Instant Pot Shrimp Curry

This is a keto-friendly recipe.

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    • 2 cups of shrimp( here I used 
    • 2 tbsp oil
    • 1 tsp cumin seeds
    • 1/2 tsp fennel seeds
    • Curry leaves (optional)
    • 1 cup chopped onion 
    • 1 tbsp minced ginger & garlic
    • 3 Serrano Pepper/ Green Chilies
    • 1 cup chopped tomatoes
    • 1/2 tsp salt (adjust to taste)
    • 2 tbsp unsweetened coconut milk (optional)
    • Chopped cilantro
    • Powder:
      • 1/2 tsp turmeric powder
      • 1 to 2 tsp Red Chilli Pepper Powder (adjust to taste)
      • 1 tsp Corriandar/ Dhaniya Powder
      • 1/2 tsp Garam Masala Powder


  • Devein and clean the shrimp. 
  • Turn on instant pot - saute mode(more).
  • When the pot is hot, add oil, cumin seeds, fennel seeds, and curry leaves. 
  • Add chopped onion, green chilies, and minced ginger-garlic, Saute for 2 minutes (until golden brown) 
  • Add chopped tomato and saute for 2 minutes. 
  • Change saute mode to low, if it burns at bottom.
  • Add turmeric powder, red pepper chili powder, corriandar powder, garam masala powder, and salt.  Give a quick stir.
  • Add shrimp - mix and stir for a minute. Add 1 tbsp water.
  • Close the lid with sealing position, set low pressure 3 minutes.
  • When the instant pot beeps, turn off and quick release after 5 minutes.  Open the lid.
  • Add 2 tbsp unsweetened coconut milk and chopped cilantro.
  • Optional : Turn on to saute mode to reduce the water and to get think curry. (up to 1 minute)
  • Yummy and quick shrimp curry is ready.