Turn the Instant Pot to SAUTE and add 1 tbsp of olive oil. Add the shrimp into the pot and stir until the shrimp turns white and cooks all the way through. Remove to a different plate/bowl and set aside.
Keeping the pot on SAUTE, add the next tbsp of olive oil. Add the garlic, onion, and green pepper into the pot and saute until the vegetables begin to cook through, about 5 minutes.
When the vegetables have softened, add the rest of the ingredients into the pot except for the green onions and the cooked shrimp. Pressure cook on HIGH for 6 minutes and then allow for a 6 minute natural pressure release. When the pressure has released for 6 minutes, then perform an instant release.
Open the lid of the Instant Pot and add the cooked shrimp back on top of the rice. You can garnish with chopped green onions and serve. Enjoy!