Instant Pot Shrimp Fried Rice

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! 

Course Main Course
Cuisine Chinese
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 4
Author Maria Doss


  • 4 tablespoons vegetable oil, divided
  • 2 large eggs
  • 1/2 pound shrimp, peeled and deveined, tails left intact (refer notes)
  • 1 cup frozen peas
  • 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
  • 1/4 teaspoon salt or to taste (optional), refer notes
  • ground black pepper, to taste
  • 3 tablespoons soy sauce (more or less as desired)
  • 1 teaspoon toasted sesame oil


  1. 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. 

    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 3/4th cooked at this point)

    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. 

  2. Add remaining oil and then stir in chopped onions and garlic, cook (stirring occasionally) for another 1-2 minutes.

  3. Add 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 and then select rice mode. (This is an automatic setting and mine took 12 minutes). 

  4. 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. (Leaving longer than 5 minutes might overcook the rice, so remove promptly).

  5. Add soy sauce, sesame oil, cooked eggs and peas. Gently stir with a fork to mix (this helps in rice not get mushy). 

Recipe Notes

Rice - any long grain white rice can be used

Shrimp - Using shrimp with tails attached adds more flavor to the instant pot shrimp fried rice. If you don't have any, then use shrimp with tails removed. 

Salt - is a personal preference. 1/4 teaspoon salt was perfect for this recipe, but use as per your taste. 

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.