Pressure Cooker Cajun Shrimp Mac and Cheese

I’ve partnered with Proctor Silex to bring you the easiest, creamiest Pressure Cooker Cajun Shrimp Mac and Cheese ever. This recipe is simple enough that anyone can make it, and delicious enough that everyone will love it!

This post has been sponsored by Proctor Silex

cajun shrimp mac and cheese

Making noodles in a pressure cooker?

Yes! It sounds a little crazy since you are probably used to boiling a ton of water and draining it all before serving, but hear me out. When you make noodles in a pressure cooker, the noodles literally ABSORB all of the liquid they cook in making them super tender. Not to mention you can just set it and forget it (my favorite thing about pressure cookers). No more watching a pot of water take forever to boil just to add noodles and have it boil over, making the stove a mess. Also, since the noodles absorb all the liquid you can PACK in the flavor by using chicken stock like I do in this recipe. Click this link to get your very own Proctor Silex 3 quart Pressure Cooker!

Tips for making Pressure Cooker

Cajun Shrimp Mac and Cheese

When you add your noodles you don’t want to stir them around. Just gently press them down to make sure they are under the liquid. Stirring them causes starch to come off and make the end result stickier.

Use a wooden spoon or silicone spatula to turn the venting nozzle when it’s ready to release the pressure. This way you can avoid any spattering from the vent, especially since noodles get foamy when they cook!

If you want to use other noodles, just use this rule for cooking time – HALF whatever the box says. That’s the general rule for pressure cooking noodles. So if the box says 10 minutes until al dente, you’ll want to set your pressure cooker to 5 minutes. I would also still natural release for around 6 minutes no matter what noodle you are using.

You always want to shred the cheese from the block yourself when you make mac and cheese, simply because the pre shredded bag cheese is coated in anti-caking powders to prevent it from clumping in the bag.

If you don’t have any cajun seasoning on hand, Kalefornia Kravings has a super easy recipe to make your own HERE.

Watch the video below!

In this video I will show you how to use the Proctor Silex 3 Qt Pressure Cooker, along with how to make this delicious Cajun Shrimp Mac and Cheese!

What else is on the menu?

Here are some other dishes you can serve along with Cajun Shrimp Mac and Cheese!

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5 from 1 vote

Pressure Cooker Cajun Shrimp Mac and Cheese

The easiest, creamiest Pressure Cooker Cajun Shrimp Mac and Cheese ever. This recipe is simple enough that anyone can make it, and delicious enough that everyone will love it!
Course Dinner, Lunch, Side Dish
Cuisine American
Keyword cajun pasta, creamy, mac and cheese, pressure cooker, shrimp
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Cost $12

Equipment

  • Proctor Silex Pressure Cooker 3 qt

Ingredients

For the Mac and Cheese

  • 2 cups elbow noodles see notes*
  • 2 cups chicken stock
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cajun seasoning
  • 2 tablespoons butter
  • 1/2 cup white cheddar cheese
  • 1/2 cup pepper jack cheese
  • 1/4 cup half and half
  • 1/4 cup crème fraîche

For the Shrimp

  • 1/2 lbs shrimp fresh or frozen (thawed)
  • 1 tablespoon olive oil
  • 1 tablespoon cajun seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt

Instructions

  • First get your shrimp marinating by combining all the ingredients for the shrimp in a medium bowl. Mix well so that the shrimp are evenly coated and set aside.
  • In the pot of your pressure cooker add chicken stock, cajun seasoning, garlic powder, salt and butter and give it a little stir to make sure it's evenly distributed. Pour in your noodles and press down gently so they are covered by the chicken stock, DO NOT STIR.
  • Click the lid of your pressure cooker in place and make sure the venting nozzle is set to 'SEALING'. Press the "Pressure Cook" button and set the time to 4 minutes.
  • While the noodles are cooking, cook the shrimp. In a large non stick skillet over medium heat, add your shrimp and cook for about 1 1/2 minutes on each side. Remove them from the skillet and place on a plate.
  • Once the pressure cooker has counted back from 4 and beeped, you will want to let it naturally release for 6 minutes. When 6 minutes pass, go ahead and release the rest of the pressure manually by turning the venting nozzle to 'VENTING'.
  • Remove the lid and give the noodles a stir to break them up a little. Add the white cheddar, stir, add the half and half, stir, add the pepper jack, stir, and lastly add the crème fraîche and stir everything until melted and well combined. Stir in your shrimp and you are done!

Notes

*If you want to use other noodles, just use this rule for cooking time – HALF whatever the box says. That’s the general rule for pressure cooking noodles. So if the box says 10 minutes until al dente, you’ll want to set your pressure cooker to 5 minutes. I would also still natural release for around 6 minutes no matter what noodle you are using.
be nice and stay weird -jenny

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