Instant Pot shrimp biryani

Because I was born and raised in Louisiana, I like to (inaccurately) think of biryani as Indian jambalaya. It's super flavorful rice cooked with spices, veggies, and in this case, shrimp! The long, delicate basmati rice cooks up perfectly fluffy in the Instant Pot and absorbs all of the flavors of the dish. This could be a one-pot meal, or it could be served with other dishes like palak feta or dal.

Instant Pot shrimp biryani
10 oz-1 lb medium to large shrimp 

2 cups basmati rice
3 T butter
1 1/2 t cumin seeds or ground cumin
1 large onion thinly sliced
1 any color bell pepper, diced
2 t grated ginger
1 T minced garlic
1 t ground coriander
1 t turmeric
1/4 t cinnamon
1/4 t ground cayenne 

4 whole green cardamom pods or 1/4 t ground cardamom

1/8 t cloves
black pepper to taste
2 bay leaves
1 large tomato diced or half a can diced tomatoes

2 cups water
1 T Better than Bouillon vegetable or "no chicken" flavor, optional
1.5 t salt

1 cup green beans or frozen peas

2 T lemon juice for garnish
1/2 cup chopped cilantro for garnish or cilantro chutney from this recipe

Rinse and soak the rice in water while preparing rest of the meal, about 15 minutes, then drain when ready to use. In Instant Pot, saute shrimp in butter for 3 minutes on each side, then remove and set aside. Saute cumin seeds, if using, in butter for 30 seconds. Add onions and bell pepper and saute until golden. Add remaining seasonings and saute for another 30 seconds. Add remaining ingredients except garnishes. If using frozen peas, reserve until after after pressure cooking--they thaw in hot food instantly. Stir well, cover and seal, then pressure cook for 5 minutes. When finished pressure cooking, allow to sit for 7 minutes before releasing pressure. Stir in shrimp, peas (if using), and garnishes. Serves approximately 6-8.