• 1 pound dry spaghetti
  • 4 cups water
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 pound large shrimp, peeled and deveined
  • ¾ cup mayonnaise
  • ¾ cup Thai sweet red chili sauce
  • ¼ cup lime juice
  • 1 teaspoon chile-garlic sauce (such as Sriracha®)
  • 2green onions, chopped
  • Directions

  • Step 1

    Break spaghetti noodles in half and place in a multi-functional pressure cooker (such as Instant Pot®). Add water, garlic, olive oil, and salt. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.


  • Step 2

    Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.

  • Step 3

    Combine shrimp, mayonnaise, chili sauce, lime juice, and Sriracha® in a bowl; mix until well coated. Pour into the pot and select Saute function. Add chopped green onions and cook until shrimp are pink and green onions are tender, about 7 minutes.

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