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recipe by From Freezer to Instant Pot Cookbook
It takes several ingredients to create a good sweet-and-sour sauce. But the payoff is worth it when the meal is so tasty! Remember that shrimp are sold by the number it takes to make a pound, and words like “large” or “jumbo” are mere window dressing. To get the timing right, make sure you have shrimp that are sized at 35 count (or maybe 30) per pound. Also, just to make sure things are clear, buy frozen raw shrimp, not cooked “cocktail” shrimp.Inspired by: https://recipes.instantpot.com/recipe/sweet-and-sour-shrimp/
recipe updated May 6, 2020