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.
» You might also like this Easy Instant Pot Potato Salad and The Best Instant Pot Shrimp Recipes.
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.
For a one-pot meal, this is really quick to make and it doesn’t compromise on flavor, even though you’re not using a wok. This chicken fried rice made in the Instant Pot is another quick and easy recipe.
Ingredients You Need
- Cooking oil – Use vegetable, peanut, or olive oil.
- Eggs – I use large free-range eggs.
- Veggies – I use frozen peas, onion, and carrots. You can add celery, zucchini, etc.
- Shrimp – Medium to large, peeled and deveined, raw shrimp. Don’t use frozen shrimp. They won’t have enough time to cook through.
- Garlic cloves – Always use fresh garlic that hasn’t been kept in the refrigerator for too long. This has the best flavor and no bitterness that comes from older garlic.
- Water – You need a 1:1 ratio of water to rice
- White long grain rice – It’s okay to use any long grain rice like Jasmine or Basmati, rinsed and drained
- Salt and ground black pepper – This is what really brings the flavor out in this dish, so be sure to add the salt and pepper. You might also taste the dish once it’s done cooking and add more to suit your taste.
- Soy sauce – Use low-sodium soy sauce so you can adjust the saltiness to your taste.
- Toasted sesame oil – Just a little goes a long way.
How to Make Instant Pot Shrimp Fried Rice
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.
Notes & Suggestions
- 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.
Frequently Asked Questions
Can I make this with leftover rice?
Yes, you can use leftover rice for this dish. That will cut out the step of cooking the rice, which eliminates at least 15 minute of cook time. Break the rice apart if it’s in clumps. Once you’ve cooked the egg, shrimp, and veggies, add the pre-cooked rice. Stir in the soy sauce and sesame oil and still well to combine.
How do I get that Chinese food take-out taste?
You can’t really replicate the Chinese food take out taste of this dish in the Instant Pot because there’s no direct flame on the wok, which is what gives it that crunchy, char flavor. However, you can add more flavor and depth by turning on sauté mode at the end and allowing the rice to get a little char.
Can I use brown rice instead?
You can make this with long grain brown rice in the same ration as the white rice: 1 cup of brown rice to 1 cup of water. However, you will need to pressure cook on high for 15 minutes then natural release for 5 minutes, because brown rice takes longer to cook.
How do I reheat leftover shrimp fried rice?
Reheat any left over shrimp fried rice in the microwave for 2-3 minutes until heated through or in a skillet with a bit of water to loosen it up.
More Instant Pot Rice Recipes
- Instant Pot Chicken & Rice Soup
- Instant Pot Mango Sticky Rice
- Instant Pot Spanish Rice
- Instant Pot Sushi Rice
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Instant Pot Shrimp Fried Rice
Note: Made in a 6-qt Instant Pot
- 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 ground black pepper
- 3 tablespoons soy sauce
- 1/2 teaspoon toasted sesame oil
- 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.
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Laura spends a lot of her time cooking and creating recipes to share. She loves traveling and learning about new foods around the world to bring into her own recipes at home.
2 thoughts on “Instant Pot Shrimp Fried Rice”
This dish was super flavorful and filling! My whole family loved it. Thanks for the recipe!:)
Thanks for reaching out. We love it too!