Pimento Cheese Rice and Shrimp for the Instant Pot
Creamy Pimento Cheese, a Southern favorite, meets rice and succulent shrimp with the convenience of the Instant Pot to make an easy dinner.
Calories per serving: 294kcal
Ingredients
- 1 tablespoon (0.99 tablespoon) unsalted butter
- ½ cup (80 g) Onion, chopped
- 2 cloves (2 cloves) Garlic, sliced
- ¼ cup (37.25 g) Red bell pepper, chopped
- 2 (2) Fresno chilies, seeded
- 4 oz (113.4 g) Pimentos, with juice
- 1 ½ cup (277.5 g) Rice, long-grain white
- ¼ cup (37.25 g) *Peppadew peppers
- 1 ½ cup (354.88 ml) Water, boiling
- 1 ½ teaspoons (1.48 teaspoons) *Vegetable base
- ⅛ teaspoon (0.12 teaspoon) *Dry mustard
- ⅛ teaspoon Tabasco
- ¼ teaspoon (0.25 teaspoon) Worcestershire sauce
- ½ cup (118.29 ml) Half-and-half cream
- 2 tablespoons (1.97 tablespoons) *Cheddar cheese powder
- ⅓ cup (37.67 g) Cheddar, sharp white preferred
- 1 ½ cup (136.5 g) broccoli florets
- ½ pound (226.8 g) Shrimp, peeled and deveined
~~ Garnish ~~
- 3 (3) *Peppadew peppers, cut in half
- 2 tablespoons (1.97 tablespoons) cilantro leaves
Instructions
- Mise en Place
- Melt the butter in the Instant Pot's inner pot either on the stove top or using the sauté function. Add the onion and saute until it becomes translucent.
- Add red bell pepper, and Fresno pepper to the pot and sauté until the onion is translucent and the peppers are softened.
- Add the garlic and saute that as well. Do not let it burn.
- While that is happening, boil the water. Put the vegetable base, dry mustard, Tabasco, and Worcestershire sauce in a heat-proof measuring cup.
- Add the boiling water, thoroughly stir, and set the mixture aside.
- Add the rice, pimentos, and Peppadews to the pot. Stir everything together.
- Add the water mixture and return the pot to the cooking unit or press stop.
- Cover the pot and set it to cooking mode. If your Instant Pot has a rice setting, use that, otherwise, set the pot for 4 minutes.
- When the rice is done, use the Quick Release method.
- Add the cheese, powdered cheddar and the half and half. Stir well.
- Add the shrimp and broccoli to the pot and fold them into the rice. Put the top back on and set the Instant Pot to 1 minute.
- Again, use the Quick Release method and remove the cover.
- Stir well and place in a serving bowl. Garnish with the 3 Peppadew peppers and cilantro leaves.
Notes
This dish is spicy. If you cannot tolerate heat, omit the Tabasco, Fish Magic, Peppadews, and Fresno chilis. Add a pinch of salt to the shrimp and increase the red bell pepper.
Scan for full nutrition info and step-by-step photos.
