Main Course
Fast Shrimp Curry with the Instant Pot®
This flavorful shrimp curry comes together quickly and easily using your Instant Pot®, making it perfect for busy weeknights. Packed with spices and creamy coconut milk, it’s a comforting dish that everyone will love.
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40 min
Total Time
♜
4
Servings
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Medium
Difficulty
Ingredients
4
servings
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Instructions
1
Step 1
Start by turning on your Instant Pot and setting it to the Sauté function. 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 the chopped onion and tomato along with a bit of salt and turmeric, and cook until the onions turn translucent, about 3 to 4 minutes.
2
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 it in for about a minute. Then add tamarind and a little water, stirring well to keep everything from sticking. Let it cook for another 3 to 5 minutes, until you see the oil starting to separate from the sauce.
3
Step 3
Pour in 2 cups of water and pop the lid on. Keep it on Sauté for a couple more minutes to bring everything together. Then add your shrimp, give it a good stir, seal the lid, and set the pot to high pressure for 3 minutes. It will take about 10 minutes to come to pressure.
4
Step 4
Once the cooking time is up, let the pressure release naturally for 10 minutes, then carefully do a quick release to let out any remaining steam. Open the lid, switch back to Sauté, and stir in the coconut cream. Let it simmer for 3 to 4 minutes until the curry thickens a bit. Taste and add salt if you need it, then you’re ready to serve.
Why You’ll Love This Recipe
This dish is perfect for busy weeknights when you want something flavorful without spending hours in the kitchen. The Instant Pot makes cooking shrimp curry quick and easy, while still delivering rich, comforting flavors. It’s a great way to enjoy a homemade meal with minimal effort.
Serving Suggestions
Serve with steamed basmati rice or warm naan bread to soak up the delicious curry sauce. A side of fresh cucumber salad or lightly steamed vegetables adds a nice, cool contrast to the warm spices.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to prevent the shrimp from becoming tough. This curry also freezes well—thaw overnight in the fridge before reheating.
