Instant Pot Shrimp Biryani by Ashley of

Instant Pot Shrimp Biryani

  • Author: My Heart Beets
  • Yield: 3-4 1x


Whole Spices

  • 4 cardamom pods
  • 3 whole cloves
  • 1-inch piece cinnamon
  • ½ teaspoon cumin seeds
  • 2 teaspoons minced garlic
  • 2 teaspoons ginger
  • 1 Serrano pepper or green chili, minced, adjust to taste
  • 20 curry leaves
  • 1 tomato, diced

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


  1. Soak the basmati rice in cold water for 15-30 minutes. Drain, rinse and set aside.
  2. 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.
  3. Next add the onions and whole spices. Stir fry for 10-12 minutes, or until the onions start to brown.
  4. 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.
  5. Add the rice and water, stir, then add the shrimp.
  6. Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
  7. Naturally release pressure for 10 minutes, then open the valve to release any remaining pressure.
  8. 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.