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  • 2 lb shrimp
  • 2 Tablespoon oil
  • 2 Tablespoon butter
  • 1 Tablespoon minced garlic
  • 1/2 cup white wine, optional
  • 1/2 cup chicken stock
  • 1 lb pasta or 3 cups cooked rice*
  • 1 Tablespoon lemon juice, optional
  • Salt and pepper, to taste
  • Parsley, optional garnish


  1. Place the oil and butter in the Instant Pot. Set to Sautee.
  2. When the butter is melted, add the garlic and cook until fragrant. Add the white wine and chicken stock to deglaze the pot, and stir up any browned bits.
  3. Turn off the Sautee setting and add the shrimp and cover.
  4. Set to meat/stew for 1 minute and natural release for 5 minutes. Stir in the cooked pasta or rice and add the lemon juice, salt and pepper to taste.

Recipe source: http://crayonsandcravings

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