Instant Pot® Shrimp Scampi Orzo


With one pot (your Instant Pot®), a knife, cutting board, one bowl, and a couple of measuring cups, you can have a delicious dinner on the table in about 45 minutes! Shrimp and orzo make a complete meal, with the addition of a salad and crusty bread.

Prep Time:
15 mins
Cook Time:
30 mins
Additional Time:
10 mins
Total Time:
55 mins
4 servings


  • 1 pound medium raw shrimp, peeled and deveined

  • cup extra-virgin olive oil

  • 1 shallot, peeled and chopped

  • 2 cloves garlic, minced

  • 1 tablespoon lemon zest

  • 1 pinch red pepper flakes

  • salt and ground black pepper to taste

  • ½ lemon, juiced (Optional)

  • 2 tablespoons unsalted butter

  • 1 ½ cups orzo

  • 2 cups shrimp stock

  • ¼ cup dry white wine

  • 1 tablespoon coarsely chopped parsley, or to taste (Optional)

  • 4 lemon wedges (Optional)


  1. Place shrimp in a large bowl and set aside.

  2. Heat olive oil in a multi-functional pressure cooker (such as Instant Pot®) on Saute function. Add shallot and saute, stirring, for 1 1/2 minutes. Mix in garlic, lemon zest, red pepper flakes, salt, and pepper. Cook and stir until garlic is fragrant, about 1 1/2 minutes. Add the shallot mixture to the shrimp, stir in lemon juice, and refrigerate.

  3. Clean inner pot, return to the Instant Pot®, and select Saute function. Melt butter and stir in orzo. Keep stirring until all the orzo is coated with butter, about 1 1/2 minutes. Add shrimp stock and white wine; stir to combine. Bring to a boil. Close and lock the lid.

  4. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.

  5. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Place the prepared shrimp in a single layer on top of the orzo.

  6. Close and lock the lid. Select high pressure and set timer for 1 minute. Allow 5 to 10 minutes for pressure to build.

  7. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Serve warm with fresh parsley and lemon slices for garnish.

Cook's Note:

If you get a burn notice when cooking the shrimp, cancel cooking, release pressure manually, and when the valve drops, open the lid and gently stir contents. Replace the lid and allow the residual heat to continue cooking the shrimp until it is pink, about 6 minutes.

Nutrition Facts (per serving)

756 Calories
37g Fat
73g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 756
% Daily Value *
Total Fat 37g 48%
Saturated Fat 9g 43%
Cholesterol 172mg 57%
Sodium 729mg 32%
Total Carbohydrate 73g 27%
Dietary Fiber 4g 16%
Total Sugars 4g
Protein 32g
Vitamin C 27mg 137%
Calcium 139mg 11%
Iron 4mg 24%
Potassium 522mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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