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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 Time
    Prep: 20 min. Cook: 20 min.
  • Makes
    6 servings

Ingredients

  • 2 tablespoons canola oil
  • 1 pound boneless skinless chicken thighs, cut into 2x1-in. 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)

Directions

  • 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
  • Orzo is rice-shaped pasta. You can find it in the pasta aisle of the grocery store.
  • Nutrition Facts
    1-1/2 cups: 418 calories, 12g fat (2g saturated fat), 165mg cholesterol, 611mg sodium, 40g carbohydrate (10g sugars, 4g fiber), 36g protein. Diabetic Exchanges: 5 lean meat, 2-1/2 starch, 1 fat.

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