Instant Pot Indian Butter Shrimp

We blog about this recipe here.

Instant Pot Indian Butter Shrimp

Be sure to use the sauté function, not the pressure, once the shrimp have been added. Recipe adapted from Melissa Clark’s Dinner in an Instant 2017 cookbook and the NYTimes.


  • 1/4 c plain whole-milk yogurt 
  • 2 tsp ground cumin 
  • 2 tsp sweet smoked paprika (note from Ann: if your spice is just labeled “paprika”, it will work as well)
  • 2 tsp garam masala 
  • 2 tsp fresh lime juice 
  • 1 1/2 tsp Diamond kosher salt 
  • 1 tsp grated ginger 
  • 1 garlic clove, minced 
  • 2 lbs large shrimp, peeled and deveined (note from Ann: frozen, peeled, and deveined shrimp work wonderfully and make the whole process easy; just dump the frozen shrimp into a bowl of cold water for no more than 15 – 20 minutes and then drain and dry them a little before putting them in the marinade)


  • 4 T (1/2 stick) butter 
  • 2 shallots – or about 1/2 c – minced 
  • 2 garlic cloves, minced 
  • 1 1/2 tsp grated ginger 
  • 1/4 – 1/2 tsp crushed red pepper flakes, to taste (note from Ann: ground Kashmiri would also be appropriate, as would 1/4 tsp of cayenne; I actually prefer the ground chili over the flakes)
  • 1/4 tsp Diamond kosher salt, plus more as needed 
  • 1 28-oz can diced tomatoes and their juices
  • 1 c heavy cream 
  • 1/2 tsp finely grated lime zest (note from Ann: this could be omitted)
  • Cooked basmati rice, for serving 
  • Chopped fresh cilantro, for serving
  • Indian pickles, such as mango or lime, make a nice accompaniment

In a large bowl, mix together the yogurt, cumin, paprika, garam masala, lime juice, salt, ginger, and garlic. Stir in the shrimp, cover the bowl, and refrigerate until needed, at least 15 minutes and up to 1 hour. 

Prepare the sauce: Using the sauté function, set on low if available, melt 2 tablespoons of the butter in the pressure cooker or instant pot. Stir in the shallots and a pinch of salt; cook until golden brown, 4 to 8 minutes. Then stir in the garlic, ginger, red pepper flakes, and the ¼ teaspoon salt, and cook until golden, another 1 to 2 minutes. Stir in the tomatoes, cream, and a pinch of salt. Raise the sauté heat to high if available, and bring to a boil. Then cover and cook on high pressure for 8 minutes.

Release the pressure manually. Remove the lid, and using the sauté function, simmer the sauce, stirring often, until thickened, 3 to 7 minutes. 

Stir in the shrimp and the liquid in the bowl, remaining 2 tablespoons butter, and lime zest, and simmer until the shrimp are pink and cooked through, 2 to 5 minutes. Serve over basmati rice, sprinkled with fresh cilantro.

Recipe brought to you by Charlie in Houston and

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