Baked Apple Crumble
Broth with Rice, Vegetables, and Shrimp
| By : |
| Cook Time | 5 Minutes |
| Servings |
2 Portions
|
Ingredients
- ½ cup Water
- 1 cup pumpkin diced
- 3 tbsp olive oil
- 1 cup cherry tomatoes cut in half, approx. 8
- 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
Ingredients
For garnish:
|
Instructions
- 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. - 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 Saute, set time to 5 Minutes and stir from time to time.
- 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.
- When ready, garnish with fresh chopped basil and grated cheese.
All recipes by :
Download Recipe App
Leave a Reply
Want to join the discussion?Feel free to contribute!