Easiest Way to Make Appetizing Shrimp w/ Ricotta and Tomato (for keto) pressure cooker

Shrimp w/ Ricotta and Tomato (for keto) pressure cooker. Select Manual or Pressure Cook and adjust the pressure to Low. When the cooking is complete, quick-release the pressure. Add the milk to the Instant Pot, close the lid and set the valve to "vent.

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Ingredients of Shrimp w/ Ricotta and Tomato (for keto) pressure cooker

It's 1 pound of frozen + shelled shrimp.
Prepare 1 cup of ricotta cheese.
You need 1 of large diced onion.
You need 14.5 of -ounce can of diced tomatoes.
It's 3 of minced garlic cloves.
Prepare 2 tablespoons of grass-fed butter (or reg butter).
Prepare 1 tablespoon of salt-free Italian seasoning.
It's 1/2 teaspoon of cayenne pepper.
Prepare to taste of Salt.

This vegetarian ricotta and tomato lasagne is simpe to make and packed with onion, tomato paste and topped with fresh basil leaves for extra flavour. Garnish with shredded basil and serve. Top tip for making Ricotta and tomato lasagne. If fresh spinach is unavailable use frozen chopped spinach.

Shrimp w/ Ricotta and Tomato (for keto) pressure cooker instructions

Turn your pressure cooker on, or move to a hot burner..
Add butter to melt..
When hot, add garlic..
Stir for a while, until fragrant..
Add onions, tomatoes, Italian seasoning, cayenne, and salt..
Add frozen shrimp..
Seal the lid..
EPC: Hit the lowest pressure setting and adjust time to just 1 minute. (I used 3min on mine) Stove-top: Turn burner up to reach low pressure, then immediately remove from the heat..
If you used a digital cooker, hit “cancel” to turn it off..
Quick-release the pressure..
To serve, taste, and add more salt if necessary..
Serve shrimp in broth with ricotta cheese!.

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