Easy Instant Pot Bang Bang Shrimp Pasta

Instant Pot Bang Bang Shrimp Pasta Recipe (Pressure Cooker)Bold and spicy Easy Instant Pot Bang Bang Shrimp Pasta, an easy pressure cooker dinner you can make in minutes!

Instant Pot Bang Bang Shrimp Pasta Recipe
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I caved… After months, no, at least a couple years of resisting the Instant Pot, I finally broke down and bought one.

For the longest time I told myself the last thing I needed was another countertop appliance. After all, we own several slow cookers, a multi-cooker, and every other kitchen gadget imaginable.

How great could the Instant Pot be?!

Perfect Instant Pot Bang Bang Shrimp Pasta Recipe

MY OTHER RECIPES

Well, if like me, you have been on the fence about getting an Instant Pot, I’m here to tell you I only wish I had bought one sooner.

It is so fast and efficient, it makes one-pot cooking even more appealing.

Making Instant Pot Bang Bang Shrimp Pasta Recipe

Today’s Easy Instant Pot Bang Bang Shrimp Pasta is our first recipe designed specifically for the Instant Pot. For those without, I’ve provided traditional stovetop instruction as well.

How many Instant Pot recipes are we going to create? Well, that depends entirely on you. If you are an Instant Pot fangirl (or boy) and want more recipes like this pressure cooker shrimp pasta, please let us know in the comments below.

Easy to Make Instant Pot Bang Bang Shrimp Pasta Recipe

For the time being, let’s talk about this Easy Instant Pot Bang Bang Shrimp Pasta.

You may have heard of, or better yet tried, Bang Bang Shrimp from the popular seafood restaurant Bonefish Grill. Although we don’t visit Bonefish often, the few times I have been I can’t get over their signature appetizer of deep-fried shrimp coated in a spicy mayo and sweet chili sauce.

How to Make Instant Pot Bang Bang Shrimp Pasta Recipe

We’ve played with ways to make Bang Bang Shrimp at home, along with lighter variations that don’t require batter and fry oil.

However my favorite Bang Bang spin-off is turning it into a quick Instant Pot seafood pasta dish. That way, you get the comfort of noodles with the spicy sweet wow-factor of the asian spiced shrimp!

Best Instant Pot Bang Bang Shrimp Pasta Recipe

Since my recent Instant Pot purchase, I’ve been IPing many new recipes in it, in order to see how it effects cook time, taste, and texture.

What a shock to discover pasta is perfectly pressure cooked in 4 minutes in the Instant Pot! Preparing pasta this way removes several steps, like draining off hot boiling water, so you don’t waste time and energy in the kitchen. This also reduces pasta safety hazards.

Steamy Instant Pot Bang Bang Shrimp Pasta Recipe

Plus, Easy Instant Pot Bang Bang Shrimp Pasta tastes amazing.

It’s the perfect way to create a little excitement at the dinner table on a cold winter’s night!

More Amazing Instant Pot Recipes

Instant Pot Butter Chicken Curry

Pressure Cooker Cheesy Corned Beef Cabbage Irish Stew

Instant Pot Honey Garlic Chicken – Diethood

Pressure Cooker BBQ Bacon Meatloaf – Pressure Cooker Today

Instant Pot Turkey Meatball and Ditalini Soup – Skinny Taste

Easy Instant Pot Bang Bang Shrimp Pasta

Yield: 6 servings

Prep Time:5 minutes

Cook Time:6 minutes

5
5 / 5 (14 Reviews)
Did you make this recipe?   Leave a review »

Easy Instant Pot Bang Bang Shrimp Pasta Recipe – A simple pressure cooker recipe made in 8 minutes! So comforting and packed with flavor.

Ingredients:

  • 1 pound dried spaghetti
  • 3 cloves garlic, minced
  • 1 teaspoon coconut oil
  • 4 1/4 cup water
  • 1 pound raw deveined jumbo shrimp
  • 3/4 cup light mayonnaise
  • 3/4 cup Thai sweet chili sauce
  • 1/4 cup lime juice
  • 1+ tablespoon sriracha sauce
  • 1/2 cup chopped scallions
  • Salt and pepper

Directions:

  1. Break the spaghetti noodles in half and place in the Instant Pot. Add the garlic, coconut oil, 1 teaspoon salt, and water. Cover and lock the lid into place. Set the Instant Pot on “Pressure Cook High” for 4 minutes. Once it is finished cooking, turn the Instant Pot “Off”, then press the button to “Quick Release” the steam, until the valve button drops.
  2. Meanwhile, in a medium bowl mix the mayonnaise, Thai sweet chili sauce, lime juice, and sriracha together.
  3. Unlock the lid and stir the sauce into the pasta. Pour in the shrimp and scallions, then mix to combine. Set the Instant Pot on Saute and cook for 2-3 minutes, toss and simmer until the shrimp are pink. Taste, then salt and pepper as needed. Add more sriracha if desired. Serve warm.

STOVETOP INSTRUCTIONS: Boil the pasta as directed on the package and drain in a colander, reserving 1 cup pasta water. Place the coconut oil, garlic, bang bang sauce (step 2,) and shrimp in the empty pot. Set over medium heat. Pour the pasta into the sauce and toss to coat. Cook until the shrimp are pink. If needed, add some of the reserved pasta water to loosen the sauce.

Nutrition Information

Yield: 6 servings , Serving Size: 1/6th recipe

  • Amount Per Serving:
  • Calories: 485 Calories
  • Total Fat: 13.7g
  • Saturated Fat: 2.4g
  • Cholesterol: 177mg
  • Sodium: 562mg
  • Carbohydrates: 63.6g
  • Fiber: 0.3g
  • Sugar: 14.1g
  • Protein: 24.5g
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Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!

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51 comments on “Easy Instant Pot Bang Bang Shrimp Pasta

  1. Ann-Marie Greyposted February 12, 2018 at 8:19 am Reply

    loved how easy and fast so good

    Rating: 5
  2. Donna Crumplerposted February 12, 2018 at 8:40 am Reply

    Please do more Instant Pot Recipes! What a great kitchen tool! I love mine!

  3. Annie Chevironposted February 12, 2018 at 12:45 pm Reply

    Thank you for the IP recipe. I have owned and used an Instant Pot a year and a half, and it IS the neatest thing since..?? I would be delighted to see more recipes from you using it. Though I use it a lot, I am always looking for more ways to make delicious, quicker meals using my pot. I will make it in a few days after I get to grocery for an ingredient I am out of.

    • Sommerposted February 14, 2018 at 11:02 am Reply

      Great Annie, We are working on some IP recipes right now and will share them soon!

  4. Susanposted February 12, 2018 at 5:30 pm Reply

    Yay! We love your recipes. Please do more IP recipes! BTW mac-n-cheese is really easy too. 1lb elbow macaroni, 4cups water, 2tsp ground mustard, 1/2 tsp garlic powder, 4tbl butter, 1tsp salt. High pressure 4 minutes and quick release. We then stir in 4 ounces cream cheese and couple cups of Mexican shredded cheese (it’s what we have in our frig). Add a cup of milk, stir and garnish with bacon bits. Yum. 

    • Sommerposted February 14, 2018 at 11:00 am Reply

      Thanks Susan,

      That sounds delicious!

  5. Carrieposted February 15, 2018 at 7:40 pm Reply

    Easy adaptable recipe.  Halved it using linguine.  Added red bell pepper and bamboo shoots with the shrimp.  Was delish!

    Rating: 5
  6. Elizabeth Hallumposted February 17, 2018 at 1:46 pm Reply

    How would I double this recipe? Thank you!

    • Sommerposted February 19, 2018 at 9:45 pm Reply

      Hi Elizabeth,

      I have not doubled this recipe yet, but I have doubled other IP pasta recipes. You should be fine to make it as-is X2 with plenty of room in the pot. :)

      • Joshposted June 30, 2018 at 6:37 pm

        I have a 6 quart pot. Is that large enough to double?

  7. Judyposted February 18, 2018 at 4:16 pm Reply

    Great! More insta pot recipes PLEASE! I love my insta pot.

    Rating: 5
  8. Kimposted February 20, 2018 at 6:28 pm Reply

    This is the BEST.. My son ate it up !!!!   I’m making a 2nd batch tonight in less than 1wk…. They love it… It has a kick if you like spicy. I think I’ll try it with chicken next !!!!

    Rating: 5
    • Mollyposted February 25, 2018 at 10:01 am Reply

      Oh, it’d be really good with chicken too! Good thinking!

  9. Allieposted February 21, 2018 at 2:57 pm Reply

    Yum! What would you suggest if I was to use chicken instead of shrimp? I’m just out of shrimp right now. Maybe saute chicken pieces in separate pan a little then add them when you would add the shrimp? Thanks!

    • Sommerposted February 26, 2018 at 8:37 pm Reply

      Hi Allie!

      Good question. You could sauté chicken chunks in the Instant Pot first, then add them back in at the end. Let me know how it turns out if you give it a try. :)

  10. Trudyposted February 21, 2018 at 6:45 pm Reply

    Instant Pot fan-girl here!  Yes, more receipes please. Loved the BangBang Shrimp!

    Rating: 5
    • Sommerposted February 26, 2018 at 8:33 pm Reply

      Hi Trudy,

      Good to know, will do! And I’m so glad you liked this recipe! :)

  11. Mollyposted February 25, 2018 at 10:00 am Reply

    Made this last night in my Instant Pot…let me start by saying my husband and I LOVE Bang Bang Shrimp. I had to make on substitution because I couldn’t find the Thai Chili Sauce so I substituted with a similar sauce. This was easy and delicious. My husband said it was one of the best things I’ve made and my two year old had two bowls of it.

    Rating: 5
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  13. Gloriaposted March 11, 2018 at 10:22 am Reply

    I love the recipe and would like to see more Instant Pot recipes.

  14. Susieposted March 11, 2018 at 6:55 pm Reply

    I don’t have coconut oil, can I use another type of oil?  
    What kind of coconut oil do you use, I looked at several at the store and was unsure what to buy?
    My daughter bought me an instant pot and I thought this recipe looked like something easy for me to try. 😏
    Thank you.

    • Sommerposted March 13, 2018 at 8:16 am Reply

      Hi Susie,

      Yes, You can use any type of oil you like! :)

  15. Gailposted March 12, 2018 at 9:19 pm Reply

    This dish came out perfectly! Just enough spice to throw in some heat and full of wonderful flavor. Super easy and quick using the Instant Pot. Delicious!

    Rating: 5
  16. Sarahposted March 13, 2018 at 1:41 pm Reply

    Can the maynaise be reduced? Or substituted with something else? Thanks!

  17. Angelposted March 19, 2018 at 9:00 pm Reply

    Trying this week. Thanks!

  18. Judy Whitfordposted April 6, 2018 at 12:35 pm Reply

    I just gave my instant pot to my son last week because I knew he would get more use out of it than me. I am going to try your stove top directions and take it to our next potluck here in our park.

  19. Ipotmomposted April 8, 2018 at 2:29 pm Reply

    Will gluten free pasta work in this recipe? 

    • Sommerposted April 10, 2018 at 9:52 pm Reply

      Yes, however you need to pick a GF pasta brand that you know holds its shape. Some of them tend to bread down in the the sauce. I hear the Trader Joes GF pasta is pretty sturdy.

  20. Jo Annaposted April 11, 2018 at 9:54 pm Reply

    Made this tonight! It was wonderful. I halved the pasta.

    Rating: 5
  21. Amyposted April 13, 2018 at 8:14 pm Reply

    Super yummy!  We are saving money by not eating out, but with recipes this good I don’t feel deprived at all.  I will definitely put this recipe in my regular rotation.  Thanks!

    Rating: 5
  22. Soniaposted April 22, 2018 at 8:23 pm Reply

    Can leftovers be frozen?

    • Sommerposted April 26, 2018 at 12:20 pm Reply

      Hi Sonia,

      Pasta is always a little iffy when frozen. As long as you thaw it out at room temperature it should be ok, but it kind of depends on how long you keep it in the freezer. Hope this helps!

  23. Laurenposted April 24, 2018 at 6:36 pm Reply

    I have a question! After pressure cooking the noodles and such, there was still water in the pot! Should I have drained it? Or just mixed it all together?

  24. Kimposted April 27, 2018 at 10:39 am Reply

    Made this last night.  It was delicious.  I have left overs. Do you think this will freeze well?

    Rating: 5
    • Kimposted April 27, 2018 at 10:40 am Reply

      Never mind.  Just saw the other post asking the same question.  Thanks!

  25. Emmaposted April 28, 2018 at 12:11 pm Reply

    Does it matter if the shrimp are frozen or thawed?

    • Sommerposted May 8, 2018 at 11:36 am Reply

      Hi Emma,

      They cook faster if they are thawed and don’t add as much extra liquid to the sauce. Yet, you really could just throw them in raw and turn the Instant Pot off when they are pink. :)

  26. Bobposted May 7, 2018 at 7:42 pm Reply

    Great Flavors and the Instant Pot makes it so easy and a one pot dish. thanks for posting!

    Rating: 5
  27. Laura Cposted May 16, 2018 at 7:31 pm Reply

    Hi, can I use chipotle instead of sriracha? Will the shrimp cook thoroughly during saute stage?

    • Sommer Collierposted May 25, 2018 at 2:32 pm Reply

      Hi Laura,

      Absolutely! Adjust the spices any way you like. :)

      Shrimp usually cook all the way through in 2-3 minutes, so throwing them in with the hot pasta gives them a head start. Don’t worry about them being raw. Actually, most of the time people overcook shrimp and they turn rubbery.

  28. Elizabethposted May 27, 2018 at 11:03 am Reply

    Delicious recipe! Easy to make and the whole family enjoyed it. I recently just bought my instant pot and I absolutely love it!! 

    Rating: 5
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  30. Lindsayposted June 20, 2018 at 11:28 am Reply

    Could i substitute sour cream for the mayonnaise?  

    • Sommer Collierposted June 26, 2018 at 12:36 am Reply

      Hi Lindsay,

      I don’t see why not. Just stir it in well so it doesn’t curdle.

  31. Karenposted June 21, 2018 at 10:21 pm Reply

    A+ for simplicity and quick.  Unfortunately my family, 21 yr. old boys thought it was too sweet and I only used 2/3 cup sweet chili sauce.  May try again with maybe 1/3 cup.

  32. Linda Mauzeyposted June 22, 2018 at 12:36 pm Reply

    This is delicious! Thank you!

    Rating: 5
  33. Marlaposted July 17, 2018 at 3:27 pm Reply

    This recipes looks amazing. Getting some fresh shrimp this weekend. I love my instant pot. I haven’t experimented like you. I have been following in the footsteps of great cooks like you. Thanks so much, and keep up the great IP work!

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  35. Karen Robinsonposted July 18, 2018 at 8:57 pm Reply

    Omg! The best shrimp dish we have EVER had! Loved it, delicious!

    Rating: 5
  36. Sarahposted July 19, 2018 at 10:04 am Reply

    How much Thai sweet chili/Sriracha should I use if I only want the tiniest hint of spice? (want it to qualify as “mild”).
    Thanks in advance!

    • Sommer Collierposted July 20, 2018 at 12:07 am Reply

      Hi Sarah,

      Maybe start with 1/2 teaspoon. Taste, then add more from there.