JOIN! 12 Weeks for $1

Instant Pot

Rice Pilaf with Sweet Corn and Shrimp

4 Servings

40 minutes 20 minutes active

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

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.




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


  • 4

    tablespoons (½ stick) salted butter

  • 2

    large shallots, halved and thinly sliced


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Linda W.
September 15, 2022
Very good!!
Was skeptical about the shrimp being cooked, but it totally works!!
Melody L.

Absolutely delicious. One of the best rice pilafs I've ever had. Even my family, none of whom really like shrimp, agreed it was delicious.

Audra J.

This was fantastic! A great light meal for a summer night. Also the leftovers reheated well.