Instant Pot Teriyaki Shrimp Recipes

10-MINUTE TERIYAKI SHRIMP RECIPE

Steps:

• In a measuring cup, whisk all of the sauce ingredients. Set aside, close to the stove.
• Heat up oil in a large skillet. Add shrimp in a single layer, season with salt and pepper. Cook until pink, 2 to 3 minutes per side.
• Pour sauce mixture over shrimp and cook on medium low heat until the sauce thickens.
• Remove from heat.
• Garnish with sesame seeds and chopped green onions.
• Serve with rice or noodles and steamed vegetables, like broccoli.

INSTANT POT STIR FRY SHRIMP

Steps:

• Add all the ingredients mentioned above in the "For the Stir-Fry Sauce" section in mason jar, close the lid of the jar and shake well to mix everything together. In case you are planning to store the sauce in the fridge skip adding the water now.
• Set the Instant Pot on SAUTE function and set it on HIGH heat.
• Add 1 tbsp oil and when the oil becomes really hot gently release the zucchini and brown them slightly rotating the sides with the help of a tong. Once done, set them aside.
• Next, add the onion and saute for about 1 minutes. Set them aside.
• Finally, saute or sear the snow peas and the diced bell pepper for about 1 minute. Set them aside.
• In the same pot add 1/4 cup water and de-glaze the pot very well by scraping the bottom of the pot with the help of a spatula. There should not be any food particles stuck at the bottom of the pot. This will prevent the BURN error.
• Now, add the de-shelled and de-veined shrimp and pour the homemade Stir-fry sauce. Give everything a quick stir.
• Close the lid, seal the valve and PRESSURE COOK for just 0 minute. By the time the Instant Pot builds pressure the shrimp will be cooked through. That's why the 0 minute time.
• Once the pressure cooking cycle is over, the instant pot will begin to beep. Immediately do a quick pressure release (QPR) by manually moving the valve from the SEALING to the VENTING position.
• Open the lid and add the corn starch slurry. Hit back the SAUTE function and keep it on low. Thicken the sauce. Turn off the Instant Pot once the sauce reaches the consistency that you prefer.
• Finally, add back the sauteed veggies and give everything a good mix. The veggies will cook further with the residual heat.
• Serve hot, enjoy!

INSTANT POT TERIYAKI JUMBO SCALLOPS (PALEO)

Steps:

• To begin, pour your tablespoon of avocado oil into the stainless steel bowl and press the Sauté button on your Instant Pot.Sear the scallops for about a minute on each side.While they cook, quickly whisk together your remaining ingredients leaving the chives out to use as a garnish.Pour the sauce over the scallops and secure the lid.Press the Warm/Cancel button and secure the pressure valve.Now press the Steam button, and then the "-" button until the display reads 2 minutes. Allow the scallops to steam.Quick-release the pressure valve and remove the lid once safe to do so. Remove the scallops and set aside. If your sauce is too thin, simply press the Sauté button and allow the sauce to reduce, usually taking only a few minutes. If you wish to serve with a thinner sauce, ladle the sauce, as is, over your scallops.Serve with minced chives to garnish.** Alternative: If making in a slow cooker, combine all of the ingredients and cook on high for 30-35 minutes. The sauce may need to be reduced in a saucepan or on the stove top if too thin. To begin, pour your tablespoon of avocado oil into the stainless steel bowl and press the Sauté button on your Instant Pot. Sear the scallops for about a minute on each side. While they cook, quickly whisk together your remaining ingredients leaving the chives out to use as a garnish. Pour the sauce over the scallops and secure the lid. Press the Warm/Cancel button and secure the pressure valve. Now press the Steam button, and then the "-" button until the display reads 2 minutes. Allow the scallops to steam. Quick-release the pressure valve and remove the lid once safe to do so. Remove the scallops and set aside. If your sauce is too thin, simply press the Sauté button and allow the sauce to reduce, usually taking only a few minutes. If you wish to serve with a thinner sauce, ladle the sauce, as is, over your scallops. Serve with minced chives to garnish. ** Alternative: If making in a slow cooker, combine all of the ingredients and cook on high for 30-35 minutes. The sauce may need to be reduced in a saucepan or on the stove top if too thin.
• To begin, pour your tablespoon of avocado oil into the stainless steel bowl and press the Sauté button on your Instant Pot. Sear the scallops for about a minute on each side. While they cook, quickly whisk together your remaining ingredients leaving the chives out to use as a garnish. Pour the sauce over the scallops and secure the lid. Press the Warm/Cancel button and secure the pressure valve. Now press the Steam button, and then the "-" button until the display reads 2 minutes. Allow the scallops to steam. Quick-release the pressure valve and remove the lid once safe to do so. Remove the scallops and set aside. If your sauce is too thin, simply press the Sauté button and allow the sauce to reduce, usually taking only a few minutes. If you wish to serve with a thinner sauce, ladle the sauce, as is, over your scallops. Serve with minced chives to garnish. ** Alternative: If making in a slow cooker, combine all of the ingredients and cook on high for 30-35 minutes. The sauce may need to be reduced in a saucepan or on the stove top if too thin.

INSTANT POT® TERIYAKI BEEF

Steps:

• Combine 2 1/2 cups water and brown rice in a 4-quart pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound. Adjust temperature to a simmer. Cook until rice is tender, about 22 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
• At the same time, turn on a 6-quart multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add steak and onion to hot oil; saute until browned, 3 to 5 minutes.
• Meanwhile, whisk together 1/2 cup water, soy sauce, garlic, and ginger in a small bowl; add to browned steak. Close and lock the lid and cancel Saute function. Select high pressure according to manufacturer's instructions; set timer for 11 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Stir in honey. Combine 3 tablespoons water and cornstarch in a small bowl; add to the Instant Pot®. Add broccoli.
• Select Saute function and cook, stirring constantly, until sauce thickens and broccoli is cooked, 3 to 5 minutes. Serve with rice and garnish with green onions.

INSTANT POT TERIYAKI CHICKEN

Steps:

• Lightly coat the bottom of a 6-quart Instant Pot with nonstick spray. Arrange the chicken breasts in the bottom.
• In a medium-size bowl, whisk together the soy sauce, water, rice vinegar, honey, brown sugar, garlic, and ginger. Pour over the chicken.
• Close and seal the Instant Pot. Cook on HIGH (manual) pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then immediately vent to release the remaining pressure. Carefully open the lid. Turn the Instant Pot OFF. Transfer the chicken to a plate and let it cool for a few minutes.
• Once you can safely handle it, shred the chicken with two forks or cut it into bite-size pieces.
• Turn the Instant Pot to SAUTE. Once the liquid begins to simmer, slowly whisk in the cornstarch slurry. Continue whisking to ensure the sauce is smooth and does not have any lumps. Continue to cook and whisk until the sauce thickens, about 1 to 2 minutes.
• Turn the Instant Pot OFF. Add the chicken back to the pot and toss to coat in the sauce. Serve hot with prepared rice and a sprinkle of green onions and sesame seeds.

INSTANT POT® TERIYAKI SHRIMP

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.