Step 1

Start the instant pot in Sauté mode and let it heat. Add oil, mustard seeds and let them sizzle.

Step 2

Add green chili, onions, ginger and garlic. Sauté for about 5 minutes until the onions turn golden brown.

Step 3

Add tomato and spices. Mix and let it sauté for 2-3 minutes.

Step 4

Add coconut milk and shrimp to the pot. Stir and press cancel. Close lid with vent in sealing position.

Step 5

Start the instant pot in Manual or Pressure cook mode at low pressure for 3 minutes.

Step 6

When the instant pot beeps, quick release the pressure manually.

Step 7

Stir in the lime juice and garnish with cilantro. Coconut Shrimp Curry is ready to be served. Enjoy with rice.

Step 8

Tip: Take the steel insert out of the instant pot, so the curry is not cooking more from residual heat.