Shrimp Biryani – Instant Pot

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Shrimp Biryani –  Spicy and delicate, full-flavored meal, made with fragrant basmati rice and shrimp! The warm flavors of fresh spices, turmeric, red chili powder and the sweetness from onions cooked in ghee make this an ultimate dish for lunch or dinner!

It is a crazy time of the year for my family and I am sure many of you are in the same boat. We have a 5th -grade and an 8th-grade graduation coming up. Several end-of-the-year activities that have made our days busier than ever. I cannot seem to keep up with my calendar.  I am very emotional that my boys are going to be moving up to bigger schools! I know they are ready but I am not for this school year to be over. I am not ready to part with their childhood and the beautiful, care-free moments I enjoyed in the elementary school. I know I have to be strong and supportive as they move on to bigger goals in their lives but I do want to hold on to these last few days. I am so NOT ready for this school year to be over.

As time is flying quickly than I would like, I want to make meals that my boys love but still do not take up a ton time and energy. I try cooking healthy, one-pot meals in my Instant Pot which has saved me a lot of time. Here is my easy Shrimp Biryani recipe, that we all love and does not require any marination. I do not add any yogurt and the recipe uses fewer ingredients than the traditional Biryani. The simplicity of this biryani makes it a very achievable meal for busy weeknights.

I am a big fan of Shrimp! I love how versatile they are and although I would love to buy fresh shrimp, it just does not work out for me. So I always keep a bag of good quality shrimp in my freezer that I can use in a jiffy.  Full of flavors, every bite of this Shrimp Biryani takes me to my happy place!
This Shrimp Biryani is gluten free and can be easily made dairy-free by replacing the ghee with any cooking oil. For me ghee is a must, I start this Biryani with ghee and then add another spoonful just before I eat!
I have cooked this same Biryani on stovetop many times and I was happy to get same results in my instant pot! So if you have enjoyed my Chicken Biryani or Vegetable and Paneer Biryani, you will LOVE this too. I can’t wait to hear back on how you like this easy recipe!


4.41 from 5 votes
shrimp biryani
Shrimp Biryani - Instant Pot
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Course: Entree
Cuisine: Indian
Servings: 4 -5
Author: Archana Mundhe
  • 2 cups long grain basmati rice
  • 1 tablespoon ghee
  • 1 teaspoon cumin seeds
  • 8-10 black peppercorn
  • 2 bay leaves
  • 1 large onion thinly sliced
  • 1/2 tablespoon ginger grated
  • 1/2 tablespoon garlic grated
  • 1 to mato diced
  • 1 large potato cubed
  • 1/2 teaspoon turmeric
  • 1-2 teaspoon mild red chili powder I used Kashmiri chili powder
  • 1 teaspoon garam masala
  • 2 teaspoon salt
  • 1 pound extra large Shrimp 20 - thawed if using frozen
  • 1/2 cup cilantro for garnish
  1. Rinse and soak the rice in 2 cups of water for 20 mins. Drain the rice after 20 mins.
  2. Turn Instant Pot to Saute(More) mode. Once the hot sign displays, add ghee. Add cumin seeds, peppercorn and bay leaves. Sauté for 30 seconds.
  3. Add onions and mix well. Cook covered with a glass lid on for 3-4 mins, until the onions are translucent and light golden in color.
  4. Add ginger, garlic, tomatoes, potatoes, turmeric, red chili powder, garam masala and salt. Mix well.
  5. Add shrimp, rice and 2 cups of water. Mix well, making sure all the rice is under the liquids.
  6. Close Instant Pot lid with the pressure valve to sealing. Cook on Manual(Hi) for 6 mins followed by quick release.
  7. Garnish with fresh cilantro. Serve hot with raita and lime wedges.
Recipe Notes
Updated Notes - I also tested this recipe with a new cook time that also works great. Cook on Manual(lo pressure) for 4 minutes followed by 3 minutes NPR.

29 thoughts on “Shrimp Biryani – Instant Pot

  1. Are your 2 cups of rice, regular cups as in 8oz, or the little plastic cup that comes with the Instant Pot that is about 6oz?

    1. Catherine, I try to buy wild caught shrimp but I have also bought farm raised fish from whole foods. I like the extra large ones that are peeled but have tails on

  2. Archana, have you ever tried using store-bought biryani masala when experimenting with your biryani recipes (any one of them)?

    1. All the Biryani recipes on my blog use my simple home made garam masala. Only because its easier for everyone to make it. In the past I have used Shaan Biryani masala and It tasted pretty good too. Hope this helps.

      1. Thanks Archana. If I were to experiment on your recipe with biryani masala, would I just replace garam masala with biryani masala?

        1. Preeti, you might have to use more of the readymade masala. Follow the ratio of shrimp to masala from the packaging of ready made masala.

  3. Delicious! Even kids enjoyed it. If I wanted to substitute the diced tomato, what would you suggest? My oldest loved the biryani minus the diced tomatoes. Would love your thoughts for a recipe all (gasp!) my kids will eat happily ? Thanks!

    1. Hi Soniya! For Shrimp Biryani, feel free to skip the tomatoes. They just add a bit of tangy flavor. Yo can always squeeze some fresh lime just before serving.

  4. How was the texture of your shrimp? My only fear is overcooking shrimp in IP. Shrimp need only 2-3 to cook. I have my own recipe. But love checking out your IP versions.

  5. Hi Archana , Mimi from London UK here, I have done your shrimp biryani once which was great for the family. But now I want to cook it for a crowd. I want to feed 8/9 adults. If I double everything in recipie do you think it would turn out okay? i.e I would buy 2 lbs frozen shrimp. (or prawns as we say here in the UK!) , I would use 4 cups rice, 4 cups water etc
    PS Can I just say I have done several of your dishes -the spinach dahl, the paneer with spinach, the chicken biryani, they have been all so wonderful- I appreciate you live in the US but what type of Indian are you? Are you Gujarati? I am born in the UK but originally Bengali (Calcutta)

    1. Hi Mimi! Thank you for your note. I am so glad you are enjoying my Instant Pot recipes. I am a maharashtrian and I now live in the US.
      You can easily double the Shrimp Biryani recipe in a 6 QT Instant Pot. Basically only the sauté time for the onions will increase. When you double the recipe for the Instant Pot, just the time to come to pressure increases but pressure cooking time is the same. Hope this helps. Let me know how it comes out!

  6. Thanks for this reply- most timely indeed. I am about to cook ahead for the party tomorrow. Wish me luck. I am terrifed it will go wrong as doubling quantity but I shall let you know how it goes. Mimi

    1. You are welcome Mimi. The only tricky part with doubling is to make sure you do not scorch the pot while sautéing onions. If you do, simply deglaze it. Biryani will always come out perfect. Just follow the steps. Let me know!

  7. Your recepie is aating Manual Hi for 6 min but your facebook page is saying 4 min low pressure… which one is correct for Shrimp Biriyani?

    1. Hi Jasmeen, I recently started using the 4 mins low pressure setting and it works great. So please use those settings. Let me know how it works for you. I will update the recipe with this new cook time.

    1. Hi Srujani, So glad to hear your family enjoys this recipe. I would not recommend this with brown rice as it will overcook the shrimp.

  8. How much maximum we can cook … i mean how many max servings we can cook… i want to cook this for 8… is this possible?

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