Pressure Cooker Indian Butter Shrimp Recipe (2024)

To best cook the rice, any rice, don't rinse it, thus losing the flour's flavor. Instead, fry the dry rice for 30 seconds in a tablespoon of melted butter or olive oil, quickly removing it from the heat so as to not burn the rice. You'll love the added flavor, and the rice won't stick together. Cook in boiling liquid for seventeen minutes,covered, stirring the last minute, for perfect rice every time. I learned about frying rice in Lahore, Pakistan from the hotel chef.

If you were to make this with chicken instead of shrimp, would you add the chicken when you in with the sauce with the pressure cooking function?

Indian Butter chicken variation:Step 2. brown chicken first. Then continue.Step 3: return chicken. 13 minutes high pressure. Manual release.

Replaced the cream with a can of coconut milk. The color and flavor were amazing. Also replaced half the shrimp with steamed cauliflower to make it more of a meal. Kid were sopping up the sauce with naan. Could easily be made vegan. Made the sauce a couple of days ahead of time. The instant pot is most no work but it does take its time. Also used homemade greek yogurt made from lactose free milk (made in instant pot) for part of the family but this is not necessary.

The recipe was tasty but I don't think it benefited from the extra step of pressurizing it. The cup of cream seemed excessive. I added a tablespoon of sour cream at the end and that was sufficient.

My entire family loves this recipe (kids request it often)! I use an immersion blender after step 4 to give the sauce the smooth consistency we are used to from Indian restaurant-style butter sauce. It makes a great amount of sauce, and when there's extra sauce leftover, my daughter likes to use it with rotisserie chicken.

Delightful dinner last night. I’ve had this recipe saved for months and finally took the time to make it. I loved the dish and my critical diners did too!Used a conventional pressure cooker. Not electric. Followed the steps and spices exactly. For the tomatoes, I used organic whole peeled which provides a better taste. (The quality of your canned tomato will make or break this dish.)One addition- At the very end - after the shrimp were nearly done: I added steamed zucchini & cauliflower. Fab!

A seriously delicious experience...the flavors were complex and lovely.The shrimp released lots of liquid after adding them to the sauce, so when they were done, I removed tthem with a slotted spoon and simmered the sauce again for a while to re-thicken before adding the shrimp back. I also added just a dash or two of sugar to balance the acidity at the end. So good.I served it with cumin basmati rice, homemade naan, and Sunday’s mango pie recipe: a feast! Big hit.

I've made this twice. Everyone loves it so much I needed to give it a second shot. I would say my first complaint was that the Spanish smoked paprika overwhelmed the dish. The second time I made it I used one tsp Spanish paprika and one tsp traditional paprika. I think that did help. However, the dish still doesn't taste fabulous as so many others describe it. Is it the canned tomatoes? This is my best guess.I would consider using an immersion blender at the point of step 4.

My first Instant Pot dish and it was fabulous. The flavors were spot on, probably the best Indian butter dish I've made. I thought the pressure cooking stage would break the tomatoes down, but they still had more texture than you'd expect in a traditional butter dish. Still, the pressure cooking step infused the sauce with the spices much more quickly than on the stove. I'll try crushed tomatoes next time to get the silky sauce I'm accustomed to.

To best cook the rice, any rice, don't rinse it, thus losing the flour's flavor. Instead, fry the dry rice for 30 seconds in a tablespoon of melted butter or olive oil, quickly removing it from the heat so as to not burn the rice. You'll love the added flavor, and the rice won't stick together. Cook in boiling liquid for seventeen minutes,covered, stirring the last minute, for perfect rice every time. I learned about frying rice in Lahore, Pakistan from the hotel chef.

I have made this delicious dish many times and will again tomorrow for guests. But... I've never done it with a pressure cooker. It is not difficult to make the switch to doing it without, and it seems a shame that Melissa, whose advice is terrific, does not offer that option. I've commented on this dish in the past, about saving leftover sauce and using it for "Indian eggs Benedict" (i.e. instead of using Hollandaise) but that comment has disappeared. Try it - it's great!

Yes, but you may need to increase cooking time depending on thickness of the chicken.

I had extra coconut milk I wanted to use, so I substituted it for the yogurt and the cream. A great recipe!

We recommend adding 1 tsp Garam to the pressure cooker as well, together with a slightly minced Thai chili. Have tried with cream as well as sour cream: stick to cream. Increase the salt by 1/2 tsp. Quality of tomatoes does matter.

Added 1-2 tbsp of sugar to add a bit of sweetness.

I don’t understand the rave reviews. This was OK, if you like sauces you can buy in a jar but with a lot more work involved.

This was divine! What I adjusted: Trader Joes langostino tails, one can of rinsed chickpeas, 1- 28 ounce can of mutti Whole tomatoes (blitzed by an immersion blender during prep), 1 cup canned full fat coconut milk, Forager Project unsweetened cashew milk yogurt. Used a Dutch oven, step 3 simmered on low for a total of a1 hour. At the 30 min mark during simmering, added chickpeas to dutch oven, and added langostinos into marinade. Marinated for 25 min and followed rest of instructions.

This was very good. Agree that using an immersion blender after step 4 is key to create the smooth texture seen in restaurant versions. This lacked the slight sweetness found in restaurant versions. Might try adding a little bit of sugar next time, along with peas.

Super! I have not had luck making Indian food before, but this came out great. Would make for friends. Subbed light coconut milk for cream and only had one pound of small shrimp. Added some fresh chili pepper. Lots of extra sauce - thinking I will add cauliflower to make another batch. Only complaint is that diced tomatoes didn’t break down. Could mash em - I wonder if longer in pressure cooker would work.

This recipe is fantastic as written. Like the real deal.

Def do not understand the point of the pressure cooker. And this was a big fat meh. Def in need of some chutneys or raita or something.

After making Sifton’s butter chicken recipe umpteen times, I decided to try this. I did not use a pressure cooker. I used the same method as I would with Sifton’s, the largest Le Creuset I own over very low heat. The only other variation I made from the recipe was before I added the shrimp, I poured everything in my Vitamix blender and pulsed on the lowest setting for about 20-30 seconds. My can of diced tomatoes was quite chunky so it needed to combine with the sauce better. It was divine!

This was so well-received by my entire family. Flavors were top-notch. Next time, I will use the stovetop and simmer the red sauce low and slow (the Burn indicator stopped the cooking process in the pressure cooker). Will also add diced potato, carrots, and spinach.

Will have to try again, mine was not nearly so brothy

Wow! What a delicious and easy weeknight supper. The pressure cooker really melds the flavors quickly. Great directions. We did use low-fat yogurt and mostly milk, rather than cream -- and it was just fine. Also, I pureed a bit with an immersion blender before adding the shrimp.

Tasty. I would increase the spics level next time, and maybe use chicken.

11/19/22 Made for Margaret, Andrianna-Could be thicker sauce and more spice

made - only used 1lb shrimp, but added .5lbs cut up small Yukon gold pots in the pressure cooker part, added 5oz baby spinach after adding the shrimp. Really good! Served with basmati rice with cumin and peas.

I followed this recipe to the T, except that I ended up marinating the shrimp longer (for about 2 1/2 - 3 hours), due to timing of errands. The sauce was tasty but the shrimp ended up mushy. I don't think I overcooked the shrimp, as I kept watching for the moment the shrimp turned from grey to pink. Any ideas why my shrimp was mushy? Could it have been over marinating in the yogurt?