Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, quickie scallops alfredo (instant pot). One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Quickie Scallops Alfredo (Instant Pot) is one of the most popular of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Quickie Scallops Alfredo (Instant Pot) is something which I’ve loved my entire life. They’re fine and they look wonderful.

By :From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough. We developed this pasta casserole with frozen bay scallops (rather than sea scallops) because bay scallops cook quickly and are readily available in the freezer section of most. This collection of top-rated recipes highlights this versatilty, featuring chicken thighs with international accents, from chicken. Instant Pot chicken Alfredo takes advantage of both the Instant Pot's sauté function and its pressure-cooking ability, while shortcutting the sauce with a favorite jarred version.

To begin with this recipe, we must first prepare a few components. You can have quickie scallops alfredo (instant pot) using 8 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Quickie Scallops Alfredo (Instant Pot):

1. Take Buitoni Alfredo Sauce, divided
2. Make ready Chicken Broth
3. Take Dried Oregano
4. Take Garlic Powder
5. Take Crushed Red Pepper Flakes
6. Prepare Wide Egg Noodles
7. Take Frozen Bay Scallops (Raw)
8. Get Shredded Parmesan Cheese

Cut any large scallops in half; set aside. For sauce, in a small bowl stir together half and half, light cream, or milk; parsley; cornstarch; and pepper. Add scallops to the hot wok. The shrimp and scallop combination works well for this pasta dish.

Steps to make Quickie Scallops Alfredo (Instant Pot):

1. Put 15 oz. of Alfredo sauce into Instant Pot.
2. Add chicken broth, dried oregano, garlic powder & crushed red pepper. Mix throughly.
3. Stir in egg noodles & mix well.
4. Top with frozen bay scallops.
5. Close & lock the lid.
6. Turn the pressure release handle to ensure the pot is sealed.
7. Press PRESSURE COOK—Normal; Pressure Level: High; Time: 4 minutes.
8. Allow Natural Release for 1 minute.
9. Press down the pressure release handle for Quick Release.
10. Add remainder of Alfredo sauce stirring until combined.
11. Press CANCEL (Keep Warm: On)
12. Set the lid on askew and let rest for 3-4 minutes.
13. Serve topped with Parmesan Cheese.

Add scallops to the hot wok. The shrimp and scallop combination works well for this pasta dish. Make sure that the shrimp is pan fried and the scallops are seared before adding the Pan fry the shrimp separately and the sear the scallops. Both ingredients needs to be removed from the pan before making the Alfredo sauce. This Instant Pot fettuccine alfredo recipe is easy to make and a creamy buttery dinner your whole family is sure to love.

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