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4.8 from 18 votes

Instant Pot Shrimp Biryani Recipe

Shrimp biryani is a spicy, full-flavored Indian dish made with basmati rice, shrimp, tomato, onion and bold spices.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 553 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 2 cups basmati rice
  • 2 tablespoons unsalted butter
  • 1 teaspoon whole cumin seeds
  • 2 dried bay leaves
  • 1 black cardamom pod , optional
  • 2 green cardamom pods , optional
  • 2 cloves
  • 1 cinnamon stick
  • 1 star anise
  • 1 teaspoon whole black peppercorns
  • 1 large white onion sliced
  • 1 tablespoon ginger , minced or grated
  • 2 cloves fresh garlic , minced or grated
  • 1 large tomato chopped
  • 1 teaspoon coarse sea salt
  • 1 tablespoon chili powder
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • ¼ cup plain greek yogurt
  • 1/3 cup fresh mint leaves , chopped
  • 1/3 cup fresh cilantro , leaves only
  • 1 pound large frozen shrimp , peeled
  • 2 cups low-sodium seafood broth , or chicken or vegetable or water
  • Lime wedges , for garnish

Instructions

    Cup of Yum
  1. Rinse the 2 cups basmati rice 3-4 times or until the water runs clear. Cover the rice with water and soak for 15 minutes; drain and set aside.
  2. Set the instant pot on the sauté function. Add the 2 tablespoons unsalted butter and let it melt. Add the 1 teaspoon whole cumin seeds, 2 dried bay leaves, 1 black cardamom pod, 2 green cardamom pods, 2 cloves, 1 cinnamon stick, 1 star anise, and 1 teaspoon whole black peppercorns. Allow to sauté for 1-2 minutes or until fragrant.
  3. Stir in the 1 large white onion sliced and sauté for and additional 4 minutes or until softened.
  4. Stir in the grated or minced 1 tablespoon ginger and grated or minced 2 cloves fresh garlicand sauté until fragrant. Next, add the 1 large tomato chopped, 1 teaspoon coarse sea salt, 1 tablespoon chili powder, 1/4 teaspoon turmeric powder, 1 teaspoon garam masala, ¼ cup plain Greek yogurt, chopped 1/3 cup fresh mint leaves, chopped 1/3 cup fresh cilantro, 1 pound large frozen shrimp and 2 cups low-sodium seafood broth.
  5. Cover with the lid and lock it into place, shutting the vent. Switch from sauté to manual low pressure for 6 minutes.
  6. Use the quick-release pressure function.
  7. Open the lid and fluff the biryani, removing the cinnamon stick and star anise, then serve immediately with fresh lime wedges.
  8. If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

  • Omit green and black cardamom pods if you do not have them. 

Nutrition Information

Calories 553kcal (28%) Carbohydrates 84g (28%) Protein 35g (70%) Fat 8g (12%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.2g Cholesterol 198mg (66%) Sodium 802mg (33%) Potassium 759mg (22%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 1293IU (26%) Vitamin C 8mg (9%) Calcium 172mg (17%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 553

% Daily Value*

Calories 553kcal 28%
Carbohydrates 84g 28%
Protein 35g 70%
Fat 8g 12%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 0.2g 10%
Cholesterol 198mg 66%
Sodium 802mg 33%
Potassium 759mg 16%
Fiber 4g 16%
Sugar 3g 6%
Vitamin A 1293IU 26%
Vitamin C 8mg 9%
Calcium 172mg 17%
Iron 3mg 17%

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