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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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
Deirdre Neiberger
Can I freeze leftovers in individual portions.
Maria Doss
Absolutely:)
Stewart Cressin
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!
Maria Doss
Hi Stewart,
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:)
Sarah
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?
Maria Doss
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:)
Laurie
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?
Maria Doss
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:)
Steve
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!
Maria Doss
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.
Maria Doss
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:)
Pete
If using barley instead of rice, could you recommend cooking time?
Cheryl
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 .
Maria Doss
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:)
Joanne Marshall
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?
Maria Doss
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
Chris
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!!
Kevin Withers
Can you please provide the quantities of the ingredients? The rice and water most importantly.
Thanks!
Maria Doss
Hi Kevin, you will be able the ingredients in the recipe card. Hope it helps:)
Eric
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!
Maria Doss
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
Leah Rocketto
I tried making with brown rice using the 2nd cooking method and the rice didn’t cook 😔 any advice?
Maria Doss
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:)
Rosemary
Can instant rice be used?
Maria Doss
Hi Rosemary,
Instant rice can be used, but an instant pot will not work for that - Maria
Stewart Cressin
If I want to use Jasmine rice instead of basmati, any time difference?
Maria Doss
Hi Stewart,
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:)
Stewart Cressin
So I made it with basmati and it was perfect. Great recipe!
Thanks!!
Maria Doss
Great, thanks Stewart
Nilson Nicolich
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 !!!
Bon
Texture of the rice is perfect, used method #2. My whole family loved it. Thank you!
Joy
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!
Maria Doss
Hi Joy, I love the idea of partial stove top cooking. Glad you loved it 🙂
Tara
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?
Maria Doss
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:(
Tara
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!!
Maria Doss
Aww... thats wonderful. Glad it worker out:)
Chelsea
The rice and flavor was nice but the shrimp turned out mushy. Any way I could change this for next time?
Maria Doss
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:)
Mathew Barnes
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!
Ella Watson
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?
Maria Doss
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:)
Hallen
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.