Today I’m sharing a delicious Instant Pot dinner made in under 30 minutes (including prep and time to reach pressure), an Asian-Style Instant Pot Shrimp Scampi recipe! It’s a yummy variation for shrimp scampi in the Instant Pot. My family likes to eat this light and buttery shrimp with linguine, but you can skip the pasta and make this a delicious low-carb or keto meal with zucchini noodles or your favorite vegetables on the side.
For more easy Instant Pot recipes like this, you’ll love my cookbook, Pressure Cooker Cookbook for Beginners! I’ve got a great basic Instant Pot Shrimp Scampi recipe in the book. Get your copy now (available in both paperback and digital formats), and check out some sneak peek recipes from the cookbook and my other Instant Pot recipes here.
I developed this recipe as part of the Allrecipes Allstars Tastemakers program. Rate, review, and photograph my recipe for Instant Pot® Asian-Style Shrimp Scampi on Allrecipes here, see the full Asian-Style Instant Pot Shrimp Scampi recipe along with some of my cooking tips below, or Jump to Recipe directly.
What you need to make Asian-Style Instant Pot Shrimp Scampi
You don’t need a lot of time or ingredients to make this Asian-Style Instant Pot Shrimp Scampi recipe. Butter, a shallot, fresh ginger, minced garlic, pepper, soy sauce (or tamari), sesame oil, sherry, chicken broth, green onions, sesame seeds, and shrimp.
Tips for making Asian-Style Shrimp Scampi in the Instant Pot
Start by using the Saute function of your Instant Pot or other multi-functional pressure cooker. Melt some butter in the pot, then add finely chopped shallot and saute for 1 minute.
Add minced garlic and grated fresh ginger to the pot and saute for 1 more minute.
Pour in the sherry and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Allow the sherry to cook on Saute mode for 3 minutes, then push Cancel to end the Saute function. Stir in the chicken broth, soy sauce, and pepper, then add your large peeled and deveined shrimp to the pot. You’ll want to do this quickly and close and lock the lid, as shrimp cooks really fast in high heat and you don’t want to overcook it by letting it sit in the hot broth for too long before you start the pressure cooking cycle.
After closing the lid, select high pressure according to the manufacturer’s instructions for 1 minute. It will take 5 to 10 minutes for pressure to build before the 1 minute of pressure cooking time begins.
After the pressure cooking time ends, carefully release the pressure using the quick-release method according to the manufacturer’s instructions.
Unlock and remove the lid and stir in 2 tablespoons of chopped green onions and the sesame oil.
Garnish your Instant Pot shrimp scampi with sesame seeds (one teaspoon, or to taste) and the remaining tablespoon of chopped green onions.
Serve your Asian-Style Instant Pot Shrimp Scampi over linguine, or if you’d like a low-carb or keto shrimp scampi, skip the pasta and serve it with zucchini noodles or your favorite vegetables.
Our family didn’t waste a drop of this one! Here’s the Asian-Style Instant Pot Shrimp Scampi recipe. I hope you enjoy this fun variation on shrimp scampi in the Instant Pot!