Instant Pot Shrimp Curry

Name: Instant Pot Shrimp Curry
Prep time: 5 min
Cook time: 5 min
Yield: 4 people
Ingredients: 1 tablespoon olive oil; 1 onion, diced; 1 tablespoon grated ginger; 4 garlic cloves, minced; 4 cardamom pods; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon turmeric powder; 1/4-1/2 teaspoon chili powder; 1/2 teaspoon cumin powder; 1 teaspoon curry powder; 1 teaspoon masala powder; pinch cinnamon powder; 1 can diced tomatoes; 500 g shrimp or prawn, cleaned and deveined; 2/3-3/4 cup coconut milk

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Servings
4 people
Calories
259 kcal
Course
Main Course
Cuisine
Indian

Instant Pot Shrimp Curry

Gavin Ward

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The easiest curry you will ever make, delicious and comforting and takes only 3 minutes of Instant Pot cook time!

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Ingredients

Servings

1 tablespoon olive oil
1 onion, diced
1 tablespoon grated ginger
4 garlic cloves, minced
4 cardamom pods
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon turmeric powder
1/4-1/2 teaspoon chili powder
1/2 teaspoon cumin powder
1 teaspoon curry powder
1 teaspoon masala powder
pinch cinnamon powder
1 can diced tomatoes 450g , 14 oz
500 g shrimp or prawn, cleaned and deveined
2/3-3/4 cup coconut milk

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Instructions

Set the Instant Pot to saute mode, Add the olive oil then the onion and cook for 3-4 minutes until softened. Add the ginger, garlic, and cardamom pods and saute another minute.
Add all the spices and the canned tomatoes, and cook for 2-3 minutes. Add the shrimp and coconut milk and stir.
Set Instant Pot to low pressure for 3 minutes, making sure the valve is sealed. Once cooking time is over, quick release the pressure, and open the Instant Pot.
Serve the curry over rice or with naan bread, and enjoy!