Ingredients40 m servings 612
- Break spaghetti noodles in half and place in a multi-functional pressure cooker (such as Instant Pot(R)). Add water, garlic, olive oil, and salt. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Combine shrimp, mayonnaise, chili sauce, lime juice, and Sriracha(R) in a bowl; mix until well coated. Pour into the pot and select Saute function. Add chopped green onions and cook until shrimp are pink and green onions are tender, about 7 minutes.
Per Serving: 612 calories; 26.1 71.9 22.6 126 1061 Full nutrition
ReviewsRead all reviews 5
Better than I expected! Topped it off with a little parmesan cheese and used fettuccine noodles instead of spaghetti. Delicious! Thank you for the receipe.
Solid recipe. Nice building spicy level. Added more garlic but only because we LOVE garlic. Quick, easy, good. Ticks all 3 boxes for a weeknight dinner. Tip: Be sure to stir regularly when ...
I made this as written with no changes. Delicious! Will make again. Thank you for the recipe.
This was excellent as written! I was worried when I opened the IP to find so much liquid still left . I was sure it was going to end up a big runny mess but 7 minutes on the saute mode and this...