Sweet and Sour Shrimp


  • 1 cup canned drained pineapple chunks in juice
  • 1/2 cup chicken broth
  • 1/4 cup regular or reduced-sodium soy sauce or tamari
  • 1/4 cup granulated white sugar
  • 1/4 cup unseasoned rice vinegar
  • 1 tbsp peeled and minced fresh ginger
  • 2 tsp peeled and minced garlic
  • 1/4 tsp red pepper flakes
  • 1 1/2 lbs frozen peeled and deveined raw medium shrimp
  • 1 lb frozen unseasoned stir-­fry vegetable blend
  • 2 tablespoons cornstarch
  • Stir the drained pineapple chunks (but not the juice), the broth, soy sauce or tamari, sugar, vinegar, ginger, garlic, and red pepper flakes in a 6‑quart Instant Pot. Add the frozen shrimp and vegetables to the pot and stir well. Lock the lid onto the pot.
  • Option 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 0 minutes with the Keep Warm setting off.
  • Option 2 All Pressure Cookers
    Press Pressure Cook or Manual on High pressure for 0 minutes with the Keep Warm setting off. The valve must be closed.
  • Use the quick-­release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker.
  • Press the button for SAUTÉ. Set it for MEDIUM, NORMAL, or CUSTOM 300°F and set the time for 5 minutes.
  • 5. As the sauce comes to a simmer, whisk the reserved 1/4 cup pineapple juice and the cornstarch in a small bowl until smooth. Stir this mixture into the simmering sauce. Cook, stirring almost constantly, until thickened, less than 1 minute. Turn off the SAUTÉ function and remove the (hot!) insert from the pot to prevent the shrimp from overcooking. Pour the shrimp and all their sauce into a serving bowl.
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