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Instant Pot Shrimp Biryani Recipe

Spicy and delicate, full-flavored meal, made with fragrant basmati rice and shrimp!

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Calories: 333 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 2 cups long grain basmati rice
  • 2 cups water for soaking
  • 1 tablespoon ghee
  • 1 teaspoon cumin seeds
  • 10 black peppercorns
  • 2 bay leaves
  • 1 large yellow onion thinly sliced
  • ½ tablespoon ginger grated
  • ½ tablespoon garlic grated
  • 1 tomato diced
  • 1 russet potato cubed
  • ½ teaspoon ground turmeric
  • 1 teaspoon Kashmiri red chili powder
  • 1 teaspoon garam masala
  • 2 teaspoons kosher salt
  • 1 pound extra large pre-peeled Shrimp 20 ( use frozen, no need to thaw)
  • 2 cups water for cooking
  • ½ cup Cilantro for garnish

Instructions

    Cup of Yum
  1. Rinse and soak the rice in water for 20 minutes. Drain the rice after 20 minutes.
  2. Turn the Instant Pot to Sauté mode and heat ghee. Add cumin seeds, peppercorns and bay leaves. Sauté for 30 seconds.
  3. Add onions and mix well. Cook covered with a glass lid on for 3-4 mins, until the onions are translucent and light golden in color.
  4. Add ginger, garlic, tomatoes, potatoes, turmeric, red chili powder, garam masala and salt. Mix well.
  5. Add shrimp, rice and water. Mix well, making sure all the rice is under the liquids.
  6. Close Instant Pot lid with the pressure valve to sealing. Cook on Pressure cook(low pressure mode) for 4 mins followed by 3 minute natural pressure release. 
  7. Garnish with fresh cilantro. Serve hot with raita and lime wedges.

Notes

  •  
  • Frozen shrimp works best for this recipe. Make sure to dry any excess water with paper towels.
  • No low-pressure option on your Instant Pot? Cook the Biryani on High-Pressure mode for 4 minutes followed by a 5-minute Natural Pressure release.
  • Deglaze the Instant Pot insert using a tablespoon of water to remove any browned bits from the sautéing of the onions. This will help the Instant Pot come to pressure and also prevent the "BURN" signal.
  • Make sure all of the rice is under the liquids before closing the Instant Pot.
  • It is normal for the top layer of the rice to look a bit undercooked. Simply fluff the top layer and then gently mix the biryani with a silicone spatula.
  • Soaking Rice - Although soaking rice yields the best textures, you may skip the pre-soaking step. 
  • Spice Level - This recipe makes medium spicy Biryani. For extra spicy add jalapeno or use spicer red chili powder.

Nutrition Information

Calories 333kcal (17%) Carbohydrates 62g (21%) Protein 17g (34%) Fat 2g (3%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 1g Cholesterol 95mg (32%) Sodium 1226mg (51%) Potassium 435mg (12%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 505IU (10%) Vitamin C 7mg (8%) Calcium 87mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 333

% Daily Value*

Calories 333kcal 17%
Carbohydrates 62g 21%
Protein 17g 34%
Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 1g 50%
Cholesterol 95mg 32%
Sodium 1226mg 51%
Potassium 435mg 9%
Fiber 3g 12%
Sugar 2g 4%
Vitamin A 505IU 10%
Vitamin C 7mg 8%
Calcium 87mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.