1 cup shrimp, peeled and de-veined
3 eggs, whisked
1 cup edamame soybeans
1 cup kale, blanched and chopped
1/4 cup cashews, roasted
3 cups cauliflower rice, uncooked
1 tbsp garlic Powder
1 tbsp soy sauce
1 tsp sesame oil
1/2 tsp salt
1/2 tsp pepper
3 tbsp avocado oil
|Amount Per Serving|
|% Daily Value*|
|Estimated values based on one serving size.|
Set Instant Pot to Saute - Hi
Add oil to the pot
Add shrimp and season with salt and pepper
Saute the shrimp for 30 seconds on each side or until desired doneness
Remove the shrimp and add some more avocado oil to the inner pot
Add the whisked egg mixture and season with salt and pepper. Scramble the eggs.
Push the scrambled egg aside and add more avocado oil to the inner pot
Add the cauliflower rice and mix together with the egg
Season the rice with garlic powder, salt, pepper, soy sauce, and sesame oil. Mix and stir fry for 1 minute
Add in the kale and edamame beans and season with salt and pepper
Mix everything together and add the shrimp back into the pot
Add in the roasted cashews and mix
- This recipe was made with an Instant Pot Duo, a multi-use programmable cooker that can pressure cook, saute, slow cook, steam, warm and also make yogurt and rice.
- You can also make this recipe using the Ninja Foodi, a programmable multi-use pressure cooker that can also steam, saute, slow cook, dehydrate, bake, broil, roast and air crisp.
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