Instant Pot Shrimp Curry
can coconut milk
medium yellow onion
green cardamom pods
red chili powder
large shrimp tail-on
peeled and deveined
Put the can of coconut milk in the freezer for 10 minutes to separate the cream from water, then scoop off the cream from the top. Reserve both cream and water.
Set the Instant Pot to Sauté mode and heat oil. Add onion, cinnamon, cardamom and cloves and sauté for 2 minutes.
Add salt, red chili powder, ginger, turmeric, garlic. Press the Cancel button to turn off the Instant Pot and mix well.
Stir in 1/4 cup of the reserved coconut water, tomato puree and shrimp.
Close the Instant Pot with steam release handle to sealing. Pressure Cook/Manual(Low) for 2 minutes followed by quick release.
Stir in reserved coconut cream and garnish with cilantro. Transfer the shrimp to a serving bowl. Enjoy hot with rice.
Instant Pot Guru