Instant Pot Shrimp and Broccoli
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.
Equipment
Ingredients
- 9 ounces (250 grams) raw shrimp thawed, peeled and deveined
- 14 ounces (400 grams) broccoli
For the sauce
- 3 tablespoons low sodium soy sauce (If gluten-free, sub with tamari sauce)
- 2 tablespoons oyster sauce
- 1 teaspoon rice wine vinegar or white vinegar
- 1 teaspoon brown sugar or granulated sugar or honey
- 1 tablespoons fresh ginger grated
- 2 cloves garlic grated or minced
- 2 teaspoon sesame oil
For the slurry and garnish
- 1-2 tablespoons cornstarch for the slurry (add 1 tablespoon of water) - you might need more
- 1 teaspoon sriracha sauce optional
- 1 teaspoon sesame seeds to garnish
- 1 green onion thinly sliced (optional)
Instructions
- Place 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 the 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 at low 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.
Video
Notes
- You can cook rice in the Instant Pot as well (separately). It's the easiest method to cook perfect rice so make sure to check it out.
- We received some feedback from readers reporting that the broccoli turned into mush when added before pressure cooking, so I strongly recommend adding it only after pressure cooking to avoid disappointment.
- We also recently changed the recipe from pressure cooking at high pressure to LOW pressure. With more testing we found that low pressure works better and does not overcook the shrimp, you may also remove the shrimp when you thicken the sauce (if using small shrimp and you're worried you may overcook it).
Nutrition
Calories: 229kcal | Carbohydrates: 22g | Protein: 23g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 161mg | Sodium: 843mg | Potassium: 810mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1529IU | Vitamin C: 181mg | Calcium: 184mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/shrimp-and-broccoli/