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. Our go to weeknight dinner! 

instant pot shrimp fried rice

Don’t you love one pot meals? Simple, easy yet delicious weeknight meals.

Better yet if the leftovers make fabulous lunch boxes for days.

It all began with this Instant Pot Chicken Fried Rice. You guys have been loving this recipe so much that I wanted to create a shrimp version!

Because, shrimp is my answer when it comes quick weeknight dinners.

  • Always stocked in the freezer

  • Thaws quick (refer notes)

  • Cooks in minutes

  • Family favorite

  • Most importantly…delicious

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 fried rice in Instant pot. No planning ahead for leftover rice!

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

  1. Scramble eggs in Instant pot, transfer.

  2. Cook shrimp, transfer.

  3. Cook peas, transfer.

  4. Saute onion and garlic.

  5. Add rice, water, carrot, shrimp, salt and pepper. Cook

  6. Stir in soy sauce, sesame oil, scrambled eggs and peas.

instant pot shrimp fried rice

 

Why is this one pot fried rice 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 

Love shrimp? Then you’ve got to check this lip smacking Shrimp with sun dried tomato cream sauce 

Or this one pan Garlic Bread and Shrimp Sheet Pan Dinner.

instant pot shrimp fried rice
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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! 

Course Main Course
Cuisine Chinese
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 4
Author Maria Doss

Ingredients

  • 4 tablespoons vegetable oil, divided
  • 2 large eggs
  • 1/2 pound shrimp, peeled and deveined, tails left intact (refer notes)
  • 1 cup frozen peas
  • 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
  • 1/4 teaspoon salt or to taste (optional), refer notes
  • ground black pepper, to taste
  • 3 tablespoons soy sauce (more or less as desired)
  • 1 teaspoon toasted sesame oil

Instructions

  1. 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. 

    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 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. 

  2. Add remaining oil and then stir in chopped onions and garlic, cook (stirring occasionally) for another 1-2 minutes.

  3. Add 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 and then select rice mode. (This is an automatic setting and mine took 12 minutes). 

  4. 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. (Leaving longer than 5 minutes might overcook the rice, so remove promptly).

  5. Add soy sauce, sesame oil, cooked eggs and peas. Gently stir with a fork to mix (this helps in rice not get mushy). 

Recipe Notes

Rice - any long grain white rice can be used

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. 

Salt - is a personal preference. 1/4 teaspoon salt was perfect for this recipe, but use as per your taste. 

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. 

If you’ll love this instant pot Shrimp fried rice recipe or make it yourselves, please let me know. Please rate, leave a comment or tag #kitchenathoskins on Instagram. I’d love to see your creation!

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