Ingredients#
- 14 oz Rotel
- 1 cup chicken broth
- 1 onion, diced
- 3 stalks celery, sliced
- 1 bell pepper, diced
- 1-1/2 tbsp creole seasoning
- 1 tbsp Worcestershire sauce
- 2 tbsp minced garlic
- 2 lbs frozen, peeled and de-veined raw medium shrimp
- 1 cup rice
Directions#
- Mix the rotel, broth, onion, celery, bell pepper, creole seasoning, Worcestershire sauce and garlic in the instant pot.
- Pressure Cook on High for 3 minutes, then perform a quick release.
- Stir in the shrimp.
- Pressure Cook on High for 0 minutes (to just get the IP up to pressure), then perform a quick release.
- Serve with rice, prepared as you desire.
Minimize the freeze-thaw for the shrimp