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instant pot stir fry shrimp on white rice in a grey bowl

Instant Pot Stir Fry Shrimp

Instant Pot Stir Fry Shrimp made with homemade stir-fry sauce and crisp tender veggies get's done quickly in the Instant Pot and tastes best with steamed rice.
5 from 1 vote
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Course: Main Course
Cuisine: American-Chinese
Keyword: instant pot shrimp, instant pot stir fry, instant pot stir fry shrimp, Ramen Stir Fry Recipe, shrimp stir fry
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 3 people
Calories: 163kcal
Author: Meghna
Cost: $8

Ingredients

  • 15 Shrimp **colossal or Jumbo, de-shelled & de-veined shrimp
  • 1 cup red bell pepper **made into squares
  • 1 cup zucchini **diced into half moons
  • 1 cup onion **diced into square petals, yellow onion
  • 10 snow peas **ends trimmed
  • 1 tbsp Avocado oil **or use any neutral oil
  • 1/3 cup water

For Homemade Stir-Fry Sauce

Thickener

Instructions

How to make home-made Stir-Fry Sauce?

  • Add all the ingredients mentioned above in the "For the Stir-Fry Sauce" section in mason jar, close the lid of the jar and shake well to mix everything together. In case you are planning to store the sauce in the fridge skip adding the water now.

How to make Shrimp Stir-Fry in Instant Pot?

  • 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!

Video

Notes

  1. Storing the Stir-Fry Sauce: The stir-fry sauce will last for 7 days in the fridge when stored in air tight container. Skip adding the water.
  2. Storing the Shrimp stir fry: You can store this Instant Pot Shrimp stir fry for 4 days in the fridge. The sauce will thicken.
  3. Can you freeze the recipe: I would not recommend freezing the dish. The veggies do not do quiet well in the freezer.
  4. Re-Heating Tips: You can re-heat the shrimp stir-fry in the microwave oven. Sprinkle few drops of water before re-heating.
  5. Doubling the recipe: The shrimp cook time remains the same. Double all other ingredients.
  6. If heat intolerant: Skip adding the sriracha sauce and the red pepper flakes. You can also reduce the quantities. 
  7. Can you use cooked shrimp? No, cooked shrimp won't work here. The amazing flavors is all derived from the un cooked shrimp juices.
  8. Can you use small shrimp? We would not recommend shrimp that are any smaller than the Colossal or Jumbo sizes. The small shrimp shrink a lot and does not taste that great!
  9. Softer mushy veggies: If you prefer softer veggies skip sauteing the veggies separately. Instead dump them along with the shrimp and pressure cook together for 0 minute. 
 
Calorific details are provided by a third party application & are to be used as indicative figures only.
 
 
Nutrition Facts
Instant Pot Stir Fry Shrimp
Amount Per Serving
Calories 163 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Cholesterol 53mg18%
Sodium 1022mg44%
Potassium 275mg8%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 9g10%
Protein 7g14%
Vitamin A 1406IU28%
Vitamin C 60mg73%
Calcium 50mg5%
Iron 1mg6%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.
 

Nutrition

Calories: 163kcal | Carbohydrates: 17g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 53mg | Sodium: 1022mg | Potassium: 275mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1406IU | Vitamin C: 60mg | Calcium: 50mg | Iron: 1mg