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Thai Coconut Shrimp Rice Bowl JENRON DESIGNS

Instant Pot Thai Coconut Shrimp

Course Main Course
Cuisine Asian, Fusion, Thai
Keyword Rice, Stir Fry
Servings 4 People
Author Jennifer Gainer


  • Instant Pot 3 Qt. Mini ( can be doubled for a larger 6 Qt. Pot)
  • Bamboo Spurtles¬†


  • 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.