Pressure Cooker Shrimp Curry

Image of Caitlin Greene
Rated 5.0 based on 2 customer reviews
Pressure Cooker Shrimp Curry
Pressure Cooker Shrimp Curry


  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • ¼ cup finely chopped red bell pepper
  • 2 teaspoons minced ginger
  • 2 teaspoons minced garlic
  • 1 cup chopped tomato
  • 1 teaspoon curry powder
  • 1 teaspoon garam masala
  • 1 teaspoon ground mustard 
  • ¾ teaspoon red chile powder
  • ½ teaspoon salt, or to taste 
  • ½ cup canned coconut milk
  • 1 tablespoon coconut aminos
  • 1 pound peeled and deveined frozen shrimp
  • cooked white rice
  • spinach


For best results, we recommend using:


  1. Heat olive oil in pressure cooker set to Sauté on Normal. Add onion, red bell pepper, ginger, and garlic; sauté until onion is golden, about 5 minutes.
  2. Add tomato, curry powder, garam masala, ground mustard, red chile powder, and salt. Sauté until fragrant and tomatoes are slightly softened, 2 to 3 minutes.
  3. Pour coconut milk and coconut aminos into pressure cooker and add shrimp. Stir and press Cancel.
  4. Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 3 minutes on Low Pressure.
  5. Set steam vent handle to Venting to quick-release pressure.
  6. Spoon rice and spinach into serving bowls and top with shrimp curry.
Mealthy tip:

Serve with cauliflower rice or brown rice instead of white rice, if you follow a grain-free diet or just want a lighter meal.

Try this with tofu or chicken for a different protein or if you don't eat seafood.


5.0out of 5 Stars

(2 Reviews)

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What others are saying

Image of Kennedy Luca

Kennedy Luca says:

The coconut flavors really took this dish to new flavor heights for me. I served it with cauliflower rice and a side salad. Can't get enough of the curry flavors, so good!

Image of Manny Cruz

Manny Cruz says:

This shrimp curry is so delish! I love it with the coconut milk. Perfect for a quick weeknight dinner.