- 1 cup canned drained pineapple chunks in juice plus
1/4 cupjuice 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 tbspapple 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
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°Fand set the time for 5 minutes.
5. As the sauce comes to a simmer, whisk the reserved
1/4 cuppineapple 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.