This delicious and simple instant pot shrimp scampi recipe takes minutes to make and can be served over pasta or rice for a quick and tasty dinner.
Do you feel like you’re running out of recipes you can make with your Instant Pot? You’re in luck. This amazing shrimp recipe is something that you’re going to absolutely love to make in your Instant Pot.
This shrimp scampi pressure cooker recipe is so simple to make and is great for those nights when you’re running behind. It’s also a great recipe to make when you’re looking to create a romantic dinner for your spouse.
If you love shrimp scampi but have been intimidated by making it at home, you’re going to love this recipe. It’s so easy to make and takes literally less than 15 minutes to prepare.
In fact, if you’ve got the ingredients on hand, you can make this dish faster than you could call in an order to your favorite seafood restaurant. Best of all, you’ll pay a lot less.
This shrimp scampi instant pot recipe uses simple ingredients that can be found in any grocery store. If you’re looking to branch out and try new recipes, this is a great one to try.
Whether you’re looking for a fresh-tasting seafood recipe to enjoy in the middle of winter or a quick supper on a hot summer’s night, this recipe is going to be a winner.
Pair this shrimp scampi with a side salad and crusty French bread to soak up all that yummy sauce. Don’t forget a glass of white wine to complete the meal.
You can find a printable version of the recipe at the bottom of the post.
Instant Pot Shrimp Scampi Ingredients
- 2 lb shrimp
- 2 Tablespoon oil
- 2 Tablespoon butter
- 1 Tablespoon minced garlic
- 1/2 cup white wine, optional
- 1/2 cup chicken stock
- 1 lb pasta or 3 cups cooked rice*
- 1 Tablespoon lemon juice, optional
- Salt and pepper, to taste
- Parsley, optional garnish
How to Make Instant Pot Shrimp Scampi
Place the oil and butter in the Instant Pot. Set to Saute.
When the butter is melted, add the garlic and cook until fragrant. Add the white wine and chicken stock to deglaze the pot, and stir up any browned bits.
Turn off the Sautee setting and add the shrimp and cover.
Set to meat/stew for 1 minute and natural release for 5 minutes. Stir in the cooked pasta or rice and add the lemon juice, salt and pepper to taste.
*To cook rice in your instant pot, use 2 cups of rice and 3 cups of water. Use the rice button on Instant Pot and do a 10-minute natural pressure release.
*To cook pasta in your instant pot, use 2 cups of pasta to 3 cups of water. Use the soup button and cook 8 minutes, quick release.
More Easy Instant Pot Dinners
- Instant Pot Cheeseburger Casserole
- Instant Pot Crack Chicken
- Beef Stew in the Instant Pot
- Instant Pot Chicken & Dumplings
- Easy Instant Pot Meatballs
Instant Pot Shrimp Scampi
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Print Pin Save RateIngredients
- 2 lb shrimp
- 2 Tablespoon oil
- 2 Tablespoon butter
- 1 Tablespoon minced garlic
- 1/2 cup white wine, optional
- 1/2 cup chicken stock
- 1 lb pasta or 3 cups cooked rice*
- 1 Tablespoon lemon juice, optional
- Salt and pepper, to taste
- Parsley, optional garnish
Instructions
- Place the oil and butter in the Instant Pot. Set to Sautee.
- When the butter is melted, add the garlic and cook until fragrant. Add the white wine and chicken stock to deglaze the pot, and stir up any browned bits.
- Turn off the Sautee setting and add the shrimp and cover.
- Set to meat/stew for 1 minute and natural release for 5 minutes. Stir in the cooked pasta or rice and add the lemon juice, salt and pepper to taste.
Video
Notes
Nutrition
The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.
I feel like it came out pretty liquidy, I used the wine which does say optional but is there something I’m supposed to do to make sure it thickens?
The sauce is rather liquidy. We spoon it over our shrimp and pasta and then love soaking it up with some french bread – yum! You can spoon the amount that you would like over the pasta (or rice) and shrimp and then leave the extra in the pot. Or you could try thickening it with a cornstarch slurry, although I haven’t tried this myself.
Do you use frozen or thawed shrimp?
frozen shrimp
Did you defrost the shrimp before using?
No need to defrost.