Instant-Pot Shrimp Saganaki

Instant Pot Shrimp Saganaki

Shivangi Rao
By Shivangi Rao
Course Entrees, Instant-Pot, Meat Dishes
Servings 4


  • Instant Pot


  • 1 lb peeled deveined, raw wild-caught shrimp
  • 1 1 5 oz can of organic tomato sauce no sugar/salt added – I like Muir Glen
  • 1 small-medium red onion chopped
  • 3 cloves garlic grated
  • 1 tbsp extra virgin olive oil
  • 1 tsp salt
  • 1/2 tsp oregano
  • 1/2 tsp black pepper
  • A handful of chopped cherry tomatoes
  • 4-5 thin slices of lemon
  • 1 tsp smoked paprika
  • 1/2-1 cup crumbled feta omit if whole30 or dairy free
  • 1/2 cup chopped parsley or more for garnish


  • Set Instant Pot to saute mode. Add in olive oil, onions, and garlic.
  • Saute until cooked down.
  • Add in spices, salt, pepper and continue to saute.
  • Add in tomato sauce and let it simmer with the spices and onions/garlic.
  • After a few minutes add in raw shrimp, and give it a good stir in the tomato sauce so it’s fully combined.
  • Set Instant Pot to pressure cook mode on low for 4 minutes. Turn the pressure valve to sealing.
  • While you wait, set your oven to broil on high.
  • Once it’s done pressure cooking, release the pressure immediately by turning the pressure valve to venting.
  • Remove contents into a cast-iron skillet. Add in crumbled feta, lemon slices, and chopped cherry tomatoes.
  • Place in oven to broil for 1 minute on high.
  • Remove from oven and garnish with fresh parsley, and a fresh squeeze of lemon.
  • Serve immediately and enjoy!
  • Greek food, shrimp saganaki, paleo recipes, gluten-free recipes, paleo shrimp saganaki
Tried this recipe?Mention @raodyrecipes if you like it!

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