Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, quickie scallops alfredo (instant pot). One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
By :From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough. We developed this pasta casserole with frozen bay scallops (rather than sea scallops) because bay scallops cook quickly and are readily available in the freezer section of most. This collection of top-rated recipes highlights this versatilty, featuring chicken thighs with international accents, from chicken. Instant Pot chicken Alfredo takes advantage of both the Instant Pot's sauté function and its pressure-cooking ability, while shortcutting the sauce with a favorite jarred version.
Quickie Scallops Alfredo (Instant Pot) is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Quickie Scallops Alfredo (Instant Pot) is something which I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can have quickie scallops alfredo (instant pot) using 8 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Quickie Scallops Alfredo (Instant Pot):
- Take 30 oz. Buitoni Alfredo Sauce, divided
- Make ready 2 cups Chicken Broth
- Prepare 1/2 tsp Dried Oregano
- Get 1/2 tsp Garlic Powder
- Prepare 1/4 tsp Crushed Red Pepper Flakes
- Get 12 oz. Wide Egg Noodles
- Get 2 cups Frozen Bay Scallops (Raw)
- Prepare Shredded Parmesan Cheese
Cut any large scallops in half; set aside. For sauce, in a small bowl stir together half and half, light cream, or milk; parsley; cornstarch; and pepper. Add scallops to the hot wok. Instant Pot Chicken Alfredo could not be easier.
Instructions to make Quickie Scallops Alfredo (Instant Pot):
- Put 15 oz. of Alfredo sauce into Instant Pot.
- Add chicken broth, dried oregano, garlic powder & crushed red pepper. Mix throughly.
- Stir in egg noodles & mix well.
- Top with frozen bay scallops.
- Close & lock the lid.
- Turn the pressure release handle to ensure the pot is sealed.
- Press PRESSURE COOK—Normal; Pressure Level: High; Time: 4 minutes.
- Allow Natural Release for 1 minute.
- Press down the pressure release handle for Quick Release.
- Add remainder of Alfredo sauce stirring until combined.
- Press CANCEL (Keep Warm: On)
- Set the lid on askew and let rest for 3-4 minutes.
- Serve topped with Parmesan Cheese.
Add scallops to the hot wok. Instant Pot Chicken Alfredo could not be easier. It's delicious, creamy and a huge with kids! Enjoy with a salad and garlic bread for a complete meal. This recipe really is oh-so easy and delicious.
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