Easy Instant Pot shrimp and broccoli stir fry that is healthier and better than take-out! This is probably the quickest meal that you can make in the Instant Pot as it cooks for just 0 minutes, which means that it just needs to come to pressure.
Perfect for busy weeknights and summer days!
If you’re a fan of shrimp and Asian flavors, then you’re going to love this! This is one of the easiest and quickest meals that you can make in the Instant Pot, it’s a healthier version of the traditional stir fry and the whole family will love it.
Also, make sure to check out my Instant Pot Hibachi shrimp, Instant Pot beef and broccoli recipe, and my Instant Pot chicken and broccoli recipe.
Join our private Instant Pot and Air Fryer Facebook group where we share exclusive recipes, and answer all of your IP and AF questions! We hope to see you there!
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TOOLS AND INGREDIENTS YOU WILL NEED TO MAKE THIS INSTANT POT SHRIMP AND BROCCOLI STIR FRY
- An Instant Pot. I have this Instant Pot, it’s my favorite! Currently on HALF PRICE!
- I love these stainless steel measuring cups and use them every time I cook, as well as those measuring spoons.
- Shrimp (raw and thawed).
- Fresh broccoli.
- Garlic.
- Ginger.
- Brown sugar or granulated sugar or honey.
- Sesame oil
- Soy sauce, if you’re using a low sodium soy sauce then you might need to salt the food a little. For gluten-free, use tamari sauce instead.
- Rice wine vinegar or white vinegar
- Corn starch
- Sesame seeds
INSTANT POT SHRIMP
Shrimp is usually cooked really quickly, and in the Instant Pot, I cook it for just 0 minutes with a quick release. If you cook it for longer, then you might end up with rubbery shrimp. Use thawed shrimp for this recipe, 0 minutes will be enough.
INSTANT POT BROCCOLI
Broccoli usually cooks in 0 minutes, that’s why it works great in this recipe. If you’re worried that the broccoli might turn out soft and you like it crunchy, just separately steam it in the Instant Pot and then add it to the shrimp after thickening the sauce. Alternatively, you can add raw broccoli florets to the pot after pressure cooking and thickening the sauce, cover with the lid and let it “steam for a couple of minutes”.
DO NOT USE FROZEN BROCCOLI.
To learn how to steam broccoli in the Instant Pot, and get the desired texture, check out my Instant Pot steamed broccoli recipe.
We received some feedback where readers reported that the broccoli turned into a mush, so I strongly recommend adding it only after pressure cooking to avoid the disappointment.
HOW TO COOK SHRIMP AND BROCCOLI IN THE INSTANT POT
Step 1.
Put all of the sauce ingredients in the pot, add thawed shrimp and broccoli and cover with the lid. If you chose not to add broccoli (so it stays firm), leave it until after pressure cooking.
Step 2.
Make sure that the valve/vent is in SEALING position. Click on “manual” or “pressure cook” and set on high. Choose 0 minutes and let it come to pressure.
As the Instant Pot comes to pressure, the food will cook. When it beeps, quickly release the steam and carefully open the lid.
The sauce will be thin and will look like in the picture below.
Step 3.
Now it’s time to thicken the sauce using corn starch slurry. Remove the broccoli from the pot if you added it earlier, and set aside.
Mix corn starch with water (equal amounts), then add it to the pot. Press on “saute” and set for 2 minutes.
The slurry will thicken the sauce, and give the food a lovely glaze.
If the sauce is not thick enough, then add more slurry and mix it again on saute mode. Put the broccoli back in, and mix with the sauce.
Serve over Instant Pot white rice (make sure to check out this recipe, it’s the only rice recipe that you will ever need!), and garnish with sesame seeds.
And pair with tasty homemade yum yum sauce!
WHAT IF I WANT TO USE FRESH SHRIMP?
This recipe was tested using frozen and thawed raw shrimp. If you have fresh raw shrimp and would like to make this then don’t change the settings.
SHRIMP AND BROCCOLI CALORIES
The amounts used to make this recipe is enough to make 2 big servings. One serving contains approximately 242 calories.
WEIGHT WATCHERS POINTS: 2 SMARTPOINTS PER PORTION ON WEIGHT WATCHERS FREESTYLE PLAN
MORE GREAT INSTANT POT RECIPES
- Instant Pot chicken and shrimp Rasta Pasta
- Instant Pot hibachi shrimp
- Instant Pot spicy cajun shrimp
- Instant Pot Marsala chicken
- Instant Pot whole chicken (cooked with rice!)
- Instant Pot hibachi steak
- Instant Pot chicken wings
- Instant Pot burrito bowl
- Instant Pot fajita rice
- Instant Pot steak fajitas
- Instant Pot chicken fajitas
Or check out my Instant Pot recipe collection!
I don’t feel like I say this often enough, or that I could ever thank you enough. But THANK YOU for all of your support, for visiting my blog, commenting, and sharing my recipes with your friends and family. I am SO thankful for you!
If you make this recipe or any of my recipes, then don’t forget to rate it and leave a comment below. I would LOVE to hear about your experience and your comments just make my day!
I hope that you love every recipe that you make! – Diana x
Instant Pot Shrimp and Broccoli
Ingredients
- 8.5 oz (250 grams) shrimps frozen or thawed
- 14 oz (400 grams) broccoli
For the sauce
- 3 tbsp low sodium soy sauce (If gluten-free, sub with tamari sauce)
- 2 tbsp oyster sauce
- 1 tsp rice wine vinegar or white vinegar
- 1 tsp brown sugar or granulated sugar or honey
- 1 tbsp ginger grated
- 2 cloves garlic grated or minced
- 2 tsp sesame oil
For the slurry and garnish
- 1-2 tbsp cornstarch for the slurry (add 1 tbsp of water) – you might need more.
- 1 tsp sriracha sauce optional
- 1 tsp sesame seeds to garnish
- 1 green onion thinly sliced (optional)
Instructions
- Put all of the ingredients in the Instant Pot (except for the broccoli if you want it to stay firm, the corn starch slurry and the sesame seeds) start with the sauce ingredients, and shrimp follows. Cover with the lid, and make sure that the vent is in sealing position.
- Press on "manual" or "pressure cook" make sure that it's set on high pressure, and cook for 0 minutes. Let the Instant Pot come to pressure, then it will stop cooking and will beep. Quickly release the steam and carefully open the lid.
- To thicken the sauce, press on "saute" and add the slurry to the pot. Mix it with the sauce, and the sauce will be thickened (it might take just 1 minute to do this, depending on how quick your sauce thickens). If it's not thick enough, then add one more cornstarch with water mixed together before adding to the pot. Mix in sriracha sauce if using.
- After thickening the sauce, add fresh broccoli florets to the pot and cover with the lid. Allow the broccoli to "steam" for a couple of minutes and it will be slightly cooked but firm and crunchy.
- Serve over rice, and garnish with sesame seeds.
Jane
This was The first recipe I tried in my new Instant Pot and it turned out great. Thank you!
Diana
Jane, I’m happy to hear you loved the recipe!
Tonya
This has been my favorite recipe so far that I’ve cooked in the instant pot. It’s simple to make and so delicious- my son said it was better than a Chinese restaurant. I’ll definitely be making it again. The flavors explode in your mouth. Make sure and out the broccoli in and steam it for 2 minutes after everything is finished cooking. It has to be the best broccoli ever and cooked to perfection.
Julie
So if I like the broccoli more of the crunchy side, it sounds like I should cook it separately, so how much water would you suggest I add to the pot to avoid a burn notice? I also want to double the shrimp and would like to use hoisin sauce instead of oyster so wondering if I’d also double the corn starch too?
Diana
Hi Julie, cook the broccoli separately or just add it at the end and let it “steam” under the lid for a couple of minutes. You don’t need to add any water in this recipe, as there’s enough liquid in the sauce for the pressure cooker to come to pressure. As for the corn starch slurry, start with 2 tablespoons, mix that in and see if you need to add more. Enjoy!
Freda
I prepared this recipe according to the directions adding the broccoli last. Unfortunately, there isn’t enough sauce and I do really think that I should’ve doubled it!
Bob Breakell
I tried to download your recipe but my app doesn’t like your format. I am not saying it is wrong but suggest maybe you talk with the developer to see if it can easily be modified or they find the trick on yours. My app is called My Recipes Cookbook RecetteTek.
Holly
For the white vinegar, is it white wine vinegar?
Excited to try it out!
Diana
Hi Holly, I just use regular white vinegar.
Susan
Is this 242 KCAL? Or 242cal? Per serving.
Diana
242 kcal per serving
Lindsey
How do you do this with shell on frozen shrimp!
Diana
Unfortunately, I haven’t tested this recipe using shell-on frozen shrimp.
Emy
Loved the recipe, super easy and really tasty. I put the broccoli in with the rest of the ingredients to cook because my husband likes his broccoli a little more cooked and it was still good, not mushy or anything. We served it over Jasmine rice Definitely going to be making this again.
Diana
I’m so glad you like it! Thanks for taking the time to come back and leave a comment!
Alona
This recipe was very easy to follow. I was amazed how yummy it turned out! I’m somewhat new to the instant pot world and I’m loving it!
Diana
So glad that you enjoyed the recipe! Thanks for the review!
Tracey
I tried this recipe and it was delicious!! I’m just wondering how could I make this were there isn’t so much sodium?
Diana
Glad that you liked it! Just use low sodium soy sauce
Brandi
I am one of those rare people who like their broccoli “well done” lol. Should I cook the broccoli first for like 5 minutes THEN add the shrimp for 0 minutes?
Diana
Just add the broccoli with the shrimp and cook for 0 minutes, then do a natural release for 2-3 minutes.
Michele
I forgot the oyster sauce..can you do without it
Ali
Doubled the recipe… used all frozen food! Did 4 teaspoons of cornstarch and water. Omg!!
Also put over Cauliflower rice🥰
Kids loved it!
Made it gluten free very easy with gluten free soy sauce!!!
Thank you!!!
Jo
Haven’t tried the recipe. Wanted to know where can I purchase an instant pot
Becky
did you cook the same amount of time with double the amount of time and frozen food?
Debbie vinge
Do you use raw shrimp or already cooked? All I have is cooked shrimp.
Diana
Hi Debbie, I use raw shrimp. If you only have cooked shrimp, 0 minutes on low pressure might be a good idea although I haven’t tried it myself.
KB
It says to remove the broccoli before you add the thickening slurry. What about the shrimp? Do we leave that in while adding the thickening slurry?
Diana
You can! It won’t make a difference
Charity
How long would I cook if using raw cut up chicken?
Diana
Here’s the link to the chicken version https://littlesunnykitchen.com/pressure-cooker-chicken-broccoli/
Carissa
very delicious and simple to make! am so excited to try your other recipes 🙂
Diana
Thanks Carissa! Glad that you enjoyed the recipe 😁
Mari
What can I use instead of oyster sauce? Just more soy sauce? Seems like very little liquid so scared of burn notice but doesn’t seem to be an issue looking through the comments.
Going to make this, this weekend! Thank you.
Diana
I would use more soy sauce and a little bit of brown sugar to substitute the oyster sauce. Let me know how it turns out. Enjoy!
Ray
Very good
Shannon
Very good great for those on weight watchers
Melissa
If I want to double the amount of shrimp and broccoli, do I also need to double the amount of sauce? Or keep the amount of source the same as written?
Diana
I would! The sauce is really good!
Tracy
How can cook time be ‘0’ minutes? Is this a mistake?
Diana
It means that you have to set the Instant Pot cooking time at “0 minutes”, so the IP will come to pressure and cook your food as it comes to pressure, then it will stop and that’s all you need!
Albert
Very good with honey
Liz
This was amazing and so quick. My daughter’s only complaint was there wasn’t enough sauce. Will definitely be making this again soon.
Hbaldwin
What size shrimp did you use?
Diana
Large shrimp!
Thalia
Does this call for fresh broccoli?
Diana
The recipe was tested using fresh broccoli, but you can also use frozen.
FL Cat
Silly question but is the nutrition information for the entire recipe or per serving. We have a type 1 diabetic kid, so knowing the carbs is a necessity for us. Looks delicious!
Diana
It’s per portion!
Amie
Tasty! I tripled the recipe (24 oz thawed shrimp) but kept the cook time 0 minutes. I omitted the oyster sauce. Next time I’ll cook the broccoli separately, as others have stated- it was a very soft texture. Flavors were excellent!
Linda
Very good. Next time I would reduce the finer and cook the broccoli separately. It was falling apart/baby food in consistency. I doubled the recipe and recommend doing that – maybe triple itn
Regina
Outstanding! So easy to make!
Mikayla H.
Has anyone made this without the brown sugar? I’d like to make it Keto friendly and of course the sugar won’t work!
Renee M Kozar
I used honey and it was delicious!!
Laurie
The family loved it. I didn’t change a thing except to double the recipe (will need to triple next time).
Sam Locke
Followed the recipe but I felt Like I needed to add some water (1/4cup) for steam in my 8qt (the IP instructions indicate 2 cup minimum for steam, but I did not get a burn notice.). I did use low sodium soy sauce and a highly rated oyster sauce. The veggies were overdone for me but fine for the wife.
FL Cat
Good to know. I have an 8 quart and have gotten the dreaded “burn” notice.
Beagle Gourmet
This was great! I used left over chicken instead of shrimp. Used 2 minutes so the chicken would soften a bit more than i thought it would at the 0, and it was awesome… A great recipe to use to build on!
Ruth Humphrey
Could this recipe be doubled? If so, should the cooking time be increased?
Diana
I’d keep the cooking time the same. Enjoy!
jeanette west
Very good! I think I will try with chicken cut into bite sized pieces! Great sauce!
Diana
Happy to hear that you liked this shrimp and broccoli recipe!
Karen
what is oyster sauce
Diana
https://www.bonappetit.com/story/what-is-oyster-sauce-substitute I hope this helps. It’s optional though, so if you don’t have it then don’t worry about it.
Becky
Will be making this recipe often. Easy, good and so much flavor.