Instant Pot® Shrimp and Broccoli recipe

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Ingredients

¼ cup reduced-sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon rice vinegar
2 teaspoons sesame oil
1 teaspoon brown sugar
1 teaspoon Sriracha sauce
1 teaspoon minced garlic
1 pound raw peeled and deveined shrimp
2 tablespoons cornstarch
2 tablespoons cold water
2 cups fresh broccoli florets
2 green onions, chopped
1 tablespoon toasted sesame seeds

Nutrition Info

172.7 calories
carbohydrate: 10.8 g
cholesterol: 172.6 mg
fat: 4.6 g
fiber: 1.6 g
protein: 21.2 g
saturatedFat: 0.6 g
servingSize: -
sodium: 858.2 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk soy sauce, oyster sauce, rice vinegar, sesame oil, brown sugar, Sriracha sauce, and garlic in a small bowl until smooth.

  2. Pour sauce into a multi-functional pressure cooker (such as Instant Pot®). Stir in shrimp. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 0 minutes. Allow 10 minutes for pressure to build.

  3. Meanwhile, whisk cornstarch and cold water together until smooth.

  4. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid. Stir in cornstarch slurry and broccoli. Select Saute function and cook until sauce thickens and broccoli is crisp-tender, about 2 minutes.

  5. Garnish shrimp and broccoli with green onions and sesame seeds.

Recipe Yield

4 servings

Recipe Note

Shrimp and broccoli stir-fry doesn't get any faster or easier than this. Zero minutes is not a typo. The pot will take 10 minutes to come to pressure and that is all the cook time the shrimp needs. Serve over rice if desired.

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