Easy dump and start Instant Pot hibachi shrimp cooked in 0 minutes on high pressure!
The sauce is made with soy, ginger, garlic, and sesame oil, it’s so tasty so doubling the amount might be a good idea!
Our Instant Pot Hibachi recipes are so popular, so it’s about time to share a shrimp version. You guys loved my Instant Pot hibachi steak, as well as the Instant Pot chicken hibachi version, so here I am sharing the shrimp one with you because I know that you will love it!
Shrimp is cooked in a tasty sauce for 0 minutes on high pressure, which means that the pressure cooker needs to come to pressure and that’s it! Shrimp cooks very quickly, and this will also ensure that the veggies stay a bit firm.
What is Hibachi cooking?
The word hibachi is Japanese and translates to “Firepit”, it refers to both the grill that is used and to the dish.
To make a hibachi-style dish, you will need either meat, seafood or poultry, sliced vegetables (the most common veggies used are onions, mushrooms, and zucchinis), soy sauce, and ginger. This dish is usually served with rice and garnished with toasted sesame seeds.
Tools and ingredients that you will need to make this hibachi shrimp in the Instant Pot
- An Instant Pot. I have this Instant Pot, it’s my favorite!
- I love these stainless steel measuring cups and use them every time I cook, as well as those measuring spoons.
- Soy sauce, I always recommend using low sodium soy sauce as otherwise, you might end up in a very salty meal. For gluten-free, use tamari sauce instead.
- White vinegar or apple cider vinegar.
- Corn starch
- Sesame seeds
- Shrimp – I used jumbo shrimp, you can also use raw shrimp.
How to make Hibachi shrimp in the Instant Pot?
- Start by slicing the onion, the zucchini, and the mushrooms. Make sure that the slices are quite thick, otherwise, the veggies can become mushy.
- As you prep the veggies and cook this in the Instant Pot, cook the rice over the stovetop or in another Instant Pot so that it’s ready at the same time as the hibachi shrimp. I usually make Instant Pot white rice (so easy and perfect every time!).
- Add the sauce ingredients to the bottom of the pot, followed by the veggies and the shrimp, and give everything a quick mix.
- Cover with the lid, seal the vent and cook on high pressure for 0 minutes.
- Once the cooking is finished, quickly release the steam and carefully open the lid.
- Thicken the sauce (read below).
How to thicken the sauce?
You have 2 choices, you either take the veggies out of the pot, or leave them in. Note, that the veggies might become quite soft if cooked for longer.
Add cornstarch slurry which is 1 tablespoon of cornstarch mixed with 1 tablespoon of water (room temperature).
Press on SAUTE mode on the Instant Pot, and add in the slurry. Mix with a wooden spoon as the mixture simmers, and the sauce will be thickened. If for some reason the sauce is not thick enough, add one more 1 tablespoon of slurry and cook for 1 more minute.
Serve over white rice, garnish with chopped green onion or parsley and sesame seeds.
Difference between using raw and frozen shrimp
When you use frozen shrimp, the Instant Pot will take longer to come to pressure. In that case, the zucchini might be overcooked and become a bit mushy. If you don’t mind that then just add all of the ingredients at once and follow the instruction in the recipe card below.
If you like your veg a bit firm, then add it in after pressure cooking and cover with the lid to let it steam for a few minutes before serving.
Shrimp Hibachi calories
The amounts used to make this recipe is enough to make 4 servings. One serving contains approximately 244 calories.
WEIGHT WATCHERS POINTS: 5 SMARTPOINTS PER PORTION ON WEIGHT WATCHERS FREESTYLE PLAN
More great Instant Pot recipes
- Instant Pot chicken and shrimp Rasta Pasta
- Instant Pot hibachi steak
- Instant Pot hibachi chicken
- Instant Pot beef and broccoli
- Instant Pot shrimp and broccoli
- Instant Pot sesame chicken
- Instant Pot cube steak and potatoes
- Or check out my Instant Pot recipe collection!
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Instant Pot Hibachi Shrimp
For the sauce:
- ½ cup soy sauce
- 2 tbsp white vinegar or apple cider vinegar
- 1 tbsp ginger grated
- 2 cloves garlic minced
- 1 tbsp granulated sugar
- ¼ tsp white pepper or black pepper
For the shrimp and vegetables:
- 25 oz 700 grams jumbo shrimp frozen or raw
- 2 zucchinis sliced in rounds then halved (thick slices)
- 1 yellow onion diced
- 6 chestnut mushrooms sliced
- green onion chopped
- sesame seeds toasted
For the slurry
- 1 tbsp corn starch
- 1 tbsp water
- Add the sauce ingredients to the Instant Pot. Soy sauce, vinegar, ginger, garlic, sugar, and white pepper.
- Then add the shrimp, onion, zucchini, mushrooms.
- Cover with the lid, make sure that the valve is in sealing position. Press on manual or pressure cook, and cook on high for 0 minutes. When the cooking is finished, quickly release the steam and carefully open the lid. (If the sauce is not thick enough, then remove the vegetables or leave them in, and add the slurry which is 1 tbsp of corn starch mixed with 1 tbsp of water, and cook on saute for 1 minute, then return the veggies after the sauce is thickened).
- Serve over rice and garnish with toasted sesame seeds and chopped parsley.
- Use low sodium soy sauce
- Make sure that you slice the zucchini and mushrooms into thick slices, as otherwise they will become mushy. If you prefer a firmer texture, then cook them seperately in a pan and add them to the shrimp and sauce at the end.