Instant Pot Shrimp Biryani


This Instant Pot shrimp biryani is so flavorful and delicious! It’s a one pot Indian recipe that you can have ready to eat in under an hour.

Instant Pot Shrimp Biryani by Ashley of

I make shrimp biryani at least once a month because my husband and I both love it so much. It feels like a treat meal even though it’s so easy to make.

We try to sit down together and eat as a family as often as possible, but on the nights I make this biryani (or any biryani), Roby and I wait to eat until after we put Tony to bed.

Then one of these two scenarios occur:

  1. We pour ourselves two glasses of wine (Roby usually ends up drinking mine) and fill our plates with shrimp biryani, light a candle to be fancy and sit at the dining room table.
  2. We grab our plates (and wine), relax on the couch and watch netflix.

It usually ends up being the second scenario. This is a celebration meal and for us, as new-ish parents, there’s no better way to celebrate than relaxing at the end of a long day with a good movie and a good meal.

Instant Pot Shrimp Biryani by Ashley of

Those who are familiar with cooking biryani know that it’s traditionally made by first cooking the rice and protein separately then layering the two together and then cooking it all again. Such a long process, right? That’s just not feasible for me as a new-ish mom. (Unrelated: how long can I call myself a “new-ish mom?” Tony is 11 months old… I think at least a year is appropriate?)

And so while I typically don’t cook seafood in an Instant Pot because seafood already cooks so quickly, this shrimp biryani is an exception. That’s because you can cook the shrimp and the rice at the same time. The best part is, I can make this dish on a whim as long as I have shrimp in the freezer. There’s no need to thaw the shrimp – I just throw frozen shrimp right into the pot. Easy.

Instant Pot Shrimp Biryani by Ashley of

If you like this shrimp biryani, then you must try one of my other biryani recipes: chicken biryani, egg biryani, vegetable biryani or lamb/beef biryani!


Instant Pot Shrimp Biryani

Instant Pot Shrimp Biryani by Ashley of

Instant Pot Shrimp Biryani

4.7 from 20 reviews
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Servings 3 -4


Whole Spices

Ground Spices

  • 1 teaspoon garam masala
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoons black pepper adjust to taste
  • ½ teaspoon turmeric
  • 1 cup water
  • 1 pound frozen jumbo or extra jumbo raw shrimp

Add Later:

  • 1 tablespoon chopped cilantro garnish
  • 1 tablespoon chopped mint garnish


  • Soak the basmati rice in cold water for 15-30 minutes. Drain, rinse and set aside.
  • Press sauté, add the ghee or and once it melts, add the cashews and raisins. Stir-fry for 1-2 minutes, or until the cashews turn golden. Remove and set aside to be used later as garnish.
  • Next add the onions and whole spices. Stir fry for 10-12 minutes, or until the onions start to brown.
  • Add the garlic, ginger, Serrano pepper, curry leaves, stir, then add the tomato and ground spices. Stir-fry for 3-4 minutes, or until the tomato begins to break down.
  • Add the rice and water, stir, then add the shrimp.
  • Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
  • Naturally release pressure for 10 minutes, then open the valve to release any remaining pressure.
  • Garnish with cilantro, mint and ghee-coated cashews.


  • I love this brand of basmati rice if you want to try it!
  • If you can't find curry leaves, you can leave them out. I like the flavor they add to the dish but the biryani will still be good without them.
  • Please use jumbo or extra jumbo shrimp as indicated. If you use smaller shrimp, they will most likely be overcooked.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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If you’re interested in more Instant Pot Indian recipes, check out my Instant Pot Cookbook: Indian Food Under Pressure!

Instant Pot Shrimp Biryani by Ashley of

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Radhika says

    Hi Ashley, I love all your recipes! Was wondering is it possible to use the onion masala in this recipe instead of the onions, tomato, ginger and garlic?

      • Coco says

        Hi Ashley,

        I love your recipes. My family is from Kerala but I was raised in the US so I appreciate your authentic recipes that are easy to follow and accessible for non-traditional cooks. Would this be okay to make ahead of time and reheat? I know lots of curries taste better the 2nd day.

        Thank you!

  2. happy says

    5 stars
    A very creative recipe – matching the cooking time of rice with frozen shrimp.

    The flavor is excellent. The shrimp was a touch overcooked, even though I used a shorter time (5 minutes). I used 21-25 ct shrimp; maybe the recipe used bigger? I guess I’ll try 4 min next time, though I wonder if that’s enough time for rice.

    For people having issues with ‘burn’ or the pot never reaching pressure: the bottom of the pot has to be clean when you put the lid on. Scrape up the fond (the brown stuff on the bottom) using the liquids (the juices released from the tomato, or the water). That said, if a recipe starts with cooking the onion until it looks brown, in my pot that leaves a fond that is really hard to scrape up. I avoid issues by only cooking the onions until they are translucent and softened, and then moving on. Or else, I cook the onions in a different pan, though that defeats the one-pot attraction of this sort of recipe. Either way, I don’t have issues with ‘burn’ or failure to reach pressure. I suppose using more oil or more stirring could also help, but I haven’t experimented with that.

  3. Francoise says

    Hi Asley, The only thing I do not have is curry leaves. Is there any substitute or if I leave out do I miss something? Thank you for your help!

  4. Lisa says

    5 stars
    This was excellent! It’s as good (and in some cases better) than any biryani we’ve had in a restaurant. I doubled the recipe, except for using less shrimp (a pound of shrimp for 1 cup of uncooked rice sounded like a lot). My bag of shrimp was 12 oz, and it was still plenty for the double recipe. The only other changes I made were to use a jalapeno instead of serrano pepper, plus I threw an Indian bay leaf in along with the whole spices. My BF and I each had a very generous portion for lunch, and there was enough left to put put away for at least 2 more meals.

  5. Ilma Trali says

    hi Ashley

    I was wondering, can we substitute the 1 cup water with 1 cup coconut milk, or say half cup water and half cup coconut cream? Prawns in coconut cream curry is already divine, having that in a biryani would be next level.

    Please let me know.

  6. Mitzi says

    I was making this today. I doubled the batch. My Instant Pot kept saying food burning. I added more water. Do you have any recommendations? I was bummed about the burning.

  7. Jenn says

    Ashley, you have changed my life! I used to buy heat and eat meals at Patel Bros., but now make everything from scratch in my IP. So much better! The onion masala dishes are my favorites.

    Can I use brown basmati in this recipe? Would I increase the soaking time rather than the cooking time so that the shrimp won’t overcook? Or precook the rice a bit before adding the shrimp?

    By the way, I am impressed at all that you get done with a toddler about. It’s been a long time for me, but I still remember how hectic things could be. 🙂


    • Ashley - My Heart Beets says

      Thanks, Jenn! I’m so happy to hear that – thanks for letting me know how much you’re enjoying my recipes 🙂 I’m not sure about brown rice – that calls for a 22 minute cook time and I think the shrimp would overcook if you did both together. You could try cooking the brown rice halfway, then add the shrimp and cook both together. Also, thank you for the kind words! Truthfully, I always feel behind with work so it’s really nice to hear that you think I’m getting things done lol!

  8. Fatima says

    5 stars
    This looks like such a great recipe. I cant wait to make it tonight.
    I follow you for all my instant pot needs. Thank you

  9. Maya says

    I made this yesterday and it was amazing! I couldn’t wait to eat it for lunch today and now I’m planning on trying out your other biryani recipes. I really like the taste of the curry leaves, can I add it to the vegetable or chicken biryani recipes?

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