Instant Pot Quick and Easy Shrimp Curry

Ingredients

• 1 can full-fat coconut milk
• 1 tablespoon oil
• 1 medium yellow onion (finely diced)
• 2 inch cinnamon stick
• 4 green cardamom pods
• 6 cloves
• 1 teaspoon kosher salt
• 1 teaspoon Kashmiri red chili powder
• 1/4 teaspoon ground turmeric
• 2 teaspoons ginger
• 2 teaspoons garlic
• 1/2 cup tomato puree
• 1 1/2 pounds jumbo or extra large shrimp (tail-on peeled and deveined)
• 1/4 cup cilantro (chopped)

Instructions

1. 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.

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 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.