Succulent Instant Pot shrimpPin

Instant Pot Hibachi Shrimp

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Effortless dump-and-go Instant Pot hibachi shrimp, ready in no time with low-pressure cooking!

The sauce, a flavorful blend of soy, ginger, garlic, and sesame oil, is so delicious you might want to consider making a double batch!

Delicious Instant Pot shrimp with flavorful hibachi saucePin

Our Instant Pot Hibachi recipes have been such a hit that it’s time to introduce a shrimp version. You’ve enjoyed my Instant Pot Shrimp And Broccoli and Instant Pot Tuscan Chicken recipes, so now I’m excited to share this shrimp variation with you. I know you’re going to love it!

Shrimp is cooked in a delicious sauce for zero minutes on low pressure, meaning the pressure cooker only needs to come to pressure no additional cooking time required! This quick process ensures the shrimp cooks perfectly while keeping the veggies slightly firm.

Quick and easy hibachi-style shrimp made in the Instant PotPin

What Is Hibachi Cooking?

The term “hibachi” is Japanese for “firepit,” referring both to the grill used and the dish itself.

To create a hibachi-style dish, you’ll need meat, seafood, or poultry, along with sliced vegetables typically onions, mushrooms, zucchini, soy sauce, and ginger. This dish is usually served with rice and garnished with toasted sesame seeds.

The Ingredients for Hibachi Shrimp

  • Shrimp: Use raw, thawed shrimp, preferably jumbo.
  • Vegetables: Mushrooms, zucchini, and onion.
  • Ginger and Garlic: Fresh garlic and ginger provide better flavor. If fresh ginger is unavailable, substitute with 1/3 teaspoon of ground ginger.
  • Soy Sauce: Opt for low-sodium soy sauce to prevent the dish from becoming too salty.
  • Vinegar: Use rice wine vinegar or substitute with apple cider vinegar.
  • Sweetener: Choose granulated sugar, brown sugar, honey, or maple syrup.
  • White Pepper: Can be substituted with ground black pepper.
  • Sesame Oil and Toasted Sesame Seeds: Essential for authentic flavor.
Tasty seafood sensationPin

How To Make Hibachi Shrimp In The Instant Pot

  • Start by slicing the onion, zucchini, and mushrooms into thick pieces to prevent them from becoming mushy during cooking.
  • While preparing the vegetables and cooking the hibachi shrimp in the Instant Pot, cook the rice on the stovetop or in another Instant Pot so it’s ready simultaneously. I often make Instant Pot white rice, which is easy and turns out perfectly every time.
  • Add the sauce ingredients to the bottom of the pot, then add the veggies and shrimp, and give everything a quick mix.
  • Secure the lid, seal the vent, and cook on low pressure for 0 minutes. Once the cooking cycle is complete, perform a quick release of the steam and carefully remove the lid.
  • Thicken the sauce as needed (instructions below).
  • Serve the hibachi shrimp with Instant Pot rice and yum yum sauce!
Homemade hibachi-stylePin

How To Thicken The Sauce?

You have two options: either remove the vegetables from the pot or leave them in. Keep in mind that if left in, the vegetables may become quite soft if cooked for too long.

Add a cornstarch slurry, which is made by mixing 1 tablespoon of cornstarch with 1 tablespoon of room temperature water.

Switch to SAUTE mode on the Instant Pot, and pour in the slurry. Stir with a wooden spoon as the mixture simmers, thickening the sauce. If the sauce isn’t thick enough, add another tablespoon of slurry and cook for an additional minute.

Serve over white rice and garnish with chopped green onion or parsley and sesame seeds.

Difference Between Using Raw And Frozen Shrimp

If using frozen shrimp, note that the Instant Pot will take longer to come to pressure. As a result, the zucchini may become overcooked and slightly mushy. If this is acceptable to you, simply add all the ingredients at once and follow the instructions in the recipe card below.

If you prefer your vegetables to be firmer, add them after pressure cooking and cover with the lid to allow them to steam for a few minutes before serving.

Succulent Instant Pot shrimpPin

FQs About Instant Pot Hibachi Shrimp

How long does it take to cook Hibachi Shrimp in an Instant Pot?

Cooking time for Hibachi Shrimp in an Instant Pot is approximately 0 minutes on low pressure, with additional time required for the pot to come to pressure.

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp for this recipe. However, keep in mind that using frozen shrimp may increase the time it takes for the Instant Pot to come to pressure, potentially affecting the texture of the vegetables.

What other dishes can I cook with Hibachi Shrimp?

Hibachi Shrimp pairs well with a variety of side dishes such as steamed rice, fried rice, or noodles. It can also be served alongside grilled vegetables or in tacos for a flavorful twist.


In conclusion, cooking Instant Pot Hibachi Shrimp is a delightful and convenient way to enjoy this flavorful dish at home. By following the simple steps outlined in this guide, you can create a delicious meal that is sure to impress your family and friends. Whether you’re a seasoned chef or a novice in the kitchen, this recipe is easy to follow and yields fantastic results every time. So why wait? Fire up your Instant Pot and treat yourself to a mouthwatering plate of Hibachi Shrimp today!

More Great Instant Pot Recipes

Succulent Instant Pot shrimpPin

Instant Pot Hibachi Shrimp

Prepare effortless dump-and-start Instant Pot Hibachi Shrimp, cooked in 0 minutes on low pressure! The sauce features soy, ginger, garlic, and sesame oil, boasting such delightful flavor that doubling the amount may be a tempting idea!
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 Servings
Calories: 244kcal


For The Sauce:

  • 1/4 cup low-sodium soy sauce
  • 1/4 cup water
  • 2 tablespoons rice wine vinegar or rice vinegar or apple cider vinegar
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon garlic minced (about 2 cloves)
  • 1 tablespoon granulated sugar honey, or maple syrup
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon ground white pepper or ground black pepper

For The Shrimp And Vegetables:

  • 24 oz 680g thawed raw shrimp
  • 1 zucchini sliced into 1/4-inch rounds and halved
  • 1 yellow onion quartered into wedges and halved
  • 6 mushrooms sliced into 1/4-inch slices

To Garnish:

  • Chopped green onion chives, or parsley
  • Toasted sesame seeds

For The Cornstarch Slurry

  • 1 tablespoon cornstarch
  • 1 tablespoon water


  • Add the sauce ingredients to the Instant Pot: soy sauce, water, rice wine vinegar, ginger, garlic, sugar, sesame oil, and white or black pepper.
  • Next, add the shrimp, onion, zucchini, and mushrooms.
  • Cover with the lid, ensuring that the valve is in the sealing position. Press on the manual or pressure cook setting, and cook on LOW for 0 minutes.
  • Once the cooking is finished, quickly release the steam and carefully remove the lid.
  • If the sauce is not thick enough, either remove the vegetables or leave them in. Then add the slurry, which is 1 tablespoon of cornstarch mixed with 1 tablespoon of water. Cook on the sauté setting for 1 minute, and return the veggies after the sauce is thickened.
  • Serve over rice and garnish with toasted sesame seeds and chopped green onion or parsley.


  • Opt for low-sodium soy sauce to control saltiness.
  • For optimal results, use raw thawed shrimp.
  • Ensure zucchini and mushrooms are sliced into thick 1/4-inch slices to prevent them from becoming mushy. If you prefer firmer texture, cook them separately and add to the shrimp and sauce later.
  • Originally, the recipe called for half a cup of low-sodium soy sauce, but it has been adjusted to just a quarter cup based on feedback about the sauce being too salty.


Sodium: 3008mg | Calcium: 293mg | Vitamin C: 27mg | Vitamin A: 196IU | Sugar: 8g | Fiber: 2g | Potassium: 634mg | Cholesterol: 447mg | Calories: 244kcal | Saturated Fat: 1g | Fat: 3g | Protein: 42g | Carbohydrates: 12g | Iron: 5mg

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