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.
- Serves: 6 persons
- ½cup reduced-sodium soy sauce
- ½cup water
- ¼cup rice vinegar
- 2tablespoons white sugar
- 1tablespoon grated fresh ginger
- 1tablespoon garlic, minced
- 1teaspoon toasted sesame oil
- ¼teaspoon ground white pepper
- 1pound raw shrimp
- 2small Zucchini, raw
- 1small head cauliflower, cut into small florets
- 3tablespoons cornstarch
- 3tablespoons water
- 3cups hot cooked rice, or as needed
- 1tablespoon sesame seeds, or to taste
Step 1Combine 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.
Step 2As 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.
Step 3Check 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.
Step 4Stir 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.
Step 5Taste and adjust the seasonings to your preference. Serve teriyaki shrimp over hot cooked rice with a sprinkling of sesame seeds if desired.