Instant Pot Shrimp Curry

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 1 tbsp grated ginger
• 4 garlic cloves, minced
• 4 cardamom pods
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp turmeric powder
• 1/4-1/2 tsp chili powder
• 1/2 tsp cumin powder
• 1 tsp curry powder
• 1 tsp masala powder
• pinch cinnamon powder
• 1 can diced tomatoes (450g , 14 oz)
• 500 g shrimp or prawn, cleaned and deveined
• 2/3-3/4 cup coconut milk

Instructions

1. 1

   Set the Instant Pot to saute mode, Add the olive oil then the onion and cook for 3-4 minutes until softened. Add the ginger, garlic, and cardamom pods and saute another minute.

2. 2

   Add all the spices and the canned tomatoes, and cook for 2-3 minutes. Add the shrimp and coconut milk and stir.

3. 3

   Set Instant Pot to low pressure for 3 minutes, making sure the valve is sealed. Once cooking time is over, quick release the pressure, and open the Instant Pot.

4. 4

   Serve the curry over rice or with naan bread, and enjoy!