Chicken and Shrimp Instant Pot Recipe: Surf and Turf in 25 Minutes

This Instant Pot recipe brings surf and turf to your weeknight table with minimal effort. The combination of tender chicken and perfectly cooked shrimp creates a restaurant-quality meal in under 30 minutes.

The secret is cooking the chicken first to build flavor, then adding shrimp at the end to prevent overcooking. This method ensures both proteins stay juicy and delicious without turning rubbery or dry.

What emerges is a dish with rich, savory chicken and plump, succulent shrimp—all infused with the same aromatic seasonings. The Instant Pot locks in moisture and flavor, making every bite taste intentional.

Serve over rice or with crusty bread to soak up the delicious broth. This one-pot wonder is about to become your new go-to.

Ingredients for Chicken and Shrimp Instant Pot

These everyday ingredients transform into restaurant-quality surf and turf in minutes.

The chicken is the foundation here. Boneless thighs stay juicier than breasts—look for skin-on if you want extra richness (just remove the skin before cooking). Costco has great pre-cut thighs that save prep time. For shrimp, wild-caught when possible, but frozen works fine (thaw first in cold water). The key is sizing—large or jumbo hold up best to the pressure cooking.

No chicken thighs? Breasts work too but reduce cook time by 2 minutes to avoid dryness. Shrimp can be swapped for scallops or mussels (adjust timing). Out of tomato paste? One extra tbsp of ketchup in a pinch. Fresh herbs like thyme or rosemary can replace the dried basil or oregano—use three times the amount. The broth can be swapped for vegetable broth if needed.

Leftovers keep beautifully. Store in airtight containers for up to 4 days in the fridge, or freeze for 3 months. The flavors actually deepen overnight, so this tastes even better as leftovers. Reheat gently to avoid overcooking the shrimp.

Step-by-Step Instructions for Chicken and Shrimp Instant Pot

Here’s the method that delivers perfect surf and turf with minimal effort.

Step 1: Sauté the Aromatics and Chicken

Set your Instant Pot to the Sauté function and add 1 tbsp olive oil. When hot, add the diced yellow onion and cook for 3-4 minutes until soft and translucent. Stir in the minced garlic cloves and cook for 30 seconds until fragrant.

Add the 1.5 lb boneless skinless chicken thighs cut into bite-sized pieces and cook for 3-4 minutes until lightly browned. This builds a flavor foundation that makes all the difference in the final dish.

Step 2: Build the Flavor Base

Stir in the 2 tbsp tomato paste, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp smoked paprika, 1 tsp salt, 0.5 tsp black pepper, and 0.5 tsp red pepper flakes. Cook for 1 minute to toast the spices slightly.

Pour in the 1 cup chicken broth and use a wooden spoon to scrape up any browned bits from the bottom. Add the 1 can diced tomatoes with their juices. This liquid will create the steam needed for pressure cooking.

Step 3: Pressure Cook the Chicken

Secure the lid and set the valve to Sealing. Cook on High Pressure for 8 minutes. The chicken should be fully cooked and tender when done. Let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.

Open the lid and stir the mixture. The chicken should easily break apart when pressed with a spoon. If it seems undercooked, seal the lid and cook for an additional 2-3 minutes on high pressure.

Step 4: Add the Shrimp and Finish

Stir in the 1 lb large shrimp and the remaining 1 tbsp olive oil. Secure the lid again and cook on High Pressure for 2 minutes. The shrimp will cook quickly, so don’t overdo it.

Quick-release the pressure immediately after cooking. Open the lid and check that the shrimp are pink and opaque. If they need a bit more time, simply let them sit in the hot liquid for 1-2 minutes off the heat.

Step 5: Garnish and Serve

Sprinkle the 0.25 cup fresh parsley over the top and stir gently to combine. Taste and adjust seasoning if needed—sometimes a pinch more salt or a squeeze of lemon brightens everything up.

Let the mixture sit for 2-3 minutes to allow the flavors to meld together. Serve hot over rice or with crusty bread to soak up the delicious sauce. This dish comes together quickly but tastes like it simmered all day.

Regional Styles of chicken and shrimp instant pot

Cajun Style

For a Louisiana twist, swap the smoked paprika for Cajun seasoning—add 1 tbsp Tony Chachere’s with the spices. Include ½ cup diced bell peppers when sautéing onions. The holy trinity base gives it authentic bayou flavor. 🌶️

Mediterranean Flare

Add ½ tsp ground cumin and ½ tsp coriander to the spice mix. Stir in ½ cup chopped kalamata olives and ¼ cup crumbled feta after cooking. Serve over orzo with a squeeze of lemon for brightness.

Asian Fusion

Replace the dried oregano and basil with 1 tbsp fresh ginger and 2 tbsp soy sauce. Add 1 cup chopped bok choy with the shrimp. Garnish with green onions and sesame seeds for crunch.

Spanish Paella Style

Add ½ tsp saffron threads to the broth and ½ cup frozen peas with the shrimp. Use bomba rice for serving. The saffron infuses the dish with golden color and aromatic depth. 💛

Italian Herb

Boost the herbs with 1 tsp dried thyme and ½ tsp rosemary. Stir in ¼ cup sun-dried tomatoes with the chicken. Finish with Parmesan cheese for a rich, savory note.

Frequently Asked Questions