Name: Instant Pot Hibachi Shrimp
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: ¼ cup low sodium soy sauce; ¼ cup water; 2 tablespoons rice wine vinegar; 1 tablespoon fresh ginger, grated; 1 tablespoon garlic, minced (about 2 cloves); 1 tablespoon granulated sugar; 1 teaspoon toasted sesame oil; ¼ teaspoon ground white pepper; 24 oz (680 g) thawed raw shrimp; 1 zucchini, sliced ¼ inch thick and halved; 1 yellow onion, quartered into wedges and halved; 6 mushrooms, sliced ¼ inch thick; green onion, chives, or parsley, chopped; toasted sesame seeds; 1 tablespoon cornstarch; 1 tablespoon water

Method

Combine soy sauce, water, rice wine vinegar, ginger, minced garlic, sugar, sesame oil, and white pepper in the Instant Pot.
Add the thawed shrimp, onion, zucchini, and mushrooms to the pot.
Seal the lid with the valve in sealing position. Select manual or pressure cook and set to LOW for 0 minutes. Once finished, use quick release to vent steam and carefully open the lid. If the sauce needs thickening, remove vegetables and whisk together cornstarch and water, stir into sauce, then sauté for 1 minute until thickened; return vegetables if desired.
Ladle over cooked rice and top with sesame seeds and fresh herbs.

Notes

For a thicker, more flavorful sauce, double the sauce ingredients as the cooking time is very short.

Rice vinegar, apple cider vinegar, or plain vinegar work interchangeably.

Thaw shrimp completely before cooking to ensure even doneness.

Calories: 244 kcal · Carbs: 12 g · Protein: 42 g · Fat: 3 g · Sodium: 3008 mg · Fiber: 2 g · Sugar: 8 g

Adapted from littlesunnykitchen.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.

Instant Pot Hibachi Shrimp

Ingredients

Method

Notes

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