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Instant Pot Rice and Shrimp on a white dinner plate.

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


Units Scale
  • Nonstick cooking spray
  • 1 cup white Basmati rice, rinsed well in a fine-mesh strainer
  • 1 3/4 cups vegetable broth
  • 1 8ounce 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


  1. Lightly spray the bottom and sides of the base of a 6-quart Instant Pot with your cooking spray. 
  2. Then, combine the rinsed rice, broth, and frozen vegetables in the Instant Pot.
  3. Place the frozen shrimp on top of the rice and vegetables, but don’t stir.
  4. Lock on the lid and set the cook time to 5 minutes.
  5. When the cook time is up, use the quick release. Carefully remove the lid.
  6. Stir in the lemon juice and butter or ghee and serve hot. 


  1. This recipe isn’t easily doubled because the shrimp may not get cooked through if they are too crowded.
  2. The total cook time for this recipe is around 20 minutes which includes 10 minutes for the Instant Pot to come up to pressure. 
  3. Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat before serving. 


  • 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

Keywords: instant pot shrimp and rice, instant pot rice, shrimp and veggies