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Instant Pot Shrimp Biryani Recipe
4.5 from 411 votes

Instant Pot Shrimp Biryani Recipe

Instant Pot Shrimp Biryani combines basmati rice, shrimp, and fragrant spices including cumin, turmeric, garam masala, and bay leaf, cooked together with potatoes and tomatoes. The pressure cooking method yields tender shrimp nestled in spice-infused, fluffy rice, garnished with fresh cilantro for brightness. This one-pot dish is a flavorful and aromatic main course.

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 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

    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 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

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%)

Nutrition Facts

Serving: 1 Serving

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.