Easy Scallops Alfredo

Name: Easy Scallops Alfredo
Prep time: 2 min
Cook time: 16 min
Ingredients: 1 3/4 cups alfredo sauce (16 ouncejar); 2 1/2 cups chicken or vegetable broth; 1/2 tsp dried oregano; 1/2 tsp garlic powder; 1/2 tsp red pepper flakes; 12 oz regular no‑yolk, (or gluten-free dried egg noodles); 1 lb frozen bay scallops

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Prep Time: 2 minutes

Cook Time: 16 minutes

Servings: 4

Cost: $7.25 /serving

Author : From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

Ingredients

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1 3/4 cups alfredo sauce (16 ouncejar)2 1/2 cups chicken or vegetable broth1/2 tsp dried oregano1/2 tsp garlic powder1/2 tsp red pepper flakes12 oz regular no‑yolk, (or gluten-free dried egg noodles)1 lb frozen bay scallops

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Instructions

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Step 1

Put 1 1/2 cups of the alfredo sauce in an Instant Pot. Stir in the broth, oregano, garlic powder, and red pepper flakes until smooth. Stir in the noodles, then set the block of frozen scallops right on top. Lock the lid onto the pot.

Step 2

Option 1 Max Pressure CookerPress Pressure cook on Max pressure for 3 minutes with the Keep Warm setting off.

Step 3

Option 2 All Pressure CookersPress Meat/Stew or Pressure cook (Manual) on High pressure for 4 minutes with the Keep Warm setting off.

Step 4

When the machine has finished cooking, turn it off and let its pressure return to normal naturally for 1 minute. Then use the quick-release method to get rid of any residual pressure in the pot.

Step 5

Unlatch the lid and open the cooker. Stir in the remaining 1/4 cup alfredo sauce. Set the lid askew over the pot and let sit for a couple of minutes sothe noodles continue to absorb some of the liquid. Serve hot.