I have made it 3 times for different groups of friends and it’s a winner EVERY time!
Of note, I did use less salt after the initial make and definitely utilized the rice setting cuz why wouldn’t you?🤔 no issues with half cooked rice. Just 100% deliciousness. ","datePublished":"2021-11-14"},{"@type":"Review","author":{"@type":"Person","name":"Kelli G."},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"This recipe came into my email and it caught my attention b/c it had rice in the instant pot which cooked in minutes and I’ve never cooked rice in it. I did alter it (I make a lot of Indian style foods so I know what seasonings most use) by adding a seeded hot pepper and fenugreek leaves and cooked rice for 4 minutes like others said to do. Also, I used sour cream instead of yogurt. Definitely didn’t use as much salt and used ghee instead of butter. It was great. I’ll be looking for more recipes with rice to use in my instant pot. ","datePublished":"2021-07-23"},{"@type":"Review","author":{"@type":"Person","name":"starlight987100"},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"Followed everything except cilantro in the yogurt (i didnt have any) and everyone loved it","datePublished":"2021-06-27"},{"@type":"Review","author":{"@type":"Person","name":"Anonymous"},"reviewRating":{"@type":"Rating","ratingValue":4,"worstRating":"1","bestRating":"5"},"reviewBody":"This recipe was easy to make, and the blend of spices was delicious. I would make it again with two changes. 1. There was way too much salt. It would have been better with half to a quarter less salt. 2. Cooking time was not enough to fully cook the basmati rice. Next time I would cook for 4 minutes, or just put it on the rice setting.","datePublished":"2021-06-08"},{"@type":"Review","author":{"@type":"Person","name":"Anonymous"},"reviewRating":{"@type":"Rating","ratingValue":2,"worstRating":"1","bestRating":"5"},"reviewBody":"Nope. 3 minutes gets you half-cooked rice and the amount of salt in this recipe is about double what you actually want. Could reduce butter by about 2 tbs too. ","datePublished":"2021-03-11"}],"recipeCuisine":"indian"}
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Step 1
Mix the yogurt with the mint and cilantro in a small bowl until well combined. Cover and refrigerate until ready to use.
Step 2
Toss the shrimp with 1/4 teaspoon of the curry powder, 1 teaspoon salt and a few grinds of black pepper. Turn a 6-quart Instant Pot® to the saute setting (see Cook's Note) and add 4 tablespoons of the butter. When melted, add half of the shrimp and cook, tossing once or twice, until the shrimp are just turning orange and starting to brown but are not completely cooked, 3 to 4 minutes; transfer to a plate. Repeat with the remaining shrimp. Set aside.
Step 3
Melt the remaining 2 tablespoons butter. Add the onions and cook, stirring occasionally, until softened, 5 to 6 minutes. Add the ginger, turmeric, paprika, garlic and remaining 1 teaspoon curry powder and cook until the garlic and ginger are softened and the spices are fragrant, 1 to 2 minutes. Add the rice, 1 1/2 cups water, 2 teaspoons salt and a few grinds of black pepper and stir to combine.
Step 4
Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 3 minutes.
Step 5
After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being care of any remaining steam, unlock and remove the lid. Add the shrimp to the pot and stir to combine with the rice. Turn the pot to the normal saute setting and put on the lid. Let the shrimp cook until completely opaque throughout, 1 to 2 minutes. Serve in bowls with a dollop of herbed yogurt.