Instant Pot Hibachi Shrimp Recipes

INSTANT POT HIBACHI SHRIMP

Instant Pot Hibachi Shrimp image

Easy dump and start Instant Pot hibachi shrimp cooked in 0 minutes on low pressure! The sauce is made with soy, ginger, garlic, and sesame oil, it's so tasty so doubling the amount might be a good idea!

Provided by Diana

Time 20m

Number Of Ingredients 16

Ingredients

¼ cup low sodium soy sauce
¼ cup water
2 tablespoons rice vinegar or apple cider vinegar
1 tablespoon fresh ginger (grated)
1 tablespoon garlic (minced (about 2 cloves))
1 tablespoon granulated sugar (or honey or maple syrup)
1 teaspoon toasted sesame oil
¼ teaspoon ground white pepper (or ground black pepper)
24 oz (680g) thawed raw shrimp
1 zucchini (sliced in ¼-inch rounds then halved)
1 yellow onion (quartered into wedges then halved)
6 mushrooms (sliced in ¼-inch slices)
green onion, chives, or parsley (chopped)
toasted sesame seeds
1 tablespoon cornstarch (use more if needed)
1 tablespoon water

Steps:

Add the sauce ingredients to the Instant Pot. Soy sauce, water, rice wine vinegar, ginger, garlic, sugar, sesame oil, and white or black pepper.
Then add the shrimp, onion, zucchini, mushrooms.
Cover with the lid, make sure that the valve is in sealing position. Press on manual or pressure cook, and cook on LOW for 0 minutes. When the cooking is finished, quickly release the steam and carefully remove the lid. (If the sauce is not thick enough, then remove the vegetables or leave them in, and add the slurry which is 1 tablespoon of cornstarch mixed with 1 tablespoon of water, and cook on saute for 1 minute, then return the veggies after the sauce is thickened).
Serve over rice and garnish with toasted sesame seeds and chopped green onion or parsley.

Nutrition Facts : Calories 244 kcal, Carbohydrate 12 g, Protein 42 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 447 mg, Sodium 3008 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving

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