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–+ servings
garlic butter shrimp rice instant pot 853619030

Easy Instant Pot Garlic Butter Shrimp and Rice

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Quick, easy Garlic Butter Shrimp and Rice: a flavorful one-pot meal for Instant Pot or stovetop. Your busy weeknight favorite!
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Prep Time 7 minutes
Cook Time 15 minutes
Total Time 22 minutes
Servings: 1
Course: Main Course
Cuisine: American
Calories: 397
Ingredients Method Nutrition Notes

Ingredients
  

  • 5 tablespoons unsalted butter divided
  • 6 cloves garlic finely chopped
  • ¾ pound shrimp peeled and deveined
  • 1 cup basmati rice rinsed and drained
  • 1 ½ cups chicken stock (I used 33% less sodium), refer notes (You will need 1 cup stock when cooking in IP and 1 ½ cups when cooking over stovetop)
  • ¾ teaspoon salt use as per taste
  • ¼ teaspoon ground black pepper
  • 2 to 4 pinches red pepper flakes
  • 3 tablespoons grated parmesan
  • 2 teaspoons dried parsley or 2 tablespoons fresh

Method
 

Stovetop instructions
  1. Melt 4 tablespoons butter in a medium pot over medium-low heat; reserve the remaining 1 tablespoon for later. Add chopped garlic and cook, stirring occasionally, until it turns pale golden.
  2. Add rice and cook, stirring constantly for about one minute, to toast it. Stir in 1 1/2 cups chicken stock, salt, pepper, and red pepper flakes.
  3. Bring the mixture to a simmer (edges will begin bubbling). Cover with a lid and reduce the stove to low. Cook for 10 minutes; do not lift the lid.
  4. Open the pot, stir in the shrimp, and close immediately. Continue cooking on low for 4 minutes.
  5. Remove the pan from heat. Stir in the remaining butter, parmesan, and parsley. Cover again and let stand for 10 minutes with the lid on. Fluff the rice with a fork and serve.
Instant pot instructions
  1. Press the Instant Pot to saute mode. When hot, add 4 tablespoons butter and allow it to melt. Stir in chopped garlic and cook, stirring occasionally, for 2 minutes.
  2. Add rice and cook, stirring constantly for 1 minute to toast it. Press cancel. Stir in 1 cup stock, shrimp, salt, pepper, and red pepper flakes. Close the Instant Pot, lock the lid, and set the valve to sealing.
  3. Pressure cook at high pressure for 3 minutes, then use the warm mode for 10 minutes. Turn the knob to the venting position to release the remaining pressure.
  4. Gently stir in the remaining 1 tablespoon butter, grated parmesan, and parsley. Fluff the rice with a fork, then serve warm.

Nutrition

Calories: 397kcalCarbohydrates: 42gProtein: 19gFat: 17gSaturated Fat: 10gCholesterol: 134mgSodium: 698mgFiber: 1gSugar: 2g

Notes

Rice - I prefer a long-grain variety like white or basmati rice because it contains the most amylose, a type of starch molecule and protein, than the medium and short-grain varieties, thus resulting in cooked grains that separate, light, and fluffy.
Salt - depends on the use of chicken stock. Adjust based on your taste.
Stock - I used 33% reduced sodium stock. If you use regular or no sodium stock, adjust salt accordingly.
Stove top- The stovetop method of shrimp and rice recipe cooks al dente rice. If you'd like your grains to be soft, use one and ¾ cups of chicken stock.