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Instant Pot 10 Minute Shrimp In Mint Cilantro Sauce | Easy Curry Recipe |

Refreshing shrimp curry in mint-cilantro sauce…

Summer has started and my vegetable garden is up & coming along great. After almost 5 months of freezing cold winter in Canada, I look forward to Summer to enjoy outdoor activities, travel, gardening, beach, stroll, outdoor cooking, grilling & anything & everything outdoorsy.

Picking fresh herbs & veggies from my vegetable garden and add them to my cooking, what a joy! For making this dish, I picked fresh mint, green onions & cilantro; turned out delicious & is a refreshing shrimp curry.

Cooking Video

Instant Pot 10 Minute Shrimp In Mint Cilantro Sauce | Easy Curry Recipe |
Prep time
Cook time
Total time
Recipe type: Main
Serves: 5 people
To make the paste
  • Fresh mint leaves- 15
  • Cilantro, chopped- ¼ cup
  • Green chilies, chopped- 2
  • Water- ¼ cup
For Cooking
  • Shrimp, deveined- 15 to 20
  • Oil- 1 tbsp
  • Ginger, minced- 1 tbsp
  • Garlic, minced- 1 tbsp
  • Onion, chopped- 1
  • Tomato, chopped- 2
  • Soy sauce, low-sodium- 1 tbsp
  • Ground pepper- ¼ tsp
  • Cornstarch- 1 tbsp mixed with 2 tbsp cold water
  • Green onions, chopped- 1 tbsp
  • Cilantro, chopped- ¼ cup
  • Salt- 1 tsp
  1. Into a blender jar, add the ingredients"to make the paste', grind till smooth. Keep aside.
  2. Turn on Instant Pot. Select Saute setting, temperature should be medium or normal.
  3. Let the stainless steel pot turn hot.
  4. Add oil, ginger & garlic.
  5. Saute for a minute.
  6. Add onion chopped, season with ½ tsp salt.
  7. Saute for 2 minutes.
  8. Add tomatoes, combine well.
  9. Add the mint-cilantro-green chili paste, combine well.
  10. Add shrimp. (Use deveined & shelled shrimp)
  11. Add soy sauce, combine well.
  12. Close the pot with the lid.
  13. Cancel Saute setting.
  14. Select Pressure cook setting, set time to 3 minutes at high pressure.
  15. After 3 minutes of pressure cooking, do a quick pressure release.
  16. Open the lid, shrimp has cooked well.
  17. In a bowl, combine 1 tbsp cornstarch with 2 tbsp cold water, combine well.
  18. Turn on Saute setting on the Instant Pot. The temperature should be normal or medium.
  19. Add the cornstarch slurry to the cooked shrimp curry.
  20. Combine well, the gravy will thicken right away.
  21. Taste & add more salt if required.
  22. Garnish with green onions & cilantro. Combine well.
  23. Remove the stainless steel pot from the main pot, keep covered for some time.
  24. Serve into a bowl, enjoy with basmati or jasmine rice. Tastes refreshing & delish.



Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...