- 4 Tbsp butter
- 1 cup diced onion
- 1 cup diced celery
- 1 ½ cups chicken broth
- 1 cup uncooked parboiled (converted) rice (see note)
- 8 oz sliced mushrooms
- 1 tsp garlic powder
- 1 tsp tabasco sauce
- 1 tsp cajun seasoning (plus more to taste)
- 1 green bell pepper, cored and diced
- 4 ounces of cream cheese (half a brick)
- ¾ cup shredded cheddar or monterey jack cheese
- 1 pound cooked medium shrimp, peeled and deveined
- Turn Instant Pot to sauté setting. When the display says HOT add in the butter and let it melt. Add in the onions and celery and sauté for 5 minutes. Pour in the broth and scrape bottom of the pot so that nothing is sticking. Turn off Instant Pot.
- Layer the rice, mushrooms, garlic powder, tabasco sauce cajun seasoning, green pepper and cream cheese in the Instant Pot. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let the pot sit for 5-10 minutes and then move the valve to venting. Remove the lid.
- Turn off the Instant Pot and stir in the shrimp and cheese. Add more cajun seasoning and tabasco sauce to taste. Serve and enjoy.
Don’t confuse parboiled rice with pre-cooked or minute rice. I found a bag of parboiled rice at Walmart next to the normal long grain white rice. If you prefer, you can use long grain white rice instead of parboiled rice. Or you can use brown rice (change the pressure cooking time to 22 minutes and add the cream cheese after the pressure cooking time is up).
If you want to use uncooked shrimp or frozen cooked shrimp you can. After the pressure cooking time is up remove the lid and stir in the shrimp. Put the lid back on and let the hot rice cook the shrimp for 5 minutes. Keep the Instant Pot on the warm setting. The shrimp is cooked through when it is pink.
I used my 6 quart Instant Pot Duo 60 7 in 1*. Make in the 3 or 8 quart pot with no changes.
- Category: Seafood
- Method: Instant Pot