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Milk Street Recipe
Instant Pot

Rice Pilaf with Sweet Corn and Shrimp

40 minutes 20 minutes active

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Rice Pilaf with Sweet Corn and Shrimp

This colorful rice pilaf balances sweetness from corn and roasted peppers with the briny shrimp and peppery arugula. You can use either fresh or frozen corn. If you prefer fresh, you'll need to cut the kernels from one large or two medium ears to get the 1 cup the recipe calls for. The shrimp, arugula and roasted peppers aren't needed until after pressure cooking is complete; to be efficient, prep these ingredients while the rice-corn mixture cooks. The pilaf is a perfect light main dish for summer.

4

Servings

Tip

Don't bother defrosting the corn if frozen. The kernels will quickly thaw once added to the pot. Also, don't forget to stir the shrimp into the hot rice mixture after standing for 10 minutes, then let stand for another 5 minutes before finishing the dish. This allows the shrimp to cook evenly.

40 minutes

20 minutes active

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