INSTANT POT® TERIYAKI SHRIMP

Instant Pot® Teriyaki Shrimp image

Let your Instant Pot® do all the work in this quick and easy teriyaki dish. Tender vegetables and shrimp, and lots of sauce to spoon over hot cooked rice for a tasty meal that's ready in a flash! Serve over rice or noodles.

Provided by Rebekah Rose Hills

Time 35m

Yield 6

Number Of Ingredients 15

Ingredients

½ cup reduced-sodium soy sauce
½ cup water
¼ cup rice vinegar
2 tablespoons white sugar
1 tablespoon grated fresh ginger
1 tablespoon garlic, minced
1 teaspoon toasted sesame oil
¼ teaspoon ground white pepper
1 pound raw shrimp
2 small Zucchini, raw
1 small head cauliflower, cut into small florets
3 tablespoons cornstarch
3 tablespoons water
3 cups hot cooked rice, or as needed
1 tablespoon sesame seeds, or to taste

Steps:

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.
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.
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.
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.
Taste and adjust the seasonings to your preference. Serve teriyaki shrimp over hot cooked rice with a sprinkling of sesame seeds if desired.

Nutrition Facts : Calories 238.5 calories, Carbohydrate 36.3 g, Cholesterol 115 mg, Fat 2.5 g, Fiber 2.3 g, Protein 17.2 g, SaturatedFat 0.5 g, Sodium 859.9 mg, Sugar 6.3 g