Instant Pot Thai Coconut Shrimp

Course Main Course

Cuisine Asian, Fusion, Thai

Keyword Rice, Stir Fry

Servings 4 People

Author Jennifer Gainer

1 lb Pre Cooked Shrimp steamed, peeled, deveined, tails removed
1 medium Red Pepper chopped
2 tbsp garlic minced
2 cups Jasmine Rice
13.5 oz Coconut Milk
8 oz vegetable stock
15 oz Baby Corn drained, chopped in thirds
2 tbsp Baklouti Green Chili Olive Oil
6 tbsp Hot Pepper Jelly Any jelly that is sweet and hot will work, I used Blue Blazes-a jalapeno blueberry
2 tbsp Sriracha 2 tbsp for marinade recipe, *allow extra to garnish the top optional
6 tbsp Lime Juice fresh
1 tbsp Lime Zest
2 tbsp Cilantro 2 tbsp for marinade, *optional garish
1 bag Chinese Noodles

Set Instant Pot to the saute' setting for 10 minutes. Add 2 tbsp. of olive oil and saute using spurtles your peppers, onions, and garlic for 6-7 minutes.
Next add in your pre chopped baby corn and lightly saute for the remainder of your saute time.
Then pour in your coconut milk, water, and jasmine rice.
Place lid on your Instant Pot making sure to seal properly, and set to Rice setting and cook for 10 minutes.
Note: at the end of cooking you will not have to vent the steam from the Rice setting.
While rice is cooking, in a separate bowl create your shrimp marinade by mixing Sriracha, pepper jelly, lime juice, lime zest, salt and 2 tbsp of cilantro.
Toss in precooked, deveined shrimp, with tails removed. Allow to sit in mixture until your rice is cooked.
Once rice is done cooking stir in the entire shrimp marinade into your Instant Pot while warm.
Serve warm and top with chinese noodles for a crunch and fresh cilantro.