder
  • Salt and pepper is based on your preference. I used maybe half a teaspoon each.
  • 5 teaspoon onion powder
  • 1 tablespoon oregano I like the earthy flavor it gives

I think that’s all. I put it all into a container and shake and stir it before adding.

Check also: Instant pot Hot Beef with Noodles.

How to make Instant Pot Shrimp and Veggies :

Put your IP on saute on High/more setting and let it get to “hot” on the display.

Throw the onions in and let them cook up until translucent

Add the beef and brown I drained most of the grease/juice out but left a good tablespoon or more for added flavor, return inner pot to machine

Dump all the seasoning into the pot with the meat and onions and stir until all nice and mixed, you can now hit cancel to exit saute mode

Dump in all of the cans and the beef broth, mixing well

Put the lid on the IP and make sure release valve is set to the “sealed” position

Set the IP to the pressure cook setting on low pressure. The chili will probably be too much for high setting, I haven’t tried it but have a feeling it will error out

Set that time for 10 minutes and press start, if yours has it you can turn off the keep warm setting

Once it’s done rapid release the pressure, watch those hands!

Once the pressure is gone, open and stir

Close lid again and set machine to slow cook, low, 4 hours, I just did that because I’m an all day simmer person. If you want you can set it for less or even eat it right after the pressure cook.

Once slow cook is done, nom and it however you like your chili, either in a bowl plain, with toppings, or used as a topping itself.

How does it taste? I have no clue! It’s still cooking!

I think that’s everything I am on mobile so proofreading is a bit…difficult. I will edit if needed.

Edit: Recipe looks good here and tasted great. Even my 2 year old liked it which is saying a lot. Gave her a bite and she kept saying “Have some? Have some?”, which means give me more! Can’t say it was much different than stove top but being able to do it all in one pot and if you’re not worried about the slow cook part you can have awesome chili way quicker.

Enjoy your Instant Pot Shrimp and Veggies

Check also : Instant pot Chicken Fettuccine Alfredo.

Making chocolate pudding from scratch

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