20 Delicious Instant Pot Shrimp Recipes Easy to Make

Who says delicious dinners have to take hours? With your trusty Instant Pot and a handful of shrimp, you’re just minutes away from a mouthwatering meal that’ll impress. Whether you’re craving something spicy, creamy, or downright comforting, our roundup of 20 easy shrimp recipes has got you covered. Dive in and discover your next weeknight favorite!

Instant Pot Garlic Butter Shrimp

Feeling like you need a quick, flavorful dish that feels a bit fancy but is actually super easy? This Instant Pot Garlic Butter Shrimp is your answer. It’s rich, buttery, and packed with garlicky goodness, ready in just minutes.

Ingredients

• 1 lb large shrimp, peeled and deveined (thaw if frozen)
• 4 tbsp unsalted butter (for richer flavor, use European-style)
• 4 cloves garlic, minced (fresh is best for maximum flavor)
• 1/2 cup chicken broth (low-sodium preferred to control saltiness)
• 1 tbsp lemon juice (freshly squeezed for brightness)
• 1/4 tsp red pepper flakes (adjust to spice preference)
• Salt to taste (start with 1/4 tsp and adjust)
• 2 tbsp chopped parsley (for garnish, adds a fresh touch)

Instructions

1. Turn your Instant Pot to the ‘Sauté’ function. Add the butter and let it melt completely, about 1 minute.
2. Add the minced garlic to the pot. Sauté for 30 seconds until fragrant, stirring constantly to prevent burning.
3. Pour in the chicken broth and lemon juice, scraping the bottom to deglaze any bits. This adds depth to the sauce.
4. Add the shrimp in a single layer if possible. Sprinkle with red pepper flakes and salt.
5. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 1 minute. Yes, just 1 minute!
6. Quick release the pressure by turning the valve to ‘Venting’. Be careful of the steam.
7. Open the lid, stir the shrimp gently to coat in the sauce. Let sit for 2 minutes to finish cooking in residual heat.
8. Sprinkle with chopped parsley before serving. Tip: The shrimp should be pink and opaque; if not, let them sit a bit longer.

Buttery, garlicky, and with just a hint of spice, these shrimp are perfect over pasta, rice, or with crusty bread to soak up the sauce. The quick cooking keeps them tender and juicy, not rubbery.

Instant Pot Shrimp Scampi

Now, who doesn’t love a quick, flavorful meal that feels a bit fancy without all the fuss? Instant Pot Shrimp Scampi is your ticket to a delicious dinner in no time.

Ingredients

• 1 lb shrimp, peeled and deveined (thaw if frozen)
• 3 tbsp butter (salted or unsalted, your choice)
• 4 cloves garlic, minced (more if you love garlic)
• 1/2 cup chicken broth (low sodium preferred)
• 1/2 cup white wine (or substitute with more chicken broth)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1/2 tsp red pepper flakes (adjust to taste)
• 8 oz linguine, broken in half (or any pasta you like)
• Salt to taste (start with 1/4 tsp)
• 1/4 cup parsley, chopped (for garnish)

Instructions

1. Set your Instant Pot to ‘Saute’ mode. Add butter and let it melt.
2. Add minced garlic and saute for about 30 seconds, until fragrant. Tip: Don’t let the garlic brown.
3. Pour in chicken broth and white wine, then add lemon juice and red pepper flakes. Stir to combine.
4. Add the broken linguine, pressing it down to submerge in the liquid. Tip: It’s okay if some pasta sticks out.
5. Place the lid on the Instant Pot, set to ‘Manual’ or ‘Pressure Cook’ on high for 4 minutes. Tip: Ensure the valve is set to ‘Sealing.’
6. Once cooking is complete, quick release the pressure.
7. Open the lid, add the shrimp, and stir. The residual heat will cook the shrimp. Tip: Shrimp are done when pink and opaque.
8. Season with salt to taste and garnish with chopped parsley before serving.

Velvety shrimp and al dente pasta soak up the garlicky, buttery sauce beautifully. Serve it with a crisp salad or crusty bread to mop up every last drop of that delicious sauce.

Instant Pot Shrimp and Grits

Venturing into the world of Southern comfort food has never been easier or quicker than with this Instant Pot Shrimp and Grits recipe. You’ll love how it brings together creamy, cheesy grits and succulent shrimp in a fraction of the usual time.

Ingredients

• 1 cup stone-ground grits (for the best texture)
• 4 cups chicken broth (or water for a lighter taste)
• 1 lb shrimp, peeled and deveined (size 31-40 works well)
• 2 tbsp butter (unsalted, to control saltiness)
• 1 cup sharp cheddar cheese, shredded (for a rich flavor)
• 1/2 tsp garlic powder (adjust to taste)
• 1/2 tsp smoked paprika (adds a nice depth)
• Salt and pepper to taste

Instructions

1. Pour the chicken broth into the Instant Pot and whisk in the grits to prevent clumping.
2. Secure the lid, set the valve to sealing, and cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
3. While the grits cook, season the shrimp with garlic powder, smoked paprika, salt, and pepper.
4. Once the grits are done, stir in the butter and cheddar cheese until smooth and creamy.
5. Set the Instant Pot to sauté mode and add the seasoned shrimp. Cook for 2-3 minutes, stirring occasionally, until the shrimp are pink and opaque.
6. Serve the shrimp over the creamy grits immediately for the best texture and flavor.

Just imagine the creamy grits perfectly complementing the tender, flavorful shrimp. For an extra touch, garnish with chopped green onions or a squeeze of lemon juice to brighten the dish.

Instant Pot Coconut Shrimp Curry

Vibrant flavors and quick cooking times make this Instant Pot Coconut Shrimp Curry a weeknight winner. You’ll love how the creamy coconut milk pairs with the spicy curry for a dish that’s both comforting and exciting.

Ingredients

• 1 lb shrimp, peeled and deveined (thaw if frozen)
• 1 tbsp coconut oil (or any neutral oil)
• 1 onion, diced (yellow or white works best)
• 3 garlic cloves, minced (fresh is key for flavor)
• 1 tbsp ginger, grated (peel it first)
• 2 tbsp curry powder (adjust to taste)
• 1 can (13.5 oz) coconut milk (full fat for creaminess)
• 1 cup chicken broth (low sodium preferred)
• 1 red bell pepper, sliced (adds color and crunch)
• 1 tbsp lime juice (freshly squeezed for zest)
• Salt to taste (start with 1/2 tsp)
• Fresh cilantro for garnish (optional but recommended)

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the coconut oil until melted.
2. Add the diced onion, minced garlic, and grated ginger. Sauté for 3 minutes, stirring occasionally, until the onion is translucent.
3. Stir in the curry powder and cook for 1 minute to toast the spices, releasing their flavors.
4. Pour in the coconut milk and chicken broth, scraping the bottom to deglaze the pot.
5. Add the sliced red bell pepper and stir to combine.
6. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ (High Pressure) for 4 minutes.
7. Once cooking is complete, perform a quick release by turning the valve to ‘Venting.’
8. Open the lid and stir in the shrimp and lime juice. Let sit for 3-5 minutes until the shrimp are pink and cooked through.
9. Season with salt to taste and garnish with fresh cilantro before serving.

Mouthwatering and rich, this curry boasts a perfect balance of creamy and spicy. Serve it over steamed rice or with naan bread to soak up every last bit of the delicious sauce.

Instant Pot Shrimp Alfredo Pasta

Busy weeknights call for quick, delicious meals that don’t skimp on flavor. This Instant Pot Shrimp Alfredo Pasta is your ticket to a creamy, satisfying dinner with minimal fuss.

Ingredients

• 1 lb shrimp, peeled and deveined (thaw if frozen)
• 8 oz fettuccine pasta, broken in half (for easier stirring)
• 2 cups chicken broth (or water for a lighter taste)
• 1 cup heavy cream (half-and-half works in a pinch)
• 1/2 cup grated Parmesan cheese (freshly grated melts better)
• 2 tbsp butter (unsalted preferred for control over saltiness)
• 2 cloves garlic, minced (or 1/2 tsp garlic powder)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground for best flavor)
• 1/4 tsp red pepper flakes (optional for a little heat)

Instructions

1. Turn the Instant Pot to ‘Saute’ mode. Add butter and let it melt.
2. Add minced garlic and saute for 30 seconds until fragrant. Tip: Don’t let it brown to avoid bitterness.
3. Pour in chicken broth and use a wooden spoon to scrape any bits off the bottom. This adds flavor.
4. Add broken fettuccine, pressing it down to submerge. Don’t stir to prevent sticking.
5. Close the lid, set valve to ‘Sealing’, and cook on ‘Manual’ for 4 minutes. It’ll take about 10 minutes to come to pressure.
6. Quick release the pressure. Carefully open the lid. Tip: Pasta should be al dente; it’ll cook more in next steps.
7. Switch to ‘Saute’ mode. Add shrimp, heavy cream, Parmesan, salt, pepper, and red pepper flakes. Stir gently.
8. Cook for 3-4 minutes until shrimp are pink and opaque. Tip: Don’t overcook shrimp to keep them tender.
9. Turn off the Instant Pot. Let sit for 2 minutes to thicken slightly.

You’ll love the creamy texture with a hint of garlic and the perfect bite of pasta. Try serving it with a sprinkle of extra Parmesan and a side of garlic bread for dipping.

Instant Pot Lemon Garlic Shrimp

You’re in for a treat with this Instant Pot Lemon Garlic Shrimp recipe—it’s quick, flavorful, and perfect for those nights when you want something delicious without the fuss.

Ingredients

• 1 lb shrimp, peeled and deveined (thaw if frozen)
• 3 tbsp butter (or olive oil for a lighter version)
• 4 garlic cloves, minced (more if you love garlic)
• 1/2 cup chicken broth (water works in a pinch)
• 1 lemon, juiced (about 2 tbsp, adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 tsp red pepper flakes (optional for a bit of heat)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Set your Instant Pot to ‘Saute’ mode and let it heat up for 2 minutes.
2. Add the butter to the pot. Once melted, toss in the garlic and saute for about 30 seconds, just until fragrant—don’t let it burn.
3. Pour in the chicken broth and lemon juice, scraping the bottom to deglaze any bits stuck on.
4. Add the shrimp, salt, black pepper, and red pepper flakes. Stir gently to combine.
5. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ (high pressure) for 1 minute. Yes, just 1 minute!
6. Quick release the pressure by turning the valve to ‘Venting.’ Be careful of the steam.
7. Open the lid, stir the shrimp, and let them sit in the hot liquid for another minute to finish cooking through.
8. Sprinkle with fresh parsley before serving.

Velvety shrimp with a bright lemon-garlic sauce that’s just begging to be sopped up with crusty bread. Try serving it over a bed of zucchini noodles for a low-carb twist.

Instant Pot Shrimp Fried Rice

Ready to whip up a quick and delicious meal that’ll have everyone asking for seconds? This Instant Pot Shrimp Fried Rice is your ticket to a fuss-free dinner that’s packed with flavor and ready in no time.

Ingredients

• 1 tbsp sesame oil (or any neutral oil)
• 1 lb shrimp, peeled and deveined
• 2 cups jasmine rice, rinsed
• 2 cups water
• 1 cup frozen peas and carrots, thawed
• 2 eggs, lightly beaten
• 3 tbsp soy sauce (adjust to taste)
• 1 tsp garlic powder
• 1/2 tsp ginger powder
• Green onions, sliced for garnish

Instructions

1. Set your Instant Pot to ‘Saute’ mode and heat the sesame oil.
2. Add the shrimp and cook for 2 minutes per side, until pink. Remove and set aside.
3. Add the rice and water to the pot. Close the lid and set to ‘Manual’ for 3 minutes on high pressure.
4. Once done, quick release the pressure and open the lid.
5. Push the rice to one side and pour the beaten eggs into the pot. Stir until scrambled.
6. Mix in the peas, carrots, soy sauce, garlic powder, and ginger powder.
7. Return the shrimp to the pot and stir everything together until well combined.
8. Garnish with green onions before serving.

Here’s the scoop: this dish comes out perfectly fluffy with a slight chew, and the shrimp adds a sweet, briny pop. Try serving it in a hollowed-out pineapple for a fun, tropical twist that’ll impress your guests.

Instant Pot Shrimp Tacos

Perfect for those busy weeknights when you’re craving something delicious but don’t have hours to spend in the kitchen, these Instant Pot Shrimp Tacos are a game-changer. You’ll love how quickly they come together, packing a punch of flavor in every bite.

Ingredients

• 1 lb shrimp, peeled and deveined (thaw if frozen)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp chili powder (adjust to taste)
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 cup water
• 8 small corn tortillas (warmed)
• 1 cup shredded cabbage
• 1/2 cup diced avocado
• 1/4 cup chopped cilantro
• Lime wedges for serving

Instructions

1. Set your Instant Pot to ‘Saute’ mode and add the olive oil.
2. Once the oil is hot, add the shrimp in a single layer. Cook for 1 minute per side, just until they start to turn pink. Tip: Don’t overcrowd the pot to ensure even cooking.
3. Remove the shrimp and set aside. Turn off the ‘Saute’ mode.
4. Add the water to the Instant Pot, then place the trivet inside.
5. In a bowl, mix the chili powder, cumin, garlic powder, and salt. Toss the shrimp in this mixture until evenly coated.
6. Place the seasoned shrimp on the trivet. Secure the lid and set the valve to ‘Sealing.’
7. Cook on ‘Manual’ high pressure for 0 minutes (yes, zero!). The residual heat will cook the shrimp perfectly. Tip: Quick release the pressure immediately to prevent overcooking.
8. Carefully remove the shrimp. They should be pink and opaque.
9. Serve the shrimp on warmed tortillas topped with shredded cabbage, diced avocado, and chopped cilantro. Squeeze lime wedges over the top for extra zest. Tip: For an extra kick, add a dash of hot sauce or a sprinkle of red pepper flakes.

Kick back and enjoy these tacos with their juicy shrimp and crisp toppings. The combination of spices and fresh lime brings a vibrant flavor that’s hard to resist. Try serving them with a side of black beans or a cold beer for the ultimate taco night experience.

Instant Pot Shrimp Boil

Now, imagine you’re craving something hearty, flavorful, and incredibly easy to make. That’s where this Instant Pot Shrimp Boil comes into play—it’s a one-pot wonder that’s perfect for busy weeknights or lazy weekends.

Ingredients

• 1 lb large shrimp, peeled and deveined (keep tails on for extra flavor)
• 1 lb baby red potatoes, halved (or quartered if large)
• 2 ears corn, husked and cut into thirds
• 12 oz smoked sausage, sliced into 1/2-inch pieces (andouille adds a nice kick)
• 1 cup water (or beer for more depth)
• 2 tbsp Old Bay seasoning (adjust to taste)
• 1 tbsp garlic powder
• 1 lemon, sliced (plus extra for serving)
• 2 tbsp butter (for that rich finish)

Instructions

1. Add water, Old Bay seasoning, and garlic powder to the Instant Pot. Stir to combine.
2. Place the potatoes in the pot. Layer the sausage and corn on top.
3. Secure the lid and set the Instant Pot to Manual High Pressure for 4 minutes. Quick release when done.
4. Add the shrimp and lemon slices on top of the other ingredients. Close the lid and set to Manual High Pressure for 1 minute. Quick release again.
5. Carefully open the lid. Add butter and gently stir to melt and coat everything.

Just like that, you’ve got a dish bursting with juicy shrimp, tender potatoes, and smoky sausage, all infused with that classic boil flavor. Serve it straight from the pot for a fun, communal meal, or plate it up with extra lemon wedges and a sprinkle of fresh parsley for a pop of color.

Instant Pot Shrimp Jambalaya

Mmm, you’re going to love this Instant Pot Shrimp Jambalaya. It’s a quick, flavorful dish that brings a taste of the South to your table with minimal fuss.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 cup diced onions
• 1 cup diced bell peppers (any color)
• 1 cup diced celery
• 2 cloves garlic, minced
• 1 lb shrimp, peeled and deveined
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 tbsp Cajun seasoning (adjust to taste)
• 1 can (14.5 oz) diced tomatoes, undrained

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil.
2. Add the onions, bell peppers, and celery. Sauté for 3 minutes, until slightly softened.
3. Stir in the garlic and cook for another 30 seconds, until fragrant.
4. Add the shrimp, rice, chicken broth, Cajun seasoning, and diced tomatoes. Stir well to combine.
5. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ (High Pressure) for 5 minutes.
6. Once cooking is complete, allow a natural release for 10 minutes, then quick release any remaining pressure.
7. Fluff the jambalaya with a fork and let it sit for 5 minutes to absorb any remaining liquid.

Enjoy the perfect balance of spicy, savory flavors and the tender shrimp mixed with fluffy rice. Serve it with a side of crusty bread to soak up all the deliciousness.

Instant Pot Shrimp and Broccoli

Alright, let’s dive into making this Instant Pot Shrimp and Broccoli that’s not only quick but packed with flavor. You’ll love how simple it is to whip up on a busy weeknight.

Ingredients

• 1 lb shrimp, peeled and deveined (thaw if frozen)
• 2 cups broccoli florets (fresh or frozen)
• 1 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (adjust to taste)
• 1/2 cup chicken broth (low sodium preferred)
• 1 tbsp soy sauce (low sodium for less saltiness)
• 1/2 tsp red pepper flakes (optional for heat)
• 1/2 tsp black pepper

Instructions

1. Turn your Instant Pot to the ‘Sauté’ function and heat the olive oil for 2 minutes.
2. Add the minced garlic and sauté for 30 seconds until fragrant, stirring constantly to avoid burning.
3. Pour in the chicken broth and soy sauce, scraping the bottom to deglaze any bits stuck to the pot.
4. Add the broccoli florets on top of the liquid, then place the shrimp evenly over the broccoli.
5. Sprinkle the red pepper flakes and black pepper over the shrimp.
6. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 1 minute.
7. Once cooking is complete, perform a quick release by turning the valve to ‘Venting’.
8. Carefully open the lid and give everything a gentle stir to combine.

Vibrant and full of flavor, this dish pairs beautifully with steamed rice or noodles for a more filling meal. The shrimp stays juicy, and the broccoli gets just tender enough without turning mushy.

Instant Pot Shrimp Paella

Let’s dive into making a delicious Instant Pot Shrimp Paella that’s perfect for a quick weeknight dinner or a fancy weekend feast. You’ll love how easy and flavorful this dish is, with minimal cleanup to boot.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 cup short-grain rice (like Arborio, for the perfect texture)
• 2 cups chicken broth (low-sodium recommended)
• 1/2 tsp saffron threads (soak in warm water for 10 minutes to bloom)
• 1 lb shrimp, peeled and deveined (keep tails on for presentation if you like)
• 1 red bell pepper, diced (adds a sweet crunch)
• 1 tsp smoked paprika (for that authentic paella flavor)
• Salt to taste (start with 1/2 tsp and adjust)

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and heat the olive oil.
2. Add the diced red bell pepper and sauté for 2 minutes until slightly soft.
3. Stir in the rice, smoked paprika, and salt, coating the rice in the oil and spices for about 1 minute.
4. Pour in the chicken broth and add the bloomed saffron, stirring gently to combine.
5. Layer the shrimp on top of the rice mixture without stirring.
6. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 5 minutes.
7. Once done, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
8. Carefully open the lid, fluff the rice with a fork, and let it sit for 5 minutes to absorb any remaining liquid.

Rich in flavor and vibrant in color, this Instant Pot Shrimp Paella is a showstopper. The rice is perfectly tender, with the shrimp adding a succulent bite. Serve it straight from the pot for a rustic touch or garnish with lemon wedges and fresh parsley for an extra pop of color.

Instant Pot Shrimp Etouffee

Now, if you’re craving something hearty with a bit of a kick, this Instant Pot Shrimp Etouffee is your go-to. It’s a fuss-free, flavor-packed dish that’ll have you coming back for seconds.

Ingredients

• 1 lb shrimp, peeled and deveined (fresh or frozen, thawed)
• 1/4 cup butter (unsalted, for better control of saltiness)
• 1/2 cup chopped onion (yellow or white for sweetness)
• 1/4 cup chopped green bell pepper (adds a slight crunch)
• 1/4 cup chopped celery (for that classic etouffee base)
• 2 cloves garlic, minced (or 1/2 tsp garlic powder in a pinch)
• 1 tbsp all-purpose flour (for thickening, can sub with cornstarch for gluten-free)
• 1 cup chicken broth (low sodium preferred, adjust salt to taste)
• 1/2 tsp paprika (smoked paprika for extra depth)
• 1/4 tsp cayenne pepper (adjust to your heat preference)
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper (freshly ground for best flavor)
• 2 tbsp chopped parsley (for garnish, adds a fresh pop)
• Cooked rice, for serving (white or brown, your choice)

Instructions

1. Set your Instant Pot to ‘Saute’ mode and melt the butter.
2. Add the onion, bell pepper, celery, and garlic. Saute for 3-4 minutes until softened.
3. Sprinkle the flour over the veggies, stirring constantly for 1 minute to cook off the raw flour taste.
4. Pour in the chicken broth, scraping the bottom to deglaze and prevent burning.
5. Stir in the paprika, cayenne, salt, and black pepper. Tip: Taste and adjust seasoning now.
6. Add the shrimp, ensuring they’re submerged in the liquid. Close the lid and set to ‘Manual’ high pressure for 1 minute.
7. Quick release the pressure once done. Tip: Be careful of the steam.
8. Garnish with parsley and serve over cooked rice. Tip: Let it sit for 5 minutes to thicken slightly.

Zesty and rich, this etouffee boasts tender shrimp in a velvety, spiced sauce. Try it with a side of crusty bread to soak up every last drop.

Instant Pot Shrimp Biryani

Alright, let’s dive into making this Instant Pot Shrimp Biryani that’s going to blow your mind with its flavors and ease. It’s the perfect dish when you’re craving something exotic but don’t want to spend hours in the kitchen.

Ingredients

• 1 cup basmati rice (rinsed until water runs clear)
• 1 lb shrimp (peeled and deveined, size of your choice)
• 2 tbsp ghee (or any neutral oil)
• 1 large onion (thinly sliced)
• 1 tbsp ginger-garlic paste (or freshly minced)
• 1 tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• 1 tsp garam masala
• 1.5 cups water (for perfect rice texture)
• Salt to taste
• Fresh cilantro for garnish (optional but recommended)

Instructions

1. Set your Instant Pot to ‘Saute’ mode and heat the ghee. Add the sliced onions and cook until golden brown, about 5 minutes.
2. Stir in the ginger-garlic paste and cook for another minute until fragrant. Tip: Keep stirring to prevent burning.
3. Add the turmeric, red chili powder, and garam masala. Mix well to coat the onions in the spices.
4. Add the shrimp and cook for 2 minutes, just until they start to turn pink. Tip: Don’t overcook the shrimp now; they’ll finish cooking with the rice.
5. Layer the rinsed basmati rice over the shrimp mixture. Pour in the water and add salt to taste. Tip: Do not stir after adding the rice to keep the layers intact.
6. Close the Instant Pot lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 6 minutes.
7. Once done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
8. Gently fluff the biryani with a fork, mixing the shrimp and rice layers. Garnish with fresh cilantro before serving.

Delight in the layers of fluffy rice and perfectly cooked shrimp, each bite infused with aromatic spices. Serve it with a side of cool yogurt or a crisp salad to balance the warmth of the biryani.

Instant Pot Shrimp and Corn Chowder

Unbelievably creamy and packed with flavor, this Instant Pot Shrimp and Corn Chowder is your next go-to comfort dish. You’ll love how quickly it comes together, making it perfect for those busy weeknights.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 lb shrimp, peeled and deveined
• 2 cups corn kernels (fresh or frozen)
• 1 large potato, diced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 2 tbsp butter
• Fresh parsley, chopped (for garnish)

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and heat the olive oil.
2. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 3 minutes.
3. Add the shrimp, cooking just until they start to turn pink, about 2 minutes. Tip: Don’t overcook the shrimp here; they’ll finish cooking later.
4. Stir in the corn, diced potato, chicken broth, salt, black pepper, and smoked paprika.
5. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 5 minutes.
6. Once cooking is complete, perform a quick release. Tip: Be careful of the steam when opening the lid.
7. Stir in the heavy cream and butter until fully incorporated. Tip: For a thicker chowder, let it sit for a few minutes before serving.
8. Garnish with fresh parsley before serving.

Kick back and enjoy the creamy texture and smoky-sweet flavors of this chowder. Serve it with a side of crusty bread for dipping, and you’ve got a meal that’s sure to impress.

Instant Pot Shrimp Pad Thai

Alright, let’s dive into making some Instant Pot Shrimp Pad Thai that’s going to knock your socks off. It’s quick, packed with flavor, and perfect for those nights when you’re craving something delicious without the fuss.

Ingredients

• 8 oz rice noodles (soak in warm water for 10 minutes to soften)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 lb shrimp, peeled and deveined
• 2 cloves garlic, minced
• 2 eggs, lightly beaten
• 1 cup bean sprouts
• 1/4 cup green onions, chopped
• 1/4 cup cilantro, chopped
• 1/4 cup peanuts, crushed
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1/2 tsp red pepper flakes (adjust to taste)

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and heat the vegetable oil.
2. Add the shrimp and cook for 2 minutes until pink, then remove and set aside.
3. In the same pot, add the garlic and sauté for 30 seconds until fragrant.
4. Push the garlic to one side and pour the beaten eggs into the pot. Scramble them until just set, about 1 minute.
5. Add the soaked rice noodles, fish sauce, brown sugar, soy sauce, lime juice, and red pepper flakes. Stir well to combine.
6. Pour in 1/2 cup of water and give everything a good stir to prevent sticking.
7. Close the lid, set the Instant Pot to ‘Manual’ for 2 minutes on high pressure.
8. Once done, quickly release the pressure and open the lid.
9. Add the cooked shrimp back into the pot along with the bean sprouts, green onions, and cilantro. Toss everything together.
10. Serve hot, garnished with crushed peanuts for that extra crunch.

Best enjoyed right away, this Shrimp Pad Thai is a perfect balance of sweet, tangy, and spicy with a satisfying mix of textures. Try serving it with extra lime wedges on the side for a fresh zing.

Instant Pot Shrimp Lo Mein

Busy weeknights call for quick, delicious meals, and this Instant Pot Shrimp Lo Mein is just the ticket. You’ll love how fast it comes together, with minimal cleanup to boot.

Ingredients

• 8 oz lo mein noodles (or spaghetti in a pinch)
• 1 lb shrimp, peeled and deveined (thaw if frozen)
• 2 tbsp vegetable oil (or any neutral oil)
• 2 cloves garlic, minced (more if you love garlic)
• 1 cup chicken broth (low sodium preferred)
• 2 tbsp soy sauce (adjust to taste)
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1 cup sliced bell peppers (any color)
• 1 cup sliced carrots (thin for quick cooking)
• 2 green onions, sliced (for garnish)

Instructions

1. Set your Instant Pot to ‘Saute’ and add the vegetable oil. Once hot, add the shrimp and cook for 2 minutes until pink. Remove and set aside.
2. In the same pot, add the garlic, bell peppers, and carrots. Saute for 2 minutes until slightly softened.
3. Add the chicken broth, soy sauce, oyster sauce, and sugar to the pot. Stir to combine.
4. Break the lo mein noodles in half and add them to the pot, pressing down to submerge in the liquid.
5. Close the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 3 minutes.
6. Quick release the pressure, then open the lid. Add the cooked shrimp back to the pot.
7. Give everything a good stir to combine and let sit for 2 minutes to thicken the sauce.
8. Garnish with green onions before serving.

This dish is all about the perfect balance of textures—tender shrimp, crisp veggies, and chewy noodles. Try serving it with a sprinkle of sesame seeds or a dash of sriracha for an extra kick.

Instant Pot Shrimp and Sausage Gumbo

Alright, you’re in for a treat with this Instant Pot Shrimp and Sausage Gumbo. It’s the kind of dish that brings the flavors of the South right to your kitchen, with minimal fuss and maximum flavor.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb andouille sausage, sliced (smoked sausage works too)
• 1 lb shrimp, peeled and deveined
• 1 cup onion, diced
• 1/2 cup green bell pepper, diced
• 1/2 cup celery, diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth (low sodium preferred)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tsp thyme (dried or fresh)
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• 2 bay leaves
• Salt and pepper to taste
• 2 cups cooked white rice (for serving)
• 1/4 cup green onions, sliced (for garnish)

Instructions

1. Set your Instant Pot to ‘Saute’ mode. Add olive oil and let it heat for 2 minutes.
2. Add the sliced sausage. Cook for 4 minutes, stirring occasionally, until lightly browned. Remove and set aside.
3. In the same pot, add onion, bell pepper, celery, and garlic. Saute for 3 minutes until softened.
4. Sprinkle flour over the veggies. Stir constantly for 2 minutes to make a roux.
5. Pour in chicken broth, scraping the bottom to deglaze. Add diced tomatoes, thyme, smoked paprika, cayenne, bay leaves, salt, and pepper.
6. Return the sausage to the pot. Secure the lid, set to ‘Manual’ high pressure for 10 minutes. Quick release when done.
7. Stir in the shrimp. Cover and let sit for 3 minutes until shrimp are pink and cooked through.
8. Discard bay leaves. Taste and adjust seasoning if needed.
9. Serve hot over cooked white rice. Garnish with green onions.

Zesty and rich, this gumbo has a perfect balance of smoky sausage and tender shrimp. Try pairing it with a slice of cornbread for an extra Southern touch.

Instant Pot Shrimp Teriyaki

Ready to whip up something delicious in no time? This Instant Pot Shrimp Teriyaki is your ticket to a flavorful meal that’s both easy and satisfying. Perfect for those busy nights when you crave something special without the fuss.

Ingredients

• 1 lb shrimp, peeled and deveined (thaw if frozen)
• 1/2 cup soy sauce (low sodium works too)
• 1/4 cup honey (or maple syrup for a vegan option)
• 2 tbsp rice vinegar
• 1 tbsp minced garlic (jarred is fine)
• 1 tbsp minced ginger (fresh adds a zing)
• 1 tbsp cornstarch (for thickening)
• 2 tbsp water (to mix with cornstarch)
• 1 tbsp sesame oil (or any neutral oil)
• 1/2 tsp red pepper flakes (adjust to taste)
• 2 green onions, sliced (for garnish)
• 1 tbsp sesame seeds (for garnish)

Instructions

1. Turn your Instant Pot to the ‘Saute’ function. Add sesame oil and let it heat for 1 minute.
2. Add the shrimp to the pot. Cook for 2 minutes, stirring occasionally, until they start to turn pink. Tip: Don’t overcrowd the pot to ensure even cooking.
3. Remove the shrimp and set aside. They’ll finish cooking later.
4. In the same pot, add soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes. Stir to combine.
5. Let the sauce simmer for 3 minutes, stirring occasionally. Tip: This helps the flavors meld together beautifully.
6. Mix cornstarch and water in a small bowl until smooth. Stir into the sauce to thicken it.
7. Return the shrimp to the pot. Stir to coat them in the sauce. Cook for another 2 minutes on ‘Saute’. Tip: The shrimp should be opaque and fully cooked by now.
8. Turn off the Instant Pot. Garnish with green onions and sesame seeds before serving.

Flavorful and tender, these shrimp are a perfect balance of sweet and savory. Serve them over a bed of steamed rice or with a side of stir-fried veggies for a complete meal that’ll impress anyone.

Instant Pot Shrimp and Mushroom Risotto

Hey, you know those nights when you crave something creamy and comforting but don’t want to spend hours in the kitchen? This Instant Pot Shrimp and Mushroom Risotto is your answer.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 cup Arborio rice
• 3 cups chicken broth (adjust if you like it more or less creamy)
• 1/2 lb shrimp, peeled and deveined
• 1 cup sliced mushrooms (cremini or button work great)
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt to taste
• Fresh parsley for garnish

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and heat the olive oil.
2. Add the mushrooms and garlic, sautéing until the mushrooms are soft, about 3 minutes.
3. Stir in the Arborio rice, making sure it’s well coated with the oil and toasted slightly, about 2 minutes.
4. Pour in the chicken broth, ensuring the rice is fully submerged.
5. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 6 minutes.
6. Once done, do a quick release by turning the valve to ‘Venting’.
7. Open the lid, stir in the shrimp, and let the residual heat cook them until pink, about 2-3 minutes.
8. Mix in the Parmesan cheese until the risotto is creamy.
9. Season with salt to taste and garnish with fresh parsley before serving.

Now, this risotto is all about that creamy texture with a bit of bite from the shrimp. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up all that goodness.

Conclusion

Cooking with an Instant Pot has never been easier or more delicious, especially with these 20 shrimp recipes at your fingertips. Whether you’re in the mood for something spicy, creamy, or light, there’s a dish here for every palate. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos