Sweet and Sour Shrimp

By: From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

Sweet and Sour Shrimp
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner, Main Course
cuisine icon Difficulty
Medium
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Max Pressure Cook, Pressure Cook, Sauté
cuisine icon Notes
["Beyond
• For an 8-quart Instant Pot, you must increase all the ingredients by 50 percent.
• For more flavor, add 1/4 teaspoon five-spice powder to the pot with the red pepper flakes.
• The shrimp and their sauce can be ladled over cooked white or brown rice, particularly a long-grain rice. Or serve them over a bed of wilted spinach or kale.
• For a lot more flavor (and a lot more mess), substitute frozen deveined but peel-on shrimp. The shells do make up added weight, so we suggest you cut
the number of servings strictly to four. And you’ll have to peel and eat the shrimp with your fingers. But the additional briny punch might be worth it.
• Substitute 1 1/2 pounds frozen sea scallops for the shrimp."]
cuisine icon Keywords
15-30 min, 4-6 servings, canned drained pineapple chunks in juice, chicken broth, contributed, cook 15 min, cornstarch, dinner, From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough, frozen peeled and deveined raw medium shrimp, frozen unseasoned stir-­fry vegetable blend, granulated white sugar, main course, max pressure cook, medium, modern, peeled and minced fresh ginger, peeled and minced garlic, prep 5 min, pressure cook, red pepper flakes, regular or reduced-sodium soy sauce or tamari, sauté, unseasoned rice vinegar

prep icon Prep Time
5 min
cook icon Cook Time
15 min

serving icon Servings
4-6 servings
Ingredients
  • 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
Instructions
  • 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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