Throw everything in a gallon-sized resealable freezer bag.
Take out of freezer to defrost (or place in sink with water for 20 minutes).
Turn Instant Pot on and press the button "Sauté."
Put 2 Tbsp. coconut oil and let it heat up.
Empty the bag contents into the Instant Pot.
Using a spoon, turn shrimp around for a couple of minutes.
Place the lid (make sure it is in seal).
Turn Sauté off and turn it on to the setting "Manual."
Set time to 8 minutes (if fully thawed). If it is still frozen, set it to 12 minutes.
*if you don't have fresh ginger, use 1 tsp. ground ginger