Bright, buttery, and redolent of warm Indian spices, this Instant Pot Indian Butter Shrimp is the kind of weeknight meal that feels indulgent without being fussy. Succulent shrimp get a quick yogurt-based marinade, then simmer in a rich tomato-cream sauce scented with cumin, garam masala, paprika, ginger, and garlic. It comes together fast in the Instant Pot, which makes it perfect for busy nights or casual dinner parties. Serve it over steaming basmati rice and finish with lime zest and cilantro for a fresh, vibrant contrast.

Why you’ll love this recipe

Quick: Shrimp cooks in minutes, and the Instant Pot speeds up the saucing process while locking in flavor.
Comforting: The cream and butter create a silky, luxurious sauce that clings to each shrimp.
Approachable spices: No single spice overpowers the dish—cumin, paprika, and garam masala build a balanced profile.
Flexible: Easily adjust heat with crushed red pepper flakes and garnish to taste.

Ingredients

1/4 cup plain whole-milk yogurt
2 teaspoons ground cumin
2 teaspoons sweet paprika
2 teaspoons garam masala
2 teaspoons lime juice
1 1/2 teaspoons kosher salt
1 teaspoon freshly grated ginger, use a microplane if you have one
1 garlic clove, grated with a microplane or minced
2 pounds large shrimp, peeled and deveined
4 tablespoons butter, divided
2 shallots, minced
2 garlic cloves, grated or minced
1 1/2 teaspoons grated fresh ginger
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon kosher salt
1 (28-ounce) can diced tomatoes, with juice
1 cup heavy cream
1/2 teaspoon finely grated lime zest
cooked basmati rice, for serving
chopped fresh cilantro, for garnish

Prep notes

Have your shrimp peeled and deveined and your aromatics grated or minced before you begin—shrimp cook quickly, and the Instant Pot moves fast. Use a microplane for the ginger, garlic, and lime zest where indicated; it gives the sauce a silky texture and lets the flavors melt into the cream. For milder heat, choose 1/4 teaspoon crushed red pepper flakes; for a bit more kick, use 1/2 teaspoon.

Step-by-step directions

Marinate the shrimp (quick):

In a medium bowl, whisk together 1/4 cup plain whole-milk yogurt, 2 teaspoons ground cumin, 2 teaspoons sweet paprika, 2 teaspoons garam masala, 2 teaspoons lime juice, 1 1/2 teaspoons kosher salt, 1 teaspoon freshly grated ginger, and 1 grated garlic clove.
Add 2 pounds large shrimp, peeled and deveined, to the spiced yogurt mixture. Toss until the shrimp are evenly coated. Let them sit while you prepare the sauce—10 to 15 minutes is fine for a quick marinate.

Sear the aromatics in the Instant Pot:

Set the Instant Pot to Sauté on a medium setting. Add 2 tablespoons butter and let it melt and foam.
Add 2 minced shallots to the pot and cook, stirring frequently, until they are softened and translucent, about 2 to 3 minutes.
Add 2 grated or minced garlic cloves and 1 1/2 teaspoons grated fresh ginger. Cook for 30 to 45 seconds until fragrant, stirring to prevent sticking.

Build the sauce:

Sprinkle in 1/4 to 1/2 teaspoon crushed red pepper flakes and 1/4 teaspoon kosher salt. Stir to combine so the spices bloom in the butter and aromatics.
Pour in 1 (28-ounce) can diced tomatoes with their juice. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pot. This helps prevent a burn notice during pressure cooking.
Stir the sauce to combine and bring it to a gentle bubble while sautéing for 1 to 2 minutes—this briefly melds the flavors.

Pressure cook briefly (to infuse flavors):

Cancel the Sauté function. Secure the lid on the Instant Pot and set the valve to Sealing.
Set the Instant Pot to Manual/Pressure Cook on High for 1 minute. The goal here is to meld the tomato and spice flavors quickly; the shrimp will finish cooking after pressure is released.
When the cook time completes, perform a quick release of pressure by carefully switching the valve to Venting. Open the lid once the pin drops.

Finish the sauce and cook the shrimp:

Switch the Instant Pot back to Sauté on medium. Add the remaining 2 tablespoons butter and let it melt into the tomato sauce.
Pour in 1 cup heavy cream and stir until the sauce is smooth and slightly thickened, about 2 to 3 minutes of gentle simmering.
Add the marinated shrimp, plus any residual marinade from the bowl, to the pot. Stir to submerge the shrimp in the creamy tomato sauce.
Cook the shrimp in the sauce for 2 to 4 minutes, stirring occasionally, until they turn pink and opaque. Large shrimp typically take about 3 minutes—watch closely so they don’t overcook.

Finish and garnish:

Turn off the Instant Pot and remove it from the heat. Stir in 1/2 teaspoon finely grated lime zest to brighten the sauce.
Adjust seasoning to taste. If you’d like more salt, add small pinches until it tastes right to you.
Serve the buttered shrimp immediately over cooked basmati rice and sprinkle with chopped fresh cilantro.

Tips for success

Don’t overcook the shrimp. They go from perfectly tender to rubbery quickly—remove the pot from heat as soon as they’re opaque and curled.
Use whole-milk yogurt and heavy cream for the creamiest, richest sauce. If you need a lighter version, substitute light cream or a 2% yogurt, but the texture will change.
Can’t find shallots? Use a small yellow onion instead; mince it finely and cook a touch longer until softened.
If your Instant Pot gives a burn notice during pressure cooking, cancel, release pressure, open, and stir to deglaze the bottom; then resume the recipe. Scraping up any stuck bits prevents burning.
Leftovers reheat well—gently warm on the stovetop over low heat so the cream doesn’t break. Add a splash of water or broth if the sauce tightens too much.

Serving suggestions

This Instant Pot Indian Butter Shrimp shines over a bed of steaming basmati rice. For a fuller meal, serve with a side of roasted vegetables, a simple cucumber-yogurt raita, or warm naan. A wedge of lime at the table gives extra brightness when squeezed over the finished dish.

Make-ahead and storage

You can marinate the shrimp in the yogurt-spice mixture up to 24 hours ahead and keep it covered in the refrigerator. After cooking, store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in a microwave-safe bowl in short intervals, stirring between bursts.

Flavor variations

Smoky: Use smoked paprika in place of sweet paprika for a deeper, more complex flavor.
Fresher herb profile: Stir in chopped fresh mint or fenugreek leaves (kasuri methi) at the end for a bright lift.
Vegetable add-ins: For bulk and texture, stir in cooked cauliflower florets or spinach leaves when you add the cream so they wilt into the sauce.

This Instant Pot Indian Butter Shrimp is an everyday recipe with restaurant-style flair. Its balance of spices, rich cream, and bright lime make it comforting and craveable. Whether you’re feeding a crowd or cooking for two, it’s a fast way to put an impressive, home-cooked meal on the table.

Shopping checklist

Plain whole-milk yogurt
Ground cumin
Sweet paprika
Garam masala
Lime
Kosher salt
Fresh ginger
Garlic
Large shrimp, peeled and deveined
Butter
Shallots
Crushed red pepper flakes
28-ounce can diced tomatoes
Heavy cream
Basmati rice
Cilantro

Enjoy this buttered, spiced shrimp over rice, and don’t forget that final sprinkle of lime zest and cilantro—the small touches that make this Instant Pot Indian Butter Shrimp sing.

Instant Pot Indian Butter Shrimp

A quick, creamy Indian-style butter shrimp made in the Instant Pot with yogurt-marinated shrimp and a tomato-cream sauce.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 25

Total Time 55

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

1/4 cup plain whole-milk yogurt
2 teaspoons ground cumin
2 teaspoons sweet paprika
2 teaspoons garam masala
2 teaspoons lime juice
1 1/2 teaspoons kosher salt for the marinade
1 teaspoon fresh ginger grated (use a microplane if you have one)
1 garlic clove garlic grated with a microplane or minced (for the marinade)
2 pounds large shrimp peeled and deveined
4 tablespoons butter divided
2 shallots minced
2 garlic cloves garlic grated or minced (for the sauce)
1 1/2 teaspoons fresh ginger grated (for the sauce)
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon kosher salt for the sauce (plus extra pinch while cooking)
28 ounce canned diced tomatoes with juice
1 cup heavy cream
1/2 teaspoon lime zest finely grated
cooked basmati rice for serving
chopped fresh cilantro for serving

Equipment

Instant Pot or electric pressure cooker
Mixing Bowl
Measuring spoons and cups
Microplane or grater
Wooden spoon or spatula
Tongs

Method

In a medium bowl, whisk together the yogurt, cumin, paprika, garam masala, lime juice, 1 1/2 teaspoons kosher salt, 1 teaspoon grated ginger, and 1 grated garlic clove to make the marinade.
Add the shrimp to the marinade, toss to coat, then refrigerate for 15 minutes up to 1 hour.
Set the Instant Pot to Sauté and add 2 tablespoons butter. When melted, add the minced shallots and a pinch of salt and cook until golden, about 4 to 6 minutes.
Add 2 garlic cloves (grated or minced), 1 1/2 teaspoons grated ginger, crushed red pepper flakes, and 1/4 teaspoon kosher salt; cook, stirring, for 1 to 2 minutes until fragrant.
Stir in the canned diced tomatoes with their juice and the heavy cream, bring the mixture to a simmer, then cancel Sauté, cover, and set to High Pressure for 8 minutes with the valve set to Sealing.
Manually release the pressure when the cook time is done, then remove the lid.
Turn the Instant Pot back to Sauté and simmer the sauce for 4 to 7 minutes to thicken slightly.
Add the marinated shrimp and any accumulated marinade, the remaining 2 tablespoons butter, and the lime zest; cook, stirring gently, for 2 to 5 minutes until the shrimp turn pink and are just cooked through.
Serve the butter shrimp over cooked basmati rice and sprinkle with chopped fresh cilantro.