Instant Pot Shrimp Curry
The easiest curry you will ever make, delicious and comforting and takes only 3 minutes of Instant Pot cook time!
Servings 4 people
Calories 259kcal
Equipment
- Instant Pot
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 450g , 14 oz
- 500 g shrimp or prawn, cleaned and deveined
- 2/3-3/4 cup coconut milk
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!
Nutrition
Calories: 259kcal