Instant Pot Shrimp Curry

Ingredients

• 1 pound (450 g) raw shrimp, peeled and deveined
• 1 tablespoon (15 ml) olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tablespoons (30 ml) curry powder
• 1 teaspoon (5 ml) ground cumin
• 1 teaspoon (5 ml) ground coriander
• 1 teaspoon (5 ml) ground turmeric
• 1/2 teaspoon (2.5 ml) ground cinnamon
• 1/2 teaspoon (2.5 ml) ground cardamom
• 1/2 teaspoon (2.5 ml) ground ginger
• 1/4 teaspoon (1.25 ml) cayenne pepper
• 1 (14.5 ounce / 411 g) can diced tomatoes
• 1 (14 ounce / 396 g) can coconut milk
• 1/2 cup (120 ml) chicken broth
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Cooked basmati rice, for serving

Directions

1. Turn the Instant Pot to the sauté setting and heat the oil.
2. Add the onion and garlic and cook, stirring, until softened, about 3 minutes.
3. Add the curry powder, cumin, coriander, turmeric, cinnamon, cardamom, ginger, and cayenne pepper and cook, stirring, for 1 minute.
4. Add the diced tomatoes, coconut milk, and chicken broth and stir to combine.
5. Close and lock the lid of the Instant Pot and turn the steam release handle to the sealing position.
6. Cook on high pressure for 5 minutes.
7. When the cooking time is complete, open the Instant Pot and stir in the shrimp.
8. Close and lock the lid and cook on high pressure for an additional 2 minutes.
9. When the cooking time is complete, open the Instant Pot and stir in the shrimp.
10. Let the curry sit for 5 minutes before serving, to allow the flavors to meld.
11. Garnish with fresh cilantro and serve over cooked basmati rice.

Interesting Facts

• This recipe is great for meal prep, as it reheats well and tastes even better the next day.
• Shrimp is a great source of lean protein and is low in calories, making this dish a healthy option.
• Curry powder is a blend of spices, typically including turmeric, cumin, coriander, and chili pepper.
• Coconut milk adds a creamy texture and a subtle sweetness to the curry.