Instant Pot Shrimp Biryani Recipe
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Calories
333 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Shrimp Biryani Recipe
Description
The Instant Pot Shrimp Biryani recipe starts by soaking basmati rice to enhance its texture, then sautés whole spices like cumin seeds, black peppercorns, and bay leaves in ghee to release their aroma. Onion is cooked until translucent, then ginger, garlic, tomatoes, turmeric, red chili powder, garam masala, kosher salt, and cubed potatoes are added to build a rich base. Raw peeled shrimp is added along with rice and water to ensure everything cooks evenly under pressure. The low-pressure cook setting for 4 minutes, followed by a short natural pressure release, gently cooks the shrimp without overcooking the rice.
This biryani balances mildly spicy and aromatic flavors with a tender texture. The potatoes add heartiness, and the garnish of fresh cilantro adds distinct herbal brightness. The dish is served hot, often alongside cooling raita and lime wedges to complement the spice and refresh the palate.
Practical tips include using frozen shrimp straight from the freezer, drying them before cooking, and ensuring all rice is submerged to avoid uneven cooking. If the available Instant Pot lacks a low-pressure setting, a high-pressure alternative with adjusted release time can be used. The biryani’s top layer may look slightly undercooked but fluffing before serving evens out the texture. Soaking the rice before cooking improves texture, but can be skipped if needed.
Ingredients
- 2 cups long grain basmati rice
- 2 cups water for soaking
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- 10 black peppercorns
- 2 bay leaf
- 1 large yellow onion thinly sliced
- ½ tablespoon ginger grated
- ½ tablespoon garlic grated
- 1 tomato diced
- 1 russet potato cubed
- ½ teaspoon Turmeric ground
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon garam masala
- 2 teaspoons kosher salt
- 1 pound Shrimp 20 ( use frozen, no need to thaw, extra large, pre-peeled
- 2 cups water for cooking
- ½ cup cilantro for garnish
Instructions
- Rinse and soak the rice in water for 20 minutes. Drain the rice after 20 minutes.
- Turn the Instant Pot to Sauté mode and heat ghee. Add cumin seeds, peppercorns and bay leaves. Sauté for 30 seconds.
- 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.
- Add ginger, garlic, tomatoes, potatoes, turmeric, red chili powder, garam masala and salt. Mix well.
- Add shrimp, rice and water. Mix well, making sure all the rice is under the liquids.
- 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.
- Garnish with fresh cilantro. Serve hot with raita and lime wedges.
Notes
- Frozen shrimp can be used without thawing; dry any excess moisture before cooking.
- If your Instant Pot lacks a low-pressure mode, use high pressure for 4 minutes with a 5-minute natural release.
- Deglaze the pot with a tablespoon of water after sautéing to prevent burning and aid pressure build-up.
- Make sure all rice is submerged under liquids before sealing the lid for even cooking.
- It is normal for the top layer of rice to appear slightly undercooked; fluff gently to combine textures.
- Soaking rice enhances texture but is optional.
- Adjust spice level by adding jalapeño or spicier chili powder as preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 333 kcal
% 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.
User Reviews
Overall Rating
4.5
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