This Instant Pot Shrimp Fried Rice is a quick, easy, and flavorful one-pot meal—no leftover rice needed. Everything cooks together in the Instapot, making it a complete meal in just 30 minutes!
Craving more instant pot fried rice? Don’t miss my easy and delicious instapot egg fried rice or the instant pot Thai chicken fried rice recipe next!
👉 This instant pot shrimp fried rice recipe has been a reader favorite since I first shared the recipe in 2018. It was updated with new photos, short video and step-by-step instructions in May 2025.
I love instant pot fried rice? It’s simple, easy, and makes the perfect weeknight dinner. Even better—leftovers are amazing for meal prepping.
It all started with my popular instant pot chicken fried rice. You all loved that recipe so much, I knew I had to make a shrimp version too!
Table of contents
Reasons to love it
No leftover rice needed: Rice, shrimp, eggs, and veggies all come together in one pot—no pre-cooked rice required!
Delicious: You’ll be amazed at how flavorful it is. Don’t just take our word for it—check out the rave reviews below!
Dinner in 30 minutes: A quick, satisfying meal that’s perfect for busy weeknights.
Effortless & convenient: Made with frozen shrimp that thaws in minutes, this recipe is a lifesaver on hectic days.
Featured comment
From David: "This was an interesting find tonight searching for something to prepare for dinner. I made it and it came out perfect!
Thanks for sharing" ⭐️⭐️⭐️⭐️⭐️
Short Video
How to make shrimp fried rice in instant pot?
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Recipe tips
Use shrimp with or without tails—I personally prefer leaving the tails on. Since we’re not using any stock in this recipe, the tails help add extra flavor as the rice cooks.
I used basmati rice, but jasmine rice works just as well and tastes just as delicious.
Rinse the rice thoroughly before cooking to remove excess starch.
Clean and pat dry the shrimp before cooking.
If using frozen shrimp, make sure to thaw them completely. Adding them straight from the freezer can release extra moisture, which may lead to mushy fried rice.
This recipe is tried in a 3-quart instant pot and 8-quart instant pot.
Use gluten-free soy sauce to make it gluten-free.
More fried rice recipes
Instant Pot Shrimp Fried Rice
Equipment
Ingredients
- 3 tablespoons vegetable oil, divided
- 2 eggs
- ¾ cup chopped onion
- 2 garlic cloves finely chopped
- 1 cup rice use basmati or jasmine
- ¾ pound shrimp peeled and deveined
- 1 cup peas fresh or frozen
- 1 large carrot peeled and cut into ½-inch cubes
- 1 cup water
- ½ teaspoon salt or to taste
- ¼ teaspoon ground black pepper
- 3 tablespoons soy sauce
- ½ teaspoon toasted sesame oil
Instructions
- Turn on your Instant Pot and set it to Sauté mode. Once it’s hot, add about half the oil.
- Crack in the eggs and scramble them, stirring often until fully cooked. Transfer the eggs to a plate and set aside.
- Add the rest of the oil, then toss in the chopped onions and garlic. Cook for about 2 minutes, stirring occasionally until fragrant.
- While that’s cooking, rinse and drain your rice thoroughly.Next, add the rice, shrimp, peas, carrots, salt, and pepper. Give everything a good stir, scraping down the sides as needed.
- Close and lock the lid, set the valve to sealing, and cook on manual (or pressure cook) mode for 3 minutes. Once the cooking time is up, let it be in warm mode for 10 minutes
- After that, switch the valve to venting to release any remaining pressure.
- Press cancel and carefully open the lid. Stir in the cooked eggs, soy sauce, and sesame oil. Mix gently until everything is evenly combined.
- Remove the inner pot from the instant pot base and place it on a wire rack to cool for 5–10 minutes before serving—this helps the fried rice firm up a bit and keeps it from getting too soft.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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David
This was an interesting find tonight searching for something to prepare for dinner. I made it and it came out perfect!
Thanks for sharing
Barbara
Actually, you do not need to pre-cook the shrimp before adding to the pot. The shrimp will cook at the same time as the rice. Shrimp also does not need to be thawed. I never defrost the shrimp and they are cooked just right.
Hella
Thanks for sharing awesome recipes.
Maria Doss
Awww...you are so welcome Hella:)
Abbey
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
Tammy Hill
Seems like the shrimp would be over cooked?
Maria Doss
Hi Tammy, Shrimp gets soft and very tender, Maria
Carrie
Used method 2. Perfect! It’s a keeper.
Sonya
Recipe doesn’t reference when to put in the cup of water unless I missed it
Maria Doss
Hi Sonya, You add water in step-3 along with shrimp, carrot, salt and pepper - Maria