Talk about a quick and easy recipe. This one you cook in your Instant Pot. Throw in all the ingredients and set the timer to 0 minutes. Yes, you read that right, 0 minutes. Just wait till it reaches pressure, release the steam and dinner is served. It cannot get any quicker than that.
1/4 cup low sodium soy sauce
1/4 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
1/4 teaspoon ground white pepper or ground black pepper
24 oz thawed raw shrimp
1-2 zucchini, sliced
1 yellow onion quartered into wedges then halved
8 ounces mushrooms, sliced
green onion, chives, or parsley
1 tablespoon cornstarch use more if needed
1 tablespoon water
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 top with chopped green onion or parsley. Enjoy!
To see me make this recipe step by step simply watch my video below.