Instant Pot Spaghetti shrimp scampi is a pressure cooker take on the classic Italian dish OF spaghetti, shrimp, garlic, lemon, and butter.

Gather and prepare ingredients (see our full recipe for the list).

prepare shrimp


Pat dry the shrimp with some kitchen roll if it’s slightly wet.

saute the shrimp


Saute the shrimp in butter for 2 minutes, stirring once.

add seasoning


Add garlic, lemon zest, lemon juice, salt, and pepper. Stir for an additional minute.

remove shrimp


Remove the shrimp and set aside, but leave all those little brown bits of shrimp and garlic stuck to the bottom of the pot.

Add stock & Deglaze


While on Saute, pour in the chicken stock and scrape the bottom to prevent the Burn error.

Add spaghetti


Break the spaghetti into halves and gently immerse in the stock, layering in different directions.

Add liquid & butter


Pour a cup of water over the top and place a few dollops of butter on top. Don't stir but press down to make sure it's all covered in liquid.

pressure cook


Secure the lid and set to HIGH for 5 minutes. Once the cooking is done, natural release for 5 minutes and then quick release.



Open the pot. There will still be a little bit of liquid left. Stir the spaghetti.

add cheese


Sprinkle in the Parmesan cheese.

return the shrimp


Return most of the cooked shrimp and juices. Stir through.

Serve with a few extra shrimp on top and sprinkle with freshly chopped parsley.