Instant Pot Shrimp & Rice
Instant Pot Shrimp and Rice is an easy one-pot meal perfect for busy weeknights. You only need 20 minutes to get dinner on the table. The leftovers are great too!
This recipe is a healthy way to get that takeout taste on the table in no time at all. Using the Instant Pot means dinner is virtually hands-off and ready in around 20 minutes.
When you need a quick weeknight dinner, this shrimp and rice recipe made in the electric pressure cooker fits the bill. It’s a delicious meal that hardly requires any prep or cooking time.
Why You Need This Recipe
- Ready in under 30 minutes! Keep these ingredients on hand in the pantry and freezer and you’ll always have a healthy dinner option.
- This is similar to some takeout options but much faster and healthier.
- Customize to use your family’s favorite vegetables or introduce something new.
Key Ingredients
Shrimp is a nutritious protein that sometimes people don’t know how to cook. It’s very easy to cook it just right in the Instant Pot.
Basmati rice is a flavorful rice variety that cooks up well. White rice is a simple starchy carb that is easy to digest.
Lemon juice and vegetable broth create a very flavorful cooking liquid. Feel free to use chicken broth or chicken stock.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Recipe Steps
Step One
Spray the Instant Pot liner and then add the broth, rinsed rise, and frozen veggies.
Step Two
Place the shrimp on top of the other ingredients but don’t stir.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Step Three
Pressure cook on high pressure, release the pressure using the quick release, and stir.
Don’t use the natural release for this recipe as the shrimp will get over-cooked.
Dinner is done! I hope you agree that this hearty meal is a new family favorite. It is reminiscent of a shrimp risotto without any of the effort.
Recipe Tips & Substitutions
- This recipe isn’t easily doubled because the shrimp may not get cooked through if they are too crowded.
- The total cook time for this recipe is around 20 minutes which includes 10 minutes for the Instant Pot to come up to pressure.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat before serving.
- You can get creative with how you serve this dish. Add a sprinkle of red pepper flakes or parmesan cheese if you like. You can also serve it with soy sauce (use tamari or coconut aminos for gluten-free options).
- Feel free to leave out the butter or ghee or use olive oil instead.
Recipe FAQs
This is a perfect beginner recipe, so don’t hesitate to try this if you are new to using the Instant Pot. Follow the instructions and everything will be cooked through. It is important not to stir the shrimp into the other ingredients because the rice needs to stay submerged in order to cook correctly.
Brown rice takes a lot longer to cook than white rice, so it may not be substituted in this recipe as the shrimp would be overcooked.
I have only tested it using white basmati rice. Jasmine rice would be a good alternative if you don’t have basmati.
It’s best to use frozen shrimp so it doesn’t get overcooked.
More Healthy Shrimp Recipes You Might Like
- Gluten-Free Shrimp Scampi
- Hibachi Shrimp with Yum Yum Sauce
- Creamy Coconut Shrimp
- Air Fryer Shrimp Without Breading
- Shrimp Udon
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Instant Pot Shrimp & Rice
This easy one-pot meal is perfect for busy weeknights. You only need 20 minutes to get dinner on the table. The leftovers are great too!
- Total Time: 20 minutes
- Yield: 3 servings 1x
Ingredients
- Nonstick cooking spray
- 1 cup white Basmati rice, rinsed well in a fine-mesh strainer
- 1 3/4 cups vegetable broth
- 1 8–ounce bag of frozen mixed vegetables (I used half of a 16-ounce bag of frozen peas, carrots, and green beans)
- 1 pound large frozen shrimp (peeled and deveined; about 15 pieces)
- 1 lemon, juiced
- 2 tablespoons butter or ghee
Instructions
- Lightly spray the bottom and sides of the base of a 6-quart Instant Pot with your cooking spray.
- Then, combine the rinsed rice, broth, and frozen vegetables in the Instant Pot.
- Place the frozen shrimp on top of the rice and vegetables, but don’t stir.
- Lock on the lid and set the cook time to 5 minutes.
- When the cook time is up, use the quick release. Carefully remove the lid.
- Stir in the lemon juice and butter or ghee and serve hot.
Notes
- This recipe isn’t easily doubled because the shrimp may not get cooked through if they are too crowded.
- The total cook time for this recipe is around 20 minutes which includes 10 minutes for the Instant Pot to come up to pressure.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat before serving.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 353
- Sugar: 2.9 g
- Sodium: 384 mg
- Fat: 8.8 g
- Saturated Fat: 5 g
- Carbohydrates: 34.2 g
- Fiber: 2.4 g
- Protein: 33.8 g
- Cholesterol: 263.6 mg
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I doubled the recipe and used Jasmine rice. I found that 2 cups of uncooked rice + 3 1/2 cup water/broth made the rice very mushy. I will try again with the amount of water on the label of the rice (2 1/2 cups). However the flavor was very good! I also doubled the shrimp, but used cooked shrimp (not raw) and found all the shrimp was hot and tasty.
I noticed the recipe can’t be doubled due to the Shrimp not fitting flat on top. I’m using an 8 l duo crisp pot, could I double all the other ingredients but only putting enough shrimp to form a single layer of shrimp on top ? many thanks.
I think that would work just fine! 🙂
Such a simple and yummy recipe!