Easy Cooking, Great Results
INGREDIENTS
- 1 Cup Basmati White Rice
- 1 lb jumbo shrimp
- 2 Tbsp butter
- 1/2 large onion diced
- 2 cloves garlic minced
- 1 cup chicken broth
- 1 tsp curry powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- Garnish: Green Onion, on the bias
INGREDIENTS
- 1 Cup Basmati White Rice
- 1 lbs boneless pork shoulder cut into one inch cubes
- 1 15oz canned red kidney beans or black beans, drained
- 1 large white onions, thickly sliced
- 2 cloves garlic
- 1 28oz can fire roasted tomatoes
- 1 tsp cumin
- 1 tsp New Mexican red chili powder
- 1 tsp salt + ½ tsp pepper (& more to taste)
- 1 diced jalapeno
- 2 tbsp vegetable oil
- 1/4 tsp Mexican oregano
- 2 cups low sodium chicken stock
- 1/4 lime, juiced
- ½ lime sliced
- 1 handful chopped cilantro
Step 1
- Prep veges and season the shrimp with half the salt & pepper.
Step 2
- Turn Instant Pot on, then press the Sauté button. Heat up the 1 tbsp of butter and place seasoned shrimp in. Sear the shrimp on both sides for 3 minutes on each side. Set aside.
Step 3
- Melt 1 tbsp of butter, onion, and garlic. Saute for 2 minutes until translucent. Add in Della Basmati Rice and curry powder. Roast until fragrant, about 2 minutes. Deglaze by adding the broth, red pepper flakes, salt and pepper. Place shrimp back in.
Step 4
- Set Instant Pot to High Pressure (Manual Mode) and set a 5 minute timer and NPR/ Natural Pressure Release for 10 minutes.
Step 5
- Garnish with green onions. Enjoy!