Instant Pot® Teriyaki Shrimp

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.

Ingredients

• 0.5 cup reduced-sodium soy sauce
• 0.5 cup water
• 0.25 cup rice vinegar
• 2 tablespoons white sugar
• 1 tablespoon grated fresh ginger
• 1 tablespoon garlic, minced
• 1 teaspoon toasted sesame oil
• 0.25 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

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.