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
- reduced-sodium soy sauce: 0.5 cup
- water: 0.5 cup
- rice vinegar: 0.25 cup
- white sugar: 2 Tbsp
- fresh ginger: 1 Tbsp (grated)
- garlic: 1 Tbsp (minced)
- sesame oil: 1 tsp (toasted)
- ground white pepper: 0.25 tsp
- raw shrimp: 1 pound
- Zucchini, raw: 2 piece
- head cauliflower, cut into small florets: 1 piece
- cornstarch: 3 Tbsp
- water: 3 Tbsp
- hot cooked rice: 3 cups (or as needed)
- sesame seeds: 1 Tbsp (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
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Taste and adjust the seasonings to your preference. Serve teriyaki shrimp over hot cooked rice with a sprinkling of sesame seeds if desired.
