Instant Pot Sweet and Spicy Pineapple Shrimp
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5 from 5 votes

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!
Prep Time10 mins
Cook Time2 mins
Pressure Release10 mins
Total Time12 mins
Course: Dinner, Lunch, Main Course
Cuisine: All types, American, Asian inspired
Servings: 4 servings
Calories: 632kcal
Author: Jill Selkowitz



  • 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.


Shrimp must be frozen. If not, they will over cook. If you want to use fresh or thawed shrimp, add them after removing the lid and stir into hot rice to cook.
Make sure your rinse your rice until the water comes clean. This will help to remove excess starch so that the pot does not produce a burn notice.


Calories: 632kcal | Carbohydrates: 116g | Protein: 32g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1514mg | Potassium: 698mg | Fiber: 6g | Sugar: 41g | Vitamin A: 2100IU | Vitamin C: 83.7mg | Calcium: 246mg | Iron: 4.7mg