This Instant Pot Shrimp with Tomatoes and Feta and olives is one of the most simple recipes you will make in your Instant pot or pressure cooker. Shrimp Saganaki is high protein, low carb, and fast. It’s ready to serve in 20 minutes and can also be cooked on the stovetop or in the oven.
What Makes This Instant Pot Shrimp Soup So Wonderful?
- Fast. This delicious shrimp recipe will be ready in less than 30 minutes .
- Easy. What’s easier than a one-pot Instant Pot meal ?
- Low Carb. Only 5 net carbs per serving, making it a keto friendly dinner option.
- High in protein. Packs 19 grams of protein per serving.
- Delicious. An amazing Greek-inspired recipe your family will love.
As is my way, I threw together things into the pressure cooker and hoped like heck they’d turn into something half way reasonable. But I don’t think I really understood how to eat this dish until we had finished with dinner. I ate it as mostly shrimp with toppings.
We realized later that it was the totally wrong way to approach this dish. Because one of the tastiest parts of this dish is actually the tomato broth.
So you’re better off eating the Shrimp with Tomatoes and Feta it like a soup, with buttered bread to dip into it, or like a thinner stew, or over rice. I also realized it tastes better when a little cooler.
What is Shrimp Saganaki?
Saganaki is a Greek variety of dishes that are cooked in a small frying pan. The most common saganaki is a fried cheese appetizer. For this recipe, I have adapted this recipe so you can quickly and easily make it in the Instant Pot, but I also include stovetop instructions further down.
Ingredients You’ll Need
- Butter
- Garlic
- Red Pepper Flakes
- Onions
- Canned Tomatoes
- Dried Oregano
- Kosher Salt
- Frozen Raw Shrimp
- crumbled feta cheese
- sliced black olives
- Chopped Parsley
How To Make Shrimp Saganaki
- Sauté. Place butter, garlic and red pepper flakes to your Instant Pot or electric pressure cooker
- Cook. Pour in remaining ingredients and cook at low pressure for 1 minutes, QPR
- Add. Mix in feta cheese, parsley and olives and serve.
Stovetop Instructions
If you don’t have an Instant Pot , you can also make this recipe in the more traditional way on the stovetop.
- Add. Heat a 10-inch saucepan and when it’s hot, add the butter. To the melted butter add garlic and red pepper flakes. Let this sizzle for 10-15 seconds
- Mix in. Add onions, tomato paste, oregano, salt, pepper, and water. Mix until you the tomato paste has dissolved. Cover the skillet and let the sauce cook for 3-4 minutes.
- Cook and Serve. Stir in shrimp, feta cheese, and olives. Cook until the shrimp are cooked through for about 2-3 minutes. Garnish with parsley and serve.
Variations on this Instant Pot Shrimp
- Bake it. I’ve provided pressure cooker directions. But, you could also bake this. I think baked shrimp with tomatoes, olive and feta would be amazing during the cooler months.
- Change up the herbs . I used oregano but you could use a greek seasoning blend, or an italian seasoning blend or even a cajun seasoning blend to add a variety of flavors.
- Make it Keto. This is traditionally a lighter shrimp recipe, but if you want to make it more hearty, or increase the fat content for keto, add 3/4 cup of heavy whipping cream to finish. Please note, this will change the nutrition values listed below.
If you are cooking this shrimp recipe in the Instant Pot, then it is best to use frozen shrimp. If you use fresh shrimp it can overcook and become chewy in texture. When cooking this on the stovetop, use fresh shrimp or frozen shrimp that is fully defrosted.
As with most soups and stews, this stores really well. Let the soup cool to room temperature then transfer it to an airtight container. It will keep in the fridge for 3 days and can be frozen for up to 3 months. Frozen saganaki should be defrosted in the fridge overnight. Reheat it on the stovetop, but very gently as you don’t want to overcook the shrimp.
I like to enjoy this like a soup, just on its own or with some French bread for dipping. You can also serve it over rice, cauliflower rice, or even mashed potatoes like a stew.
Make Ahead and Storage Tips
I wouldn’t suggest making this dish ahead of time. And to be honest, even if you’re on a time crunch, you can still make this amazing Saganaki recipe for a quick and easy meal. Twenty-two minutes is all you need from start to finish.
The portions for this recipe are rather small, so the odds of having leftovers if you’re cooking for more than 2 are unlikely.
However, we here at Twosleevers understand small portions are sometimes necessary and you may need to carry these amazing flavors over to another day. If that is the case, try to enjoy what you have left within 2-3 days of making it. The longer the shrimp sits in the tomato sauce, the more the texture will change.
To Reheat
Throw any remaining Shrimp Saganaki in a skillet and cook over low/medium heat for 2-3 minutes or until the shrimp is warmed through.
As soon as the shrimp are warm, remove the leftovers from the pan and place them in a serving dish. Leaving shrimp in the hot pan will result in something overcooked and rubbery.
Sprinkle a little extra feta cheese over the top to finish this dish as beautiful as the day you made it.
More Easy Shrimp Recipes
- Air Fryer Cajun Shrimp
- Easy Shrimp Scampi
- Keto Shrimp and Grits
- Air Fryer Shrimp Fried Rice
- Cajun Shrimp and Sausage
- Bang Bang Shrimp
- Low Carb Shrimp and Coconut Milk
- Creamy Spicy Shrimp
This is a wonderful, light supper with a fresh summer taste. The cheese and olives give it a tang and some rich umami taste.
I think the trick with this Instant Pot Shrimp dish is to put the cheese in when the broth is hot so it melts/warms, and then let it sit for a few minutes before serving it. That thickens up the stock and makes it very tasty.
So, if you love this Instant Pot Shrimp recipe as much as I do, make sure you share it with your friends on Facebook and Pinterest so they can try it too.
Instant Pot Shrimp | Greek Shrimp Saganaki
Ingredients
Cook Together
- ▢ 2 tablespoons ( 2 tablespoons ) Butter
- ▢ 1 tablespoon ( 1 tablespoon ) Garlic
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Red Pepper Flakes , adjust to taste
- ▢ 1.5 cups ( 32 g ) onions, chopped
- ▢ 1 14.5-oz ( 1 14.5-oz ) Canned Tomatoes
- ▢ 1 teaspoon ( 1 teaspoon ) Dried Oregano
- ▢ 1 teaspoons ( 1 teaspoons ) Kosher Salt
- ▢ 1 pound ( 453.59 g ) Frozen Raw Shrimp , 21-25 count, shelled
Add after cooking
- ▢ 1 cup ( 150 g ) crumbled feta cheese
- ▢ 1/2 cup ( 67.5 g ) sliced black olives
- ▢ 1/4 cup ( 15 g ) Chopped Parsley
Instructions
For the Instant Pot
- Turn your Instant Pot or Pressure cooker to Sauté and once it is hot, add the butter. Let it melt a little and then add garlic and red pepper flakes.
- Add in onions, tomatoes, oregano and salt.
- Pour in the frozen shrimp.
- Set your Instant pot to LOW pressure 1 minute.
- Once the pot is done cooking, release all pressure immediately.
- Mix in the shrimp with the rest of the lovely tomato broth.
- Allow it to cool slightly. Right before serving, sprinkle the feta cheese, olives, and parsley.
- This dish makes a soupy broth, so it’s great for dipping buttered french bread into, or eat over rice, or riced cauliflower.
Stove Top Instructions
Heat a 10-inch saucepan and when it’s hot, add the butter. To the melted butter add garlic and red pepper flakes. Let this sizzle for 10-15 seconds.
Add onions, tomato paste, oregano, salt, pepper, and water. Mix until you the tomato paste has dissolved. Cover the skillet and let the sauce cook for 3-4 minutes.
Stir in shrimp, feta cheese, and olives. Cook until the shrimp are cooked through for about 2-3 minutes. Garnish with parsley and serve.
French Bread & Butter
Rice
Riced Cauliflower
Eat plain.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
This Instant Pot Shrimp with Tomatoes and Feta and olives is one of the most simple recipes you will make in your Instant pot or pressure cooker. Shrimp Saganaki is high protein, low carb, and fast. It’s ready to serve in 20 minutes and can also be cooked on the stovetop or in the oven.
What Makes This Instant Pot Shrimp Soup So Wonderful?
- Fast. This delicious shrimp recipe will be ready in less than 30 minutes .
- Easy. What’s easier than a one-pot Instant Pot meal ?
- Low Carb. Only 5 net carbs per serving, making it a keto friendly dinner option.
- High in protein. Packs 19 grams of protein per serving.
- Delicious. An amazing Greek-inspired recipe your family will love.
As is my way, I threw together things into the pressure cooker and hoped like heck they’d turn into something half way reasonable. But I don’t think I really understood how to eat this dish until we had finished with dinner. I ate it as mostly shrimp with toppings.
We realized later that it was the totally wrong way to approach this dish. Because one of the tastiest parts of this dish is actually the tomato broth.
So you’re better off eating the Shrimp with Tomatoes and Feta it like a soup, with buttered bread to dip into it, or like a thinner stew, or over rice. I also realized it tastes better when a little cooler.
What is Shrimp Saganaki?
Saganaki is a Greek variety of dishes that are cooked in a small frying pan. The most common saganaki is a fried cheese appetizer. For this recipe, I have adapted this recipe so you can quickly and easily make it in the Instant Pot, but I also include stovetop instructions further down.
Ingredients You’ll Need
- Butter
- Garlic
- Red Pepper Flakes
- Onions
- Canned Tomatoes
- Dried Oregano
- Kosher Salt
- Frozen Raw Shrimp
- crumbled feta cheese
- sliced black olives
- Chopped Parsley
How To Make Shrimp Saganaki
- Sauté. Place butter, garlic and red pepper flakes to your Instant Pot or electric pressure cooker
- Cook. Pour in remaining ingredients and cook at low pressure for 1 minutes, QPR
- Add. Mix in feta cheese, parsley and olives and serve.
Stovetop Instructions
If you don’t have an Instant Pot , you can also make this recipe in the more traditional way on the stovetop.
- Add. Heat a 10-inch saucepan and when it’s hot, add the butter. To the melted butter add garlic and red pepper flakes. Let this sizzle for 10-15 seconds
- Mix in. Add onions, tomato paste, oregano, salt, pepper, and water. Mix until you the tomato paste has dissolved. Cover the skillet and let the sauce cook for 3-4 minutes.
- Cook and Serve. Stir in shrimp, feta cheese, and olives. Cook until the shrimp are cooked through for about 2-3 minutes. Garnish with parsley and serve.
Variations on this Instant Pot Shrimp
- Bake it. I’ve provided pressure cooker directions. But, you could also bake this. I think baked shrimp with tomatoes, olive and feta would be amazing during the cooler months.
- Change up the herbs . I used oregano but you could use a greek seasoning blend, or an italian seasoning blend or even a cajun seasoning blend to add a variety of flavors.
- Make it Keto. This is traditionally a lighter shrimp recipe, but if you want to make it more hearty, or increase the fat content for keto, add 3/4 cup of heavy whipping cream to finish. Please note, this will change the nutrition values listed below.
If you are cooking this shrimp recipe in the Instant Pot, then it is best to use frozen shrimp. If you use fresh shrimp it can overcook and become chewy in texture. When cooking this on the stovetop, use fresh shrimp or frozen shrimp that is fully defrosted.
As with most soups and stews, this stores really well. Let the soup cool to room temperature then transfer it to an airtight container. It will keep in the fridge for 3 days and can be frozen for up to 3 months. Frozen saganaki should be defrosted in the fridge overnight. Reheat it on the stovetop, but very gently as you don’t want to overcook the shrimp.
I like to enjoy this like a soup, just on its own or with some French bread for dipping. You can also serve it over rice, cauliflower rice, or even mashed potatoes like a stew.
Make Ahead and Storage Tips
I wouldn’t suggest making this dish ahead of time. And to be honest, even if you’re on a time crunch, you can still make this amazing Saganaki recipe for a quick and easy meal. Twenty-two minutes is all you need from start to finish.
The portions for this recipe are rather small, so the odds of having leftovers if you’re cooking for more than 2 are unlikely.
However, we here at Twosleevers understand small portions are sometimes necessary and you may need to carry these amazing flavors over to another day. If that is the case, try to enjoy what you have left within 2-3 days of making it. The longer the shrimp sits in the tomato sauce, the more the texture will change.
To Reheat
Throw any remaining Shrimp Saganaki in a skillet and cook over low/medium heat for 2-3 minutes or until the shrimp is warmed through.
As soon as the shrimp are warm, remove the leftovers from the pan and place them in a serving dish. Leaving shrimp in the hot pan will result in something overcooked and rubbery.
Sprinkle a little extra feta cheese over the top to finish this dish as beautiful as the day you made it.
More Easy Shrimp Recipes
- Air Fryer Cajun Shrimp
- Easy Shrimp Scampi
- Keto Shrimp and Grits
- Air Fryer Shrimp Fried Rice
- Cajun Shrimp and Sausage
- Bang Bang Shrimp
- Low Carb Shrimp and Coconut Milk
- Creamy Spicy Shrimp
This is a wonderful, light supper with a fresh summer taste. The cheese and olives give it a tang and some rich umami taste.
I think the trick with this Instant Pot Shrimp dish is to put the cheese in when the broth is hot so it melts/warms, and then let it sit for a few minutes before serving it. That thickens up the stock and makes it very tasty.
So, if you love this Instant Pot Shrimp recipe as much as I do, make sure you share it with your friends on Facebook and Pinterest so they can try it too.
Instant Pot Shrimp | Greek Shrimp Saganaki
Ingredients
Cook Together
- ▢ 2 tablespoons ( 2 tablespoons ) Butter
- ▢ 1 tablespoon ( 1 tablespoon ) Garlic
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Red Pepper Flakes , adjust to taste
- ▢ 1.5 cups ( 32 g ) onions, chopped
- ▢ 1 14.5-oz ( 1 14.5-oz ) Canned Tomatoes
- ▢ 1 teaspoon ( 1 teaspoon ) Dried Oregano
- ▢ 1 teaspoons ( 1 teaspoons ) Kosher Salt
- ▢ 1 pound ( 453.59 g ) Frozen Raw Shrimp , 21-25 count, shelled
Add after cooking
- ▢ 1 cup ( 150 g ) crumbled feta cheese
- ▢ 1/2 cup ( 67.5 g ) sliced black olives
- ▢ 1/4 cup ( 15 g ) Chopped Parsley
Instructions
For the Instant Pot
- Turn your Instant Pot or Pressure cooker to Sauté and once it is hot, add the butter. Let it melt a little and then add garlic and red pepper flakes.
- Add in onions, tomatoes, oregano and salt.
- Pour in the frozen shrimp.
- Set your Instant pot to LOW pressure 1 minute.
- Once the pot is done cooking, release all pressure immediately.
- Mix in the shrimp with the rest of the lovely tomato broth.
- Allow it to cool slightly. Right before serving, sprinkle the feta cheese, olives, and parsley.
- This dish makes a soupy broth, so it’s great for dipping buttered french bread into, or eat over rice, or riced cauliflower.
Stove Top Instructions
Heat a 10-inch saucepan and when it’s hot, add the butter. To the melted butter add garlic and red pepper flakes. Let this sizzle for 10-15 seconds.
Add onions, tomato paste, oregano, salt, pepper, and water. Mix until you the tomato paste has dissolved. Cover the skillet and let the sauce cook for 3-4 minutes.
Stir in shrimp, feta cheese, and olives. Cook until the shrimp are cooked through for about 2-3 minutes. Garnish with parsley and serve.
French Bread & Butter
Rice
Riced Cauliflower
Eat plain.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
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Instant Pot Shrimp | Greek Shrimp Saganaki
Ingredients
Cook Together
- 2 tablespoons Butter
- 1 tablespoon Garlic
- 1/2 teaspoon Red Pepper Flakes adjust to taste
- 1.5 cups onions, chopped
- 1 14.5-oz Canned Tomatoes
- 1 teaspoon Dried Oregano
- 1 teaspoons Kosher Salt
- 1 pound Frozen Raw Shrimp 21-25 count, shelled
Add after cooking
- 1 cup crumbled feta cheese
- 1/2 cup sliced black olives
- 1/4 cup Chopped Parsley
Instructions
For the Instant Pot
- Turn your Instant Pot or Pressure cooker to Sauté and once it is hot, add the butter. Let it melt a little and then add garlic and red pepper flakes.
- Add in onions, tomatoes, oregano and salt.
- Pour in the frozen shrimp.
- Set your Instant pot to LOW pressure 1 minute.
- Once the pot is done cooking, release all pressure immediately.
- Mix in the shrimp with the rest of the lovely tomato broth.
- Allow it to cool slightly. Right before serving, sprinkle the feta cheese, olives, and parsley.
- This dish makes a soupy broth, so it’s great for dipping buttered french bread into, or eat over rice, or riced cauliflower.
Stove Top Instructions
Heat a 10-inch saucepan and when it’s hot, add the butter. To the melted butter add garlic and red pepper flakes. Let this sizzle for 10-15 seconds.
Add onions, tomato paste, oregano, salt, pepper, and water. Mix until you the tomato paste has dissolved. Cover the skillet and let the sauce cook for 3-4 minutes.
Stir in shrimp, feta cheese, and olives. Cook until the shrimp are cooked through for about 2-3 minutes. Garnish with parsley and serve.
French Bread & Butter
Rice
Riced Cauliflower
Eat plain.
Instant Pot Shrimp | Greek Shrimp Saganaki https://twosleevers.com/instant-pot-shrimp-tomatoes-feta/
Th is Baked Apples Recipe is quite possibly the best way to enjoy apples! They’re deliciously sweet, tangy, and very easy to make. A few different variations will make this your go-to way to make baked apples in your air fryer or oven.
What Makes Baked Apples So Amazing
- Fast. Ready in less than 30 minutes with the help of your air fryer .
- Easy. Core and cut the apples, add a brushing of butter or coconut oil, and air fry .
- Vegetarian . A great meat-free snack for the whole family.
- Versatile. Top these baked apples with your favorite toppings to fit your preferred dietary considerations.
I think that apples are best enjoyed without a ton of unnecessary ingredients and extensive preparation. That’s exactly why these Baked Apples are just so good !
These Baked Apples are apple deliciousness in their purest form. It’s just apples, oil or butter, sugar, and apple pie spice, and it’s done in no time with very little effort needed. Simplicity and deliciousness all in one dish, which is arguably my favorite type of dish.
Not only is it generally easy to make, but with a little help from your air fryer it cooks quickly and comes out with a slight crisp.
The same crisp can be achieved in the oven, but not as quickly and conveniently as when you cook them in an air fryer. These Baked Apples are just another fantastic example of why I love my air fryer so much.
I know most people don’t think of using their air fryers for dessert, but they actually do make great desserts. If you look up my Every Day Easy Air Fryer cookbook, or my Air Fryer Revolution Cookbook, you will see I have lots of air fryer dessert recipes in them.
Are Baked Apples Healthy?
It’s hard to argue against working more fruits and veggies into your diet. Why not make them delicious?
Depending on which toppings you decide to add to your easy Baked Apples , they can be a tasty and healthy snack.
Watch A Video On How To Make This Baked Apple Recipe
Ingredients You’ll Need
- Apples - Obviously. Grab any of the apples below for a tasty snack.
- Butter - you can also use coconut oil for a Vegan option
- Sugar Or Other Sweetener Equivalent - use Truvia for a lower carb option
- Apple Pie Spice - Gives the perfect spiced flavor without grabbing a handful of spices out of your rack.
How To Make Baked Apples In The Air Fryer
- Core the apples and cut them in half.
- Place the cut apples into a bowl .
- Add melted coconut oil or butter, sugar, and apple pie spice. Use your hands to mix the ingredients well, ensuring the apples are evenly coated.
- Place the apples in the air fryer basket with the peel down.
- Set your air fryer to 350F for 10 minutes.
- Check the apples for doneness, garnish to your liking, and serve.
How To Make Baked Apples In The Oven
If you don’t have an air fryer you can bake them in the oven as well.
- Core and cut apples according to the air fryer instructions.
- Brush with butter or coconut oil.
- Bake for 15 minutes at 350F.
- Broil for 1-2 minutes to caramelize the tops.
Serving Suggestions
Serve with whipped cream, or with ice cream and whipped cream
Variations On This Recipe
You can add any of the following before baking the apples:
- Replace the apple pie spice with cinnamon and ginger.
- Cover each apple half with a slice of cheddar cheese for the last two minutes of air frying.
- Add ¼ teaspoon cumin before baking.
- Sprinkle with chopped crystallized ginger after they are done baking.
Can You Freeze Baked Apples?
Yes, as a matter of fact, you can! Simply place the apples in freezer bags or airtight containers and place them in the freezer for whenever you get the urge for some more delicious baked apple goodness.
What Kind Of Apples Are Good For Baked Apples?
There are a ton of apple options out there, so which apple is the best for baking? While there is no definitive answer, there are a few apples that tend to hold their shape better and in general taste better when baked. Here is a small list of apples that you might want to use when making this Baked Apples Recipe:
- Johnathan
- Jonagold
- Honeycrisp
- Braeburn
- Granny Smith
- Pink Lady
- Cortland
Looking For More Great Apple Recipes?
- Enjoy a scrumptious breakfast/dessert in half the time with this air fryer German Apple Pancakes recipe!
- Use up that zucchini and take advantage of apples while they’re in season with this oh-so-yummy Apple Zucchini Salad !
- This Keto Apple Pie recipe uses no apples, but still tastes EXACTLY like apple pie! Make a sugar-free, healthy apple pie filling recipe in 20 minutes.
- Instant Pot Applesauce - Even more delicious and healthy than the prepackaged stuff!
- Cooked Apples - Great for topping pancakes or filling pies!
Baked Apples | Easy Baked Apple Recipe + Video
Equipment
- PHILLIPS AIR FRYER
- Mixing Bowl
Ingredients
- ▢ 4 apples , small, any kind you prefer
- ▢ 2 tablespoons Butter , or coconut oil
- ▢ 2 tablespoons Sugar Or Other Sweetener Equivalent
- ▢ 1 1/5 teaspoons Apple Pie Spice
Instructions
- Core the apples and cut in half.
- Place the cut apples in a bowl .
- Add melted coconut oil or butter, sugar, and apple pie spice and use your hands to mix well, ensuring the apples are evenly coated
- Place the apples in the air fryer basket.
- Set your air fryer to 350°F for 10 minutes.
- Check the apples to ensure they are done and serve.
Oven Directions
- Prepare the apples and then bake them for 15 minutes.
- Broil for 1-2 minutes after they’re done baking.
Watch The Video
- Replace the apple pie spice with cinnamon and ginger.
- Cover each apple half with a slice of cheddar cheese for the last two minutes of air frying.
- Add ¼ teaspoon cumin before baking.
- Sprinkle with chopped crystallized ginger after they are done baking.
