What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 instant pot shrimp curry recipes that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
15 Instant Pot Shrimp Curry Recipes
Coconut Shrimp Curry – Instant Pot / Pressure Cooker
Instant Pot Shrimp Curry
Instant Pot Quick and Easy Shrimp Curry
15 minute Instant Pot Shrimp Curry- Easy Shrimp Curry
CheMeen Kari – Kerala Shrimp Curry
Coconut Shrimp Curry with Rice
Instant Pot® Shrimp Curry
Pressure Cooker Shrimp Curry
Instant Pot Shrimp Curry Goan-Style
1 Minute Shrimp Curry (Instant Pot and Stovetop)
Shrimp Curry Recipe
Instant Pot Thai Green Curry Shrimp
Coconut Shrimp Curry
Easy Coconut Red Curry Shrimp
Slow Cooker/Instant Pot Coconut Curry Shrimp (Low-Carb,Paleo,Whole30)
How do you cook curry shrimp in a pressure cooker?
Instructions
- Start the instant pot in Sauté mode and let it heat. …
- Add green chili, onions, ginger and garlic. …
- Add tomato and spices. …
- Add coconut milk and shrimp to the pot. …
- Start the instant pot in Manual or Pressure cook mode at low pressure for 3 minutes.
How do you cook coconut shrimp in the instant pot?
Now set an air fryer basket in an Instant Pot and brush it with Coconut Oil. Place the Shrimps inside in the batch of 9-10, each away from another, and cover the lid. Press Air Fry at 390F and set timings to 8 minutes. Delicious and Juicy shrimps are ready to eat.
Can we pressure cook prawns?
For frozen raw shrimp, I use the cooking time of 1 minute on High pressure followed by the quick release (QR). One minute is plenty of time to pressure cook raw shrimp to perfection! Now you’ve got a perfect seafood dinner in minutes, thanks to your Instant Pot!
Can prawns be cooked in pressure cooker?
Stir in the shrimp, cover the bowl, and refrigerate until needed, at least 15 minutes and up to 1 hour. Prepare the sauce: Using the sauté function, set on low if available, melt 2 tablespoons of the butter in the pressure cooker. Stir in the shallots and a pinch of salt; cook until golden brown, 4 to 8 minutes.














