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
- Frozen shrimp or fresh
- Flavorings - Soy sauce, sesame oil, salt, pepper
More Instant Pot Shrimp Recipes:
Instant Pot Shrimp Pasta with Tomato Cream Sauce
Garlic Butter Shrimp and Rice in Instant Pot
Instant Pot Thai Curry Soup with Shrimp and Sweet Potato
Spicy Shrimp Sushi Bowl Recipe
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!
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!
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.
Keeping track of all the fried rice recipes around here?
Better than Take out Fried Rice
Why is this shrimp and rice in instant pot gonna be your family favorite?
- So delicious
- Succulent, tender shrimp
- One pot
- Easy clean up
- 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!
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.
Some of our favorite shrimp recipes include Shrimp Avocado Sandwich, Shrimp Makhani.
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?
- 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.
- 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 Instant Pot Rice Recipes:
Spicy Instant Pot Cilantro Lime Rice with Black Beans and Corn
Instant Pot Chicken Fried Rice
Instant Pot Chicken Pesto Rice
Instant Pot Cilantro Lime Rice
Instant Pot Thai Chicken Fried Rice
Instant Pot Shrimp Fried Rice
- 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
- 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 .
- 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.
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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Kelly @ Kelly Lynns Sweets and Treats
My stepson would love this for dinner!!! Maybe I shouldn’t have returned my Instant Pot that I was too intimidated to use hahaha
Can I freeze leftovers in individual portions.
I have a lot of already cooked rice that I'd like to use for this. How should I go about that?. Love this recipe!
1. Scramble 2 eggs in a dash of oil and transfer to a bowl.
2. Heat a touch more oil, cook shrimp in a single layer (don't overcrowd the pan, cook in batches of needed), on both sides, until cooked though and transfer along with eggs.
3. Heat a dash more oil, saute chopped onion, garlic and chopped carrots, until carrots are crunchy yet tender, stir in peas and stir fry until thawed and then finally stir in cooked rice, eggs, shrimp, soy sauce, sesame oil, pepper and salt to taste.
4. Stir fry for couple of minutes, until heated through. Enjoy!
(For the given measurements in the recipe, you will need about 3 cups of cooked rice, but pls adjust based on your taste)
Hope it helps:)
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?
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:)
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?
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:)
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!
I'm so glad you loved the recipe, thank you for the feedback:)
Rita C. Donnell
Hi Sarah! I want to apply your recipe. I have allergic to shrimp. What can I take instead of shrimp? Thanks for amazing sharing.
Hi Rita, This recipe relies totally on the flavor of shrimp, so this might not work for you. You could possibly consider this https://www.kitchenathoskins.com/instant-pot-chicken-fried-rice/. Hope it helps:)
If using barley instead of rice, could you recommend cooking time?
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:)
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 .
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:)
I have made this with white basmati rice, and it came out great! I would like to use brown basmati rice, which takes a lot longer to cook. My thought is to sauté the brown rice for 20 seconds, then seal the pot and cook the rice for about 18 minutes. Then I would release the pressure, open the pot, stir in the shrimp, etc. and continue with the recipe as written. This would cook the brown rice without overcooking the rest of the ingredients. What do you think?
I commonly use this - https://detoxinista.com/instant-pot-brown-rice/#wprm-recipe-container-29681, when making plain brown rice in Instant pot and it works well. So, I'd suggest leaving 5-10 mins in warm mode before releasing pressure.As far as the shrimp goes, your idea sounds perfect!
I apologize for the late reply. Hope it helps, Maria
Success, exactly as recipe and perfect!!! Long time cook and insta pot for 2+years. Worried about putting shrimp with rice but great. Lots of flavor, I cooked the egg on the stove, we both decided the eggs alone where enough protein!!
Can you please provide the quantities of the ingredients? The rice and water most importantly.
Hi Kevin, you will be able the ingredients in the recipe card. Hope it helps:)
I am trying this recipe now. I'm sure it will be great.
This article is a hot mess. Yes, article; not recipe guide. It is so frustrating when there is more ad space and life story than actual recipe... it took me minutes to find the quantities of the ingredients. I get you want to make money of advertising, but this is ridiculous!
Hi Eric, Thanks for your honest feedback. But, bloggers got bills to pay:(
And, if you did scan through all the "article", you will find more detailed pictures and explanation/tips about the recipe and not any life story.
Thanks again for visiting
I tried making with brown rice using the 2nd cooking method and the rice didn’t cook 😔 any advice?
Hi Leah, As mentioned this recipe works only for white rice. Brown rice requires a bit longer. However, one of the readers tried brown rice and shared the following feedback : "Followed cooking Method #1 AND doubled the recipe (used the Duo Plus 8 qt and the rice setting was 12 minutes as well)"
Here is another useful link on cooking brown rice in instant pot - https://www.pressurecookrecipes.com/instant-pot-brown-rice/
My suggestion would be to try cooking plain brown rice in instant pot using a favorite method. Once you have narrowed down the method that works for you, then adopt the same technique in making all other brown rice recipes. Hope it helps:)
Can instant rice be used?
Instant rice can be used, but an instant pot will not work for that.
Here is a reference for cooking instant rice in stove top method - https://www.kroger.com/r/basic-cooked-instant-rice-recipe/141644
Hope it helps:)
If I want to use Jasmine rice instead of basmati, any time difference?
I have not tried this recipe with jasmine rice. However, according to this highly rated reference - https://www.rachelcooks.com/2018/06/07/instant-pot-jasmine-rice/
Cooking time for 5 minutes and then in warm mode for 5-10 minutes should work. Hope it helps:)
So I made it with basmati and it was perfect. Great recipe!
Great, thanks Stewart
Wow!!! very tasty I just made and I'm eating now and leaving my comment! I love shrimp and rice so everything is combined! thanks for the recipe! Gratitude !!!
Texture of the rice is perfect, used method #2. My whole family loved it. Thank you!
I did everything the way you instructed EXCEPT, I did NOT use sauté setting. I’m sure it’s useful for some people but whenever I use it, I get the “burn food” message. I did everything in a large pan on my stove, then transferred to my 8 qt instant pot. It came out wonderfully!
Hi Joy, I love the idea of partial stove top cooking. Glad you loved it 🙂
I am making right now! I doubled the recipe and it’s now cooking and it originally said 12 mins but switched to 24 automatically. Will this overcook?
Hi Tara, What size is it ? Instant Pot automatically adjusts time based on the quantity. And, the answer to your question, I do think the rice might get mushy:(
I have the 8 qt! I ended up doing a quick release and the rice is perfect!
My toddlers keep saying how yummy it is! You are a moms hero! Thank you!!
Aww... thats wonderful. Glad it worker out:)
The rice and flavor was nice but the shrimp turned out mushy. Any way I could change this for next time?
Hmmm.... You could try this process next time - Heat instant to saute, add a dash of oil, when hot and cook shrimp in a single layer ( you might have to cook in batches) on both sides, until FULLY COOKED.
Remove shrimp to a plate and go ahead with the recipe.
Stir in shrimp at the end along with eggs and sauces.
Hope it helps:)
I did this and did not deviate at all from your recipe and it came out epic – thanks for the great photos, instructions and recipe!
Hey Maria! Thanks for sharing such an amazing recipe. I would love to try this recipe. I was wondering if I could add chicken instead of shrimp because I haven't eaten shrimp before. What do you say?
Hi Ella, Here is a recipe for Chicken fried rice in instant pot - https://www.kitchenathoskins.com/instant-pot-chicken-fried-rice/
Hope it helps:)
I love this friend rice recipe. This is looking so tasty and delicious. Very easy to understand and make it at home, thank you for sharing this wonderful recipe article.
This was an interesting find tonight searching for something to prepare for dinner. I made it and it came out perfect!
Thanks for sharing
Thanks for sharing awesome recipes.
Awww...you are so welcome Hella:)
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
Seems like the shrimp would be over cooked?
Hi Tammy, Shrimp gets soft and very tender, Maria
Used method 2. Perfect! It’s a keeper.
Recipe doesn’t reference when to put in the cup of water unless I missed it
Hi Sonya, You add water in step-3 along with shrimp, carrot, salt and pepper - Maria