If you are a fan of one pot meals that basically cook themselves, this CREAMY INSTANT POT SHRIMP AND RICE is for you…dinner in a pinch is done!
Isn’t it funny how every year back to school happens, yet we can never quite prepare for the mad frenzy that ensues? Same goes for dinner! How is it that everyday dinner needs to be eaten and yet here we are scrambling to pull it together.
This year is no different. I’ve been scrambling to feel like a competent grown up this week as we send our 3 back to school and back to the routine of August-May. And this year is extra fun with 2 different schools that have completely spaced out hours of operation. The end result? I have 4 hours of my own each day to get my shizzle together, which I’ve done a not great job at doing so far.
Today, though, today was a win. At 4pm I tossed shrimp that went unused during Stacy from Real Everything‘s visit, and then I started grabbing random ingredients from my fridge and pantry. To my delight, not only was my frenetically assembled dish edible, it was pretty freakin’ good.
So on this day, the 2nd day of school, everybody wins. I mean maybe not EVERYBODY, but I’m trying to be hopeful here. Looking for more easy weeknight meals? I got you boo. Try my Sheet Pan Shrimp Scampi, Instant Pot Beef Stew, Paleo Tamale Pie, or get a ton of great recipes in my books – Paleo Cooking with Your Instant Pot and AFFORDABLE Paleo Cooking with Your Instant Pot.Print
CREAMY INSTANT POT SHRIMP AND RICE
- 1.5 pounds jumbo FROZEN shrimp (peeled/deveined when possible)
- 1 cup dairy free plain yogurt
- 1 cup organic pizza sauce
- 1 cup basmati rice
- 4 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- Parsley to garnish
- Spoon in the pizza sauce, yogurt, and broth into your Instant Pot
- Stir to combine so the yogurt is incorporated
- Now sprinkle in the seasonings, shrimp, and rice, stirring once more
- Secure the IP lid and seal off the pressure valve
- Now press the “Rice” setting and allow it to cook
- Quick release the pressure valve and remove the lid once safe to do so (mine sputtered some with this dish so I recommend covering the pressure valve with a towel just in case)
Janet Bradley says
OMG, recipe sounds amazing….but I do not have an Instant Pot. I have a crock pot. Is there any other way to cook this recipe????? I sooooo want to make this.
I think you could possibly use a slow cooker but I don’t know exactly how long. I’d probably look up other rice and then shrimp dishes to see how long it takes to cook them! Thanks and good luck!
Mine sputtered when I opened it up just now. I have never had that happen before! Mine has way more liquid than it needs. Might cut back on the broth next time. But it is delicious! Thanks for another great recipe!
I think different rice types may affect how much of the liquid is absorbed as well!
Anita Hayes says
So easy and tasty. Might slightly reduce broth next time. The shrimp is so tender It’s barely distinguishable from the rice. I topped with a bit of shaved Parmesan! Thank you so much!
I love that this is quick, easy, and tastes great!
I halved the ingredients and it came out just as good.
Could you swap chicken for shrimp? How would timing change you think? It was so good! But think it would be tasty with chicken too?!
Yes, 12 minutes would work for chicken.