Name: Sweet and Sour Shrimp
Prep time: 5 min
Cook time: 15 min
Yield: 4-6 servings
Cuisine: Modern
Ingredients: 1 cup canned drained pineapple chunks in juice (plus 1/4 cup juice from the can); 1/2 cup chicken broth (vegetable broth, or fish broth); 1/4 cup regular or reduced-sodium soy sauce or tamari; 1/4 cup granulated white sugar; 1/4 cup unseasoned rice vinegar (or 3 tbsp apple cider 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 ((30–35 per pound)); 1 lb frozen unseasoned stir-fry vegetable blend (4 to 5 cups (any seasoning packet discarded)); 2 tablespoons cornstarch

Sweet and Sour Shrimp

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

It takes several ingredients to create a good sweet-and-sour sauce. But the payoff is worth it when the meal is so tasty! Remember that shrimp are sold by the number it takes to make a pound, and words like “large” or “jumbo” are mere window dressing. To get the timing right, make sure you have shrimp that are sized at 35 count (or maybe 30) per pound. Also, just to make sure things are clear, buy frozen raw shrimp, not cooked “cocktail” shrimp.

Course

Dinner, Main Course

Cuisine

Modern

Difficulty

Medium

Browse Category

Fish & Seafood

Duration

15-30 min

Cooking Technique

Max Pressure Cook, Pressure Cook, Sauté

Main Ingredient

Pineapple, Shrimp

Prep Time

5 minutes

Cook Time

15 minutes

Servings

4-6 servings

Ingredients

1 cup canned drained pineapple chunks in juice plus 1/4 cup juice from the can
1/2 cup chicken broth vegetable broth, or fish broth
1/4 cup regular or reduced-sodium soy sauce or tamari
1/4 cup granulated white sugar
1/4 cup unseasoned rice vinegar or 3 tbsp apple cider 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 (30–35 per pound)
1 lb frozen unseasoned stir-fry vegetable blend 4 to 5 cups (any seasoning packet discarded)
2 tablespoons cornstarch

Course

Dinner, Main Course

Cuisine

Modern

Difficulty

Medium

Browse Category

Fish & Seafood

Duration

15-30 min

Cooking Technique

Max Pressure Cook, Pressure Cook, Sauté

Main Ingredient

Pineapple, Shrimp

Prep Time

5 minutes

Cook Time

15 minutes

Servings

4-6 servings

Ingredients

1 cup canned drained pineapple chunks in juice plus 1/4 cup juice from the can
1/2 cup chicken broth vegetable broth, or fish broth
1/4 cup regular or reduced-sodium soy sauce or tamari
1/4 cup granulated white sugar
1/4 cup unseasoned rice vinegar or 3 tbsp apple cider 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 (30–35 per pound)
1 lb frozen unseasoned stir-fry vegetable blend 4 to 5 cups (any seasoning packet discarded)
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.

Recipe 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.

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

The ultimate INSTANT POT convenience cookbook, with 75 recipes for delicious meals straight from your freezer to the table in minutes, no thawing required. Have you ever come home at the end of a long day, pulled an ice-coated lump of meat out of the freezer, and thought, "Can I eat this tonight?" With this book and your Instant Pot, the answer is a resounding "Yes." Here, you'll find 75 recipes and tons of strategies for cooking quick, flavorful one-pot meals with frozen ingredients, all with zero thaw time and no advance prep necessary. Each recipe gives timings and ingredients for every 6- and 8-quart model of Instant Pot, including the new Instant Pot Max. Just open your freezer, lock on the lid, and cook! You'll be eating dinner in no time. The Instant Pot transformed the way you feed your family. Now you can get even more out of your Instant Pot with these delicious, straight-from-the-freezer, one-and-done meals for every occasion. These satisfying meals include hearty stews and casseroles, savory roasts, healthy sides, and everything in between. You'll enjoy: • Butternut Squash Bisque • Ground Beef Lo Mein • Ziti with Sausage and Peppers • Italian-Style Braised Pork Chops • French Dip Sandwiches • Chicken Fajitas • Sweet and Sour Shrimp • And much more! About the authors: Bruce Weinstein and Mark Scarbrough are the bestselling authors of the Instant Pot Bible, among more than 30 other cookbooks. They are the owners of mediaeats, a culinary production company, were nominees for 2011 and 2015 James Beard Awards, won the 2015 IACP Award, and are the longest-serving columnists on WeightWatchers.com, as well as regular contributors to the Washington Post, Fine Cooking, and Cooking Light.