Shrimp Creole made in an Instant Pot® pressure cooker – – Instantly Delicious

I love shrimp creole.  It is easy to make, full of flavor, and also light, healthy, and great for those following a gluten-free diet.  It starts with the holy trinity of Cajun/Creole cooking – celery, onion, and bell pepper, which is one of my favorite flavor combinations. The vegetables get sautéed in the Instant Pot® in a little olive oil, then the remaining ingredients are added to the Instant Pot® for a quick cook. When finished, the shrimp creole is served over hot rice.
​The ​Instant Pot® ​made light work out of this dish, so light, that I had to make this three times to get the cooking time just right. Too much cooking time, and the shrimp is over cooked and rubbery.  This happened on two out of three trials. One tip is to keep your shrimp frozen to help avoid overcooking. Since the vegetables are mostly finished by the time the shrimp is added, I only cooked the shrimp for 1 minute on high pressure.  Should you do this and your shrimp is not fully cooked, turn the pot to sauté and stir frequently for about another minute, until all of the shrimp is fully cooked through.
​Shrimp Creole in an Instant Pot®
Serves 4

1 bell pepper, diced
​1 medium onion, chopped
​2 stalks celery, diced
​2 cloves garlic, minced
2 teaspoons olive oil
1 tablespoon tomato paste
​1-28 ounce can crushed tomatoes
1 teaspoon salt
1/2 teaspoon pepper
​1/4 teaspoon cayenne pepper (or to taste)
​1 teaspoon thyme
1 bay leaf
1 pound frozen jumbo shrimp (peeled and deveined)

​1. Set the Instant Pot® pressure cooker to sauté and heat olive oil.  Add the vegetables and sauté for 3 minutes, or until they start to soften. Add tomato paste, stirring for about another minute.

​2. Add crushed tomatoes, seasonings, and shrimp.  Stir to combine. Cover with lid, making sure the valve is in the sealing position.  Set the pot to manual – high pressure for 1 minute.  When finished, do a quick pressure release by moving the valve to venting.  Make sure the shrimp is fully cooked.  If it isn’t, set the pot to sauté and cook for about another minute, stirring constantly.  Serve over rice.



Terrye Newkirk
4/1/2017 05:01:57 pm

Going to try the Shrimp Creole now!


4/1/2017 08:25:14 pm

I made it tonight. It’s only my second time using my Instant Pot. Basmati rice was perfect. The shrimp was good, it needs a little more flavour for my taste, but easy and quick. And next time I’ll use peeled shrimp, trying to peel the shell off hot shrimp wasn’t fun.


4/2/2017 05:47:34 pm

Please let me know if the peeled shrimp works. I had to fuss with this recipe a lot to keep the shrimp from overcooking. Not sure if the shell helps or not.


8/20/2018 04:00:15 pm

I cooked peeled fresh shrimp for one minute on high pressure, but came out a little chewy. The sauce tasted fine. Any suggestions?


9/14/2018 04:30:15 pm

Shrimp cooks soooo fast! I cook mine, from frozen, for 0 (ZERO) minutes.–Yes, it does work. This way the cooking is limited to just the heat of getting the pot to pressure. Since the vegetables are already cooked, you’re only concerned about over-cooking the shrimp.

10/15/2018 09:41:35 pm

Thanks for the tip! I will try the zero method, too!

1/7/2019 07:14:02 pm

I made this tonight. It was very good. I cooked the Creole sauce for seven minutes on high pressure, did quick release then added the shrimp. The heat cooks the shrimp without over cooking it.


7/19/2019 09:26:31 am

Can this recipe be doubled to trpled in one batch? I need to feed 10-12 people.


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