Step 1

Put the can of coconut milk in the refrigerator for 4 to 5 hours or in the freezer for 5 minutes to separate the cream from water, then open the can and scoop off the cream from the top. Reserve both cream and water.

Step 2

Set the Instant Pot to Sauté mode and heat oil. Add onion, cinnamon, cardamom, and cloves and sauté for 2 minutes.

Step 3

Add salt, red chili powder, turmeric, ginger, garlic. Press the Cancel button to turn off the Instant Pot. Mix well.

Step 4

Stir in ¼ cup of the reserved coconut water, tomato puree, and shrimp.

Step 5

Close the Instant Pot with steam release handle to sealing. Pressure Cook/Manual(Low) for 2 minutes followed by quick release.

Step 6

Stir in reserved coconut cream and garnish with cilantro. Transfer the shrimp to a serving bowl or take the stainless steel pot out of the Instant Pot housing and place it on a hot plate to avoid overcooking. Enjoy hot.