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This Shrimp, Smoked Sausage, and Peppers recipe made in the Instant Pot is a quick, delicious meal that tastes like it’s been simmering all day. This gluten-free dish is low-carb and perfect for those on a ketogenic diet and pretty much everyone else.

How To Make Shrimp, Smoked Sausage, and Peppers In the Instant Pot

To make it, you begin by sautéing the onions and peppers.  To do so, press the Sauté button on the Instant Pot® and add olive oil to the pot.   Allow it to heat for 30 seconds.  Add the onion and peppers and sauté for 5 minutes until the onions have become translucent.

Add the tomatoes with juice, shrimp, sausage, Old Bay Seasoning, salt, pepper, and water. Lock the Instant Pot lid.

Next, press the Steam button and adjust the time to 0 minutes. (That’s not a typo.  Trust me on this.). When the timer beeps, quick-release the pressure until the float valve drops and then unlock the lid.

Using a slotted spoon, transfer the mixture to four bowls, and serve warm.

Yield: 4

Shrimp, Smoked Sausage, and Peppers

Print

This dish will transport you to the bayou. Filling, low in calories, and full of flavor, this recipe will become a favorite in your weekly meal rotation. In addition, this is a great dish to portion out for quick meals or to take to work.

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion, peeled and diced
• ½ green bell pepper, seeded and thinly sliced
• ½ red bell pepper, seeded and thinly sliced
• ½ yellow bell pepper, seeded and thinly sliced
• 1 14.5-ounce can diced tomatoes, including juice
• 2 pounds large uncooked shrimp, peeled and deveined
• 12 ounces smoked sausage, sliced into ½" sections
• 2 teaspoons Old Bay Seasoning
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 cup water

Instructions

1. Press the Sauté button on the Instant Pot®. Add olive oil to pot and heat 30 seconds. Add onion and peppers and sauté 5 minutes until onions are translucent. Add tomatoes with juice, shrimp, sausage, Old Bay Seasoning, salt, pepper, and water. Lock lid.
2. Press the Steam button and adjust time to 0 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
3. Using a slotted spoon, transfer mixture to four bowls and serve warm.

Notes

Excerpted from The "I Love My Instant Pot®" Gluten-Free Recipe Book: From Zucchini Nut Bread to Fish Taco Lettuce Wraps, 175 Easy and Delicious Gluten-Free Recipes by Michelle Fagone (CavegirlCuisine.com) Copyright © 2018 Adams Media, a division of Simon and Schuster. Used by permission of the publisher. All rights reserved.

Nutrition Information:

Yield:

4
Amount Per Serving: Calories: 557Saturated Fat: 8gCholesterol: 631mgSodium: 2926mgCarbohydrates: 11gFiber: 2gSugar: 4gProtein: 58g

Did you make this recipe?

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The “I Love My Instant Pot®” Gluten-Free Recipe Book is fast becoming one of my go-to cookbooks. The recipes are easy to follow and most of them seem to be low carb (with the exception of the dessert recipes). Other recipes from this book that I have tried – and you can, too – are:

• Instant Pot Chicken Fajita Bowls,
• Caprese Chicken Bowls, and
• Homestyle Meatloaf.

This cookbook will make a great addition to your cookbook collection. It also makes a great gift for anyone who has an Instant Pot.

Look for The “I Love My Instant Pot®” Gluten-Free Recipe Book at your local bookstore or order it from Amazon.com (see below).