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Amazing Instant Pot Shrimp Lo Mein

My kids are addicted to Chinese Shrimp Lo Mein. They love it and would literally eat it every single night if I let them. Unfortunately they also eat a lot and we would be homeless if I indulged their love of Lo Mein as often as they would like. So I had to find a way to make it at home. I tried probably 10 different recipes and finally created this one with bits and pieces of all of them. It’s a winner! My kids love it! They even ate the vegetables with no complaints. 

Ingredients:
1 bag frozen shrimp
2 Tbsp sesame oil
2 Tbsp minced garlic
2 Tbsp red wine vinegar
2 cups beef broth
2 Tbsp lemon juice
3 Tbsp soy sauce
1/3 cup brown sugar
1 box Lo Mein noodles
2 cans sliced mushrooms
1 cup shredded carrots
1 cup snow peas
1 can water chestnuts
1 can baby corn

Directions:
1. Combine sesame oil, minced garlic, vinegar, beef broth, lemon juice, soy sauce, and brown sugar in Instant Pot.
2. Add shrimp.
3. Layer noodles over top.
4. Add mushrooms, carrots, snow peas, water chestnuts, and baby corn.
5. Seal lid and set to manual high pressure for 5 minutes.
6. Use quick release and stir.

It really tastes just like Chinese Lo Mein take out. I’m going to try it with chicken next time and see if the kids love that as much as the shrimp. This is definitely a recipe that’s on my regular menu plan now!



Yummy Instant Pot Cajun Shrimp Alfredo

I’ve been diligently working to convert a lot of our favorite recipes into Instant Pot recipes lately. I am just in love with this Instant Pot, y’all! This recipe for Cajun Shrimp Alfredo is a family favorite and a big time go-to dinner on busy nights for me. So of course I had to try it in the Instant Pot. It was delicious!

Ingredients:
1 bag frozen shrimp, defrosted
1 box pasta
3 cups water
1/2 tsp salt
2 jars Alfredo sauce
2 tsp minced garlic
1 Tbsp cajun seasoning

Directions:
1. Pour dry pasta in Instant Pot.
2. Add water and salt.
3. Seal and cook on manual high pressure for 4 minutes.
4. When done, use quick release and keep Instant Pot on warming.
5. Add shrimp, alfredo sauce, minced garlic, and cajun seasoning; stir.
6. Stir occasionally until heated through.

Now this calls for 1 Tbsp of Cajun seasoning but if you like your Cajun Alfredo spicy then add more. I actually ended up using 3 Tbsp in this and my kids still added more! Definitely a fast, easy and yummy weeknight dinner option! I’ve added this one to our regular menu plan. 



Easy Instant Pot Sweet Chili Meatballs

I’ve been on a mission to turn some of our favorite slow cooker dinners into Instant Pot dinners. I’m totally addicted to my Instant Pot! This meal turned out so good and it was fast! The meatballs were cooked to perfection without being overcooked. All of my kids ate this with no complaints and even asked for seconds!

Ingredients:
1 bag frozen meatballs
1 jar chili sauce
1 jar (15oz) grape jelly
1/2 cup water

Directions:
1. Mix chili sauce, grape jelly, and water in bottom of Instant Pot.
2. Pour frozen meatballs over top and stir to combine.
3. Seal lid and set to manual high pressure for 7 minutes.
4. When done, turn Instant Pot off and use quick release.
5. Serve over mashed potatoes.

I either serve this over rice or mashed potatoes. The kids much prefer mashed potatoes so I typically buy a container of pre-made potatoes from Sam’s Club. The kids love them and I don’t have to spend an hour making potatoes. I doubt I’ll ever make this in the slow cooker again!



Best Ever Instant Pot Macaroni & Cheese

My kids are huge fans of macaroni and cheese. HUGE fans! But they hate every brand of boxed macaroni ever made. They also are very picky about the type of cheese and the cheese/sauce ratio. Insert eye roll here. I’ve experimented with so many different recipes and never hit on one that they all loved. Until now. I have found it. The perfect macaroni and cheese recipe. I’ve made this 5 times now and every single person in my house licks their plate clean. 

Ingredients:
16oz elbow noodles
32 oz chicken broth
2 Tbsp butter
1 tsp Frank’s RedHot sauce
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1.5 cups shredded sharp cheddar
1 cup shredded mozzarella cheese
1 cup shredded Pepper Jack cheese
1/2 cup shredded Parmesan cheese
1.5 cups milk

Directions:
1. Put dry noodles, chicken broth, butter, hot sauce, garlic powder, salt, and pepper in Instant Pot.
2. Seal lid and set to manual high pressure for 5 minutes.
3. When done leave on warming and use quick release.
4. Add cheeses and milk and stir until melted.

I’m telling you, this was the best macaroni and cheese! It had enough spice to keep it interesting, it was creamy, and the flavors just popped right out at you with every bite. I will never make another recipe again!



Deliciously Simple Instant Pot Bang Bang Shrimp

Have I mentioned lately how much I adore my Instant Pot? Oh my gosh, I’m in love with this thing! I recently made Bang Bang Shrimp for dinner and these kids licked their plates clean! 

Ingredients:
1 bag frozen shrimp, thawed
16oz spaghetti noodles, broken in half
4.5 cups of water
1 tsp vegetable oil
1 tsp salt
3 tsp minced garlic
3/4 cup mayo
3/4 cup Thai sweet chili sauce
1/4 cup lime juice

Directions:
1. Place dry spaghetti in bottom of Instant Pot and add garlic, salt, oil, and water.
2. Seal lid and cook on manual high pressure for 4 minutes.
3. When done, turn off Instant Pot and use quick release.
4. In bowl, combine mayo, chili sauce, and lime juice until smooth.
5. Pour mixture over noodles and add shrimp; mix well.
6. Set Instant Pot to saute and cook for 3-4 minutes, stirring frequently, until sauce and shrimp are heated through.

*I used frozen XS shrimp because it’s what I had on hand. You can use raw shrimp or any other size if you’d rather. Just be sure if you use raw shrimp that you saute for long enough to cook them all the way through. Salmonella is not your friend.

This dinner has been requested approximately 11 billion times since I made it. Every single person loved it! I’m definitely adding this to our regular dinner rotation!

Instant Pot Bang Bang Shrimp
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Ingredients
  1. 1 bag frozen shrimp, thawed
  2. 16oz spaghetti noodles, broken in half
  3. 4.5 cups of water
  4. 1 tsp vegetable oil
  5. 1 tsp salt
  6. 3 tsp minced garlic
  7. 3/4 cup mayo
  8. 3/4 cup Thai sweet chili sauce
  9. 1/4 cup lime juice
Instructions
  1. Place dry spaghetti in bottom of Instant Pot and add garlic, salt, oil, and water.
  2. Seal lid and cook on manual high pressure for 4 minutes.
  3. When done, turn off Instant Pot and use quick release.
  4. In bowl, combine mayo, chili sauce, and lime juice until smooth.
  5. Pour mixture over noodles and add shrimp; mix well.
  6. Set Instant Pot to saute and cook for 3-4 minutes, stirring frequently, until sauce and shrimp are heated through
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