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garlic butter shrimp rice in instant pot
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3.78 from 81 votes

Garlic Butter Shrimp and Rice in Instant Pot

Looking for a simple yet delicious instant pot shrimp and rice recipe? This Garlic Butter Shrimp and Rice in Instant Pot is super easy to make for weeknight dinner with a side of veggies or meal prepped for the week! 
Prep Time7 mins
Cook Time15 mins
Total Time22 mins
Course: Main Course
Cuisine: American
Keyword: garlic butter shrimp and rice, garlic shrimp and rice, instant pot shrimp rice
Servings: 4
Author: Maria Doss


  • 5 tablespoons unsalted butter, divided (room temperature)
  • 6 cloves garlic, finely chopped


  • ½ to ¾ pound shrimp, peeled and deveined
  • 1 cup basmati rice, rinsed and drained well
  • 1 cup chicken stock (I used 33% less sodium)
  • ¾ teaspoon salt or as per your taste (refer notes)
  • ¼ teaspoon ground black pepper
  • 2 to 4 pinches red pepper flakes


  • 3 tablespoons grated paremsan
  • 2 teaspoons dried parsley or (2 tablespoons fresh)


  • Press Instant Pot to saute mode. When hot, add 4 tablespoons butter and chopped garlic. Cook, stirring occasionally for about 1 to 2 minutes. We want  the garlic to turn pale golden (not any darker). 
  • Press cancel, stir in all group-1 ingredients and stir well. Close Instant pot, lock lid and set valve to sealing,  (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 4 minutes. When 4 minutes is done, turn valve to vent and let pressure release.Press cancel and open lid. 
  • 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. 
  • Gently stir in remaining 1 tablespoon butter, grated parmesan and parsley. 


1.Which cooking method is right for you? 
Cooking method-1 
  • 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. 
Cooking method-2
  • 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. 
2. Another important note for cooking rice in instant pot —–> It depends on the size of your Instant pot. 
   - I tried making this recipe 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. 
3.Rice - any long grain white basmati rice can be used. Rinse rice in a colander until water runs clear. Let it hang out in the strainer at least for 5 minutes, to drain almost all the water. 
4.Shrimp - Fresh or thawed frozen shrimp may be used. To 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. 
5.Salt - Please adjust salt according to your taste. I used 33% less sodium chicken stock and found ¾ teaspoon to be perfect for this shrimp and rice recipe. If you are using regular sodium chicken stock, then reduce salt.