Email Me the Recipe
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.
Servings (slide to adjust):
Calories per serving: 294kcal
Equipment
If you purchase any of the products through these affiliate links, I get a few pennies that help keep The Good Plate open. I use these products myself and want you to be able to easily find them.
Ingredients
- 1 tablespoon unsalted butter
- ½ cup Onion, chopped
- 2 cloves Garlic, sliced
- ¼ cup Red bell pepper, chopped
- 2 Fresno chilies, seeded
- 4 oz Pimentos, with juice
- 1 ½ cup Rice, long-grain white
- ¼ cup *Peppadew peppers
- 1 ½ cup Water, boiling
- 1 ½ teaspoons *Vegetable base
- ⅛ teaspoon *Dry mustard
- ⅛ teaspoon Tabasco
- ¼ teaspoon Worcestershire sauce
- ½ cup Half-and-half cream
- 2 tablespoons *Cheddar cheese powder
- ⅓ cup Cheddar, sharp white preferred
- 1 ½ cup broccoli florets
- ½ pound Shrimp, peeled and deveined
~~ Garnish ~~
- 3 *Peppadew peppers, cut in half
- 2 tablespoons cilantro leaves
If you purchase ingredients through affiliate links noted *, I get a small commission for The Good Plate's pantry. These and other links are there for your convenience.
Ingredients necessary for the recipe step are in italic. Ingredient measurements may vary due to measurement tools used.
Instructions
- Mise en Place
- 1 tablespoon unsalted butterMelt 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.
- 1/2 cup Onion, 1/4 cup Red bell pepper, 2 Fresno chiliesAdd red bell pepper, and Fresno pepper to the pot and sauté until the onion is translucent and the peppers are softened.
- 2 cloves GarlicAdd the garlic and saute that as well. Do not let it burn.
- 1 1/2 teaspoons Vegetable base, 1/8 teaspoon Dry mustard, 1/4 teaspoon Worcestershire sauce, 1/8 teaspoon TabascoWhile that is happening, boil the water. Put the vegetable base, dry mustard, Tabasco, and Worcestershire sauce in a heat-proof measuring cup.
- 1 1/2 cup WaterAdd the boiling water, thoroughly stir, and set the mixture aside.
- 4 oz Pimentos, 1 1/2 cup Rice, 1/4 cup Peppadew peppersAdd 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.
- 1/2 cup Half-and-half cream, 2 tablespoons Cheddar cheese powder, 1/3 cup CheddarAdd the cheese, powdered cheddar and the half and half. Stir well.
- 1 1/2 cup broccoli florets, 1/2 pound ShrimpAdd 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.
- 3 Peppadew peppers, 2 tablespoons cilantro leavesStir 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.
Nutrition
Serving: 363gCalories: 294kcalCarbohydrates: 26gProtein: 19gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 123mgSodium: 315mgPotassium: 402mgFiber: 3gSugar: 4g
I am not a certified nutritionist or registered dietitian and any nutritional information on the-good-plate.com should only be used as a general guideline.