Craving a taste of India but short on time? This Instant Pot Indian Broccoli Shrimp is your new weeknight hero! In just 20 minutes, you can have a deeply flavorful, aromatic, and healthy meal on the table. We’re talking tender shrimp, crisp-tender broccoli, and a fragrant sauce infused with classic Indian spices like cumin, garam masala, and curry leaves. It’s a one-pot wonder that delivers maximum flavor with minimum effort. Let’s get cooking!
Ingredients
• (Serves 3)
• 1 lb (450g) jumbo shrimp, peeled and deveined, thawed if frozen
• 1 cup broccoli florets, chopped
• 1 medium tomato, diced
• 2 medium red onions, chopped
• 2 tbsp (30ml) coconut oil
• 2 cups (480ml) fish stock or vegetable broth
• 1 tbsp almonds, chopped, for garnish
• Spices
• ½ tsp cumin seeds
• 1 tsp smoked paprika
• ½ tsp garam masala powder
• ¼ tsp garlic powder
• ¼ tsp ginger powder
• 1 tsp salt, or to taste
• 4-5 fresh or dried curry leaves
• 2 cardamom pods
• 1 whole clove
Instructions
1. Set your Instant Pot to the “Sauté” function. Add the coconut oil. Once hot, add the chopped almonds and toast for 1-2 minutes, stirring constantly until golden. Remove with a slotted spoon and set aside.
2. To the same pot, add the chopped onions, cumin seeds, clove, and cardamom pods. Sauté for 3-4 minutes until the onions have softened and become translucent.
3. Stir in the smoked paprika, garam masala, salt, garlic powder, ginger powder, and curry leaves. Cook for 1 minute more, stirring until the spices are very fragrant.
4. Add the diced tomato and cook for another minute, scraping up any browned bits from the bottom of the pot.
5. Pour in the fish stock, then add the broccoli florets and shrimp, gently pushing them down into the liquid. Do not stir.
6. Secure the lid, set the valve to “Sealing,” and press “Pressure Cook” or “Manual.” Cook on high pressure for 1 minute. This is all it takes to cook the shrimp perfectly without making them tough.
7. When the timer beeps, perform a “Quick Release” by carefully turning the valve to “Venting.” Once the pin drops, open the lid.
8. Gently stir the curry, garnish with the toasted almonds, and serve immediately.
Nutritional Information
• Per Serving: Approximately
• Calories: 284
• Total Fat: 12.1g
• Net Carbs: 9.1g
• Fiber: 4.3g
• Protein: 33.4g
• ( is an estimate and may vary based on used.)
Pro Tips
• For the best texture, use raw, deveined shrimp. If using pre-cooked shrimp, stir them in after pressure cooking is complete and let them warm through in the residual heat to prevent them from becoming rubbery.
• To keep the broccoli extra crisp, you can add it after pressure cooking. Simply stir the florets into the hot curry, place the lid back on for 2-3 minutes, and let the residual steam cook them to a perfect crisp-tender texture.
• Don’t have fish stock? Vegetable or chicken broth work as excellent substitutes. For a richer, creamier curry, add a splash of full-fat coconut milk along with the broth.
• Adjust the heat to your liking. For a spicier curry, add a pinch of cayenne pepper or a finely chopped green chili along with the onions.
FAQ
Q: How do I keep my broccoli from getting mushy
A: For crisp-tender broccoli, the recipe recommends adding it after pressure cooking. Stir the florets into the hot curry, put the lid back on for 2-3 minutes, and let the residual steam cook them perfectly.
Q: Can I use pre-cooked shrimp for this recipe
A: Yes, but you should add them after the pressure cooking cycle is complete. Stir the pre-cooked shrimp into the hot curry and let them warm through for a minute or two to prevent them from becoming tough and rubbery.
Q: What can I substitute for fish stock
A: Vegetable broth or chicken broth are excellent substitutes for fish stock. For a richer, creamier curry, you can also add a splash of full-fat coconut milk along with the broth.
Q: How can I make this curry spicier
A: To increase the heat, add a pinch of cayenne pepper or one finely chopped green chili when you sauté the onions at the beginning of the recipe.
