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 high heat. Add 1 tablespoon oil. When hot, brown chicken in batches, adding oil as needed. Stir in next 11 ingredients. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 8 minutes. When finished cooking, quick-release any remaining pressure according to manufacturer's directions.
- Discard bay leaf. Select saute setting, and adjust for high heat. Stir in orzo. Cook until al dente, stirring often. Stir in shrimp; cook until shrimp are heated through, about 2 minutes more.
Test Kitchen tip
Nutrition Facts1 serving: 418 calories, 12g fat (2g saturated fat), 165mg cholesterol, 611mg sodium, 40g carbohydrate (10g sugars, 4g fiber), 36g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 2 vegetable, 1 fat.
Originally published as Italian Shrimp 'n' Pasta in Cook It Fast, Cook It Slow
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