Instant Pot - FROZEN cooked shrimp

So if you're anything like me, you don't plan ahead for dinner. One night I decided to make Cheesy Spaghetti because it was requested by my youngest. But just spaghetti is never enough for the rest of us. I thought to myself..."I have frozen shrimp". Now, I ALWAYS overcook frozen shrimp because I'm always taking it out last minute and don't have time to thaw it properly. BUT, putting it in the Instant Pot, it's ready in about 5 minutes!! I know, you can thaw frozen shrimp under cold running water, but this will get them piping hot in less time! I'm all about simple. I have only used this recipe for frozen cooked shrimp, but I've been told you can use it for frozen raw shrimp as well by increasing the time to 1 minute.

Shrimp cooks really quickly, which is why I almost always overcook it, but with the IP, I use the “zero minutes” technique, which I also use for cooking vegetables.  Set the cooking time to zero (0) minutes on High pressure, followed by a quick release (QR), and while the Instant Pot comes to pressure the shrimp will be already thawed and heated! I also use 1/2 cup of hot tap water (instead of cold) so the Instant Pot comes to pressure as quickly as possible!

Ingredients:

• 1 lb frozen shrimp
• ½ cup hot water

Instructions

1. Put ½ cup hot water in the Instant Pot and add frozen shrimp. Close the lid and turn the valve to a Sealing position. Press the "Pressure Cook" or "Manual" button and set the time to ZERO (0) minutes for frozen cooked shrimp (or 1 minute for frozen raw shrimp) on High pressure.
2. When Instant Pot is done cooking, quick release (QR) the steam.
3. Drain the shrimp with a colander spoon, cut off the tails, and serve.

I'll get photos of the cooked shrimp next time, the natives were restless.  

IP - Super Easy Ziti

 If your house is anything like my house, we LOVE pasta dishes.  I think I could survive on pasta alone!  We also love cheese, I mean, who doesn't love cheese!!  SO Ziti is a wonderful option. but I hate baking pasta.  We live in AZ, so the thought of turning on the oven, especially when it's warm out sounds torturous.  

Ingredients

• 2 cups low-sodium chicken broth
• 1 tablespoon olive oil
• 2 cups heavy whipping cream
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cloves garlic, minced or pressed
• 1 box (16 oz) pasta (I used Rigatoni)
• 1 can (14.5 oz or 28 oz) crushed tomatoes (I used 28 oz)
• 2 cups shredded parmesan cheese

Instructions

• Pur 1 tablespoon of oil into the Instant Pot & sauté the garlic for less than 1 minute.
• Pour in the chicken broth first and then the heavy whipping cream. It's important to pour them in separately.
• Add the salt and pepper into the liquid.
• Add the pasta but DO NOT STIR. If there is a mound of pasta or pasta that is sticking way out of the liquid, then gently press it down with a spoon or spatula but do not stir it into the liquid!
• Evenly pour the crushed tomatoes over the pasta, DO NOT STIR!
• Secure the lid of the Instant Pot and set the valve to the 'sealing' position. Select 'manual' (or 'pressure cooker' if that's what your IP has) and change the time to 5 minutes cook time. It will take about 8 minutes to come to pressure and then the 5 minute cook time will start.
• Let the pressure release naturally for 10 minutes (meaning do not unseal the valve just let the IP sit there for 10 minutes after the cook time), and then quick release the remaining pressure.
• Add the parmesan cheese and stir everything together until it's well combined.
• Serve with additional parmesan cheese and/or chopped fresh basil if wanted.