Instant Pot Thai Coconut Shrimp Recipes

INSTANT POT THAI COCONUT SHRIMP

Steps:

• Set Instant Pot to the saute' setting for 10 minutes. Add 2 tbsp. of olive oil and saute using Spurtles HERE- your peppers, onions, and garlic for 6-7 minutes.
• Next add in your pre chopped baby corn and lightly saute for the remainder of your saute time.
• Then pour in your coconut milk, water, and jasmine rice.
• Place lid on your Instant Pot making sure to seal properly, and set to Rice setting and cook for 10 minutes. Note: at the end of cooking you will not have to vent the steam from the Rice setting.
• While rice is cooking, in a separate bowl create your shrimp marinade by mixing Sriracha, pepper jelly, lime juice, lime zest, salt and 2 tbsp of cilantro.
• Toss in precooked, deveined shrimp, with tails removed. Allow to sit in mixture until your rice is cooked.
• Once rice is done cooking stir in the entire shrimp marinade into your Instant Pot while warm.
• Serve warm and top with chinese noodles for a crunch and fresh cilantro.

THAI SHRIMP COCONUT SOUP - INSTANT POT RECIPE - (4.3/5)

Steps:

• Pour oil into pot Saute mode Add onion and saute for a minute or so Add curry paste and mushrooms Stir to mix well Add chicken stock and sugar Secure lid and Manual high pressure for 5 minutes Quick release When valve drops, remove lid and add shrimp Secure lid and Manual high pressure for 3 minutes Quick release When valve drops, remove lid and stir in coconut milk Serve over rice

INSTANT POT® COCONUT-CARAMEL SHRIMP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function on high heat. Set timer to a total of 10 minutes. Add 3 tablespoons coconut water and sugar. Stir just once, then leave alone to bubble.
• Meanwhile, place 1/2 cup coconut water in a microwave-safe bowl. Microwave on high until hot, 1 to 3 minutes.
• Once pressure cooker reads "Hot" the coconut water-sugar mixture should be an amber color. Carefully pour the hot coconut water into the pot, using caution as this will cause steam to rise.
• Add in fish sauce and shrimp. Hit Cancel. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. 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. Once steam is released, remove lid and add in grated ginger, garlic, and pepper. Stir to combine.
• Hit Cancel and switch to Saute mode. Stir in tapioca flour and whisk to combine. Cook until sauce thickens slightly, about 2 minutes.

INSTANT POT COCONUT GREEN CURRY SHRIMP

Steps:

• In a 7-inch round baking dish, whisk together the coconut milk, green curry paste, ginger, garlic, and pink salt. Add the shrimp and submerge in the coconut milk mixture. Cover tightly with foil.
• Place a trivet with handles in the Instant Pot. Place the baking dish on the trivet.
• Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 7 minutes. At the end of the cooking time, quick-release the pressure. Select CANCEL.
• Divide the greens between two shallow bowls. Top with the shrimp and curry sauce. Sprinkle with the chives. Serve with sriracha, if desired.