Instant Pot® Shrimp Curry

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function.

Add oil, mustard seeds, curry leaves, ginger-garlic paste, and fenugreek powder.

Stir well to prevent burning or sticking to the pot.

Add onion and tomato, along with salt and turmeric.

Saute until onions are translucent, 3 to 4 minutes.

Meanwhile, combine 2 tablespoons water, Kashmiri red chili powder, coriander, and cumin into a paste in a small bowl.

Add spice paste to the onions in the pot and stir well for 1 minute.

Add tamarind and 1/4 cup water and stir to prevent burning or sticking to the pot.

Cook and stir until oil starts separating out, 3 to 5 minutes.

Add 2 cups water and cover the pot with the lid.

Simmer 2 minutes more on Saute mode.

Add shrimp and stir well.

Close and lock the lid.

Select high pressure and set the timer for 3 minutes.

Allow about 10 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes.

Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.

Unlock and remove the lid.

Select Saute mode again and stir coconut cream into the curry.

Simmer until thickened, 3 to 4 minutes.

Season with salt, if desired.