Instant Pot® Kung Pao Broccoli recipe

All Recipes Best Recipe Side Dish Vegetables Broccoli

Ingredients

6 tablespoons soy sauce
3 tablespoons rice vinegar
2 tablespoons toasted sesame oil
2 tablespoons sambal oelek (chile paste)
1 tablespoon dry sherry
1 teaspoon minced garlic
6 cups broccoli florets
2 tablespoons chopped roasted peanuts
2 green onions, chopped

Nutrition Info

171.3 calories
carbohydrate: 17.2 g
cholesterol: : -
fat: 10.7 g
fiber: 4.2 g
protein: 6.5 g
saturatedFat: 1.9 g
servingSize: -
sodium: 1485.9 mg
sugar: 4.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk soy sauce, rice vinegar, sesame oil, sambal oelek, sherry, and garlic together in a bowl. Pour sauce into a multi-functional pressure cooker (such as Instant Pot®). Set a steamer basket on top of the sauce and place broccoli inside the basket. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.

  2. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Lift the steamer basket out and dump broccoli into the sauce below. Stir to coat.

  3. Divide broccoli between serving plates and garnish with peanuts and green onions.

Recipe Yield

4 servings

Recipe Note

Change up your broccoli game with this Asian-inspired side dish. It's spicy, tangy, crunchy, and full of flavor.

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