Easy Instant Pot Bang Bang Shrimp Pasta

If you love bold, creamy, slightly spicy sauces and the ease of a one-pot meal, this Easy Instant Pot Bang Bang Shrimp Pasta is for you. It comes together in under 30 minutes, uses pantry-friendly ingredients, and gives you that irresistible bang bang flavor without standing over the stove. The recipe is written so you can follow along confidently, with clear step-by-step directions that preserve the original ingredient amounts and order.

Why this recipe works

This dish combines tender jumbo shrimp with al dente spaghetti and a tangy-sweet, creamy bang bang sauce. Cooking the pasta in the Instant Pot with garlic and water infuses it with flavor while keeping cleanup to a minimum. Tossing the cooked shrimp with the mayo-based sauce at the end ensures the shrimp stay juicy and the sauce stays vibrant.

Ingredients

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

Notes on ingredients

All ingredients are chosen to keep the flavors bright and balanced. The light mayonnaise gives a creamy base without being too heavy, while the Thai sweet chili sauce brings sweetness and a bit of texture. Lime juice brightens the whole dish and Sriracha adds a controllable heat level. Use coconut oil for a neutral, slightly sweet fat that pairs well with the chili sauce and lime.

Equipment

• 6-quart Instant Pot (or similar electric pressure cooker)
• Wooden spoon or tongs
• Measuring cups and spoons
• Mixing bowl for the sauce

Prep in advance

• Peel and devein the shrimp if not already done. Pat them dry and season lightly with salt and pepper.
• Mince garlic and chop scallions.
• Make the bang bang sauce and keep it chilled until ready to use.

Bang bang sauce

Whisk together 3/4 cup light mayonnaise, 3/4 cup Thai sweet chili sauce, 1/4 cup lime juice, and 1 tablespoon Sriracha sauce in a bowl. Taste and add more Sriracha if you want extra heat. Set the sauce aside until just before serving.

Step-by-step Instant Pot directions

Follow these rewritten directions closely. They keep the original ingredient amounts and order while clarifying each step so cooks of any skill level can get great results.

1. Set the Instant Pot to “Sauté” mode. Add 1 teaspoon coconut oil and let it melt and warm for about 30 seconds.
2. Add the minced garlic to the Instant Pot and sauté for 30 to 45 seconds, stirring constantly, until fragrant. Do not let it brown.
3. Spread 1 pound dried spaghetti in an even layer over the garlic. It’s okay if the pasta overlaps; break a few strands if needed so it fits more evenly.
4. Pour 4 1/4 cup water over the spaghetti. Press the pasta down gently so it is mostly submerged. Make sure the spaghetti is spread in a single layer as much as possible for even cooking.
5. Lock the Instant Pot lid and set the valve to the sealing position. Cook on high pressure for 8 minutes. (If your pasta brand recommends a shorter cook time than 8 minutes for al dente, you can reduce by 1 minute, but keep the written 8 minutes if you want the exact recipe timing.)
6. When the cook time ends, perform a quick release carefully by switching the valve to venting. Once the steam has fully released and the pin drops, open the lid.
7. Immediately add 1 pound raw jumbo shrimp, peeled and deveined, on top of the hot pasta. Do not stir. Close the lid, set the valve to sealing, and cook on high pressure for 1 minute to cook the shrimp through.
8. Quick release the pressure again after the 1-minute cook. Open the lid and gently stir the pasta and shrimp together. The shrimp should be opaque and just cooked; season with salt and pepper to taste.
9. Pour the prepared bang bang sauce (3/4 cup light mayonnaise, 3/4 cup Thai sweet chili sauce, 1/4 cup lime juice, 1 tablespoon Sriracha sauce) over the pasta and shrimp. Toss gently until everything is evenly coated. Add chopped scallions (1/2 cup) and fold them in, reserving a small amount for garnish if desired.
10. Give the dish a final taste and adjust seasoning with salt, pepper, or more Sriracha if you like extra heat. Serve immediately, garnished with the reserved scallions.

Serving suggestions

Serve the Easy Instant Pot Bang Bang Shrimp Pasta hot, straight from the pot. A squeeze of extra lime, a sprinkle of additional scallions, or a few red pepper flakes can amp up flavor at the table. This pairs well with a crisp green salad or steamed vegetables for a complete weeknight meal.

Tips for success

• Do not overcook the garlic. Sauté it just until fragrant to prevent bitterness.
• Press the spaghetti into the water so it’s mostly submerged for even pressure cooking.
• Cook the shrimp for only 1 minute under pressure; they finish quickly and should remain tender.
• If your shrimp are frozen, thaw them fully before using and pat dry to avoid watering down the sauce.
• Adjust Sriracha to your heat preference. Start with the recipe amount and add more by the spoonful if needed.

Quick timeline

From start to finish, plan on about 25 to 30 minutes: 5 minutes prep, around 10 minutes of active Instant Pot time (including pressurizing and quick releases), and a few minutes tossing and plating.

Make-ahead and storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The pasta will soak up some of the sauce as it sits, so add a splash of water or lime juice when reheating to refresh the texture. Reheat gently in the microwave or in a skillet over low heat until warmed through.

Final thoughts

This Easy Instant Pot Bang Bang Shrimp Pasta is a reliable weeknight favorite that tastes like you spent more time on it than you did. The marriage of creamy mayo, sweet chili, bright lime, and tender shrimp makes every forkful addictive. Keep the sauce on the side if serving guests who prefer less spice, and enjoy a fuss-free, flavor-packed dinner ready in a flash.

Easy Instant Pot Bang Bang Shrimp Pasta

A quick, creamy bang bang shrimp pasta made in the Instant Pot for an easy weeknight meal.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 6 minutes mins

Total Time 11 minutes mins

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound dried spaghetti
• 3 cloves garlic minced
• 1 teaspoon coconut oil
• 4.25 cup water
• 1 pound raw jumbo shrimp peeled and deveined
• 3/4 cup light mayonnaise
• 3/4 cup Thai sweet chili sauce
• 1/4 cup lime juice
• 1 tablespoon Sriracha sauce more as needed
• 1/2 cup scallions chopped
• salt and pepper to taste (use about 1 teaspoon salt for the pasta step)

Equipment

• Instant Pot or electric pressure cooker
• Mixing Bowl
• Measuring cups and spoons
• tongs or spoon
• Colander (for stovetop alternative)

Method

 

1. Break the spaghetti in half and place it in the Instant Pot insert.
2. Add the minced garlic, coconut oil, 1 teaspoon salt, and the water to the pot; stir to combine and ensure the pasta is submerged.
3. Lock the lid and set the Instant Pot to Pressure Cook (High) for 4 minutes.
4. When the cook time ends, turn the Instant Pot off and perform a quick release until the pressure pin drops, then carefully open the lid.
5. Meanwhile, whisk together the mayonnaise, Thai sweet chili sauce, lime juice, and Sriracha in a medium bowl to make the bang bang sauce.
6. Stir the prepared sauce into the cooked pasta in the Instant Pot. If the sauce seems thin, set the Instant Pot to Sauté and let it simmer 2–3 minutes to thicken, stirring occasionally.
7. Add the raw shrimp and chopped scallions to the pot, stir to combine, then use Sauté for 2–3 minutes more, tossing occasionally, until the shrimp turn pink and are cooked through.
8. Taste and adjust with salt, pepper, and more Sriracha if desired, then serve warm.

Notes

• For stovetop: boil pasta per package, reserve 1 cup pasta water, and drain.
• Combine coconut oil, garlic, bang bang sauce, and shrimp in a pan and cook over medium heat.
• Toss cooked pasta into the sauce and add reserved pasta water if the sauce is too thick.
• Cook until shrimp are pink and cooked through.