THE RECIPE JOURNAL · Main Course
Instant Pot® Shrimp Curry Recipe
This flavorful shrimp curry comes together quickly and easily in the Instant Pot, making it perfect for busy weeknights. Packed with aromatic spices and creamy coconut milk, it’s a comforting dish that everyone will love.
FROM THE KITCHEN • Instant Pot® Shrimp Curry Recipe
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by turning on your Instant Pot to the sauté setting. Pour in some oil, then add mustard seeds, curry leaves, ginger-garlic paste, and a pinch of fenugreek powder. Give everything a good stir so nothing sticks or burns. Toss in chopped onions and tomatoes along with salt and turmeric, and cook until the onions turn translucent, about 3 to 4 minutes.
02
Step 2
While that’s cooking, mix together 2 tablespoons of water with Kashmiri red chili powder, coriander, and cumin to make a smooth spice paste. Add this paste to the pot and stir for about a minute. Then pour in the tamarind and a bit of water, stirring to keep things from sticking. Let it cook until you see the oil start to separate, which should take around 3 to 5 minutes.
03
Step 3
Next, add 2 cups of water and give everything a good stir. Put the lid on, seal it, and set the pressure cooker to high for 3 minutes. It’ll take about 10 minutes for the pressure to build up.
04
Step 4
When the cooking time is up, let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure. Remove the lid, then switch back to sauté mode. Stir in the coconut cream and let the curry simmer until it thickens a bit, around 3 to 4 minutes. Taste and add salt if you need it, then it’s ready to serve.
Why you’ll love it
This dish is packed with bold flavors and comes together quickly, making it perfect for busy weeknights. The shrimp cooks perfectly tender in the Instant Pot, absorbing the rich, creamy curry sauce. It’s a comforting meal that feels special without a lot of effort.
How to serve
Serve this curry over steamed basmati rice or warm naan bread to soak up the delicious sauce. A side of sautéed greens or a simple cucumber salad adds freshness and balances the rich flavors. Garnish with fresh cilantro and a squeeze of lime for extra brightness.
Storage & leftovers
Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid overcooking the shrimp. This dish can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.
