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One Pot Cilantro Lime Shrimp Scampi

  One Pot Cilantro Lime Shrimp Scampi is a bright and flavorful twist on the classic shrimp scampi, featuring zesty lime, fresh cilantro, and tender shrimp in a garlicky, buttery sauce. It’s easy to make and comes together in a single pot, making it perfect for busy weeknights. Here's how to prepare it: Ingredients: 1 pound large shrimp, peeled and deveined 8 ounces linguine or spaghetti (or your favorite pasta) 3 tablespoons unsalted butter 2 tablespoons olive oil 4 cloves garlic, minced 1/4 teaspoon red pepper flakes (optional, for heat) 2 cups chicken or vegetable broth 1/2 cup dry white wine (such as Sauvignon Blanc or Chardonnay) Juice and zest of 2 limes 1/4 cup fresh cilantro, chopped (plus more for garnish) Salt and freshly ground black pepper, to taste Lime wedges, for serving Instructions: 1. Cook the Pasta : In a large, deep skillet or pot, bring the chicken or vegetable broth and white wine to a boil. Add the linguine and cook according to package ...
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Instant Pot Breakfast Hash

 Instant Pot Breakfast Hash Recipe


Instant Pot Breakfast Hash Recipe

A hearty, flavorful breakfast hash made easy with the Instant Pot! This dish combines crispy potatoes, savory sausage, and fresh veggies for a filling meal perfect for breakfast or brunch.

Ingredients (Serves 4):

  • 2 tablespoons olive oil
  • 1 pound (450g) breakfast sausage (or bacon, diced)
  • 1 medium onion, diced
  • 1 bell pepper, diced (any color)
  • 3 cloves garlic, minced
  • 1 pound (450g) potatoes, diced (Yukon Gold or red potatoes work best)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 4 large eggs (optional, for topping)
  • 1/2 cup shredded cheese (cheddar, Monterey Jack, or your favorite)
  • Fresh parsley or green onions, for garnish

Instructions:

  1. Sauté the Sausage and Veggies:

    • Set the Instant Pot to the Sauté function.
    • Add olive oil and let it heat for a minute.
    • Cook the sausage, breaking it up as it browns, for about 5-7 minutes.
    • Add onion, bell pepper, and garlic. Sauté for another 3-4 minutes until the veggies soften.

  2. Add the Potatoes and Seasoning:

    • Turn off the Sauté function.
    • Add diced potatoes, smoked paprika, salt, and black pepper. Mix well to coat the potatoes with the sausage and seasoning.

  3. Pressure Cook:

    • Add 1/2 cup of water to the pot to prevent sticking and ensure even cooking.
    • Secure the lid and set the Instant Pot to Manual (High Pressure) for 3 minutes.
    • Once done, allow a Quick Release of pressure.

  4. Optional Step – Crisping the Hash:

    • If you prefer crispy hash, transfer the mixture to a baking sheet and broil in the oven for 5-7 minutes, or use the Air Fryer Lid on the Instant Pot to crisp it up.

  5. Cook the Eggs (Optional):

    • If desired, fry or poach eggs separately to serve on top of the hash.

  6. Assemble and Serve:

    • Sprinkle shredded cheese over the hash while it’s still hot so it melts.
    • Serve with eggs on top, garnished with parsley or green onions.

Tips:

  • Add mushrooms, spinach, or zucchini for extra veggies.
  • For a spicy kick, toss in diced jalapeños or a dash of hot sauce.
  • Leftovers can be stored in the fridge for up to 3 days and reheated in a skillet.

Enjoy your warm, savory Instant Pot Breakfast Hash! 🥔🍳🌿

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