Instant Pot Shrimp and White Beans with Butternut Squash and Sage
By Sam BlockPublished on July 20, 2022
Time
45 minutes
Yield
Serves 4
Ingredients
2 tablespoons extra-virgin olive oil, plus extra for drizzling12 fresh sage leaves, plus 1 tablespoon minced fresh sage1 onion, chopped fine 4 garlic cloves, minced½ cup dry white wine 2 (15-ounce) cans cannellini beans, drained with ½ cup canning liquid reserved, rinsed1½ pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (4 cups)½ teaspoon table salt 1 pound large shrimp (26 to 30 per pound), peeled, deveined, and tails removed1 teaspoon grated lemon zest plus 2 teaspoons juice, plus lemon wedges for serving2 tablespoons Toasted sliced almonds
Before You Begin
Extra-large shrimp (21 to 25 per pound) also work in this recipe.
Instructions
- Using highest sauté function, cook oil and sage leaves in Instant Pot until sage is dark green and crisp, 3 to 5 minutes, flipping leaves halfway through cooking. Using slotted spoon, transfer sage leaves to paper towel–lined plate.
- Add onion to oil left in pot and cook until softened and lightly browned, 3 to 5 minutes. Add garlic and minced sage and cook, stirring frequently, until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits, and cook until mostly evaporated, about 1 minute. Stir in beans and reserved liquid, squash, and salt.
- Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 3 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
- Stir shrimp gently into squash mixture, cover, and let sit until shrimp are opaque throughout, 5 to 8 minutes. Stir in lemon zest and juice and season with salt and pepper to taste. Sprinkle individual portions with almonds and sage leaves and drizzle with extra oil. Serve with lemon wedges.
Time
45 minutesYield
Serves 4Ingredients
2 tablespoons extra-virgin olive oil, plus extra for drizzling
12 fresh sage leaves, plus 1 tablespoon minced fresh sage
1 onion, chopped fine
4 garlic cloves, minced
½ cup dry white wine
2 (15-ounce) cans cannellini beans, drained with ½ cup canning liquid reserved, rinsed
1½ pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (4 cups)
½ teaspoon table salt
1 pound large shrimp (26 to 30 per pound), peeled, deveined, and tails removed
1 teaspoon grated lemon zest plus 2 teaspoons juice, plus lemon wedges for serving
2 tablespoons Toasted sliced almonds
Ingredients
2 tablespoons extra-virgin olive oil, plus extra for drizzling
12 fresh sage leaves, plus 1 tablespoon minced fresh sage
1 onion, chopped fine
4 garlic cloves, minced
½ cup dry white wine
2 (15-ounce) cans cannellini beans, drained with ½ cup canning liquid reserved, rinsed
1½ pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (4 cups)
½ teaspoon table salt
1 pound large shrimp (26 to 30 per pound), peeled, deveined, and tails removed
1 teaspoon grated lemon zest plus 2 teaspoons juice, plus lemon wedges for serving
2 tablespoons Toasted sliced almonds
Ingredients
2 tablespoons extra-virgin olive oil, plus extra for drizzling
12 fresh sage leaves, plus 1 tablespoon minced fresh sage
1 onion, chopped fine
4 garlic cloves, minced
½ cup dry white wine
2 (15-ounce) cans cannellini beans, drained with ½ cup canning liquid reserved, rinsed
1½ pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (4 cups)
½ teaspoon table salt
1 pound large shrimp (26 to 30 per pound), peeled, deveined, and tails removed
1 teaspoon grated lemon zest plus 2 teaspoons juice, plus lemon wedges for serving
2 tablespoons Toasted sliced almonds
Why This Recipe Works
We combined antioxidant-packed butternut squash with fiber-laden cannellini beans for a comforting superfood meal. Sage pairs well with beans, squash, and shrimp separately, but it becomes magical with all three. As well as adding minced sage to the base, we also used the sauté function to produce fried sage leaves for a crispy garnish against the creamy base. Our favored method for shrimp in the Instant Pot is stirring them in raw at the end of cooking and letting the residual heat cook them through. The indirect heat virtually eliminates the chance of overcooking this delicate protein.
Before You Begin
Extra-large shrimp (21 to 25 per pound) also work in this recipe.
Instructions
- Using highest sauté function, cook oil and sage leaves in Instant Pot until sage is dark green and crisp, 3 to 5 minutes, flipping leaves halfway through cooking. Using slotted spoon, transfer sage leaves to paper towel–lined plate.
- Add onion to oil left in pot and cook until softened and lightly browned, 3 to 5 minutes. Add garlic and minced sage and cook, stirring frequently, until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits, and cook until mostly evaporated, about 1 minute. Stir in beans and reserved liquid, squash, and salt.
- Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 3 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
- Stir shrimp gently into squash mixture, cover, and let sit until shrimp are opaque throughout, 5 to 8 minutes. Stir in lemon zest and juice and season with salt and pepper to taste. Sprinkle individual portions with almonds and sage leaves and drizzle with extra oil. Serve with lemon wedges.
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