Instant Pot® Teriyaki Shrimp
Description
Teriyaki shrimp are made quickly in the Instant Pot®: tender vegetables, shrimp, and lots of sauce to spoon over hot cooked rice for a tasty meal that's ready in a flash!
Ingredients
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1/2 cup reduced-sodium soy sauce
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1/2 cup water
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1/4 cup rice vinegar
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2 tablespoons white sugar
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1 tablespoon grated fresh ginger
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1 tablespoon garlic, minced
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1 teaspoon toasted sesame oil
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1/4 teaspoon ground white pepper
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1 pound raw shrimp
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2 small Zucchini, raw
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1 small head cauliflower, cut into small florets
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3 tablespoons cornstarch
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3 tablespoons water
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3 cups hot cooked rice, or as needed
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1 tablespoon sesame seeds, or to taste
Directions
1
Combine soy sauce, water, vinegar, sugar, grated ginger, minced garlic, sesame oil, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Whisk to combine. Add raw shrimp, zucchini, and cauliflower. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes (everything will cook during the time it takes to come to pressure). Allow 10 to 15 minutes for pressure to build.
2
As soon as the Instant Pot® comes to pressure, release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
3
Check that the vegetables and shrimp are done to your liking; if necessary you can simmer them for 1 to 2 minutes by turning on the "Sauté" mode and bringing the sauce to a low boil, stirring occasionally.
4
Stir together cornstarch and water in a small bowl until smooth if sauce is too thin. Select Sauté function and bring sauce to a simmer. Whisk cornstarch slurry into the sauce using a wooden spoon or spatula, stirring gently until the sauce has thickened to your liking.
5
Taste and adjust the seasonings to your preference. Serve teriyaki shrimp over hot cooked rice with a sprinkling of sesame seeds if desired.