Broth with Rice, Vegetables, and Shrimp
By :Juanita Lira
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Course Main Dishes
Browse Category Main Dishes
Cooking Technique Pressure Cook
Home Category Main Dishes
Cook Time 5 Minutes
Servings
2 Portions
Ingredients
  • ½ cup water
  • 1 cup pumpkin, diced
  • 3 tbsp olive oil
  • 1 cup, approx. 8, cherry tomatoes, cut in half
  • 2 cups broccoli, chopped
  • 1 chive, finely sliced
  • Spices to taste: merken, garlic powder, oregano
  • 1 tsp salt
  • 2 cups rice, cold and cooked
  • 12 shrimp frozen
  • 1 cup water or vegetable broth
For Garnish:
  • Fresh basil, chopped
  • Cheese, grated
Course Main Dishes
Browse Category Main Dishes
Cooking Technique Pressure Cook
Home Category Main Dishes
Cook Time 5 Minutes
Servings
2 Portions
Ingredients
  • ½ cup water
  • 1 cup pumpkin, diced
  • 3 tbsp olive oil
  • 1 cup, approx. 8, cherry tomatoes, cut in half
  • 2 cups broccoli, chopped
  • 1 chive, finely sliced
  • Spices to taste: merken, garlic powder, oregano
  • 1 tsp salt
  • 2 cups rice, cold and cooked
  • 12 shrimp frozen
  • 1 cup water or vegetable broth
For Garnish:
  • Fresh basil, chopped
  • Cheese, grated
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Votes: 0
Rating: 0
Rate this recipe!
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Instructions
  1. Place the stainless steel inner pot inside the Instant Pot®. Add ½ cup water and the pumpkin. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set to 4 Minutes.
  2. Once the time has elapsed, press Cancel and turn the steam release handle to Venting. Once all the pressure is released, open the lid and add the tomatoes, broccoli, chives, spices, and salt. Press Sauté, set time to 5 Minutes and stir from time to time.
  3. Then add the rice, frozen shrimp, and water or broth. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set to 0 Minutes.
  4. When ready, garnish with fresh chopped basil and grated cheese.
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