Looking for a simple yet delicious shrimp and rice recipe? This Garlic Butter Shrimp and Rice in Instant Pot is super easy to make for  weeknight dinner with a side of veggies or meal prepped for the week! 

Garlicky. Buttery, Salty… with a hint of spice and cheese.

YASSS!!!!

Why are you gonna love this garlic butter shrimp and rice in Instant Pot?

• All good things here. Garlic, butter, Rice, Shrimp
• One pot to clean up <—- my favorite
• Meal prep for the week
• All pantry ingredients
• Kid friendly
• Easy
• Ready in 20 minutes 
• Tastes amazing

There is something about carbs paired with garlicky goodness <—- Garlic bread. Garlic Knots, Garlic fries…….H-E-A-V-E-N

A quick run through of the ingredients to make this instant pot rice with shrimp:

1. Shrimp – Use fresh or frozen. To 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. Try our most popular Instant Pot Shrimp Fried Rice
2. Butter – unsalted. If using salted butter then reduce salt when adding to the chicken stock
3. Garlic – A good amount of finely minced garlic. Love garlic? You will love this Soft Garlic Knots or this fast and easy Crazy Good Garlic Butter Ramen Noodles
4. Chicken stock – I used 33% reduced sodium chicken stock. If using regular sodium or no sodium chicken stock then adjust salt accordingly. If you have leftover chicken stock, then you could try using it in Instant Pot Creamy Tuscan Chicken Soup or Spicy Cilantro Lime Rice with Black Beans and Corn. 
5. Seasoning – Salt, pepper, red pepper flakes and parsley.

How to make Garlic butter shrimp and rice in Instant pot?

Step-1: Heat Instant Pot to saute mode. Add butter and minced garlic, cook 1-2 minutes until pale golden. 

Step-3: Press cancel, stir in shrimp, rice, chicken stock, salt, pepper and red pepper flakes. Cook (refer notes below to check the cooking time)

Step-4: Stir in grated parmesan and parsley. 

Done and DONE. 

Sometimes to most simplest of recipes are the most delicious. 

How to make non-mushy shrimp and rice recipe in Instant pot? 

It totally depends on your rice, yes!  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 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

Another important note for cooking rice in instant pot —–> It depends on the size of your Instant pot. 

I tried making this garlic butter shrimp and rice in Instant pot 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. 

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 rice with shrimp are so amazing. Shrimp cooks quick and tender <— Winner! 

Instant Pot Thai Curry Soup with Shrimp and Sweet Potato <— another delicious one 

Can you make garlic butter shrimp and rice on the stove top? 

Absolutely!!! You can easily make this rice on the stove top.

Step-1: Melt butter in a large saucepan over medium heat. Add garlic, cook until pale golden. 

Step-2: Stir in rice, shrimp, stock, salt, pepper and red pepper flakes. 

Step-3: Cover, bring to simmer, then lower heat to low so the water is simmering gently. Cook for 15 minutes or until the liquid is absorbed. Remove from heat, leave lid on and rest for 10 minutes for the residual liquid to be absorbed. 

Step-4: Stir in remaining 1 tablespoon butter,  parmesan and parsley. 

Love shrimp? More easy shrimp recipes for dinner:

Instant Pot Shrimp Pasta with Tomato Cream Sauce – Say hello to your new favorite weeknight pasta recipe! This Instant Pot Shrimp Pasta with tomato cream sauce is easy, creamy, ready in under 30 minutes and tastes amazing. 

Shrimp with Sun Dried Tomato Cream Sauce – Super quick to put together, only 20 minutes from start to finish! This shrimp with sun dried tomato cream sauce is incredibly delicious and perfect for those busy weeknights. 

Shrimp Fried Rice in Instant Pot – 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! 

Tuscan Shrimp and Spinach Soup – The best shrimp soup to cozy up this winter! This creamy shrimp soup is amazingly comforting, quick and everyone will beg for seconds.

Print Recipe

5 from 1 vote

Garlic Butter Shrimp and Rice in Instant Pot

Looking for a simple yet delicious instant pot shrimp and rice recipe? This Garlic Butter Shrimp and Rice in Instant Pot is super easy to make for weeknight dinner with a side of veggies or meal prepped for the week! 

Prep Time7 mins

Cook Time15 mins

Total Time22 mins

Course: Main Course

Cuisine: American

Servings: 4

Author: Maria Doss

Ingredients

• 5 tablespoons unsalted butter, divided (room temperature)
• 6 cloves garlic, finely chopped

Group-1

• 1/2 to 3/4 pound shrimp, peeled and deveined
• 1 cup basmati rice, rinsed and drained well
• 1 cup chicken stock (I used 33% less sodium)
• 3/4 teaspoon salt or as per your taste (refer notes)
• 1/4 teaspoon ground black pepper
• 2 to 4 pinches red pepper flakes

Group-2

• 3 tablespoons grated paremsan
• 2 teaspoons dried parsley or (2 tablespoons fresh)

Instructions

• Press Instant Pot to saute mode. When hot, add 4 tablespoons butter and chopped garlic. Cook, stirring occasionally for about 1 to 2 minutes. We want  the garlic to turn pale golden (not any darker). 
• Press cancel, stir in all group-1 ingredients and stir well. Close Instant pot, lock lid and set valve to sealing,  (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 4 minutes. When 4 minutes is done, turn valve to vent and let pressure release.Press cancel and open lid. 
• 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. 
• Gently stir in remaining 1 tablespoon butter, grated parmesan and parsley. 

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 - Fresh or thawed frozen shrimp may be used. To 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. 

 

5.Salt - Please adjust salt according to your taste. I used 33% less sodium chicken stock and found 3/4 teaspoon to be perfect for this shrimp and rice recipe. If you are using regular sodium chicken stock, then reduce salt. 

 

 

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