Curried Rice with Shrimp
By :Chop Secrets
Print Recipe
Votes: 11
Rating: 3.45
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Fish & Seafood, Rice & Pastas
Duration less than 15 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Curry Powder, Onion, Shrimp
Prep Time 5 minutes
Cook Time 20 minutes
Servings
4 servings
Ingredients
  • 1 tbsp olive oil
  • 1 large onion finely chopped
  • 1 cup carrots coarsely shredded
  • 2 cloves garlic minced
  • 2 tsp curry powder
  • 1 cup long grain white rice rinsed
  • 1 1/2 cups Water
  • 1 tsp kosher salt
  • 1/8 tsp pepper
  • 1 1/2 lbs medium shrimp peeled and deveined, frozen
  • 1/2 cup fresh basil cut into ribbons
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Fish & Seafood, Rice & Pastas
Duration less than 15 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Curry Powder, Onion, Shrimp
Prep Time 5 minutes
Cook Time 20 minutes
Servings
4 servings
Ingredients
  • 1 tbsp olive oil
  • 1 large onion finely chopped
  • 1 cup carrots coarsely shredded
  • 2 cloves garlic minced
  • 2 tsp curry powder
  • 1 cup long grain white rice rinsed
  • 1 1/2 cups Water
  • 1 tsp kosher salt
  • 1/8 tsp pepper
  • 1 1/2 lbs medium shrimp peeled and deveined, frozen
  • 1/2 cup fresh basil cut into ribbons
Votes: 11
Rating: 3.45
Rate this recipe!
Instructions
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTÉ function.
  2. When oil is hot, add carrots and onion. Cook and stir 4 minutes until onion is beginning to soften.
  3. Add garlic and curry powder. Cook and stir for 1-2 minutes until fragrant.
  4. Add rinsed rice, water, salt, pepper and frozen shrimp. Stir to combine.
  5. Secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 10 minutes.
  7. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  8. Fold in basil and serve hot.
Recipe Notes

*The Manual and Pressure Cook buttons are interchangeable.

17 replies
  1. rturner@turnersackett.com
    rturner@turnersackett.com says:

    I agree on cook time. Pulled it at 8 minutes and it was still too long. Probably 6 to 7 minutes would be fine.

  2. russward73
    russward73 says:

    I followed the suggestions in the other reviews and reduced time to 5 minutes and it was still a mushy mess. Flavor is good. But no one like mushy shrimp.

  3. Nikkikh@hotmail.ca
    Nikkikh@hotmail.ca says:

    I made it and lut it on for 10 mins and the rice was mushy like baby food. What am i doing wrong? I wasted $30 on a meal thats not eatible

  4. Mallard
    Mallard says:

    Cooked with brown rice and the timing seemed good. Served with a side of steamed green beans garlic pwd and dries basil.

  5. Slime green cat
    Slime green cat says:

    I followed the directions exactly . Everytime it reached pressure id get a burn warning. Cancel and try again.
    Burn warning again . Rice kept sticking to the bottom .
    I cokls get the pressure build withiut repeatwd burn warnings ? . First time trying an instant pot . Not impressed

  6. Instant Pot
    Instant Pot says:

    Slime Green Cat,

    The burn warning would indicate that not enough liquid was used. If no additional liquid was added than it will repeat the burn notice.

  7. shar1981
    shar1981 says:

    Founs the rice too soft. Did not read reviews before making so missed seeing recommendations to cut time back.

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