Pressure-Cooker Italian Shrimp ‘n’ Pasta
This dish will remind you a bit of classic shrimp Creole, but it has a surprise Italian twist. Pressure cooking gives it hands-off ease—perfect for company. —Karen Edwards, Sanford, Maine
Total TimePrep: 20 min. Cook: 20 min.
- 2 tablespoons canola oil
- 4 boneless skinless chicken thighs (about 1 pound), cut into 2x1-inch strips
- 1 can (28 ounces) crushed tomatoes
- 1-1/2 cups water
- 2 celery ribs, chopped
- 1 medium green pepper, cut into 1-inch pieces
- 1 medium onion, coarsely chopped
- 2 garlic cloves, minced
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon Italian seasoning
- 1/8 to 1/4 teaspoon cayenne pepper
- 1 bay leaf
- 1 cup uncooked orzo or other small pasta
- 1 pound peeled and deveined cooked shrimp (31-40 per pound)
- Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add 1 tablespoon oil. When oil is hot, brown chicken in batches, adding oil as needed. Press cancel. Stir in next 11 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure. Press cancel.
- Discard bay leaf. Select saute setting and adjust for medium heat. Stir in orzo. Cook until al dente, stirring often. Stir in shrimp; cook until shrimp are heated through, about 2 minutes more. Press cancel.
Test Kitchen tip