The beauty of this Pressure Cooker Sweet and Spicy Pineapple Shrimp recipe is that you can turn it into a Risotto or Rice dish, or, use Quinoa for a higher protein, lower carb meal!
Pressure Cooker Sweet and Spicy Pineapple Shrimp
The beauty of this Pressure Cooker Sweet and Spicy Pineapple Shrimp recipe is that you can turn it into a Risotto or Rice dish, or, use Quinoa for a higher protein, lower carb meal!
Sure, this recipe is so easy to make in a skillet on the stove, but the Instant Pot Pressure Cooker will save you from having to babysit your food.
Cast of Ingredients for Pressure Cooker Sweet and Spicy Pineapple Shrimp
This is a dump and go meal.
For a Rice dish, use Jasmine, Basmati or other White Rice.
For a risotto-ish dish, use a Calrose Rice. I say risotto-ish, as it is not a true Ristotto, like my Pressure Cooker Best Wild Mushroom Risotto recipe.
We love Calrose Rice here, especially Ed. I’ve been Low Carbing it, so I am not eating much Rice these days. (Actually, this recipe was created last November and I am just now getting around to posting.)
What Ingredients are in Sweet and Spicy Pineapple Shrimp?
- Bell Pepper
- Shrimp
- Scallions
- Unsweetened Pineapple Chunks
- Thai Sweet Chili Sauce
- Sambal Oelek Chili Paste
- Soy Sauce
- Calrose Rice or Quinoa
- Unsweetened Pineapple Juice
- Dry White Wine
Broth can be substituted for the Dry White Wine, if desired.
Rinse the Rice under Cool Water
Make sure to always rinse the Rice, so that it runs clear.
I used Calrose Rice in this recipe, which is starchier than other types of Rice and great for Sushi.
However, in this instance, take a Strainer Basket and rinse the Rice to remove some of the Starch, otherwise, it will become mushy.
Another yummy Shrimp dish to try is my Pressure Cooker Seafood Corn Chowder.
Layer in the Ingredients
Everything goes into the Instant Pot or Pressure Cooker vcooking pot.
Except for the Shrimp and the Pineapple Chunks.
If you are using Quinoa, you will need to adjust the cooking time down to one minute.
Add Frozen Shrimp on Top
It is important in this recipe to add the Shrimp while they are still frozen.
Costco sell bags of the Jumbo Shrimp for a pretty decent price.
The Shrimp will Quickly turn Pink
Give the Pressure Cooker Sweet and Spicy Pineapple Shrimp a good stir, so that the rest of the liquid gets absorbed by the Calrose Rice or Quinoa.
You might need to use the Sauté or Browning feature, if the rice is not as soft as you like.
Add in the Pineapple and Green Scallion Tops
Lastly, add in the Pineapple Chunks and the Scallions.
I like to add in the Green part of the Scallions after pressure cooking.
It adds nice texture and they wilt quickly.
So Colorful when Mixed
Mix in the Pineapple Chunks to warm.
We all eat with our eyes and this dish does not disappoint.
The bright Red, Yellow and Green makes the Pressure Cooker Sweet and Spicy Pineapple Shrimp look so yummy.
Instant Pot Sweet and Spicy Pineapple Shrimp
If you are a fan of sweet dishes, try my Pressure Cooker Pressure Cooker Chinese Take Out Sweet ‘N Sour Chicken or my Air Fryer Chinese Take Out Sweet ‘N Sour Pork recipes.
Kitchen Equipment and Essentials
- Instant Pot DUO Plus 60
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- di Oro Living Silicone Spatulals Set
- Rachael Ray Stoneware EVOO Oil Dispensing Bottle
- Fine Life Oil Mister
- 6 oz Porcelain Ramekins
- Sonder LA End Grain Teak Cutting Board, Juice Grooves & Compartments
- Salbree Steamer Basket
- Thai Sweet Chili Sauce
- Sambal Oelek Chili Paste
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Here is the handy printable recipe:
Pressure Cooker Sweet and Spicy Pineapple Shrimp
Print Pin RateIngredients
- 1 large Red Bell Pepper cleaned and sliced
- 12 ounces Calrose Rice rinsed well
- 3/4 cup Unsweetened Pineapple Juice
- 1/4 cup Dry White Wine
- 1/2 cup Fresh Water
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Thai Sweet Chili Sauce
- 1 Tablespoon Sambal Oelek Ground Chili Paste
- 1 pound Large Shrimp frozen w/ tails
- 4 Scallions chopped, White and Greens separated
- 1.5 cups Pineapple Chunks drained
Instructions
- Drain Juice from Pineapple and set Pineapple Chunks aside. Measure out 3/4 cup of Pineapple Juice.
- Add Red Bell Peppers, Pineapple Juice, Wine, Water, Chili Sauce, Soy Sauce, Sambal Oelek, Rice and chopped Scallions (the white part) to Pressure Cooker cooking pot. Place frozen Shrimp on top.
- Lock on Lid and close Pressure Valve. Cook on High Pressure for 2 minutes. When Beep sounds, wait 10 minutes and then open the pot.
- Add Pineapple Chunks and Scallion Greens and mix through.
Notes
Nutrition
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Laurie says
June 19, 2019 at 1:59 pmOh my goodness! Tried it this evening….we were licking our bowls! This is definitely going into the weekly rotation. And plenty of time to clean your cutting board, measuring devices and knife (yes that’s all you dirty) while it’s cooking. Need I say more about this perfect recipe???
Jill Selkowitz says
June 19, 2019 at 5:48 pmThank you, Laurie. Jill
Laura says
January 1, 2019 at 11:32 pmLove your new cookbook & all your recipes. Thanks so much for giving the Nutritional Info. I’m in kidney failure & have to count protein, calcium, sodium, & potassium in everything I eat. Your info makes that so easy for me. Thanks again!
Jill says
January 2, 2019 at 4:49 pmOh Laura, I am so sorry to hear this and I hope you are not suffering. Nutrition for on line recipes are more of a guide and can be off, depending the brand of ingredients, measurements and more. Please just use this as a reference. Jill
Haley Mills says
March 4, 2018 at 7:10 pmIf using quinoa, you say “you will need to adjust the cooking time down to one minute”. So the quinoa cooks in one minute? Or is it precooked, then added to everything else and cooked for one minute?
Tee says
January 25, 2018 at 9:04 amI love your recipes for the pressure cooker!!!! I’m wondering if I want to make the pineapple shrimp recipe doubled – does it affect the cooking time?
Vicky says
January 24, 2018 at 6:12 pmI followed this step by step but doubled it for my 8qt pot and hungry teenage boys. It would not come to pressure and after a few tries thinking it was my pot being funny, i read the other comments and remembered it won’t come to pressure if there’s not enough liquid. So i opened it up and scooped out the bottom, totally burned and there’s no liquid left. What did i do wrong? I’m currently finishing it up on my stove top after adding 2.5 cups more water
Ginny Glander says
January 22, 2018 at 2:29 pmI made this with quinoa tonight. It is delicious, but I wonder a little about the quantities of rice or quinoa that are called for. 12oz of quinoa is a LOT! I used a generous cup of uncooked, and it was about the right amount. This is, believe it or not, the right amount of liquid (I had my doubts too) The sweetness of the pineapple does temper the spiciness of the sambal oleek and sauce, but there’s still quite a zip. I’d call this recipe a keeper!
Jill says
January 22, 2018 at 5:44 pmHi Ginny. Thank you for the nice remarks. A generous cup of quinoa sounds about right. If you weighed that quinoa, it would probably be close to 12 ounces. I am so glad you enjoyed the recipe. Jill
Dona K Perkins says
January 20, 2018 at 1:41 pmSo should the rice be cooked before you put it in, or will it cook in that 2 minutes/10 minutes period?
Sonya Stallman says
January 21, 2018 at 4:16 pmI wondered the same thing. I don’t think there is enough liquid called for
Carole Manners says
January 20, 2018 at 9:47 amHi Jill… I love printing our and trying your recipes mostly with success. I am looking forward to your cookbook which will be out soon. I am wondering if you could say with your posts whether the recipe will be in your book? Then I wont have to print it out!
My three ring binder is now packed with recipes (many of them yours) and I would like to downsize it.
Thanks for all your hard work!