*My grocery store carries “EZ Peel” frozen shrimp, which are sliced down the back and de-veined, but the rest of the peel is left on. This takes the work out of de-veining but still allows you to cook the shrimp with the shell on, which imparts some yummy flavor. If your grocery store doesn’t have these, you can use peeled or peel on shrimp, just make sure they are raw.
If making this meal ahead of time, add the shrimp to a tupperware and then fill the tupperware up with the cooking liquid so the shrimp marinates in it as it sits.
Total cook time doesn’t account for the time it takes for the Instant Pot to come to pressure. Since the shrimp is frozen, it takes a bit. I’ve never timed it, but my guess would be somewhere between 10-20 minutes?