• 2 tbsp olive oil

  • 1 onion

  • 2 carrots

  • 1 bell pepper

  • salt & pepper

  • 2 cloves garlic, smashed

  • 2 tbsp curry powder

  • 14.5 oz (428mL) can diced tomato

  • 1 1/2 cups basmati rice

  • 2 cups chicken broth

  • 1 tsp dried thyme

  • 12 oz shrimp

  • 1 cup frozen peas

  1. Place oil in instant pot and select saute. When hot add onion, carrots, bell pepper, and 1 tsp salt. Saute 5-7 minutes until onion is softened and brown at edges.

  2. Stir in garlic and curry powder, cooking until fragrent about 30 seconds. Add tomatos (with juices), rice, broth, and thyme. Distribute in an even layer.

  3. Lock lid, set pressure level to low and cook for 10 minutes. Quick release steam once timer is up.

  4. Season shrimp with salt and pepper and add to mixture along with the peas. Recover the pot with the lid and let cook for 10 minutes. Once shrimp are opaque throughout, fluff rice and consume meal.