Instant Pot Bang Bang Shrimp Pasta
Instant Pot Vegan Spicy Peanut Stew

Instant Pot Bang Bang Shrimp Pasta 

1 lb. large shrimp, peeled and deveined 

¾ cup mayonnaise 

¾ cup Thai sweet red chili sauce 

¼ cup lime juice 

1 teas. Sriracha sauce (Chile-garlic sauce) 

2 green onions, chopped 

1 lb. dry spaghetti 

2 cups water 

2 cloves garlic, minced 

1 Tbsp. olive oil 

1 teas. salt 

Break spaghetti noodles in half and place in the Instant Pot.  Add the water, minced garlic, olive oil and salt.  Close and lock the lid.  Select high pressure according to manufacturer’s directions.  Set timer for 6 minutes.  Allow 10-15 minutes for pressure to build. Carefully release the pressure using the quick-release method according to the manufacturer’s instructions, about 5 minutes.  Unlock and remove the lid.   In a small bowl combine the mayonnaise, Sriracha sauce, and lime juice and stir well.  Add the shrimp and toss to coat well.  Pour this shrimp mixture into the Instant Pot and select the Sauté function.  Add the chopped green onions to the pot and cook until the shrimp are pink, and the green onions are tender, about 7 minutes. 

Recipe makes 6 servings 

Instant Pot Vegan Spicy Peanut Stew 

2 medium sweet potatoes, cut into ½-inch pieces 

1 cup onion, diced 

½ cup red bell pepper, diced 

3 cups chopped collard greens 

1 28 oz. can crushed tomatoes 

½ cup peanut butter 

2 cups water 

1 3-inch piece ginger root, peeled and minced  

1 ½ teas. ground cumin 

½ teas. ground cinnamon 

¼ teas. cayenne pepper 

¼ teas. dried chile flakes 

1/8 teas. ground cloves 

4 cloves garlic, minced 

1 teas. salt 

Chopped cilantro for garnish, optional 

Chopped peanuts for garnish, optional 

In a small bowl combine the cumin, cinnamon, cayenne pepper, cloves, chile flakes and salt and set this spice mixture aside,  Select the Sauté feature on the Instant Pot.  Allow the pot to preheat for about 2 minutes.  Add the sweet potatoes, onion and bell pepper to the pot and cook for about 3 minutes while stirring occasionally.  If vegetables start to stick to the pot add a splash of water and stir.  Add the garlic and ginger to the pot and then add the spice mixture.  Cook for 1 minute while stirring continually.  Turn Instant Pot off.  Add the tomatoes and peanut butter to the pot and stir until dissolved.  Add the 2 cups of water and stir.  Close and lock the lid with vent set to sealing.  Select manual mode and set timer for 10 minutes.  Allow 10-15 minutes for pressure to build.  Release pressure using the natural-release method according to manufacturer’s instructions, 10-40 minutes.  Unlock and remove the lid and stir in the collard greens.  Serve the cilantro and green onions in separate bowls alongside the stew to be used as garnish, if desired. 

Recipe makes 4 servings