I make a handful of recipes on a monthly basis and this Instant Pot shrimp fried rice recipe is on that list!
Typically I have most of the ingredients always on hand - either in my refrigerator or freezer. I use frozen mixed vegetables to make it extra easy to whip this easy "better than takeout" meal together.
Some of my other favorite weeknight recipes that have an Asian flair include Instant Pot Keto Beef and Broccoli and Ground Turkey Ramen.
You'll use two different functions on your Instant Pot or pressure cooker to make this easy Instant Pot shrimp fried rice recipe. It comes together quickly and requires little prep-work.
Why you’ll love this recipe
- Ingredients are easy to keep on hand. Most of the ingredients are easy to store for a long time or are things I already keep on hand. For example, I always keep rice in my pantry and typically have eggs and butter on hand. I buy frozen shrimp and frozen mixed vegetables so it is easy to keep all of the essential ingredients ready to go when I need to throw a meal together quickly.
- Easy to double the recipe. The recipe is easy to double. It also doesn't require precise measuring (except for the water to rice ratio). Are you in the mood for extra vegetables? No problem. Just add an extra bag of frozen mixed vegetables.
- Requires little prep-work. One of my favorite things about this Instant Pot Shrimp Fried Rice recipe is the fact I use frozen mixed vegetables. I don't have to wash or cut vegetables up for this easy meal. That makes it come together quickly, especially if I'm trying to juggle other tasks while I'm cooking dinner.
Recipe Ingredients
- Jasmine rice
- Frozen mixed vegetables
- Shrimp
- Eggs
- Soy sauce
- Butter
You can find these ingredients at almost any grocery store. However, one of my favorite places to buy groceries is Aldi. Here are the exact ingredients for Instant Pot Shrimp Fried Rice that I purchase at Aldi:
- Specially Selected Jasmine Rice
- Season's Choice Steamable Frozen Mixed Vegetables
- Fremont Fish Market Medium Cooked Shrimp
- Goldhen Large Eggs Grade A
- Burman's Light Soy Sauce
- Countryside Creamery Butter Quarters
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Ingredient Notes
Jasmine Rice: You can use regular white rice as well. I prefer to use jasmine rice. I do not rinse the rice off before I put it in the Instant Pot. Make sure to use a 1:1 ratio of water to rice when cooking it in the Instant Pot.
Frozen mixed vegetables: I look for a mix of corn, peas, carrots, and green beans.
Shrimp: The easiest option is to purchase a bag of frozen shrimp that is pre-cooked with the shell and tail already removed. However, sometimes it is difficult to find shrimp that already has the tail removed. If this is the case, I usually remove the tails before adding the shrimp to the fried rice to make it easier to eat.
Eggs: This is usually an ingredient most people already purchase. I use large grade A eggs.
Soy sauce: I prefer to use low-sodium soy sauce. I find that regular soy sauce can be too salty.
Butter: Butter isn't a critical ingredient, but it adds additional flavor to the rice.
How to Make Instant Pot Shrimp Fried Rice: Step by Step Instructions
Step 1: Thaw the frozen shrimp by removing the shrimp from the packaging and placing the shrimp in a bowl with cold water for approximately 15 minutes. Remove the tails from the shrimp, if applicable.
Step 2: Crack the eggs into a small bowl and whisk together.
Step 3: Select the "Saute" function on your Instant Pot or pressure cooker. After the pan has heated, add a tablespoon of butter to the pan. Pour the whisked eggs into the pan. Cook the eggs until they resemble scrambled eggs. Remove the eggs from the pan and set aside.
Step 4: Next, wipe out the Instant Pot pan. Add the rice to the pan along with the water. Secure the lid and make sure the valve is set to the "Sealing" function. Select the "Rice" function on the Instant Pot. Once the Instant Pot has come to pressure, the timer will begin to count down. After the timer has ended, let the rice continue to cook under pressure for an additional ten minutes. Release the remaining pressure.
Step 5: Heat the frozen mixed vegetables in the microwave according to the package directions.
Step 6: Once the rice is finished cooking, add the defrosted shrimp, the heated mixed vegetables, soy sauce, butter, and scrambled eggs to the Instant Pot. Mix together until the shrimp is heated through.
Instant Pot Shrimp Fried Rice
Ingredients
- 3 cups jasmine rice
- 3 cups water
- 1 (12 oz) package frozen mixed vegetables
- 1 (12 oz) package frozen shrimp (cooked, peeled, and deveined)
- 3 eggs
- ½ cup soy sauce (low-sodium)
- ¼ cup butter
Instructions
- Thaw the frozen shrimp by removing the shrimp from the packaging and placing the shrimp in a bowl with cold water for approximately 15 minutes. Remove the tails from the shrimp, if applicable.
- Crack the eggs into a small bowl and whisk together.
- Select the “Saute” function on your Instant Pot or pressure cooker. After the pan has heated, add a tablespoon of butter to the pan. Pour the whisked eggs into the pan. Cook the eggs until they resemble scrambled eggs. Remove the eggs from the pan and set aside.
- Next, wipe out the Instant Pot pan. Add the rice to the pan along with the water. Secure the lid and make sure the valve is set to the “Sealing” function. Select the “Rice” function on the Instant Pot. Once the Instant Pot has come to pressure, the timer will begin to count down. After the timer has ended, let the rice continue to cook under pressure for an additional ten minutes. Release the remaining pressure.
- Heat the frozen mixed vegetables in the microwave according to the package directions.
- Once the rice is finished cooking, add the defrosted shrimp, the heated mixed vegetables, soy sauce, butter, and scrambled eggs to the Instant Pot. Mix together until the defrosted shrimp is heated through.
Notes
- I prefer to use frozen shrimp that has been cooked, peeled, deveined with tails removed. However, it is harder to find frozen shrimp with the tails already removed so I usually remove the tails myself.
- Heating the frozen vegetables in the microwave before adding them to the Instant Pot is the most consistent way to make sure the vegetables get heated evenly.
Recipe Tips & Tricks
- Make sure to use a 1:1 ratio of rice and water. I had to learn the hard way that you use a 1:1 ratio of rice to water when cooking rice in an Instant Pot. This is unusual since the ratio is typically 1 part rice to 2 parts water when cooking rice over a stove.
Frequently Asked Questions
How much is Aldi jasmine rice?
A five pound bag of jasmine rice at Aldi is approximately $6.05 ($0.08/oz) as of 2/17/2023.
Storage & Reheating:
- Storage: Store the Instant Pot Shrimp Fried Rice in an air-tight container in the refrigerator for up to 3 days.
- Reheating: You can reheat shrimp fried rice in several ways. Heat it in the microwave in one minute increments until it is heated. You could also reheat the rice in a skillet over medium heat until it is heated to the desired temperature.
- Freezing: Can you freeze shrimp fried rice? Yes! Simply freeze and thaw the shrimp fried rice before reheating in a skillet for 5-10 minutes.
Additions and Substitutions
SUBSTITUTIONS
Chicken: Add cooked chicken instead of the shrimp if you prefer Instant Pot chicken fried rice.
Long-grain white rice: Use long-grain white rice instead of jasmine rice. I prefer the flavor of jasmine rice though.
ADDITIONS
Onions: Onions are a great addition to shrimp fried rice. Many grocery stores sell pre-diced frozen onion that would be a fast addition to this recipe.
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