Instant Pot Shrimp Fried Rice is a flavorful fried rice dish made with succulent shrimp, crisp vegetables, and fluffy white rice cooked in your Instant Pot for an easy weeknight meal.
If you like fried rice and want to try making it in your Instant Pot, this is a great recipe to try. I make shrimp fried rice on my stove top whenever I have left over rice to use up, but you don’t need to wait for the day-old rice to make it in the Instant Pot.
Not only is it incredibly simple to make but the combination of flavors will have your taste buds dancing. Plus, this one-pot wonder uses ingredients that are likely already in your pantry so you won’t need to make any extra trips to the store.
Helpful Tips
- Rinse the rice – Use a fine mesh strainer to rinse the rice until the water runs clear. This will take off the excess starch so the rice doesn’t get too sticky.
- Cooking time will vary if you’re using brown rice or other wild rice blends that need more time to cook.
- Use any vegetables you like in fried rice. There’s no one set of veggies you can use. We use carrots, peas, and onions, but you can also use spinach or kale, cabbage, zucchini, mushrooms, green beans, or corn.
- If you prefer using leftover rice to make fried rice, you can do that too! Instead of cooking the rice in the pot, just add your cooked rice to the egg, shrimp, and veggies in the pot and add the soy and sesame oil.
- Don’t forget to account for the time it takes for the Instant Pot to come up to pressure and release pressure. This adds about 15 minutes to the overall cook time.
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Instant Pot Shrimp Fried Rice
Ingredients
- 2 tablespoons cooking oil divided
- 2 large eggs
- 1/2 cup frozen peas
- 1/2 cup onion chopped
- 1/2 cup carrots chopped
- 1 pound shrimp peeled and deveined
- 3 garlic cloves minced
- 1 cup water
- 1 cup white long grain rice rinsed and drained
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons soy sauce
- 1/2 teaspoon toasted sesame oil
Instructions
- Turn on saute mode on the Instant Pot. When hot, add 1 tablespoon cooking oil. Add the eggs and scramble with a spatula until mostly cooked, about 3 minutes. Transfer to a bowl.
- Add the remaining oil. Saute the frozen peas, onions, carrots and shrimp together in the pot until the shrimp is almost cooked through, about 4 minutes. Add the garlic and cook for 30 seconds. Transfer to the bowl with the eggs.
- Pour in the rice and saute in the remaining oil for 30 seconds.
- Pour in the water and deglaze the pan to remove any browned bits. Make sure rice is fully submerged.
- Lock the lid on and set to pressure cook on high for 5 minutes. Allow a 10-minute natural release. Remove the lid.
- Stir the rice. Add the reserved veggies and shrimp, along with the salt, pepper, soy sauce, and sesame oil. Stir and rest on Keep Warm mode for 5 minutes. Serve.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.
This dish was super flavorful and filling! My whole family loved it. Thanks for the recipe!:)
Thanks for reaching out. We love it too!