Set the Instant Pot on SAUTE function and set it on HIGH heat.
Add 1 tbsp oil and when the oil becomes really hot gently release the zucchini and brown them slightly rotating the sides with the help of a tong. Once done, set them aside.
Next, add the onion and saute for about 1 minutes. Set them aside.
Finally, saute or sear the snow peas and the diced bell pepper for about 1 minute. Set them aside.
In the same pot add 1/4 cup water and de-glaze the pot very well by scraping the bottom of the pot with the help of a spatula. There should not be any food particles stuck at the bottom of the pot. This will prevent the BURN error.
Now, add the de-shelled and de-veined shrimp and pour the homemade Stir-fry sauce. Give everything a quick stir.
Close the lid, seal the valve and PRESSURE COOK for just 0 minute. By the time the Instant Pot builds pressure the shrimp will be cooked through. That's why the 0 minute time.
Once the pressure cooking cycle is over, the instant pot will begin to beep. Immediately do a quick pressure release (QPR) by manually moving the valve from the SEALING to the VENTING position.
Open the lid and add the corn starch slurry. Hit back the SAUTE function and keep it on low. Thicken the sauce. Turn off the Instant Pot once the sauce reaches the consistency that you prefer.
Finally, add back the sauteed veggies and give everything a good mix. The veggies will cook further with the residual heat.
Serve hot, enjoy!