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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 soy sauce low sodium (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 tsp cornstarch for the slurry (add 1 tsp of water) – you might need more.
  • 1 tsp sriracha sauce optional
  • 1 tsp sesame seeds to garnish
  • 1 green onion thinly sliced (optional)
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Instructions

  • Put all of the ingredients in the Instant Pot (except for the corn starch slurry and the sesame seeds) start with the sauce ingredients, and shrimp and broccoli follow. 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.
  • Remove the broccoli from the pot, and set aside. Click on "saute" for 2 minutes, and add the slurry to the pot. Mix it with the sauce, and the sauce will be thickened (you may need to reduce this to 1 minute, 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. Put the broccoli back, and mix with the sauce.
  • Serve over rice, and garnish with sesame seeds.

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