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How to Make Instant Pot® Shrimp Curry - A Step-by-Step Guide

If you're looking for a quick and easy weeknight meal that's packed with flavor, then look no further than this Instant Pot® shrimp curry recipe. With just a few simple ingredients and your trusty Instant Pot®, you can have a delicious and satisfying curry on the table in no time.

This recipe is perfect for seafood lovers or anyone looking to try something new and exciting for dinner. The tender and succulent shrimp pair perfectly with the bold and aromatic curry sauce, creating a dis...

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Ingredients

  • 2 tablespoons coconut oil
  • 1 tablespoon black mustard seeds
  • 1 sprig fresh curry leaves
  • 1 teaspoon ginger-garlic paste
  • ¼ teaspoon fenugreek powder
  • 1 small onion, sliced
  • 1 medium tomato, chopped
  • 1 teaspoon salt
  • ¼ teaspoon turmeric powder
  • 2 tablespoons water
  • 2 tablespoons Kashmiri red chili powder
  • 1 ½ tablespoons coriander powder
  • ¼ teaspoon cumin powder
  • 2 tablespoons tamarind pulp
  • 2 ¼ cups water, divided
  • 12 ounces raw medium-large shrimp, peeled and deveined
  • 2 tablespoons coconut cream

Information

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Additional Time: 15 mins
  • Total Time: 55 mins
  • Servings: 4
  • Yield: 4 servings

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add oil, mustard seeds, curry leaves, ginger-garlic paste, and fenugreek powder. Stir well to prevent burning or sticking to the pot. Add onion and tomato, along with salt and turmeric. Saute until onions are translucent, 3 to 4 minutes.
  • Meanwhile, combine 2 tablespoons water, Kashmiri red chili powder, coriander, and cumin into a paste in a small bowl. Add spice paste to the onions in the pot and stir well for 1 minute. Add tamarind and 1/4 cup water and stir to prevent burning or sticking to the pot. Cook and stir until oil starts separating out, 3 to 5 minutes. Add 2 cups water and cover the pot with the lid. Simmer 2 minutes more on Saute mode.
  • Add shrimp and stir well. Close and lock the lid. Select high pressure and set the timer for 3 minutes. Allow about 10 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Select Saute mode again and stir coconut cream into the curry. Simmer until thickened, 3 to 4 minutes. Season with salt, if desired.

    • Nutrition

    218 cal.

    • Total Fat: 12g
    • Saturated Fat: 9g
    • Cholesterol: 128mg
    • Sodium: 818mg
    • Total Carbohydrate: 12g
    • Dietary Fiber: 4g
    • Total Sugars: 2g
    • Protein: 16g
    • Vitamin C: 10mg
    • Calcium: 92mg
    • Iron: 5mg
    • Potassium: 367mg

    Categories

    Seafood recipes
    Curry recipes
    Spicy recipes
    Coconut recipes
    Instant pot recipes