Instant Pot Shrimp Biryani

Shrimp Biryani is a 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!

Note: This post from June 2017 was updated on May 2019 with new photos, step by step recipe photos and  new cook time. 

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.

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.

This easy Shrimp Biryani recipe, that my whole family loves,  does not require any marination. The recipe uses fewer ingredients than the traditional Biryani and the simple process makes it an achievable meal for busy weeknights.

I always keep a bag of good quality shrimp in my freezer that I can use in a jiffy.  For more details on where to buy shrimp check out this article from eatingwell.com.

Update Notes:

• Although the video shows 6 minutes pressure cooking, I have since tried cooking shrimp biryai in low pressure mode for 4 minutes followed by 3 minute NPR. The new cooking time works better to avoid overcooking.
• When short of time, you can also skip the pre-soaking of the rice. The new cook time is tested to work well for long grain basmati rice.

Steps for delicious Instant pot Shrimp Biryani:

Step 1 – Rinse and soak the rice for 20 minutes. Drain after 20 minutes and set aside (photos 1 – 2).

Step 2 – Set the Instant Pot to Sauté mode and heat ghee. Add whole spices in hot ghee and toast them gently as they release the aromas. Add thinly sliced onions and cook them until they turn golden brown (photos 3 – 6).

Step 3 – Add ginger, garlic, tomatoes, potatoes, turmeric, red chili powder, garam masala and salt. Mix well. Add shrimp, rice and water. Mix gently, pushing all the rice under the liquids (photos 7 – 10).

Step 4 – Close the Instant Pot and select the manual/pressure cook(LO) for 4 minutes followed by 3 minute NPR. Release the remaining pressure and open the Instant Pot. Gently fluff the rice.

Is this shrimp biryani gluten-free and dairy free?

This Shrimp Biryani is gluten free and can be easily made dairy-free by replacing the ghee with any cooking oil.

Do you enjoy one-pot meals? Here are some of my family favorite Instant pot biryani recipes:

• Chicken Biryani
•  Veg Biryani
• Chickpea Biryani
• Fish Biryani 
• Brown Rice Chicken Biryani 
• Low Carb Chicken Biryani

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Shrimp Biryani - Instant Pot

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

 

Spicy and delicate, full-flavored meal, made with fragrant basmati rice and shrimp!

Course: Entree

Cuisine: Indian

Keyword: Shrimp Biryani

Servings: 5

Calories: 546 kcal

Author: Archana Mundhe

Ingredients

• 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 tomato diced
• 1 russet potato cubed
• 1/2 teaspoon turmeric
• 1-2 teaspoon mild red chili powder I used Kashmiri chili powder
• 1 teaspoon garam masala
• 2 teaspoon kosher salt
• 1 pound extra large Shrimp 20 (frozen, no need to thaw)
• 1/2 cup cilantro for garnish

Instructions

1. Rinse and soak the rice in 2 cups of water for 20 mins. Drain the rice after 20 mins.

2. Turn the Instant Pot to Sauté(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(low pressure) for 4 mins followed by 3 minute natural pressure release. 

7. Garnish with fresh cilantro. Serve hot with raita and lime wedges.

Recipe Video

Recipe Notes

Updated Notes- 

Although the video shows 6 minutes pressure cooking, for shrimp low pressure cooking works better and hence I have updated the new cook time using low pressure mode.

When short of time, you can also skip the pre-soaking of the rice. The new cook time is tested to work well for long grain basmati rice. 

Nutrition Facts

Shrimp Biryani - Instant Pot

Amount Per Serving

Calories 546 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 2g13%

Cholesterol 295mg98%

Sodium 2063mg90%

Potassium 488mg14%

Carbohydrates 87g29%

Fiber 2g8%

Sugar 1g1%

Protein 31g62%

Vitamin A 285IU6%

Vitamin C 10.6mg13%

Calcium 208mg21%

Iron 4.2mg23%

* Percent Daily Values are based on a 2000 calorie diet.

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