Blackened Shrimp Stroganoff Pressure Cooker Recipe
This delicious recipe combines spicy blackened shrimp with a creamy stroganoff sauce that pairs beautifully with fettuccine pasta, all made effortlessly in the pressure cooker.
Equipment
- 1 Pressure Cooker
Ingredients
Main Ingredients
- 1 lb fresh shrimp peeled and deveined
- 1 tablespoon olive oil for searing
- 1 tablespoon cajun seasoning spicy
- 6 ounces fettuccine pasta cooked separately
- 1 tablespoon butter for sautéing
- 3 cups fresh mushrooms sliced
- 1 tablespoon chopped shallot adds punch
- ⅔ cup chicken broth
- ½ cup sour cream creamy, tangy
Instructions
Cooking Instructions
- In a large skillet on medium-high heat, heat olive oil. Toss shrimp with cajun seasoning and cook for about 2 to 3 minutes until blackened. Remove shrimp and set aside.
- In the same skillet, melt butter. Sauté mushrooms and shallot for 5 to 7 minutes until mushrooms are browned.
- Mix cornstarch with chicken broth until smooth. Pour into mushroom mixture and bring to a simmer.
- Stir in sour cream slowly, mixing thoroughly. Return shrimp to skillet and cook for 2 more minutes.
- While sauce simmers, boil fettuccine pasta per package instructions. Drain and reserve.
- Plate the shrimp stroganoff sauce over the pasta.
- Check sealing ring and float valve during cooking for proper pressure.
Notes
Serve immediately for best texture. If storing, keep pasta separate from sauce to avoid sogginess.