This instant pot Indian Butter Shrimp recipe is easy, even weeknight easy, in this recipe marinated shrimp is cooked with lime juice in butter and the spiced tomato mixture. The secret here is the pressure where the sauce is cook under pressure by using the sauté function to not turn into rubbery.

Shrimp is one of the components that you can find in a lot of dishes around the world. Every country is characterized by its own shrimp recipe like Japanese Fried Shrimp, Shrimp Etouffee, Shrimp Jambalaya

Instant pot Indian Butter Shrimp recipe is so rich and delicious that it will rival even your favorite Indian Restaurant. Spices and an Instant Pot are all you need.

How to Prepare Sauce of Indian butter shrimp?

The first important thing you must do when you are looking to prepare the indian butter shrimp with your instant pot is the preparation of marinade shrimp.


-Unsalted butter
-Fresh ginger
-Red pepper flakes (as desired)
-Kosher salt (as desired)
-Heavy cream
-Lime zest


Using the “saute” function of your instant pot, if available set it in low, then put 2 tablespoons of butter and melt it. Stir in the shallots with a pinch of salt. Cook it for about 4 to 8 minutes until fragrant. Stir in the ginger, red pepper flakes, garlic and 1/4 teaspoon of salt. Cook until fragrant for another 2 minutes.

Add tomatoes, cream and pinch of salt and stir well. Increase the saute warmth of instant pot, cover the pot and cook on excessive pressure for eight minutes, then release the pressure manually.

Let’s stop wasting time and get to cooking some London broil in our instant pot! 



Ready In:




Good For:

Main Dish

About this Recipe


For the Marinade

¼ cup: plain whole-milk yogurt
1 or 2 teaspoons: ground cumin (as desired)
2 teaspoons: sweet smoked paprika
3 teaspoons: garam masala
3 teaspoons: lime juice
1½ teaspoons: kosher salt
1 teaspoon: freshly grated peeled ginger
1 garlic clove, grated or minced
2 pounds: large shrimp, peeled

For the Sauce

4 tablespoons (½ stick): unsalted butter
2 shallots, minced
2 garlic cloves, minced
1½ teaspoons: grated peeled fresh ginger
½ teaspoon: crushed red pepper flakes, to taste
¼ teaspoon: kosher salt, plus more as needed
1 28-ounce can diced tomatoes and their juices
1 cup: heavy cream
½ teaspoon: finely grated lime zest


For a Serving Size of 147g.

Calories  224

Total Fat 10g

Cholesterol 263

Sodium 266mg

Potassium 361

Carbohydrates 1.3

Protein 32

Calcium 7.7%

Step by Step Instructions

Step 1

In a large bowl mix together the yogurt, salt, paprika, lime juice, cumin, garam masala, ginger, and garlic in a broad bowl . And stir in the shrimp. Cover the bowl, and refrigerate at least 10 minutes and up to 1 hour, until needed.

Step 2

Using the sauté function, set on low if available, melt 2 tablespoons of the butter in the instant pot. After that stir in the shallots and a pinch of salt; cook until fragrant, about 8 minutes. Then stir in the ginger, red pepper flakes, garlic, and the ¼ teaspoon salt, and cook until fragrant, for about 2 minutes.

Step 3

And finally stir within the tomatoes, cream, and a pinch of salt. Increase the sauté warmth of instant pot to excessive if out there, and take it to a boil. Then cover and cook on excessive pressure for eight minutes. then release the pressure manually.

Step 4

Use the sauté function after removing the lid of instant pot, simmer the sauce with stirring often, until thickened, five to ten minutes.

Step 5

Stir in the shrimp and the liquid in the bowl, add 2 tablespoons of butter, and lime zest, and simmer until the shrimp are pink and cooked through, 3 to 7 minutes.

Step 6

Serve over cooked rice and sprinkled with fresh cilantro, lemon wedges as you like, and slivered almonds.

Step by Step Instructions

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