Shrimp w/ Ricotta and Tomato (for keto) pressure cooker. Remove from the heat and stir in the remaining butter, basil. Ricotta does not need a pressure cooker- it can be made with any 'ol pot with lots of supervision and stirring - but If you don't have either of these pressure cookers, follow the alternate instructions with a Save the strained liquid and use in any pressure cooker recipe in place of stock (for example to. Select Manual or Pressure Cook and adjust the pressure to Low.

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Materials for making of Shrimp w/ Ricotta and Tomato (for keto) pressure cooker

Instructions. 1 pound of frozen + shelled shrimp.
Step by step. 1 cup of ricotta cheese.
Directions. 1 of large diced onion.
Instructions. 14.5 of -ounce can of diced tomatoes.
Instructions. 3 of minced garlic cloves.
Guidelines. 2 tablespoons of grass-fed butter (or reg butter).
Guidelines. 1 tablespoon of salt-free Italian seasoning.
Step by step. 1/2 teaspoon of cayenne pepper.
Step by step. to taste of Salt.

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How to Process To Make Shrimp w/ Ricotta and Tomato (for keto) pressure cooker

Turn your pressure cooker on, or move to a hot burner..
Add butter to melt..
When hot, add garlic..
Stir for a while, until fragrant..
Add onions, tomatoes, Italian seasoning, cayenne, and salt..
Add frozen shrimp..
Seal the lid..
EPC: Hit the lowest pressure setting and adjust time to just 1 minute. (I used 3min on mine) Stove-top: Turn burner up to reach low pressure, then immediately remove from the heat..
If you used a digital cooker, hit “cancel” to turn it off..
Quick-release the pressure..
To serve, taste, and add more salt if necessary..
Serve shrimp in broth with ricotta cheese!.

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