Quickie Scallops Alfredo (Instant Pot)
Quickie Scallops Alfredo (Instant Pot)

Hello, I am Clara. Today, we’re going to prepare quickie scallops alfredo (instant pot) recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

Quickie Scallops Alfredo (Instant Pot) Recipe

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

To get started 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 cook it.

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

  1. Get 30 oz. Buitoni Alfredo Sauce, divided
  2. Make ready 2 cups Chicken Broth
  3. Make ready 1/2 tsp Dried Oregano
  4. Make ready 1/2 tsp Garlic Powder
  5. Get 1/4 tsp Crushed Red Pepper Flakes
  6. Make ready 12 oz. Wide Egg Noodles
  7. Prepare 2 cups Frozen Bay Scallops (Raw)
  8. Get Shredded Parmesan Cheese

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.

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