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. Air Fryer Garlic Bread, Garlic Knots, Garlic bread grilled cheese, Mushroom Fried Rice, Pita Chips Recipe from Scratch, Garlic fries.......H-E-A-V-E-N
A quick run through of the ingredients to make this instant pot rice with shrimp:
- 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
- Butter – unsalted. If using salted butter then reduce salt when adding to the chicken stock
- 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
- 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.
- 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
- Meatless dinner idea
- 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
Shrimp with Sun Dried Tomato Cream Sauce
Recipe for Breaded Shrimp in Air Fryer
Shrimp Fried Rice in Instant Pot
Tuscan Shrimp and Spinach Soup
Garlic Butter Shrimp and Rice in Instant Pot
Ingredients
- 5 tablespoons unsalted butter, divided (room temperature)
- 6 cloves garlic, finely chopped
Group-1
- ½ to ¾ pound shrimp, peeled and deveined
- 1 cup basmati rice, rinsed and drained well
- 1 cup chicken stock (I used 33% less sodium)
- ¾ teaspoon salt or as per your taste (refer notes)
- ¼ 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
Nutrition
Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.
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Ashika | Gardening Foodie
This recipe sounds amazing Maria. I love how easy it is to make too. The perfect weekday dinner. Absolutely delicious 🙂
Angie
It was delicious and the rice turned out perfectly on the rice setting, but the shrimp was definitely overcooked. The rice setting went for 12 min. Any suggestions how not to overcook the shrimp?
Maria Doss
Hi Angie, I will suggest.....
Heat IP in saute setting, add a dab of butter, cook shrimp in a single layer on both sides (in two batches if required), until each batch is cooked and transfer to a bowl. Add more butter, proceed with the recipe as instructed (minus the shrimp) . When the rice is done cooking, mix in the cooked shrimp. Hope it helps:)
Bethany
I've made this several times using cooking method 2 (3 minutes on manual, rest for 10 minutes) and it comes out perfectly every time. Since this way works for me, I would be hesitant to try the rice setting; seems too long. Hope this helps!
P.s. thanks so much for this recipe, it's a go-to for me and the whole family loves it!
Maria Doss
Thank you for the helpful tip Bethany:)
Lynn Sterling
Could I use vegetable broth instead of chicken broth. I have a family member that is allergic to meat.
Maria Doss
Hi Lynn, I haven't had any readers try this recipe with vegetable broth, so not sure about the taste. My sincere apologies for not being able to be of any help, Maria
Iris
Can you substitute chicken for the shrimp.
Maria Doss
Hi Iris, You totally could!!! Thats a great idea, I don' see any reason for it not working. I'm curious to know the taste tho, Maria
Dawn
@Maria Doss,
I have made this twice with chicken using method two and it has turned out perfect and delicious! Thank you so much for this recipe!!!
Maria Doss
That sounds wonderful, Maria
Bethany
I haven't personally tried it, but I've made this a bunch of times (it's SO good and easy) and I think it would be perfectly fine with vegetable broth!
Maria Doss
Thank you Bethany 😍🤗🤗
Patti
I must've done something wrong. Way too gummy and thick. I kept adding broth to help but the rice soaked it right up. Manual cooked 4 min the NR for 15..too long?
Maria Doss
Hi Patti, I'm not exactly sure where it went wrong. May be, it was the constant addition of liquid, which broke down the starch from rice making it gummy. Natural release is normally not advised for rice, since it over cooks the rice.
Next time, I would try adding only 1 cup of liquid for 1 cup rice and using rice setting, releasing pressure after 3 to 4 minutes. hope helps:)
Breda
Hi Patti - this looks amazing! Can I double the recipe - using 2 cups rice and chicken broth?
Thanks!
Breda
Maria Doss
Hi Breda, We suggest not changing the cooking time when doubling the recipe (the instant pot will automatically take longer to come to pressure). Enjoy, Maria
Emily
Hello,
I’m new to the Instapot world and I recently came across your recipe. This was one of my first recipes with my InstaPot Duo, I used method #2. It turned out delicious, despite being worried because I probably used 1lb of shrimp instead.
Maria Doss
Hi Emily, Glad you loved the recipe! Enjoy your new instant pot. Cheers, Maria
Lee Smith
I've made this several times and it's always a hit....easy and simple.
Fay
Hi, would this work with jasmine rice too?
Maria Doss
Absolutely!! We recommend using cooking method-2 for jasmine rice (you can check out more details on cooking instant pot jasmine rice here - https://www.rachelcooks.com/2018/06/07/instant-pot-jasmine-rice/), Maria
Denise
This dish is so good!! The rice and shrimp are cooked perfectly and the flavor is amazing! It's definitely one of my favorites. 🙂
Sandy
I cooked this using both methods for the rice...neither one was good, in my opinion! Not enough flavor, the rice was dry even though I added extra broth. Ate the dry shrimp and threw the rest away...again!! ☹️
Maria Doss
Hi Sandy, I'm so sorry that you did not like this recipe. This is an extremely popular reader favorite since it was shared. However, I understand that opinions differ - Maria
Paige
Delicious and so easy!!
Maria Doss
Yay!
Margaret
Hi! I'm making this tonight for the first time and am going to try 2 additional ideas: I'm going to add vermicelli and then toast the rice and vermicelli in the butter before adding the rest of the ingredients. This will make it more like Rice A Roni and toasting the rice and vermicelli will add more flavor. I'll let you know how it turns out!
Maria Doss
Sure Margaret, sounds delicious, Maria
Margaret
@Maria Doss, so...I need to get the liquid level correct to make up for the added pasta (vermicelli), but...toasting the rice in the garlic butter added a great level of flavor. And since my shrimp needed to be peeled & deveined, I tossed the shells in a pot with some water and simmered them for 15-20 minutes to make a quick, unsalted shrimp stock. I used 1/2 shrimp stock and 1/2 chicken stock and the whole thing was extra yummy (obviously, the original recipe was an excellent base to start with!).
Maria Doss
Thank you for the details, it sounds delish - Maria
Carol
I will be making this again and again! Absolutely delicious! Thank you for sharing it!
Maria Doss
Glad to hear, have a great day hun – Maria
Jessica
Does anyone have the nutrition values for this?
Maria Doss
Hi Jessica, we are in the process of updating nutritional value for all our recipes. Please give us couple of days for this rice recipe. Thank you , Maria
Cris
I made this recipe last night. My husband and I LOVED it. I used cooking method 1. That is to put it on the rice setting (mine is 12 minutes). My rice when done was still a little crunchy. I put the lid back on and let it set for 10 min and it came out fine. I believe the issue was (and I noticed this when I set it to the rice setting). On LESS/NORMAL/MORE, mine said LESS. It must be my default and had I put it to normal using basmati perhaps it would have been OK. I'm not sure, but this was so good I will be experimenting with the setting again! I forgot to mention because I like it, I put a little bit of lemon zest in with my rice and shrimp before cooking. That is the only thing I added to the recipe. Not many ingredients but oh so very delicious.
Cris
After talking with a friend she said instead of 5 minutes of natural release, try 8-10 minutes. By the way, someone mentioned their shrimp were over cooked, my shrimp turned out perfect.
Maria Doss
Glad to hear and thank you for details - Maria
Michelle
Can you use instant rice with cooking method 2?
Maria Doss
Hi Michelle, The given methods are for regular rice and not instant one. Here is an article from minuterice.com with details to cook instant rice in instant pot. Hope it helps - Maria