Pressure Cooker Sweet and Spicy Pineapple Shrimp

Instant Pot Sweet and Spicy Pineapple Shrimp

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: servings

Calories: 632kcal

Author: Jill Selkowitz

Ingredients

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

US Customary - Metric

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

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.

Nutrition