Instant Pot Shrimp Fried Rice

a spatula full of shrimp fried rice above an instant pot.

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!

Course Main Course

Cuisine Chinese

Keyword Instant pot fried rice, instant pot shrimp and rice, instant pot shrimp fried rice

Prep Time 10

Cook Time 18

Total Time 28

Servings Servings

Calories 427kcal

Author Maria Doss

Equipment

instant pot

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.

Video

Notes

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.

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.

Nutrition