A delicious Instant Pot dinner made in under 30 minutes (including prep and time to reach pressure)! My family likes to eat this light and buttery shrimp with linguini, but you can skip the pasta and make this a delicious low-carb or keto meal with vegetables on the side. Garnish with additional green onions.
Ingredients
- unsalted butter: 3 Tbsp
- shallot: 1 piece (chopped)
- garlic: 2 clove (minced)
- fresh ginger root: 1 tsp (grated)
- dry sherry: 0.5 cup
- chicken broth: 0.5 cup
- soy sauce: 2 Tbsp
- black pepper: 0.25 tsp (freshly ground)
- large shrimp: 1 pound (peeled and deveined)
- green onions: 3 Tbsp (divided, chopped)
- sesame oil: 1 Tbsp
- sesame seeds: 1 tsp (to taste, toasted)
Metric Conversion
Stages of cooking
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Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Melt butter in the pot. Add shallot and saute for 1 minute. Add garlic and ginger to the pot and saute for 1 minute more.
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Pour in sherry and scrape the bottom of the pot to loosen any browned bits. Allow sherry to cook for 3 minutes, then push Cancel. Stir in the chicken broth, soy sauce, and pepper. Add shrimp to the pot.
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Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 5 to 10 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in 2 tablespoons green onions and sesame oil. Garnish with sesame seeds and remaining green onions.
