Chinese take-out right in your Instant pot. Packed with chunks of succulent tender shrimp, scrambled eggs, carrots and peas, this Instant pot shrimp fried rice is easier and healthier. This fried rice in instant pot is our go to weeknight dinner!
Don't you love Instant pot fried rice? Simple, easy yet delicious weeknight dinner.
Better yet the leftovers make fabulous lunch boxes for days.
It all began with the popular Instant Pot Chicken Fried Rice. You guys have been loving this fried rice instant pot recipe so much that I wanted to create a shrimp version!
Team players in this best shrimp fried rice in instant pot -
The usual fried rice suspects: Basic ingredients found in your pantry and refrigerator
- Raw Rice - Use basmati rice as in all instant pot rice recipes.
- Frozen shrimp or fresh
- Carrot
- Peas
- Eggs
- Onion
- Garlic
- Flavorings - Soy sauce, sesame oil, salt, pepper
Why is shrimp perfect for weeknight dinners?
- They are always stocked in the freezer.
- Thaws quick (refer notes)
- Cooks in minutes
- Family favorite
- Most importantly...delicious
Instant pot shrimp and rice recipes are so amazing---> Shrimp cooks quick + Instant pot quick/easy = Winner!
I love to make Instant pot fried rice. No planning ahead for leftover rice!
How to make shrimp fried rice in instant pot?
Step-1: Heat some oil in the instant pot (saute mode), scramble eggs and transfer
Step-2: In the now empty pot, cook peas until thawed, transfer (YES, you use the instant pot to thaw frozen peas as well!)
Step-3: In the now empty pot, cook shrimp in a single layer, just until 75% done. Cook shrimp in batches without overcrowding the pan.
Step-4: Add some more oil, saute onion and garlic until translucent.
Step-5: Add rinsed and well-drained rice and saute for 20 seconds. Stir in water, carrot, shrimp, salt and pepper (not peas and eggs). Cook in manual for 3 minutes.
Step-6: Let it hang out in warm mode for 10 minutes. Stir in soy sauce, sesame oil, scrambled eggs and peas.
Done and DONE.
Why is this shrimp and rice in instant pot gonna be your family favorite?
- So delicious
- Succulent, tender shrimp
- One pot
- Easy clean up
- Kid-friendly
- Perfect for meal prep
- Yummy leftovers for days
Can I make Gluten free shrimp fried rice?
Rice is gluten free. So you just need to make sure that the soy sauce is gluten free. Like Tamari soy sauce!
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Can you instant pot fried rice without vegetables?
Absolutely! Omit peas and carrots in the recipe and you have an awesome instant pot fried rice even for your pickiest eater:)
Can shrimp fried rice instant pot be frozen?
Yes. Divide cooled shrimp fried rice into quart size zip lock bags, seal well and freeze for up to 2 months.
To reheat : Thaw overnight in refrigerator. Heat a tablespoon of oil in a skillet, cook, stirring occasionally until warmed through (about 5 minutes).
How long can I store best instant pot shrimp recipe in the refrigerator?
I would suggest 4 to 5 days.
Few notes to make delicious instant pot shrimp recipes:
Shrimp : Use raw, cleaned shrimp with tails intact. Since we are not using any kinda stock in this recipe, the tails add more flavor when cooked along with rice and that means a flavorful shrimp fried rice in instant pot.
Cooking shrimp with rice - If you happen to go through the recipe, the shrimp is cooked in two steps: A quick sear and then cooked along with rice. This two step cooking method might not be the norm, since shrimp can be fully cooked in just couple of minutes and then finally stirred into the cooked rice. But, when cooked according to this pressure cooker shrimp fried rice recipe, shrimp gets so tender since it is pressure cooked and it flavors the rice beautifully, since it is technically making a shrimp stock when cooking in the instant pot.
Cooking rice - You wanna a rinsed and WELL DRAINED basmati rice for this recipe. Since any amount of excess water can overcook the rice. My favorite method is to rinse the rice in strainer, and let it hang out for few minutes so the water can drain totally.
Thaw frozen shrimp - Place shrimp in a large bowl and fill the bowl with cold or room temperature water. Let it sit for about 10 minutes until thawed (the time will depend on the quantity of shrimp). Drain shrimp and pat dry with paper towels.
How to make non-mushy fried rice in Instant pot?
It totally depends on your rice, yes! Many, many readers have had huge success with this recipe and there are a few who have had mushy rice. Reason? it depends on the basmati rice you are using. Not all brands, packages of rice are the same though they all say basmati rice in the package —> Some need more water and some less. Some need more cooking time and some less.
How do we solve this? I came up with two different cooking methods for you (you are welcome!). So, which method is right for you?
Cooking method-1
- If you have tried this instant pot shrimp dish already and you have had great success. Just stick to this.
- If you cook different rice recipes in your Instant pot and use the rice setting and love the way the rice gets cooked , then this is right for you.
Cooking method-2
- If you have tried this instant pot recipe for shrimp before and had a mushy outcome, then go for this.
- If you are not sure about your rice or cooking method
Another important note for cooking best instant pot fried rice in instant pot —–> It depends on the size of your Instant pot.
I tried making this instant pot recipe with shrimp in a 3-quart Instant pot and a 8-quart Instant Pot. Result? Fried rice in 8-quart was much more firmer that the 3-quart. So, if you a own a larger Instant Pot, then use that for firmer rice.
Instant Pot Shrimp Fried Rice
Ingredients
- 4 tablespoons vegetable oil, divided
- 2 large eggs
- 1 cup frozen peas
- ½ pound shrimp, peeled and deveined, tails left intact (refer notes)
- 1 cup chopped white onion
- 3 garlic cloves, minced
- 1 cup white basmati rice, rinsed and drained well
- 1 cup water
- 1 large carrot, peeled and chopped into 1-inch cubes
- ½ teaspoon salt or to taste, refer notes
- ground black pepper, to taste
- 3 tablespoons soy sauce (more or less as desired)
- ½ teaspoon toasted sesame oil
Instructions
- Set instant pot in saute mode. When hot, add about 1 tablespoon vegetable oil. Add both eggs and scramble until just cooked, transfer to a plate. (You don't have to continuously stir eggs. Stir 'em every 20 seconds or so, until cooked. This will yield larger pieces of scrambled eggs)Add frozen peas, cook until it is thawed and all the water evaporates (try scraping the pan to remove any eggs sticking to the bottom). Transfer peas to the plate.
Add another tablespoon of oil, place half the shrimp in a single layer, turn over when it starts to get pale pink. Turn over and cook for a few seconds and then transfer to the plate. Repeat process to cook remaining shrimp. (Shrimp will be only ¾th cooked at this point) - Add remaining oil and then stir in chopped onions and garlic, cook (stirring occasionally) for another 1-2 minutes.
- Add rinsed and drained rice and saute for about 20 seconds (this step helps in rice not get mushy when cooked) and then stir in cooked shrimp, water, carrot, salt and ground pepper. Scrape sides, close Instant pot, lock lid, set valve to sealing, press cancel. (Refer notes below to see which method is right for you).
- Cooking Method-1 : Select rice mode. (This is an automatic setting and mine took 12 minutes). When cook time is done, let the Instant pot be in warm mode for 5 minutes. When 5 minutes is done, turn valve to vent and let pressure release.Press cancel and open lid. Stir in cooked eggs, peas, soy sauce, sesame oil and ground pepper with a large fork.
- Cooking Method-2 : Cook for 3 minutes on manual mode. When cook time is done, let it be in warm mode for 10 minutes (for al dente rice) and 15 minutes (for more softer rice) When cooking time is done, turn valve to vent and let pressure release.Press cancel and open lid. Stir in cooked eggs, peas, soy sauce, sesame oil and ground pepper with a large fork.
- Remove pot insert from the instant pot base and place on a wire rack to cool for 5-10 minutes, before serving. Serve instant pot shrimp fried rice hot or let cool and pack into meal prep containers .
Notes
- If you have tried this recipe already and you have had great success. Just stick to this.
- If you cook different rice recipes in your Instant pot and use the rice setting and love the way the rice gets cooked , then this is right for you.
- If you have tried this recipe before and had a mushy outcome, then go for this.
- If you are not sure about your rice or cooking method.
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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David
This was an interesting find tonight searching for something to prepare for dinner. I made it and it came out perfect!
Thanks for sharing
Barbara
Actually, you do not need to pre-cook the shrimp before adding to the pot. The shrimp will cook at the same time as the rice. Shrimp also does not need to be thawed. I never defrost the shrimp and they are cooked just right.
Hella
Thanks for sharing awesome recipes.
Maria Doss
Awww...you are so welcome Hella:)
Abbey
It turned out really good, the only thing I’d recommend is to fry the egg in a separate pan and not in the instant pot - it sticks to the bottom of the pot takes forever to wash out (otherwise it’ll burn) before the next step
Tammy Hill
Seems like the shrimp would be over cooked?
Maria Doss
Hi Tammy, Shrimp gets soft and very tender, Maria
Carrie
Used method 2. Perfect! It’s a keeper.
Sonya
Recipe doesn’t reference when to put in the cup of water unless I missed it
Maria Doss
Hi Sonya, You add water in step-3 along with shrimp, carrot, salt and pepper - Maria