Cooking Time: 5 Minutes


2 tablespoons unsalted butter

1 shallot, minced

3 garlic cloves, minced

¼ cup white wine

½ cup chicken stock

Juice of ½ lemon

½ teaspoon sea salt

½ teaspoon freshly ground black pepper

1½ pounds frozen shrimp, thawed

1 large head broccoli, cut into florets


1- Add the butter. Select SEAR/SAUTÉ and set to MED. Select START/STOP to begin.

2- Once the butter is melted, add the shallots and cook for 3 minutes. Add the garlic and cook for 1 minute.

3- Deglaze the pot by adding the wine and using a wooden spoon to scrape the bits of garlic and shallot off the bottom of the pot. Stir in the chicken stock, lemon juice, salt, pepper, and shrimp.

4- Place the broccoli florets on top of the shrimp mixture. Assemble pressure lid, making sure the pressure release valve is in the SEAL position.

5- Select PRESSURE and set to HI. Set time to 0 minutes. Select START/STOP to begin.

6- When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when the unit has finished releasing pressure. Serve immediately.


InfoCalories: 281

Total Fat: 8g

Sodium: 692mg

Carbohydrates: 9g

Protein: 39g