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Ingredients40 m servings 612 cals
Original recipe yields 6 servings
- 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 g fat; 71.9 g carbohydrates; 22.6 g protein; 126 mg cholesterol; 1061 mg sodium. Full nutrition