Instant Pot Shrimp Fried Rice

INSTANT POT SHRIMP FRIED RICE

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!  

INSTANT POT SHRIMP FRIED RICE

Don’t you love Instant pot fried rice? Simple, easy yet delicious weeknight dinner.

Better yet the leftovers make fabulous lunch boxes for days. (Click here for more lunch box ideas)

It all began with this 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
  • Frozen shrimp or fresh 
  • Carrot
  • Peas
  • Eggs
  • Onion
  • Garlic
  • Flavorings – Soy sauce, sesame oil, salt, pepper 

Instant Pot Shrimp Pasta with Tomato Cream Sauce <—- Creamy, delicious and is ready in under 30 minutes

INSTANT POT SHRIMP FRIED RICE

INSTANT POT SHRIMP FRIED RICE

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 recipes are so amazing—> Shrimp cooks quick + Instant pot quick/easy = Winner! 

Instant Pot Thai Curry Soup with Shrimp and Sweet Potato <— another shrimp instant pot recipe

INSTANT POT SHRIMP FRIED RICE

Do you use your Instant pot as much as I do? Then here is another weeknight favorite – Instant Pot Chicken Parmesan Pasta or a whole bunch of Instant Pot Recipes

I love to make Instant pot fried rice. No planning ahead for leftover rice! 

Let’s see how to make instant pot shrimp fried rice

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-5Add 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. 

Garlic Butter Shrimp and Rice in Instant Pot <—- Another simple yet easy Instant Pot shrimp recipe

INSTANT POT SHRIMP FRIED RICE

 

Why is this shrimp fried rice instant pot gonna be your family favorite? 

  • So delicious
  • Succulent, tender shrimp 
  • One pot 
  • Easy clean up 
  • Kid-friendly
  • Perfect for meal prep (More lunch box ideas
  • Yummy leftovers for days 

Love shrimp? Then click here for more shrimp recipes.

INSTANT POT SHRIMP FRIED RICE

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!

Can you instant pot shrimp 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. 

INSTANT POT SHRIMP FRIED RICE

Few notes to make a delicious instant pot shrimp and rice recipe:

Shrimp : Use raw, cleaned shrimp with tails intact. Since we are not using any kinda stock in this recipe (like this instant pot chicken fried rice), 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. 

Are there any more instant pot shrimp and rice recipes out here? Of course! Garlic Butter Shrimp and Rice in Instant Pot

In the meantime check out this Instant Pot creamy Tuscan Chicken Soup and Instant Pot ThaI Curry Soup with Shrimp and Sweet Potato –> two delish instant pot shrimp recipes

INSTANT POT SHRIMP FRIED RICE

How to make non-mushy shrimp 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. 

More easy weeknight dinner recipes in Instant Pot:

Instant Pot Chicken Fried Rice – Chinese take-out right in your Instant pot. Packed with chunks of tender chicken, scrambled eggs, carrots and peas, this Instant pot chicken fried rice is easier and healthier. No more take-outs!!! 

Instant Pot Chicken Parmesan Pasta – This Instant Pot chicken parmesan pasta recipe is an easy weeknight dinner recipe. All the flavors of classic chicken parmesan made into a one pot, comforting meal. Easiest clean up! 

Instant Pot Pesto Rice – A super simple, easy, one pot meal! This Instant Pot chicken pesto rice is packed with flavor with bites of chicken, green beans, garlic and basil pesto. Perfect for busy weeknights.

Instant Pot Pasta with Tomato Cream Sauce (no cream) – So creamy, so rich, so amazing yet so much healthier Instant pot no-cream pasta with tomato cream sauce. You will never miss the cream!

 

 

INSTANT POT SHRIMP FRIED RICE
Print Recipe
4.56 from 9 votes

Instant Pot Shrimp Fried Rice

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. Our go to weeknight dinner! 
Prep Time5 mins
Cook Time18 mins
Total Time23 mins
Course: Main Course
Cuisine: Chinese
Servings: 4
Author: Maria Doss

Ingredients

  • 4 tablespoons vegetable oil, divided
  • 2 large eggs
  • 1 cup frozen peas
  • 1/2 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
  • 1/2 teaspoon salt or to taste, refer notes
  • ground black pepper, to taste
  • 3 tablespoons soy sauce (more or less as desired)
  • 1/2 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 3/4th 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

1.Which cooking method is right for you? 
Cooking method-1 
  • 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. 
Cooking method-2
  • 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. 
2. Another important note for cooking rice in instant pot —–> It depends on the size of your Instant pot. 
   - I tried making this recipe 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. 
3.Rice - any long grain white basmati rice can be used. Rinse rice in a colander until water runs clear. Let it hang out in the strainer at least for 5 minutes, to drain almost all the water. 
4.Shrimp - Using shrimp with tails attached adds more flavor to the instant pot shrimp fried rice. If you don't have any, then use shrimp with tails removed. 
5.Salt - is a personal preference. 1/2 teaspoon salt was perfect for this recipe, but use as per your taste. 
6.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. 

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13 Comments

  1. This looks yum, thanks for sharing! We don’t eat rice. Any suggestions for cooking time variations if I swap out rice for cauliflower rice or quinoa?

    1. Hi Sarah, If using cauliflower instead of rice, then you can make this fried rice in the stovetop, since cauliflower does not need to be cooked in an instant pot.
      If using quinoa, then proceed step 1 and 2 as is in the recipe. In step3, add rinsed 1 cup quinoa, 1 1/2 cups water, cooked shrimp, salt & pepper as required and carrot. Cook on manual for 1 minute and then let it be in warm mode for 10 minutes before releasing pressure. Open lid and proceed on to step5.
      -Hope it helps:)

  2. I made this recipe last night and the rice burned to the bottom before the Pot came up to pressure. I am thinking that I lost too much ch of the liquid while “deglazing” the bottom of the pot. Any suggestions?

    1. Hi Laurie, There could be one of three possibilities for rice burning in the bottom – Heat too high, not enough water or left on too long. I’m not sure about the reason behind deglazing the pan. I would suggest (in step-3) closing the lid immediately after adding all the ingredients and then cooking in one of the two suggested methods. Hope it helps:)


  3. This was an interesting find tonight searching for something to prepare for dinner. I made it and it came out perfect! Nice flavors, rice perfect using the rice setting. Will definitely make again!

    1. Hi Pete, I’m extremely sorry that I cannot be off assistance here since I haven’t worked with barley. I found this recipe https://www.copymethat.com/r/1bQtuPH/instant-pot-pearl-barley/ and https://www.mrishtanna.com/instant-pot-barley-salad/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=539282492_19617904_235661#wprm-recipe-container-4656. Based on these two recipes, I would suggest you to try 2 cups water for 1 cup broccoli or 1 and 3/4 cup for (al dente) and cook for 12 minutes on manual and then natural pressure release. Hope it helps:)

  4. We love leftovers…. how would doubling the recipe change cook time? I have a 6 qt, if that matters. Can’t wait to try this recipe .

    1. Hi Cheryl, As a general rule of thumb you do not change the cooking time when doubling a recipe. The Instant pot will automatically take longer to come to pressure. Hope it helps:)

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