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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
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/



Easy Instant Pot Orange Chicken

I mentioned recently that I bought an Instant Pot. I love this thing! I don’t know why I waited so long. I’ve been collecting recipes on Pinterest that I want to try. I found a version of this one but I tweaked it to fit our family’s tastes and needs. It came out delicious and it was so easy! Seriously, this was the second thing I made in the Instant Pot and it came out perfectly. 

 

Ingredients:
1-2 lbs chicken tenders cut into bite size pieces
1 cup BBQ sauce
2 Tbsp soy sauce
1 cup orange juice
4-6 tsp cornstarch
1 jar orange marmalade

Directions:
1. Put chicken, bbq sauce, soy sauce, and orange juice in bottom of Instant Pot.
2. Cook on manual high pressure for 4 minutes.
3. When done, turn Instant Pot off and use quick release to vent.
4. Combine 1 cup of BBQ liquid with cornstarch until smooth and stir back into Instant Pot.
5. Add marmalade and stir.
6. Turn Instant Pot to saute and set for 6 minutes, stirring often until sauce thickens.
7. Allow to sit for 5 minutes before serving.
8. Serve with steamed broccoli over rice.

I highly recommend this dinner! It’s definitely being added to our regular dinner rotation! I love any meal that can be on the table in less than 15 minutes!

Instant Pot Orange Chicken
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Ingredients
  1. 1-2 lbs chicken tenders cut into bite size pieces
  2. 1 cup BBQ sauce
  3. 2 Tbsp soy sauce
  4. 1 cup orange juice
  5. 4-6 tsp cornstarch
  6. 1 jar orange marmalade
Instructions
  1. Put chicken, bbq sauce, soy sauce, and orange juice in bottom of Instant Pot.
  2. Cook on manual high pressure for 4 minutes.
  3. When done, turn Instant Pot off and use quick release to vent.
  4. Combine 1 cup of BBQ liquid with cornstarch until smooth and stir back into Instant Pot.
  5. Add marmalade and stir.
  6. Turn Instant Pot to saute and set for 6 minutes, stirring often until sauce thickens.
  7. Allow to sit for 5 minutes before serving.
  8. Serve with steamed broccoli over rice.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/