The multi-cooker makes this beloved Indian dish an easy clean-up — the shrimp and spices are first sautéed in the pot, then the rice is cooked using the pressure-cook function. The result is a super-quick, flavor-packed dinner that’s perfect for a weeknight.
| Level: | Easy |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 cup whole-milk yogurt
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro leaves, chopped
- 1 pound peeled and deveined large shrimp (16/20), tail on
- 1 1/4 teaspoons madras curry powder
- Kosher salt and freshly ground black pepper
- 6 tablespoons unsalted butter
- 1 small onion, chopped
- 1 tablespoon chopped fresh ginger (from a 1-inch knob)
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon Spanish paprika
- 4 cloves garlic, minced
- 1 cup basmati rice
Instructions
- Mix the yogurt with the mint and cilantro in a small bowl until well combined. Cover and refrigerate until ready to use.
- Toss the shrimp with 1/4 teaspoon of the curry powder, 1 teaspoon salt and a few grinds of black pepper. Turn a 6-quart Instant Pot® to the saute setting (see Cook’s Note) and add 4 tablespoons of the butter. When melted, add half of the shrimp and cook, tossing once or twice, until the shrimp are just turning orange and starting to brown but are not completely cooked, 3 to 4 minutes; transfer to a plate. Repeat with the remaining shrimp. Set aside.
- Melt the remaining 2 tablespoons butter. Add the onions and cook, stirring occasionally, until softened, 5 to 6 minutes. Add the ginger, turmeric, paprika, garlic and remaining 1 teaspoon curry powder and cook until the garlic and ginger are softened and the spices are fragrant, 1 to 2 minutes. Add the rice, 1 1/2 cups water, 2 teaspoons salt and a few grinds of black pepper and stir to combine.
- Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on high for 3 minutes.
- After the pressure-cook cycle is complete, follow the manufacturer’s guide for quick release and wait until the quick-release cycle is complete. Being care of any remaining steam, unlock and remove the lid. Add the shrimp to the pot and stir to combine with the rice. Turn the pot to the normal saute setting and put on the lid. Let the shrimp cook until completely opaque throughout, 1 to 2 minutes. Serve in bowls with a dollop of herbed yogurt.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 318 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 20 g |
| Cholesterol | 158 mg |
| Sodium | 423 mg |
Reviews
Delicious. Rice needed a bit longer cook. Otherwise outstanding dish.
bv
Way too much salt. Nearly inedible. I would put 1/2 tsp on the shrimp and 1 tsp in the rice IF I make this again.
This was really good and easy. It’s VERY salty. I’d recommend cutting the salt by about half. Aside from that, great!
Great recipe. Doesn’t take too long, and with a bit of prep, you can cook it quickly. I added chopped spinach with the shrimp after the rice cooked, and it gave some nice color. Definitely make the herbed yogurt, it adds some needed creaminess and moisture.
Really liked this one and it was super quick for a weeknight. I used the regular rice function on the instant pot and it came out perfect. Next time I’ll bump up the amount of curry spice because it was left a little bland but I added some lemon juice and finishing salt which made up for it this time!
This is the MOST DELICIOUS AND EASY recipe!
I have made it 3 times for different groups of friends and it’s a winner EVERY time!
Of note, I did use less salt after the initial make and definitely utilized the rice setting cuz why wouldn’t you? no issues with half cooked rice. Just 100% deliciousness.
I have made it 3 times for different groups of friends and it’s a winner EVERY time!
Of note, I did use less salt after the initial make and definitely utilized the rice setting cuz why wouldn’t you? no issues with half cooked rice. Just 100% deliciousness.
This recipe came into my email and it caught my attention b/c it had rice in the instant pot which cooked in minutes and I’ve never cooked rice in it. I did alter it (I make a lot of Indian style foods so I know what seasonings most use) by adding a seeded hot pepper and fenugreek leaves and cooked rice for 4 minutes like others said to do. Also, I used sour cream instead of yogurt. Definitely didn’t use as much salt and used ghee instead of butter. It was great. I’ll be looking for more recipes with rice to use in my instant pot.
Followed everything except cilantro in the yogurt (i didnt have any) and everyone loved it
This recipe was easy to make, and the blend of spices was delicious. I would make it again with two changes. 1. There was way too much salt. It would have been better with half to a quarter less salt. 2. Cooking time was not enough to fully cook the basmati rice. Next time I would cook for 4 minutes, or just put it on the rice setting.