This Instant Pot Indian Butter Shrimp recipe allows you to have restaurant quality Indian food at home. Cooking this meal in the Instant Pot produces so much flavor. The smell is amazing. Serve over some Basmati or Jasmine rice to soak up all of the creamy, delicious sauce.
Fresh ginger, garam masala, lime juice, cilantro, and paprika give flavor to the sauce and shrimp. I found this recipe in one of my new cookbooks, Dinner in an Instant. It’s a good one if you are looking for new recipes to try in the Instant Pot..
The shrimp are marinated in a yogurt-based marinade with lots of spices for up to an hour.
While the shrimp are marinating, the sauce is prepared in the Instant Pot. The sauce only takes 8 minutes on High Pressure and then 4 to 7 minutes on “Saute” mode to thicken up some. I love how quickly a pressure cooker can marry all those flavors together!
The tomato and cream based sauce is flavored with shallots, garlic, fresh grated ginger, red pepper flakes, and lime zest. It is lick your finger good and some fresh Na’an would be perfect for mopping it up. The shrimp are stirred in at the end and only need a few minutes to cook.
Check out this method for cooking perfect basmati rice in an Instant Pot.
TOOLS and INGREDIENTS NEEDED FOR THIS RECIPE
Microplane Zester– very sharp and perfect for grating ginger and lime zest.
Instant Pot 6-quart Programmable Pressure Cooker– functions not only as a pressure cooker but also a rice cooker and slow cooker.
This Instant Pot Indian Butter Shrimp recipe allows you to have restaurant quality Indian food at home. The tomato and cream based sauce is flavored with garam masala, garlic, cumin, fresh ginger, and paprika.
- 1/4 cup plain whole-milk yogurt
- 2 teaspoons ground cumin
- 2 teaspoons sweet paprika
- 2 teaspoons garam masala
- 2 teaspoons lime juice
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly grated ginger, use a microplane if you have one
- 1 garlic clove, grated with a microplane or minced
- 2 pounds large shrimp, peeled and deveined
- 4 tablespoons butter, divided
- 2 shallots, minced
- 2 garlic cloves, grated or minced
- 1 1/2 teaspoons grated fresh ginger
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon kosher salt
- 1 (28-ounce) can diced tomatoes, with juice
- 1 cup heavy cream
- 1/2 teaspoon finely grated lime zest
- cooked basmati rice
- chopped fresh cilantro
In a medium bowl, mix together yogurt, cumin, paprika, garam masala, lime juice, salt, ginger and garlic to make marinade. Stir in shrimp. Refrigerate for 15 minutes to 1 hour.
While shrimp are marinating, prepare the sauce. Turn Instant Pot to "saute" and add 2 tablespoons butter.
Once butter has melted, add shallots and a pinch of salt. Cook until golden brown, 4 to 6 minutes.
Stir in garlic, ginger, red pepper flakes, and 1/4 teaspoon salt and cook another 1 to 2 minutes.
Stir in tomatoes and their juice, heavy cream, and another pinch of salt. Bring mixture to a boil. Then cover and set on high pressure for 8 minutes. Make sure valve is turned to "sealing". Release the pressure maunally. When pin drops, remove the lid.
Turn on "saute" mode and simmer the sauce to thicken, about 4 to 7 minutes.
Stir in the shrimp and marinade, the remaining 2 tablespoons butter, and the lime zest and cook 2 to 5 minutes, or until shrimp are pink, being careful not to overcook. They will continue to cook in the sauce once you remove them from the Instant Pot.
Serve with rice and cilantro.
Recipe adapted from Dinner in an Instant
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