Instant Pot Shrimp Biryani Recipe

Why You’ll Love Instant Pot Shrimp Biryani Recipe

This shrimp biryani is quick, comforting, and full of aromatic spices. The Instant Pot makes the process simple by cooking the rice, shrimp, potatoes, and masala together in one pot.

It is also a great choice when you want a complete meal without spending hours in the kitchen. The shrimp cooks beautifully from frozen, the rice turns fluffy, and the spices create a rich, savory flavor in every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups long grain basmati rice
• 2 cups water, for soaking
• 1 tablespoon ghee
• 1 teaspoon cumin seeds
• 10 black peppercorns
• 2 bay leaves
• 1 large yellow onion, thinly sliced
• ½ tablespoon ginger, grated
• ½ tablespoon garlic, grated
• 1 tomato, diced
• 1 russet potato, cubed
• ½ teaspoon ground turmeric
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon garam masala
• 2 teaspoons kosher salt
• 1 pound extra large pre-peeled shrimp, frozen, no need to thaw
• 2 cups water, for cooking
• ½ cup cilantro, for garnish

Directions

1. Rinse the basmati rice well, then soak it in 2 cups of water for 20 minutes. Drain the rice after soaking.
2. Turn the Instant Pot to Sauté mode and heat the ghee. Add the cumin seeds, black peppercorns, and bay leaves. Sauté for 30 seconds, until fragrant.
3. Add the sliced onions and mix well. Cover with a glass lid and cook for 3 to 4 minutes, until the onions are translucent and lightly golden.
4. Add the grated ginger, grated garlic, diced tomato, cubed potato, turmeric, Kashmiri red chili powder, garam masala, and salt. Mix everything well.
5. Add the frozen shrimp, drained rice, and 2 cups of water. Stir gently, making sure all the rice is covered by the liquid.
6. Close the Instant Pot lid and set the pressure valve to sealing. Cook on low pressure for 4 minutes, then allow a 3-minute natural pressure release.
7. Release any remaining pressure carefully, open the lid, and garnish with fresh cilantro. Serve hot with raita and lime wedges.

Servings and timing

This recipe makes 6 servings.

Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes

Variations

For a spicier biryani, add extra Kashmiri red chili powder or a finely chopped green chili with the ginger and garlic.

For more vegetables, add peas, carrots, cauliflower, or bell peppers along with the potatoes.

For a richer flavor, stir in a few tablespoons of fried onions before serving.

For a lighter version, use oil instead of ghee, though ghee gives the biryani a deeper traditional flavor.

For a citrusy finish, squeeze fresh lime juice over the biryani just before serving.

Storage/Reheating

Store leftover shrimp biryani in an airtight container in the refrigerator for up to 3 days.

To reheat, sprinkle a little water over the rice and warm it in the microwave until heated through. You can also reheat it gently in a covered pan over low heat.

Avoid reheating shrimp too many times, as it can become tough. Reheat only the portion you plan to eat.

FAQs

Can I use fresh shrimp instead of frozen shrimp?

Yes, fresh shrimp can be used. Since fresh shrimp cooks quickly, be careful not to overcook it.

Do I need to thaw the shrimp first?

No, this recipe uses frozen pre-peeled shrimp directly in the Instant Pot.

What kind of rice is best for shrimp biryani?

Long grain basmati rice is best because it cooks fluffy and separate, which is ideal for biryani.

Can I make this recipe without potatoes?

Yes, you can skip the potatoes or replace them with vegetables like peas, carrots, or cauliflower.

Is this biryani spicy?

It has mild to medium heat, depending on the Kashmiri red chili powder used. You can adjust the spice level to your taste.

Can I use regular chili powder instead of Kashmiri chili powder?

Yes, but regular chili powder may be hotter, so use less at first and adjust as needed.

Why should I soak the rice?

Soaking helps the rice cook evenly and gives it a better texture in the finished biryani.

What can I serve with shrimp biryani?

Serve it with raita, lime wedges, cucumber salad, or a simple yogurt sauce.

Can I freeze shrimp biryani?

Yes, you can freeze it in an airtight container for up to 2 months. Thaw in the refrigerator before reheating.

How do I keep the rice from becoming mushy?

Rinse and soak the rice as directed, drain it well, and make sure not to add extra water beyond the recipe amount.

Conclusion

Instant Pot Shrimp Biryani is a quick and flavorful way to enjoy a classic rice dish with tender shrimp, warm spices, and fluffy basmati rice. It is easy enough for a weeknight meal but special enough to serve for family dinners or gatherings.