Instant Pot Shrimp Fried Rice
This may be one of the easiest Instant Pot shrimp fried rice recipes you'll ever make. Easy to find ingredients help make this recipe fast and easy.
Servings 6 people
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.