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Instant Pot shrimp in a white bowl with lemon wedges

Instant Pot Shrimp

The Instant Pot makes the easiest, most tender shrimp ever.
Course Main Course
Cuisine American
Keyword easy appetizer, keto, pressure cooker
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings
Calories 154kcal


  • Instant Pot
  • Instant Pot trivet
  • ceramic bowl (must fit on trivet)


  • 1 cup chicken stock or shrimp stock
  • 1 pound shrimp
  • 2 cloves garlic minced
  • 2 tablespoons butter cut into 4 equal pieces
  • ½ teaspoon salt


  • Pour chicken stock in bottom of Instant Pot, then insert Instant Pot trivet. Place ceramic bowl on trivet, then place shrimp in ceramic bowl. Sprinkle garlic over shrimp and add pieces of butter to bowl around shrimp.
  • Secure lid on Instant Pot. Set Instant Pot to Manual Low Pressure for 1-minute cook time. Instant Pot will pressurize and then cook time will begin. Once 1-minute cook time is up, carefully Quick Release pressure and remove lid.
  • Carefully remove ceramic bowl from Instant Pot. Sprinkle salt over shrimp and toss to coat, then serve shrimp immediately with desired sides.


  • Salt: Be sure to add after cooking, not before. Shrimp will not be tender if cooked with salt.
  • Cooking notes: Make sure not to overcrowd the shrimp.
  • Sauce recommendations: Cocktail sauce, spicy mayo, comeback sauce, peanut sauce, or tartar sauce.
  • How to peel shrimp: Start underneath (where the legs are). You can leave the tail on for looks or remove it, up to you. To devein, make a shallow slice in the shrimp over the black vein. Remove the vein gently with your knife and discard.


Serving: 1serving | Calories: 154kcal | Carbohydrates: 1g | Protein: 24g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 198mg | Sodium: 598mg | Potassium: 347mg | Fiber: 0.03g | Vitamin A: 175IU | Vitamin C: 0.5mg | Calcium: 80mg | Iron: 1mg | Net Carbs: 1g