Since making shrimp in the Instant Pot under pressure is a no-go due to the shrimp being too delicate and becoming overcooked, I adapted a recipe to make the rice in the I.P. and the shrimp in a sauté pan. First soak 2 cups of basmati rice for 20 minutes. After sautéing a diced onion in the I.P., you add a minced Serrano chile, 2 tablespoons minced fresh ginger, 1 tablespoon minced garlic, and the *spice mix (2 teaspoons kosher salt, 1 teaspoon chile powder, 1 teaspoon ground turmeric, 1 teaspoon smoked paprika), and the zest of a lime. **Be sure to reserve a little of the spice mix to use as a rub on the shrimp.**

Toss in a can of chopped tomatoes and 1.5 cups of boiling water or stock. (I used shrimp stock that we had.) Drain the rice and add to the I.P. Close the lid and set for three minutes at high pressure. Release the steam immediately after the time is up.Release the lid, fluff the rice, and cover the pot with a dish towel for 5 minutes. That is plenty of time to cook the spice rubbed shrimp in a little neutral oil. Serve the rice with the shrimp on top with lime to squeeze and cilantro.

Shrimp biryani with broccoli