Instant Pot Cajun Pasta Recipes

INSTANT POT CAJUN PASTA

Instant Pot Cajun Pasta image

Instant Pot Cajun Pasta is an easy, quick-to-make creamy Cajun pasta. With a pressure cook time of just 3 minutes, this dinner can be on the table ready to eat in less than 30 minutes (pressure-building time included!). A blend of smoky spices and fire roasted tomatoes are mixed into ziti and shrimp, then coated with a creamy, cheesy sauce.

Provided by Kristina

Time 28m

Number Of Ingredients 17

Ingredients

4 cups chicken broth
16 oz ziti pasta
1/2 cup sweet onion (diced)
3 garlic cloves (minced)
2 cups diced fire roasted tomatoes
4 tsp smoked paprika
2 tsp oregano
2 tsp thyme
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
1/2 tsp salt
1/4 tsp cayenne pepper
1 lb jumbo frozen shrimp (peeled, deveined and tail-off)
1 cup heavy cream
1 ½ cups extra sharp white cheddar cheese (shredded)
1/2 cup parmesan cheese (shredded)

Steps:

Add the broth and ziti to the inner pot. Push the ziti under the broth with a spoon so it is an even layer and covered by the broth.
Mix the smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, black pepper, and salt in a small bowl. Sprinkle 1/2 of the spice mix on top of the ziti.
Layer the garlic, onions, and fire roasted tomatoes on top of the ziti. Do not mix.
Place the frozen shrimp in the steamer basket. Toss with the remaining spice mix and put the basket into the inner pot, on top of the layered ingredients. If you don't have a steamer basket, place the shrimp on top of the tomatoes.
Close and seal the lid. Set to pressure cook on high for 3 minutes. Complete a controlled quick release when done and immediately remove the inner pot to another surface. (see notes)
Remove the steamer basket of shrimp and set aside. Stir the pasta, vegetables and spices until evenly combined. It may appear watery but once you mix it, the remaining broth will absorb.
Pour in the heavy cream and mix. Wait 2 minutes, then mix in the parmesan and cheddar cheeses 1 cup at a time. Stir continuously until cheese has melted. Let sit for 5 minutes to thicken. Toss with the shrimp and serve.

Nutrition Facts : ServingSize 12 oz, Calories 820 kcal, Carbohydrate 80 g, Protein 46 g, Fat 35 g, SaturatedFat 20 g, Cholesterol 336 mg, Sodium 2184 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 11 g

INSTANT POT® CAJUN JAMBALAYA

Instant Pot® Cajun Jambalaya image

Jambalaya doesn't get any easier than this Instant Pot® version, full of andouille sausage, shrimp, chicken, and plenty of vegetables.

Provided by thedailygourmet

Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes

Time 1h

Yield 4

Number Of Ingredients 12

Ingredients

1 cup uncooked white rice
1 cup chicken broth
1 tablespoon grapeseed oil
2 chicken breasts, chopped in small pieces
2 andouille sausages, sliced
2 ribs celery, chopped
1 small green bell pepper, seeded and chopped
1 small onion, chopped
1 (14.5 ounce) can fire-roasted tomatoes
2 teaspoons Creole seasoning
1 teaspoon Cajun seasoning
12 large shrimp, peeled and deveined

Steps:

Rinse rice. Combine wet rice and chicken broth in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid and set valve to sealing. Choose Rice function. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer rice to a bowl and keep warm.
Rinse out pot liner and choose Saute function. Add grapeseed oil, chicken, and sausage; saute until browned, 5 to 7 minutes. Add celery, bell pepper, and onion. Saute 1 more minute. Add tomatoes, Creole seasoning, and Cajun seasoning. Add shrimp and cook just until tails curl up, 1 to 3 minutes. Serve jambalaya on top of or mixed into the cooked rice.

Nutrition Facts : Calories 380 calories, Carbohydrate 47.5 g, Cholesterol 133.1 mg, Fat 7.9 g, Fiber 2.9 g, Protein 27.9 g, SaturatedFat 1.6 g, Sodium 1016 mg, Sugar 4.7 g

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