Prep Time: 15 minutes
Cook Time: 7 minutes
1 lb shrimp, peeled and deveined
2 tablespoons low-sodium soy sauce
1 tablespoon sriracha sauce
1 tablespoon honey
1 tablespoon sesame oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 medium-sized onion, sliced
2 cloves of garlic, minced
1 tablespoon grated ginger
1 tablespoon cornstarch
2 tablespoons water
Salt and pepper to taste
Green onions, sliced (for garnish)
In a small bowl, whisk together the low-sodium soy sauce, sriracha sauce, honey, and sesame oil to make the sauce. Place the shrimp, bell peppers, onion, garlic, and grated ginger into the Instant Pot.
Pour the sauce over the ingredients in the Instant Pot. Close the Instant Pot lid and set the pressure valve to the sealing position.
Select the “Manual” or “Pressure Cook” function and set the Cook Time to 3 minutes. In the meantime, in a separate small bowl, combine the cornstarch and water to make a slurry. Once the cooking cycle is complete, do a quick release to release the pressure.
Carefully open the Instant Pot lid, select the “Sauté” function, and add the cornstarch slurry to the shrimp stir-fry.
Cook for an additional 2-3 minutes, stirring occasionally until the sauce thickens. Season with salt and pepper to taste and garnish with sliced green onions before serving.