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Instant Pot Shrimp Pasta Salad

Instant Pot Shrimp Pasta Salad

Most people don't think of the Instant Pot when making pasta salad, but this shrimp pasta salad recipe proves that familiar flavors can adapt and flourish in different settings. The pasta is cooked to perfection in just 3 minutes, while the delicious butter garlic shrimp can be pressure-cooked in only 60 seconds!
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Prep Time: 5 minutes
Cook Time: 9 minutes
Pressure Release Time: 7 minutes
Total Time: 21 minutes
Course: Main Course, Salad
Cuisine: Soul Food, Southern Food
Servings: 8
Calories: 240kcal
Author: Shaunda Necole • The Soul Food Pot®

Equipment

  • Instant Pot electric pressure cooker
  • Colander

Ingredients

Ingredients for the shrimp

  • 12 oz. shrimp jumbo, frozen or thawed, peeled and deveined
  • ¼ teaspoon avocado oil or cooking spray
  • 1 tablespoon unsalted butter
  • 1 clove garlic minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Ingredients for Black folks’ soul food Southern pasta with Italian dressing

  • 8 oz. spaghetti noodles uncooked spaghetti noodles or angel hair pasta
  • 2 qt. water
  • 1 cup tomato chopped
  • 1 cup cucumber peeled and chopped
  • 10 oz. Italian dressing zesty Italian salad dressing
  • 6 tablespoons seasoning Salad Supreme Seasoning or 1 packet of dry Italian dressing seasoning

Instructions

Instructions for the Instant Pot shrimp

  • Remove the Instant Pot lid and turn on the sauté setting for 5 minutes. (Although you will not use all of this time. I like to have the extra minutes for the time it takes for the sauté to become active.)
  • Heat the water, avocado oil, and butter in the stainless-steel inner pot with the lid off the pot for up to 1 minute.
  • Add the shrimp, garlic, salt, and pepper.
  • Cancel the sauté setting and close the Instant Pot lid.
  • Close the Instant Pot lid (ensure the valve is up and in the position for sealing) and pressure cook on high for 1 minute.
  • When cooking is finished, allow a natural pressure release for at least 2 minutes.
  • To open the Instant Pot lid, move the valve to 'venting' and manually release any remaining pressure, if applicable.
  • Use a colander to drain the liquid from the cooked shrimp, set the shrimp aside to cool, and add it to the pasta salad later.

Instructions for the Instant Pot pasta

  • Open the Instant Pot lid and add the water and the spaghetti pasta, broken in half, to the stainless-steel inner pot.
  • Stir the mixture to ensure the noodles are submerged in the water.
  • Close the Instant Pot lid (ensure the valve is up and in the position for sealing) and pressure cook on high for 3 minutes.
  • When cooking is finished, allow a natural pressure release for 5 minutes.
  • To open the Instant Pot lid, move the valve to 'venting' and manually release any remaining pressure, if applicable. 
  • Turn off the Instant Pot and stir the pasta to loosen any clumps.
  • Using a colander, drain the liquid from the pasta.
  • Then rinse the noodles in cold water and allow the excess water to drain.
  • Mix the Italian dressing and Italian dressing seasoning in a medium-sized bowl with the cooked spaghetti pasta.
  • Fold in the tomatoes, cucumber, and shrimp.
  • Cover and refrigerate the pasta salad for an hour.
  • Serve this Instant Pot pasta salad chilled, and enjoy!

Video

Nutrition

Calories: 240kcal | Carbohydrates: 34g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 660mg | Potassium: 303mg | Fiber: 6g | Sugar: 6g | Vitamin A: 413IU | Vitamin C: 4mg | Calcium: 201mg | Iron: 5mg
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