Sticky Honey Garlic Sausage Pasta Skillet - Crisp Tastes

That first hiss from the cooker tells you something good is happening. You spot the steam rushing out the float valve and it kinda makes your kitchen feel alive. You remember this smell of garlic and honey mixing up and how it’s about to get way better.

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As the steam cues start, you feel the broth depth growing rich and inviting inside that pot. Everything’s coming together real nice, locking in those flavors you love. You kinda wanna just open it early but know you gotta wait for the slow release to do its thing.

When you finally do open it, that tender pull of shrimp coated in shiny honey-garlic sauce makes you smile. The smell pulls you closer and you just gotta get to the table fast. This pressure cooker method really knows how to bring out the best without fussing too much.

The Real Reasons You Will Love This Method

• It’s crazy fast compared to stove-top cooking shrimp
• Flavors get locked in deep so every bite’s juicy and tender
• You can use the slow release to keep shrimp juicy, not rubbery
• Minimal cleanup since it all happens in one pot
• You learn to read those steam cues and float valve moves for perfect timing

Your Simple Ingredient Checklist

• 1 pound large raw shrimp peeled and deveined (16-20 count)
• 1 tablespoon minced fresh garlic for that punch
• 2 tablespoons mild-flavored honey to sweeten things up nice
• ½ teaspoon freshly grated ginger to add some zing
• 1 tablespoon soy sauce or more if you like it salty
• 1 teaspoon Asian fish sauce to deepen that umami
• 2 teaspoons vegetable oil for a quick sear
• 1 cup thinly sliced green onion, adds freshness and color
• Optional: extra honey or soy sauce for adjusting taste
• Rice or noodles to serve it over, soaking up that sauce

Your Complete Cooking Timeline

Step one you gotta do is whisk together honey, soy sauce, fish sauce, garlic, and ginger in a medium bowl. This sauce is gonna be the heart of flavor here.

Next toss in the raw shrimp and mix well so every piece is drenched. Let ‘em marinate for 10 to 15 minutes. This little rest time gets everything soaking in.

Heat the vegetable oil in your pressure cooker on the sauté setting or a skillet if you prefer. When that oil’s hot, lay in the shrimp in a single layer. No crowding, let each one get a little love.

Sear for about 2 to 3 minutes on each side until shrimp turn pink and look just cooked through. This step adds a little texture before the pressure treatment.

Add the sliced green onion, stirring for another minute or two until they just start wilting. That’s gonna keep them fresh but soft enough to blend.

Now transfer everything into your pressure cooker pot if you used a skillet. Pour any leftover marinade over the top.

Lock the lid, seal the float valve, and set pressure cooking on high just for one minute. Yep, shrimp cook super fast under pressure.

When time’s up, do a slow release to keep shrimp from getting tough. Once you see the float valve drop, open up and get ready to serve. Spoon extra sauce over rice or noodles ‘cause you won’t wanna waste a drop.

Time Savers That Actually Work

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• Buy shrimp that’s already peeled and deveined to skip that prep hassle
• Use pre-minced garlic or garlic paste if you’re in a rush
• Make the honey-garlic sauce ahead and keep it in the fridge for quick mixing
• Prep green onions in advance and keep them wrapped fresh in the fridge

When You Finally Get to Eat

Every bite is kinda a sweet and garlicky hug. The shrimp is perfectly tender with that little zing from ginger tickling your taste buds.

The green onions add fresh crunch and pop of color that makes the plate look as good as it tastes. You feel that honey glaze sticking just right without being sticky too much.

You spot the steam still rising as you dig in, warm rice soaking up the extra sauce is like a comfy blanket on a plate. That broth depth really shines here.

This meal kinda makes everything else wait. It’s simple, hearty, and hits your craving in the best way.

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How to Store This for Later

• Refrigerate cooled leftovers in an airtight container for up to 3 days. It still tastes great reheated gently.
• Freeze the cooked shrimp in portioned bags. Thaw overnight in the fridge before warming gently to avoid rubberiness.
• If you got extra sauce, keep it in a separate jar in the fridge to pour fresh over shrimp later.
• For meal prep, pack shrimp and rice separately so neither gets soggy before you eat.

What People Always Ask Me

• Q: Can I use frozen shrimp?
  A: Totally, just thaw before marinating so sauce sticks better.
• Q: What if I like spice?
  A: Add some crushed red pepper flakes or a dash of sriracha to the marinade.
• Q: Can I skip fish sauce?
  A: You can use extra soy sauce but fish sauce adds special depth you might miss.
• Q: How do I know when pressure cooking is done?
  A: Shrimp cooks fast, one minute high pressure is all you need. Watch the float valve and steam cues careful.
• Q: Can I double the recipe?
  A: Yep but keep the cooking time same. Just make sure your cooker’s not too packed.
• Q: What sides go best?
  A: Rice or noodles soak up sauce perfect. Steamed veggies or a simple salad works too.

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Honey-Garlic Shrimp Pressure Cooker Recipe

A fast and flavorful honey-garlic shrimp cooked under high pressure for perfect tenderness and bold flavor

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Cuisine Mediterranean

Servings 2 people

Calories 400 kcal

Equipment

• 1 Pressure Cooker

Ingredients

  

Main ingredients

• 1 pound large raw shrimp peeled and deveined (16-20 count)
• 1 tablespoon fresh garlic minced
• 2 tablespoons honey mild-flavored
• 0.5 teaspoon ginger freshly grated
• 1 tablespoon soy sauce or more if preferred
• 1 teaspoon Asian fish sauce enhances umami
• 2 teaspoons vegetable oil
• 1 cup green onion thinly sliced
• optional extra soy sauce or honey to adjust taste
• rice or noodles for serving

Instructions

 

Instructions

• Whisk together honey, soy sauce, fish sauce, garlic, and ginger in a medium bowl.
• Add shrimp and mix to coat. Let marinate for 10-15 minutes.
• Heat vegetable oil using sauté setting or skillet. Sear shrimp 2-3 minutes per side.
• Add green onions and stir for another minute until just softened.
• Transfer contents to pressure cooker if needed, pour remaining marinade on top.
• Lock lid, seal float valve, and cook on high for 1 minute. Use slow release before opening lid. Serve over rice or noodles.

Notes

Use slow release after pressure cooking to keep shrimp tender. Serve over warm rice or noodles to soak up extra sauce. Store leftovers separately for best texture when reheated.