- 3/4 cup dry white wine (such as Chardonnay) or dry vermouth
- 2 tbsp butter
- 2 tbsp olive oil
- 4 tsp peeled and minced garlic
- 1/2 tsp dried oregano
- 1/2 tsp red pepper flakes
- 2 lbs frozen peeled and deveined raw medium shrimp 30-35 per pound
Mix the wine, butter, oil, garlic, oregano, and red pepper flakes in an Instant Pot. Stir in the shrimp and lock the lid onto the pot.
Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 0 minutes with the Keep Warm setting off.
Optional 2 All Pressure Cookers
Press Pressure Cook or Manual on High pressure for 0 minutes with the Keep Warm setting off. The vent must be closed.
Use the quick-release method to bring the pot’s pressure back to
normal. Unlatch the lid and open the cooker. Pour the hot shrimp and sauce into a bowl to serve.