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–+ servings
Two bowls of Instant Pot shrimp with rice and veggies.
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5 from 1 vote

Instant Pot Shrimp with Garlic Butter Sauce

Making shrimp in the Instant Pot couldn't be any easier! It's topped with a delicious garlic butter sauce you'll love.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Main Course
Cuisine: American
Keyword: instant pot shrimp
Servings: 4 servings
Calories: 389kcal
Author: Taylor Stinson

Ingredients

Shrimp

  • 1 lb frozen uncooked shrimp
  • 1/2 cup water
  • 2 tbsp butter
  • 1 tbsp lemon juice
  • 4 cloves garlic minced
  • 1 tsp dijon mustard
  • 1/4 tsp chili flakes
  • Salt & pepper to taste
  • 1 tbsp fresh basil finely chopped

Bowl ingredients

  • 1 cup brown rice
  • 2 cups water
  • 1 red pepper chopped
  • 1 red onion chopped
  • 1 zucchini chopped
  • 1 cup corn
  • Salt & pepper to taste

Instructions

To make the shrimp

  • FRESH SHRIMP: Add fresh shrimp and water to the Instant Pot. Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 0 minutes (yes, you read that right! The Instant Pot will just come to pressure, then turn off).
  • FROZEN SHRIMP: Add frozen shrimp and water to the Instant Pot. Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 1 minute.
  • Whether using fresh or frozen, do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
  • Using oven mitts, drain shrimp and set aside on a platter. Place empty pot back inside the Instant Pot, then turn Instant Pot to saute mode.
  • Once hot, add butter, stirring until melted. Add lemon juice, garlic, dijon, chili flakes and salt and pepper to taste, stirring occasionally for 1-2 minutes until sauce thickens.
  • Drizzle sauce over shrimp, then garnish with fresh basil. Serve and enjoy!

Turn this recipe into a full meal as a bowl!

  • While shrimp cooks, cook rice and water in a rice cooker until liquid has absorbed. You can do this up to 3 days in advance to save time.
  • With a bit of olive oil, saute red pepper, red onion and zucchini together in a skillet over med-high heat until tender, about 5 minutes. Stir in corn, cooking another minute. Season with salt and pepper, then serve over rice alongside shrimp. Enjoy!

Notes

Nutritional info is for 1 serving (1/4 lb shrimp), not including bowl ingredients.
Use this Instant Pot shrimp to make pasta, tacos, stir fry and more.
Make this recipe vegetarian by swapping out the butter for margarine.
Store the leftovers in the fridge for 3-4 days, then reheat in a skillet on the stovetop.
Freeze fresh shrimp either cooked or raw for up to 3 months. Defrost in the fridge or cook from frozen in the Instant Pot.

Nutrition

Calories: 389kcal | Carbohydrates: 52g | Protein: 29g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 198mg | Sodium: 212mg | Potassium: 765mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1371IU | Vitamin C: 53mg | Calcium: 120mg | Iron: 2mg