Instant Pot® Shrimp Curry

Name: Instant Pot® Shrimp Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tbsp Chili Powder; 2 tbsp Coconut Oil; 1 tsp Ginger-Garlic Paste; 1.5 tbsp Ground Coriander; 0.25 tsp Ground Turmeric; 12 oz Large Shrimp; 1 tbsp Mustard Seeds; 1 whole Onion; 1 tsp Salt; 2 tbsp Tamarind; 1 whole Tomato; 2 tbsp Water

Dinner 🍽️Lunch 🥪 Indian 🇮🇳 Low-Carb Heart-Healthy ❤️Gluten-Free Ayurvedic 🧘Halal 🕌Pescatarian 🐟

Instant Pot® Shrimp Curry features tender shrimp in a lush coconut-tamarind gravy layered with curry leaves, mustard seeds, and Kashmiri chili for vivid color and gentle heat. The sauce balances tangy, nutty, and subtly sweet notes, perfect for ladling over steamed rice on a weeknight or serving at a cozy dinner with friends.

Prep10 mins
Cook30 mins
Serves4
DifficultyEasy

1

Turn on a multi-functional pressure cooker (such as Instant Pot) and choose Saute. Add oil, mustard seeds, curry leaves, ginger-garlic paste, and fenugreek powder. Stir well to keep them from burning or sticking. Add the onion and tomato, along with salt and turmeric. Saute until the onions are translucent, 3 to 4 minutes.
2

Meanwhile, in a small bowl, mix 2 tablespoons water with Kashmiri red chili powder, coriander, and cumin to make a paste. Add the 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. Cook, stirring, until the oil begins to separate, 3 to 5 minutes. Add 2 cups water and cover with the lid. Simmer 2 minutes more on Saute mode.
3

Add the 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.
4

Use the natural-release method according to the manufacturer's instructions for 10 minutes. Carefully release any remaining pressure using the quick-release method per the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5

Select Saute again and stir the coconut cream into the curry. Simmer until thickened, 3 to 4 minutes. Season with salt, if desired.