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Vortex Plus - Crispy Boneless Buffalo Wings
Curried Rice with Shrimp
| By : |
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
4 servings
|
Ingredients
- 1 tbsp olive oil
- 1 large onion finely chopped
- 1 cup carrots coarsely shredded
- 2 cloves garlic minced
- 2 tsp curry powder
- 1 cup long grain white rice rinsed
- 1 1/2 cups Water
- 1 tsp kosher salt
- 1/8 tsp pepper
- 1 1/2 lbs medium shrimp peeled and deveined, frozen
- 1/2 cup fresh basil cut into ribbons
Ingredients
|
Instructions
- Add olive oil to the Instant Pot. Using the display panel select the SAUTÉ function.
- When oil is hot, add carrots and onion. Cook and stir 4 minutes until onion is beginning to soften.
- Add garlic and curry powder. Cook and stir for 1-2 minutes until fragrant.
- Add rinsed rice, water, salt, pepper and frozen shrimp. Stir to combine.
- Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 10 minutes.
- When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
- Fold in basil and serve hot.
Recipe Notes
*The Manual and Pressure Cook buttons are interchangeable.
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The cooking time is way too long. The rice turned to mush and the shrimp shriveled.
I agree on cook time. Pulled it at 8 minutes and it was still too long. Probably 6 to 7 minutes would be fine.
This is not edible. The best way to produce soggy rice and overcooked shrimp
10 min was too much for the rice maybe reduce it to just5 min
I followed the suggestions in the other reviews and reduced time to 5 minutes and it was still a mushy mess. Flavor is good. But no one like mushy shrimp.
Sounded good but the rice is too mushy, needs less water or time, maybe both
As on previous reviews – cut cooking time to 5 minutes and a little less liquid. Tastes really yummy
I made it and lut it on for 10 mins and the rice was mushy like baby food. What am i doing wrong? I wasted $30 on a meal thats not eatible
I doubled the ingredients but used the same cooking time and it was perfect.
Made this tonight; 3/4 cup of wayer and 5 minutes for ptessure. Eccellent taste
Sorry 3/4 cup of water and 5 minutes pressure
Cooked with brown rice and the timing seemed good. Served with a side of steamed green beans garlic pwd and dries basil.
Very goos
Very Good
I followed the directions exactly . Everytime it reached pressure id get a burn warning. Cancel and try again.
Burn warning again . Rice kept sticking to the bottom .
I cokls get the pressure build withiut repeatwd burn warnings ? . First time trying an instant pot . Not impressed
Slime Green Cat,
The burn warning would indicate that not enough liquid was used. If no additional liquid was added than it will repeat the burn notice.
Founs the rice too soft. Did not read reviews before making so missed seeing recommendations to cut time back.
I made this and it was delicious! Next time I will substitute the water for chicken or vegetable stock, add in mango chunks, apple chunks, pineapple chunks or raisins to give it the traditional sweet taste to compliment the savoury taste. I also decreased cooking time to 5 minutes.
I made this last night for a dinner without gluten, using long grain brown rice, two pounds of shrimp, 1 cup of chicken stock, and at 5 minutes. Too much liquid but the shrimp was great, the rice of course soupy. But no IBS so it was a success. Next time i will use 3/4 cup and it will be perfect for two pounds of shrimp!
Nice subtle flavors. We topped the dish with coconut flakes, crushed peanut and sliced banana.
And raisins for sweetness!
Changed curry powder for cajun seasoning and followed recipe. Am really happy how dish turned out. Shrimp were succulent and perfectly cooked. Next time will add tomatoes and substitute long grain rice for arborio and use chicken stock instead of water.
Cooking shrimp from frozen is the way to go in an Instant pot!!