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Ingredients and seasonings used for prepare

1. Prepare frozen + shelled shrimp
2. Use ricotta cheese
3. Take large diced onion
4. Use -ounce can of diced tomatoes
5. Prepare minced garlic cloves
6. Prepare grass-fed butter (or reg butter)
7. Prepare salt-free Italian seasoning
8. Prepare cayenne pepper
9. Prepare Salt

Cover and lock the lid into place. Once it is finished cooking, turn the Instant Pot "Off", then press the button to "Quick Release" the steam, until the valve button drops. Rinse the shrimp and pat dry. In a large nonstick pan, heat the olive oil over medium-high.

Instructions to make Shrimp w/ Ricotta and Tomato (for keto) pressure cooker:

1. Turn your pressure cooker on, or move to a hot burner.
2. Add butter to melt.
3. When hot, add garlic.
4. Stir for a while, until fragrant.
5. Add onions, tomatoes, Italian seasoning, cayenne, and salt.
6. Add frozen shrimp.
7. Seal the lid.
8. EPC: Hit the lowest pressure setting and adjust time to just 1 minute. (I used 3min on mine) Stove-top: Turn burner up to reach low pressure, then immediately remove from the heat.
9. If you used a digital cooker, hit “cancel” to turn it off.
10. Quick-release the pressure.
11. To serve, taste, and add more salt if necessary.
12. Serve shrimp in broth with ricotta cheese!
13. Done and ready to serve!

Remove to a plate and set aside. Add the butter to the skillet and let it melt. This Instant Pot chicken scarpariello recipe is a pressure cooker version of the American-Italian classic dish made with poultry and sweet and sour sauce of pickled roasted red peppers and rosemary. This sensational dish can be served over your favourite pasta, polenta, rice or vegetables. Season the raw shrimp with salt and pepper.

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