Step 1

Do not substitute larger shrimp here; they will not cook through in time. Serve over rice or couscous. You can find ras el hanout in the spice aisle of most well-stocked supermarkets.

Step 2

Toss shrimp with 1 tablespoon oil, 1 teaspoon garlic, lemon zest, ¼ teaspoon salt, and pepper; refrigerate until ready to use.

Step 3

Using highest sauté function, heat remaining 1 tablespoon oil in Instant Pot until shimmering. Add bell pepper, onion, and remaining ¼ teaspoon salt and cook until vegetables are softened, about 5 minutes. Stir in remaining garlic, ras el hanout, and ginger and cook until fragrant, about 30 seconds. Stir in tomatoes and reserved juice.

Step 4

Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 15 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

Step 5

Stir shrimp into tomato mixture, cover, and let sit until opaque throughout, 5 to 7 minutes. Stir in olives and parsley and season with salt and pepper to taste. Sprinkle individual portions with scallions and drizzle with extra oil before serving.