You must try this fast, delicious, and easy Mediterranean Shrimp recipe, made with tomatoes, feta, and olives. It’s absolutely bursting with flavor, is keto/low carb and gluten-free, and it’s exceptionally easy to make.
Why You Should Make This Mediterranean Shrimp Recipe
- Fast. Ready for your table in under 30 minutes .
- Easy. A simple pour and cook recipe .
- Gluten Free . Naturally gluten allergy-friendly.
- Low Carb . Only 8 carbs per serving.
If you’re looking for a quick, simple, and delicious recipe to cook up, have I got the dish for you! This keto, low carb Mediterranean Shrimp recipe is one of the easiest shrimp recipes I’ve ever concocted, and the flavors in this dish are absolutely wonderful.
You have the sweetness of the shrimp , the tang of the sauce and feta cheese and the delightful bite of the olives wrapped together in one very satisfying dish.
And not only is this dish delicious, but it’s also incredibly easy to make. I’m talking 15 minutes from beginning to end to make, no joke.
No tedious prep or long cook times here. You’re just a short 15 minutes away from enjoying an incredibly yummy shrimp dish.
What Is Mediterranean Shrimp?
Mediterranean Shrimp is a shrimp dish consisting of, you guessed it, commonly Mediterranean ingredients. We’re talking about ingredients like feta and olives.
This is not to be confused with the Mediterranean diet , which is a diet that is primarily plant-based and heavy in olive oil. This dish is simply inspired by Mediterranean flavors .
It’s one of the dishes that, once you’ve tried it, you’re definitely going to want to make again. The flavors are just so good that you’ll wonder why you haven’t tried it sooner!
Is Shrimp Ok On The Mediterranean Diet?
Yes! If you’re experimenting with the Mediterranean diet, you’ll quickly notice that it is heavy with a variety of fish and other seafood ingredients for proteins.
How to Make Mediterranean Shrimp with Feta and Olives
- 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 in 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.
- Remove the lid and slowly stir in the heavy whipping cream, stirring all the while.
- Stir in shrimp, feta cheese, and olives and cook until the shrimp are cooked through, about 2-3 minutes.
- Garnish with parsley and serve!
Tips and Tricks for Making Shrimp with Feta and Olives
- You can use frozen, shelled shrimp for this recipe. Once you add the shrimp, just turn the heat to low, cover with a tight-fitting lid, and let the shrimp thaw on low heat.
- The key to this dish is to not overcook the shrimp. As soon as you see them curl and turn pink, turn off the heat immediately. You’re better off letting them cook in the residual heat, with the pan covered for 5 minutes, than you are overcooking them. No one wants rubbery shrimp!
- If you plan to serve this later, add the feta cheese at the last minute to the heated shrimp. The cheese does melt and it makes it harder to reheat. The whole pieces of cheese also look wonderful in the finished dish.
- For the non-keto members of the family, you can serve this over boiled pasta. You can use shirataki noodles or cauliflower rice for a low carb option. Depending on your carb allowance for the day , you might try my favorite lower carb (but not low enough for keto) noodles, Al Dente Carba-Nada Egg Fettuccine.
- You can use queso fresco instead of feta. You just want some kind of salty, crumbly cheese for this recipe.
- Use a colorful mix of olives to add even more visual appeal to this recipe. Chopped parsley at the end adds a great contrast to the colors in the recipe.
What Is The Best Way To Season Shrimp?
Shrimp are delicious all on their own. That being said, you can never go wrong with a few herbs and spices to help enhance the natural flavors.
Here is what I used to season the shrimp in this recipe:
- Butter
- Garlic
- Red Pepper Flakes
- Onions
- Tomato Paste
- Dried Oregano
- Kosher Salt
- Ground Black Pepper
What Vegetables Go With Shrimp?
Veggies are incredibly important when you’re eating a low-carb lifestyle. Not only do they offer a low-calorie boost to your meals, but they are also high in fiber. Here are some of my favorite vegetables to serve alongside this Mediterranean Shrimp recipe:
- Air Fryer Brussels Sprouts
- Tabouli with Hemp Hearts
- Roasted Eggplant
Want Some More Delicious Shrimp Recipes?
- Shrimp with Coconut Milk - an incredible, creamy recipe that has beautiful flavors you’ll want to make again and again.
- Air Fried Bang Bang Shrimp - out of this world flavor and reduced cook time because of the air fryer.
- Instant Pot Low Country Boil - there is NO better way to cook this classic dish than in your pressure cooker- I promise.
Mediterranean Shrimp with Feta and Olives
Equipment
- Measuring Cups
- Measuring Spoons
- GREENPAN SAUCEPANS
Ingredients
- ▢ 3 tablespoons Butter
- ▢ 1 tablespoon Garlic
- ▢ 1/2 tablespoon Red Pepper Flakes , adjust to taste
- ▢ 1 cup onions, chopped
- ▢ 1.5 tablespoons Tomato Paste
- ▢ 1 teaspoon Dried Oregano
- ▢ 1/2 teaspoons Kosher Salt
- ▢ 1 teaspoon Ground Black Pepper
- ▢ 1/4 cup Water
- ▢ 3/4 cup Heavy Whipping Cream
- ▢ 1 pound Shrimp , 21-25 count, shelled and deveined
- ▢ 1 cup feta cheese , crumbled
- ▢ 1/2 cup Sliced black olives
- ▢ 1/4 cup Chopped Parsley
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 in 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.
- Remove lid and slowly stir in the heavy whipping cream, stirring all the while. Stir in shrimp, feta cheese, and olives and cook until the shrimp are cooked through, about 2-3 minutes. Garnish with parsley and serve.
Watch The Video
- You can use frozen, shelled shrimp for this recipe. Once you add the shrimp, just turn the heat to low, cover with a tight-fitting lid, and let the shrimp thaw on low heat.
- The key to this dish is to not overcook the shrimp. As soon as you see them curl and turn pink, turn off the heat immediately. You’re better off letting them cook in the residual heat, with the pan covered for 5 minutes, than you are overcooking them. No one wants rubbery shrimp!
- If you plan to serve this later, add the feta cheese at the last minute to the heated shrimp. The cheese does melt and it makes it harder to reheat. The whole pieces of cheese also look wonderful in the finished dish.
- For the non-keto members of the family, you can serve this over boiled pasta. You can use shirataki noodles or cauliflower rice for a low carb option. Depending on your carb allowance for the day, you might try my favorite lower carb (but not low enough for keto) noodles, Al Dente Carba-Nada Egg Fettuccine.
- You can use queso fresco instead of feta. You just want some kind of salty, crumbly cheese for this recipe.
- Use a colorful mix of olives to add even more visual appeal to this recipe. Chopped parsley at the end adds a great contrast to the colors in the recipe.
Get support & connect with our community on Facebook!
Nutrition
Originally Published July 10, 2019
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
You must try this fast, delicious, and easy Mediterranean Shrimp recipe, made with tomatoes, feta, and olives. It’s absolutely bursting with flavor, is keto/low carb and gluten-free, and it’s exceptionally easy to make.
Why You Should Make This Mediterranean Shrimp Recipe
- Fast. Ready for your table in under 30 minutes .
- Easy. A simple pour and cook recipe .
- Gluten Free . Naturally gluten allergy-friendly.
- Low Carb . Only 8 carbs per serving.
If you’re looking for a quick, simple, and delicious recipe to cook up, have I got the dish for you! This keto, low carb Mediterranean Shrimp recipe is one of the easiest shrimp recipes I’ve ever concocted, and the flavors in this dish are absolutely wonderful.
You have the sweetness of the shrimp , the tang of the sauce and feta cheese and the delightful bite of the olives wrapped together in one very satisfying dish.
And not only is this dish delicious, but it’s also incredibly easy to make. I’m talking 15 minutes from beginning to end to make, no joke.
No tedious prep or long cook times here. You’re just a short 15 minutes away from enjoying an incredibly yummy shrimp dish.
What Is Mediterranean Shrimp?
Mediterranean Shrimp is a shrimp dish consisting of, you guessed it, commonly Mediterranean ingredients. We’re talking about ingredients like feta and olives.
This is not to be confused with the Mediterranean diet , which is a diet that is primarily plant-based and heavy in olive oil. This dish is simply inspired by Mediterranean flavors .
It’s one of the dishes that, once you’ve tried it, you’re definitely going to want to make again. The flavors are just so good that you’ll wonder why you haven’t tried it sooner!
Is Shrimp Ok On The Mediterranean Diet?
Yes! If you’re experimenting with the Mediterranean diet, you’ll quickly notice that it is heavy with a variety of fish and other seafood ingredients for proteins.
How to Make Mediterranean Shrimp with Feta and Olives
- 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 in 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.
- Remove the lid and slowly stir in the heavy whipping cream, stirring all the while.
- Stir in shrimp, feta cheese, and olives and cook until the shrimp are cooked through, about 2-3 minutes.
- Garnish with parsley and serve!
Tips and Tricks for Making Shrimp with Feta and Olives
- You can use frozen, shelled shrimp for this recipe. Once you add the shrimp, just turn the heat to low, cover with a tight-fitting lid, and let the shrimp thaw on low heat.
- The key to this dish is to not overcook the shrimp. As soon as you see them curl and turn pink, turn off the heat immediately. You’re better off letting them cook in the residual heat, with the pan covered for 5 minutes, than you are overcooking them. No one wants rubbery shrimp!
- If you plan to serve this later, add the feta cheese at the last minute to the heated shrimp. The cheese does melt and it makes it harder to reheat. The whole pieces of cheese also look wonderful in the finished dish.
- For the non-keto members of the family, you can serve this over boiled pasta. You can use shirataki noodles or cauliflower rice for a low carb option. Depending on your carb allowance for the day , you might try my favorite lower carb (but not low enough for keto) noodles, Al Dente Carba-Nada Egg Fettuccine.
- You can use queso fresco instead of feta. You just want some kind of salty, crumbly cheese for this recipe.
- Use a colorful mix of olives to add even more visual appeal to this recipe. Chopped parsley at the end adds a great contrast to the colors in the recipe.
What Is The Best Way To Season Shrimp?
Shrimp are delicious all on their own. That being said, you can never go wrong with a few herbs and spices to help enhance the natural flavors.
Here is what I used to season the shrimp in this recipe:
- Butter
- Garlic
- Red Pepper Flakes
- Onions
- Tomato Paste
- Dried Oregano
- Kosher Salt
- Ground Black Pepper
What Vegetables Go With Shrimp?
Veggies are incredibly important when you’re eating a low-carb lifestyle. Not only do they offer a low-calorie boost to your meals, but they are also high in fiber. Here are some of my favorite vegetables to serve alongside this Mediterranean Shrimp recipe:
- Air Fryer Brussels Sprouts
- Tabouli with Hemp Hearts
- Roasted Eggplant
Want Some More Delicious Shrimp Recipes?
- Shrimp with Coconut Milk - an incredible, creamy recipe that has beautiful flavors you’ll want to make again and again.
- Air Fried Bang Bang Shrimp - out of this world flavor and reduced cook time because of the air fryer.
- Instant Pot Low Country Boil - there is NO better way to cook this classic dish than in your pressure cooker- I promise.
Mediterranean Shrimp with Feta and Olives
Equipment
- Measuring Cups
- Measuring Spoons
- GREENPAN SAUCEPANS
Ingredients
- ▢ 3 tablespoons Butter
- ▢ 1 tablespoon Garlic
- ▢ 1/2 tablespoon Red Pepper Flakes , adjust to taste
- ▢ 1 cup onions, chopped
- ▢ 1.5 tablespoons Tomato Paste
- ▢ 1 teaspoon Dried Oregano
- ▢ 1/2 teaspoons Kosher Salt
- ▢ 1 teaspoon Ground Black Pepper
- ▢ 1/4 cup Water
- ▢ 3/4 cup Heavy Whipping Cream
- ▢ 1 pound Shrimp , 21-25 count, shelled and deveined
- ▢ 1 cup feta cheese , crumbled
- ▢ 1/2 cup Sliced black olives
- ▢ 1/4 cup Chopped Parsley
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 in 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.
- Remove lid and slowly stir in the heavy whipping cream, stirring all the while. Stir in shrimp, feta cheese, and olives and cook until the shrimp are cooked through, about 2-3 minutes. Garnish with parsley and serve.
Watch The Video
- You can use frozen, shelled shrimp for this recipe. Once you add the shrimp, just turn the heat to low, cover with a tight-fitting lid, and let the shrimp thaw on low heat.
- The key to this dish is to not overcook the shrimp. As soon as you see them curl and turn pink, turn off the heat immediately. You’re better off letting them cook in the residual heat, with the pan covered for 5 minutes, than you are overcooking them. No one wants rubbery shrimp!
- If you plan to serve this later, add the feta cheese at the last minute to the heated shrimp. The cheese does melt and it makes it harder to reheat. The whole pieces of cheese also look wonderful in the finished dish.
- For the non-keto members of the family, you can serve this over boiled pasta. You can use shirataki noodles or cauliflower rice for a low carb option. Depending on your carb allowance for the day, you might try my favorite lower carb (but not low enough for keto) noodles, Al Dente Carba-Nada Egg Fettuccine.
- You can use queso fresco instead of feta. You just want some kind of salty, crumbly cheese for this recipe.
- Use a colorful mix of olives to add even more visual appeal to this recipe. Chopped parsley at the end adds a great contrast to the colors in the recipe.
Get support & connect with our community on Facebook!
Nutrition
Originally Published July 10, 2019
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
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Mediterranean Shrimp with Feta and Olives
Ingredients
- 3 tablespoons Butter
- 1 tablespoon Garlic
- 1/2 tablespoon Red Pepper Flakes adjust to taste
- 1 cup onions, chopped
- 1.5 tablespoons Tomato Paste
- 1 teaspoon Dried Oregano
- 1/2 teaspoons Kosher Salt
- 1 teaspoon Ground Black Pepper
- 1/4 cup Water
- 3/4 cup Heavy Whipping Cream
- 1 pound Shrimp 21-25 count, shelled and deveined
- 1 cup feta cheese crumbled
- 1/2 cup Sliced black olives
- 1/4 cup Chopped Parsley
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 in 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.
Remove lid and slowly stir in the heavy whipping cream, stirring all the while. Stir in shrimp, feta cheese, and olives and cook until the shrimp are cooked through, about 2-3 minutes. Garnish with parsley and serve.
You can use frozen, shelled shrimp for this recipe. Once you add the shrimp, just turn the heat to low, cover with a tight-fitting lid, and let the shrimp thaw on low heat.
The key to this dish is to not overcook the shrimp. As soon as you see them curl and turn pink, turn off the heat immediately. You’re better off letting them cook in the residual heat, with the pan covered for 5 minutes, than you are overcooking them. No one wants rubbery shrimp!
If you plan to serve this later, add the feta cheese at the last minute to the heated shrimp. The cheese does melt and it makes it harder to reheat. The whole pieces of cheese also look wonderful in the finished dish.
For the non-keto members of the family, you can serve this over boiled pasta. You can use shirataki noodles or cauliflower rice for a low carb option. Depending on your carb allowance for the day, you might try my favorite lower carb (but not low enough for keto) noodles, Al Dente Carba-Nada Egg Fettuccine.
You can use queso fresco instead of feta. You just want some kind of salty, crumbly cheese for this recipe.
Use a colorful mix of olives to add even more visual appeal to this recipe. Chopped parsley at the end adds a great contrast to the colors in the recipe.
Mediterranean Shrimp with Feta and Olives https://twosleevers.com/mediterranean-shrimp/
This Instant Pot Ropa Vieja makes an almost effortless low carb mix of meat and vegetables in your pressure cooker or Instant Pot . It’s just as delicious as it is easy to make!
Why You’ll Love This Low Carb Dish
- Fast. Only 30 minutes of cook time under pressure in your Instant Pot.
- Easy. A simple pour and cook recipe.
- Low Carb. 9 net carbs per serving and packed with veggies.
- Gluten Free. Great for families with specific dietary needs.
A colorful feast for the eyes as well as your tastebuds, make this dish with less than 10 minutes of prep time. This Ropa Vieja makes a lovely sauce to pour over rice, or to have with a side salad to serve a tasty, low-carb meal.
Is Ropa Vieja Mexican Or Cuban?
The debate on this continues, but I think there is now a general consensus from the members of my Facebook Group today (Jan 15, 2018), that Mexican Ropa Vieja, especially from the Veracruz region does indeed use both paprika and ancho chile. So I initially had it listed as Cuban, but I’m changing it be Mexican, as that is more authentic for this flavor profile.
What Is Ropa Vieja?
Ropa Vieja means old clothes, and the name telegraphs the final appearance of the dish which, with its long shreds of meat and vegetables, can be likened to a pile of old rags. Thankfully it doesn’t taste anything like that, so go ahead and make it!
I tried to make this dish with spices you’d be extremely likely to have at home. This is also why I chose a chuck steak rather than a long piece of flank steak, which is traditional with this dish. I could only find really big pieces of flank steak, and I didn’t really want to make 2-3 lbs of meat this weekend. But if you intend to double the recipe, and prefer to use flank steak, that will also work well. However, it will be a little less tender and less fatty.
Ingredients You’ll Need
- 1.5 cups Sliced Onions - Build the aromatic base for the dish, adding sweetness, depth, and body to the sauce as they soften and meld with the beef.
- 1 cup Sliced Sweet Peppers Provide natural sweetness, color, and signature Cuban-style flavor. They balance the savory beef and enrich the sauce.
- 6 cloves Garlic - Adds bold, aromatic flavor and enhances every other ingredient. Essential for authentic depth and richness.
- 2 cups Canned Fire Roasted Tomatoes - Form the saucy backbone of the dish, bringing smokiness, acidity, and moisture that breaks down the beef as it cooks.
- 1 pound Chuck Steak - The core protein. It’s well-marbled, flavorful, and perfect for shredding into tender strands that define ropa vieja.
- 1 teaspoon Ground Cumin - Adds warm, earthy spice typical of traditional Cuban seasoning, deepening the overall flavor profile.
- 1 teaspoon Salt - Enhances flavor, tenderizes the meat as it cooks, and balances acidity from the tomatoes.
- 1 teaspoon Smoked Paprika - Contributes smokiness, body, and a mild sweetness that complements the tomato base beautifully.
- 1/2 teaspoon Ancho Chile Powder - Introduces subtle heat and smoky, slightly fruity chili flavor without overpowering the dish.
- 1/2 teaspoon Dried Oregano - Adds herbal brightness and complexity that cuts through the richness of the beef and tomatoes.
- 1/2 cup Sliced Pimento-Stuffed Olives - A classic finishing touch. They’re briny, salty, and tangy, they contrast the rich beef and add a burst of flavor in every bite.
How To Make Instant Pot Ropa Vieja
- Pour meat, vegetables, and spices into your pressure cooker
- Cook for 30 mins HP, 10 mins NPR
- Shred meat, add olives, and serve
Tips And Tricks
Ropa vieja is all about deep flavor, tender beef, and slow-cooked richness, but with the Instant Pot, you can achieve that classic taste in a fraction of the time using just a few smart techniques.
- Slice the beef into large chunks before cooking so it cooks faster and shreds more easily.
- Sauté the onions, peppers, and garlic first if you want more caramelized flavor and sweetness in the finished dish.
- Use fire-roasted tomatoes if possible , as they add smoky depth and enhance the richness of the beef.
Variations
If you love the classic version but want to experiment with different flavors, textures, or ingredients, these variations will give you fun and delicious new twists to try.
- Tomato-Free Variation - Replace tomatoes with beef broth and a splash of red wine for a deeper, less acidic flavor base.
- Ropa Vieja with Potatoes or Carrots - Add chopped carrots or potatoes before pressure cooking for a heartier, stew-like version.
- Spicy Ropa Vieja - Increase ancho chile powder or add diced jalapeños for noticeable heat without overwhelming the dish.
- Smoky-Chipotle Version - Stir in 1–2 chipotle peppers in adobo sauce for smoky flavor and deeper color.
What To Eat With Ropa Vieja
Ropa vieja is rich, savory, and deeply flavorful, so pairing it with balanced sides and fresh elements helps complete the meal beautifully.
- White Rice or Jasmine Rice - Classic and simple, rice absorbs the flavorful tomato-based sauce perfectly.
- Cuban Yellow Rice - A traditional pairing made with saffron or turmeric for color and warmth.
- Cauliflower Rice - A great low-carb substitute that still soaks up all the delicious juices.
- Black Beans or Cuban-Style Black Beans - Creamy beans complement the tender beef and make the meal more filling.
How Long Does It Last?
Instant Pot ropa vieja typically lasts 3–4 days when stored in the refrigerator, as long as it’s kept in an airtight container to preserve moisture and prevent absorption of other flavors in the fridge.
Like many braised and stewed dishes, the flavors often deepen over time, making it even more delicious the next day.
Can You Freeze It?
es, you can absolutely freeze ropa vieja, and it freezes very well thanks to its saucy, shredded texture. Allow the beef to cool completely, then store it in a freezer-safe container or heavy-duty freezer bag along with some of the cooking liquid to prevent it from drying out.
When properly packed, it will maintain quality for about 2–3 months in the freezer. To serve later, thaw it overnight in the refrigerator, then reheat gently on the stovetop or in the microwave until warm and saucy again.
More Delicious Mexican Recipes
Looking for more awesome Mexican food dishes? Check out my Mexican Corn Eloté ! This sweet and savory dish is real easy to make in your air fryer!
Another tasty Mexican food recipe you should check out is my Mexican Rice Recipe ! This delicious and authentic Mexican rice recipe is a breeze to make in your instant pot.
If you love this Instant Pot Ropa Vieja recipe as much as we do, make sure you share it with your friends on Facebook and Pinterest so they can try it too!
Ropa Vieja | Instant Pot Ropa Vieja Recipe
Ingredients
- ▢ 1.5 cups ( 240 g ) Sliced Onions
- ▢ 1 cup ( 149 g ) Sliced Sweet Peppers
- ▢ 6 cloves ( 6 cloves ) Garlic
- ▢ 2 cups ( 520 g ) Canned Fire Roasted Tomatoes
- ▢ 1 pound ( 453.59 g ) chuck steak
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Cumin
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1 teaspoon ( 1 teaspoon ) Smoked Paprika
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Ancho Chile Powder
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Dried Oregano
To Garnish
- ▢ 1/2 cup ( 67.5 g ) sliced pimento-stuffed olives
Instructions
- Pour all ingredients into the inner liner of your Instant Pot or pressure cooke and press the MEAT button and set to 30 minutes at high pressure.
- Once it is done cooking, allow it to release pressure naturally for 10 minutes, and then release all remaining pressure.
- Turn your Instant Pot on to Sauté and allow the sauce to start boiling so it stays hot.
- Meanwhile, remove the chuck steak carefully and cut or shred into long slices, and add back to the sauce.
- Add in the sliced olives and serve with rice or a side salad.
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 .
