Instant Pot Coconut Rice with Shrimp and Corn

Enjoy with your favorite condiment such as lime, basil leaves, and cashews. Of course Sriracha sauce would be good too!

Here is a quick and easy Instant Pot recipe adaptation of Samantha Seneviratne's Coconut Rice with Shrimp and Corn found on the New York Times. The biggest difference? My recipe is easier ;-)

INGREDIENTS

Two tablespoons oil

One yellow onion, finely chopped

Peeled and finely chopped fresh ginger to taste

One jalapeño, seeded and finely chopped 

¾ teaspoon kosher salt, plus more to taste

One and half cups jasmine rice

One (14-ounce) can full-fat coconut milk

One pound peeled and deveined pre-cooked frozen shrimp

One can drained corn kernels

Lime, basil leaves, and cashews as condiments with serving.

PREPARATION

In a large, heavy pot, heat coconut oil over medium. Add the onion, ginger and jalapeño and season with the 3/4 teaspoon salt. Cook, stirring, until the onion is soft and translucent, about 6 minutes.

In your Instant Pot, add rice, the ingredients of the heavy pot, water, and coconut milk. Mix. Close the lid of the instant pot. Set the Instant Pot to Rice. 

Cooking will be finished in about 20 minutes with the cool down. Add shrimp to the pot, mix, cover and cook on the "Pressure Cook" setting for another 5 minutes. Avoid burning.

Enjoy with your favorite condiment such as lime, basil leaves, and cashews. Of course Sriracha sauce would be good too!

Here's a video summary: