INSTANT POT SHRIMP
Learn how to make Instant Pot Shrimp with 4 pantry ingredients! Toasted Garlic Butter Shrimp is super quick and easy to make, yet so deliciously addictive to eat. You'll love these buttery, garlicky, sweet-savory-umami, bouncy shrimp.
Provided by Amy + Jacky
Categories Appetizer Main Course
Time 5m
Number Of Ingredients 5
Steps:
- Prepare Ingredients & Thaw Frozen Shrimp: If your shrimp are frozen, place shrimp in a large mixing bowl, then thaw under cold water while you prepare other ingredients. Finely mince garlic, and finely chop Italian parsley. Drain and pat dry the shrimp with a paper towel.
- Cook Shrimp in Instant Pot: Use "Sauté More" to heat up Instant Pot. Wait until the Instant Pot says "HOT". Melt 2 tbsp (28g) unsalted butter or olive oil in the inner pot, and ensure to coat the unsalted butter or oil all over the whole bottom of the pot. Add the shrimp in Instant Pot, and make sure all the shrimp are directly touching the pot. You don't have to stir the shrimp. Let the shrimp cook for 2 minutes on one side before flipping them over, then cook the other side for 1.5 minutes. *Cooking Time: If your shrimp are bigger or smaller than 26/30, increase or decrease your cooking time according to the size of your shrimp.
- Add Garlic & Soy Sauce: Add minced garlic and 2 tsp (10ml) - 1 tbsp (15ml) regular soy sauce in Instant Pot. With a wooden spoon, saute and scrub all the flavorful brown bits off the bottom. Do this for 30 seconds, then we're done!
- Taste, Garnish, & Serve Shrimp: Taste one of the shrimp to make sure it's seasoned & cooked properly. Quickly pour them on a serving plate to avoid overcooking the shrimp. Garnish shrimp with finely chopped Italian parsley. Enjoy!
Nutrition Facts : Calories 131 kcal, Carbohydrate 2 g, Protein 12 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 145 mg, Sodium 616 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PRESSURE COOKER INDIAN BUTTER SHRIMP
A play on the classic Indian chicken makhani, in this recipe yogurt and lime juice-marinated shrimp are cooked in a buttery, gently spiced tomato mixture. The key here is to cook the sauce under pressure, but to use the sauté function to quickly cook the shrimp so they don't turn rubbery. Serve this over rice to catch every drop of the fragrant, creamy sauce. If you're a fan of Indian pickles-lime, lemon, mango, and the like-a spoonful of one or all three on the side would not be out of place. This is one of 10 recipes from Melissa Clark's "Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot" (Clarkson Potter, 2017). Melissa Clark's "Dinner in an Instant" is available everywhere books are sold. Order your copy today.
Provided by Melissa Clark
Categories dinner, cookbook exclusive, curries, seafood, main course
Time 45m
Yield 6 servings
Number Of Ingredients 20
Steps:
- 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. 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 1/4 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.
Nutrition Facts : @context http, Calories 364, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 25 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 15 grams, Sodium 895 milligrams, Sugar 7 grams, TransFat 0 grams
PRESSURE COOKER SHRIMP BIRYANI
The key to cooking shrimp biryani in an electric pressure cooker is to buy jumbo shrimp, which won't overcook in the amount of time it takes to cook the rice. This version, from Chandra Ram's "The Complete Indian Instant Pot Cookbook," is bright with ginger root, fresh curry leaves and plenty of lime juice. Kashmiri chile is a very mild red chile powder that can be found in Indian markets, but if you can't get it, substitute three parts sweet paprika and one part cayenne. And if you can't get the fresh curry leaves, simply leave them out. The dish won't be quite as fragrant, but will still be delicious.
Provided by Melissa Clark
Categories dinner, weekday, grains and rice, seafood, main course
Time 30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Place the rice in a bowl and cover with 2 cups water. Let stand for 20 minutes, then drain and rinse.
- Heat oil in the pot of an electric pressure cooker with the sauté function set on high, until oil is shimmering. Add onion; cook for about 4 minutes, until softened. Stir in Serrano chile, ginger, garlic, salt, chile powder, turmeric, paprika and curry leaves; cook for about 1 minute, until fragrant.
- Stir in boiling water; using a wooden spoon, stir, scraping up any browned bits on the bottom of the pot. Stir in soaked rice, shrimp and tomatoes (with juice).
- Secure the lid and cook on high pressure for 3 minutes. Quick-release the pressure, stir lime juice into the rice, then cover the pressure cooker with a kitchen towel and let it sit for 5 minutes.
- Give rice a stir, then taste and add more salt, if needed. Transfer to a platter, garnish with cilantro and serve with lime wedges on the side.
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 2 grams, Carbohydrate 57 grams, Fat 4 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 781 milligrams, Sugar 3 grams, TransFat 0 grams
INSTANT POT INDIAN SHRIMP BIRYANI
The multi-cooker makes this dish an easy clean-up -- the shrimp and spices are first sauteed in the pot, then the rice is cooked using the pressure-cook function. The result is a super-quick, flavor-packed dinner that's perfect for a weeknight.
Provided by Food Network Kitchen
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Mix the yogurt with the mint and cilantro in a small bowl until well combined. Cover and refrigerate until ready to use.
- 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.
- 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.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 3 minutes.
- 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.
PRESSURE COOKER COCONUT CURRY CHICKEN
The highly spiced coconut sauce here is so good, you'll want to slather it on anything! And it's a great and adaptable medium for cooking other proteins - not just chicken. Try cubes of lamb, fish fillets, or chunks of pork. Or, if you prefer boneless chicken breasts to thighs, use them here, pressure-cooking them for 2 minutes instead of 4. When serving, tell your guests to be aware of the cardamom pods so they don't accidentally bite into one-or use the ground cardamom instead. And note that brands of garam masala vary in terms of their chile content, so some are hotter than others. If you're unsure how hot your mix is, add it gradually to the pot, tasting as you go. This is one of ten recipes from Melissa Clark's 'Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot' (Clarkson Potter, 2017). Melissa Clark's 'Dinner in an Instant' is available everywhere books are sold. Order your copy today.
Provided by Melissa Clark
Categories dinner, cookbook exclusive, curries, main course
Time 1h
Yield 4 servings
Number Of Ingredients 20
Steps:
- Set a box grater over a bowl. Starting with their cut sides, grate the tomatoes through the large holes of the box grater so the tomato pulp falls into the bowl. Discard the skins. Measure out 2 cups of tomato purée.
- Using the sauté function, heat the ghee and the coconut oil in the pressure cooker. Stir in the onions and cook, stirring often to encourage even browning, until they are caramelized, 12 to 18 minutes. Stir in the garlic, ginger and cumin seeds; cook until fragrant, about 2 minutes. Stir in the cinnamon and cardamom and cook for another minute. Then stir in the coriander, salt, turmeric, red pepper flakes, black pepper and finally the tomato purée.
- Add the chicken to the sauce, cover and cook on low pressure for 4 minutes. Let the pressure release naturally. If the sauce seems too thin, use a slotted spoon to transfer the chicken to a bowl and then simmer the sauce on the sauté setting until it has thickened to taste. (Note that the coconut milk will thin the sauce down further.) Stir in the garam masala and the coconut milk, and let the curry sit for 20 minutes for the flavors to meld. Serve with the rice and yogurt, if desired. Garnish with cilantro.
Nutrition Facts : @context http, Calories 644, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 38 grams, Fiber 4 grams, Protein 59 grams, SaturatedFat 23 grams, Sodium 1235 milligrams, Sugar 6 grams, TransFat 0 grams
MADHUR JAFFREY'S PRESSURE COOKER DAL (DAL MAKKHANI)
In many ways, the electric pressure cooker's moist environment was meant for Indian food: It cooks dried beans quickly, sometimes without even a soak, and is conducive to saucier dishes like this dal. Adapted from "Madhur Jaffrey's Instantly Indian Cookbook" (Knopf, 2019), this recipe is a relatively fast way to a rich, satisfying dish. You can make your own garam masala (see Tip), or simply use store-bought. Don't skip the tarka: Thinly sliced onions are cooked in ghee until deep in color and then tossed with paprika and chile powder, adding a bright flavor that cuts through the rich dal. Serve it with Indian flatbreads, like naan, roti or parathas, though Ms. Jaffrey also recommends whole-wheat pita.
Provided by Krysten Chambrot
Categories dinner, beans, soups and stews, main course, side dish
Time 9h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Prepare the beans: Wash urad and beans, and soak them overnight at room temperature, in water that covers them generously. Drain them.
- Put the beans into an electric pressure cooker. Add tomatoes, ginger, garlic, chile powder, 1 teaspoon salt and 4 cups water. Close and seal the lid, then set to cook on high pressure for 30 minutes, before letting the pressure release naturally. (If pressure still hasn't released naturally after 15 minutes, quick-release the pressure.)
- As pressure releases, prepare the tarka: Put the oil or ghee in a small frying pan over medium heat. When hot, arrange the onions in a single layer. Stir and fry them, turning now and then, until they turn reddish gold and crisp, 5 to 7 minutes. Sprinkle with paprika and chile powder, and remove from heat.
- Once the pressure has released, hit cancel to reset the pressure cooker. Open the lid carefully, venting the steam away from you. Stir the dal. Using a potato masher, crush the dal as much as you can. Taste, adding salt as needed.
- Select the sauté setting, and set to normal. Add the cream, garam masala and 1 tablespoon butter, and stir until dal reaches desired consistency. Transfer dal to a serving dish and add another dollop of butter on top. Top with tarka.
More about "pressure cooker indian butter shrimp recipes"
INDIAN BUTTER SHRIMP | GIMME DELICIOUS
From gimmedelicious.com
4.9/5 (7)Category DinnerCuisine IndianCalories 224 per serving
- In a medium bowl, combine all the ingredients mentioned on “to marinate”. Coat the shrimp well and refrigerate for 20-30 minutes to marinate.
- Heat a skillet on a medium flame with a tablespoon of butter. Add the marinated shrimps to the skillets and cook them for 4-5 minutes. Once done remove them to a plate and keep it aside.
- To the same skillet add the remaining tablespoon of butter, add in the garlic, ginger, cashews, and onions. Cook until the onions turn translucent and then add the chopped tomatoes.
- Once the tomatoes turn mushy add the spice powders; red chili powder, garam masala, sugar, and salt. Saute for a minute and add ¼ cup water to avoid burning the spices.
INSTANT POT SHRIMP (FRESH OR FROZEN SHRIMP) - RECIPE VIBES
From recipevibes.com
RECIPES FROM MELISSA CLARK’S NEW BOOK, ‘DINNER IN AN …
From cooking.nytimes.com
PRESSURE COOKER LEMON BUTTER SHRIMP & ORZO DINNER
From thecreativebite.com
10 INSTANT POT SHRIMP RECIPES
From allrecipes.com
PRESSURE COOKER INDIAN BUTTER SHRIMP RECIPE | RECIPE | CHICKEN …
From pinterest.ca
QUICK AND EASY INDIAN BUTTER SHRIMP - SEASONS AND SUPPERS
From seasonsandsuppers.ca
INSTANT POT SHRIMP RECIPE - FRESH OR FROZEN - NINJA FOODI SHRIMP
From temeculablogs.com
INDIAN BUTTER SHRIMP RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
400 INDIAN PRESSURE COOKER RECIPES | COOKER SABZI, KHICHDI, DALS ...
From tarladalal.com
PRESSURE COOKER INDIAN BUTTER SHRIMP - BIGOVEN.COM
From bigoven.com
PRESSURE COOKER INDIAN BUTTER SHRIMP RECIPE | RECIPE
From pinterest.com
PRESSURE COOKER INDIAN BUTTER SHRIMP | KELLY BRENNAN | COPY ME THAT
From copymethat.com
SHRIMP SCAMPI AND COUSCOUS - NINJA TEST KITCHEN
From ninjatestkitchen.com
QUICK INDIAN PRESSURE COOKER RECIPES, VEG PRESSURE COOKER RECIPES
From tarladalal.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love