Shrimp and Potatoes Recipe – One PanSamantha
A one-pot pressure cooker shrimp and potatoes recipe made fast with garlic butter and broccoli. Juicy, flavorful, and ready in 30 minutes!
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 0.75 lbs large shrimp peeled and deveined
- 1.5 lbs Boomer Gold Little Potatoes quartered
- 280 grams chopped broccoli about one large head
- 2 tablespoon unsalted butter melted
- 2 garlic cloves medium, minced
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ½ small lemon juiced, optional
- 1 tablespoon fresh chopped parsley optional
Instructions
Instructions
- Preheat your pressure cooker using the sauté function to melt 1 tablespoon butter and slightly soften the quartered potatoes.
- Add half of the minced garlic, sprinkle salt and pepper, and toss potatoes so they’re coated well in butter and seasonings.
- Pressurize and cook potatoes alone for about 5 minutes as the pressure builds up and you hear those steam cues.
- Quick release the pressure carefully, then add chopped broccoli, melted remaining butter, rest of garlic, and a splash of water to keep it steamy.
- Seal the lid again, cook all veggies together under pressure for 2 minutes to get broccoli tender but not mushy.
- Another quick release, now nestle your shrimp on top of the veggies, drizzle lemon juice if using.
- Close lid, cook under pressure for just 1 minute — shrimp cook crazy fast, so don’t overdo it.
- Use natural release to hold the heat in and finish cooking shrimp gentle and juicy. Then toss with parsley and serve hot.
Notes
Cool leftovers quickly and store in the fridge up to 3 days. Reheat gently to avoid rubbery shrimp. A splash of broth can help restore moisture.