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Instant Pot Shrimp Curry

The easiest curry you will ever make, delicious and comforting and takes only 3 minutes of Instant Pot cook time!
5 from 1 vote
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Course: Main Course
Cuisine: Indian
Keyword: instant pot, curry
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 4 people
Calories: 259kcal
Author: Farah Abumaizar


  • Instant Pot


  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 tbsp grated ginger
  • 4 garlic cloves, minced
  • 4 cardamom pods
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp turmeric powder
  • 1/4-1/2 tsp chili powder
  • 1/2 tsp cumin powder
  • 1 tsp curry powder
  • 1 tsp 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


  • 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!
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Calories: 259kcal