For Instant Pot:
Set Instant Pot to "saute," add butter, garlic, and shrimp. Saute until butter is melted and shrimp is cooked on both sides. Once melted, turn the Instant Pot to "off/keep warm" and remove shrimp, but leave butter and garlic.
Add the rice and broth. Stir.
Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>6 minutes. It will take 2-4 minutes to get up to pressure.
When the rice has finished cooking, the Instant Pot will beep and switch to ”keep warm". Then use a kitchen towel and flip the switch to "venting".
Carefully open the lid and add the parmesan, shrimp, and parsley and stir.
*If you use instant rice, reduce cooking time to 4 minutes in the Instant Pot.
*I used long-grain Jasmine rice in this recipe. If you prefer brown rice, increase the Instant Pot cooking time to 22 minutes and allow for a 10 minute natural release. I would also recommend increasing the broth by 1/4 cup.
For Stove Top:
If you need to make this on the stovetop, combine all ingredients except Parmesan and shrimp in a saucepan. Bring mixture to a boil, reduce to low and cook for 15 minutes with the lid on.
*The shrimp can be optional if you want to make just the rice as a side dish.
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