Instant Pot Sweet & Sour Shrimp & Rice

two white bowls filled with instant pot sweet and sour shrimp with rice

5 from 1 vote

Instant Pot Sweet & Sour Shrimp & Rice

Instant Pot sweet and sour shrimp with rice is your answer when you are craving takeout but don't want to spend the money on it. This easy sweet and sour shrimp recipe is a dump and go wonder that can be on your table in about 20 minutes!

Prep Time10

Cook Time3

Rest Time10

Total Time23

Course: Dinner, Entree, Main Course

Cuisine: Asian, Chinese

Servings:

Calories: 404kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

2 cups jasmine rice can also use basmati
2 cups water
1/2 cup chicken broth
8 oz sweet & sour sauce
4 tbsp salted butter
2 tbsp soy sauce
1/4 tsp garlic powder
1/4 tsp sesame sauce
pinch red pepper flakes optional
25-30 frozen raw shrimp peeled & deveined

US Customary - Metric

Instructions

Pour the rice into the liner of your instant pot, followed by the water an broth. Top with the remaining ingredients, ending with the shrimp. DO NOT stir.
Add the lid, turning to close, and set the vent valve to the sealed position.
Cook on HIGH pressure for 3 minutes, then let the pot rest for 10 minutes undisturbed.
Carefully open the vent valve to release the remaining steam.
Open the instant pot and stir to fluff the rice.
Serve warm with your favorite garnishes.

Notes

Make sure you don't stir after you put everything in. The way everything is layered will make sure everything cooks properly.
The red pepper flakes are optional. You can omit them if you don't want any heat or add more if you want extra spice.
Don't skip the natural release part of the cooking process. Your rice will be undercooked if you do.

Nutrition