FREE SHIPPING – Orders of Rice Over $25 – Use Code: 25FREE at Checkout!

InstantPot Spicy Curried Shrimp Basmati Rice

Easy Cooking, Great Results

Print Recipe

INGREDIENTS

  • 1 Cup Basmati White Rice
  • 1 lb jumbo shrimp
  • 2 Tbsp butter
  • 1/2 large onion diced
  • 2 cloves garlic minced
  • 1 cup chicken broth
  • 1 tsp curry powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes
  • Garnish: Green Onion, on the bias

INGREDIENTS

  • 1 Cup Basmati White Rice
  • 1 lbs boneless pork shoulder cut into one inch cubes
  • 1 15oz canned red kidney beans or black beans, drained
  • 1 large white onions, thickly sliced
  • 2 cloves garlic
  • 1 28oz can fire roasted tomatoes
  • 1 tsp cumin
  • 1 tsp New Mexican red chili powder
  • 1 tsp salt + ½ tsp pepper (& more to taste)
  • 1 diced jalapeno
  • 2 tbsp vegetable oil 
  • 1/4 tsp Mexican oregano 
  • 2 cups low sodium chicken stock
  • 1/4 lime, juiced
  • ½ lime sliced
  • 1 handful chopped cilantro

Step 1

  • Prep veges and season the shrimp with half the salt & pepper. 

Step 2

  • Turn Instant Pot on, then press the Sauté button. Heat up the 1 tbsp of butter and place seasoned shrimp in. Sear the shrimp on both sides for 3 minutes on each side. Set aside.

Step 3

  • Melt 1 tbsp of butter, onion, and garlic. Saute for 2 minutes until translucent. Add in Della Basmati Rice and curry powder. Roast until fragrant, about 2 minutes. Deglaze by adding the broth, red pepper flakes, salt and pepper. Place shrimp back in.

Step 4

  • Set Instant Pot to High Pressure (Manual Mode) and set a 5 minute timer and NPR/ Natural Pressure Release for 10 minutes.

Step 5

  • Garnish with green onions. Enjoy!