Ingredients
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3 tablespoons unsalted butter
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1 shallot, finely chopped
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2 cloves garlic, minced
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1 teaspoon grated fresh ginger root
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½ cup dry sherry
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½ cup chicken broth
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2 tablespoons soy sauce
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¼ teaspoon freshly ground black pepper
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1 pound large shrimp, peeled and deveined
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3 tablespoons chopped green onions, divided
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1 tablespoon sesame oil
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1 teaspoon toasted sesame seeds, or to taste
Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Melt butter in the pot. Add shallot and saute for 1 minute. Add garlic and ginger to the pot and saute for 1 minute more.
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Pour in sherry and scrape the bottom of the pot to loosen any browned bits. Allow sherry to cook for 3 minutes, then push Cancel. Stir in the chicken broth, soy sauce, and pepper. Add shrimp to the pot.
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Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 5 to 10 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in 2 tablespoons green onions and sesame oil. Garnish with sesame seeds and remaining green onions.
