Instant Pot Shrimp and Broccoli
This Instant Pot shrimp and broccoli stir-fry doesn't get any faster or easier. Zero minutes for cooking the shrimp is not a typo. The pot will take 10 minutes to come to pressure and that's all the cook time the shrimp needs. Serve over rice if desired.
reduced-sodium soy sauce
¼
cup
oyster sauce
2
tablespoons
rice vinegar
1
tablespoon
sesame oil
2
teaspoons
brown sugar
1
teaspoon
Sriracha sauce
1
teaspoon
minced garlic
1
teaspoon
raw peeled and deveined shrimp
1
pound
cornstarch
2
tablespoons
cold water
2
tablespoons
fresh broccoli florets
2
cups
green onions, chopped (Optional)
2
toasted sesame seeds (Optional)
1
tablespoon
 Whisk soy sauce, oyster sauce, rice vinegar, sesame oil, brown sugar, Sriracha, and garlic together in a small bowl until smooth.
  Pour sauce into a multifunctional pressure cooker (such as Instant Pot). Stir in shrimp. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 0 minutes. Allow 10 minutes for pressure to build.
  Meanwhile, whisk cornstarch and cold water together in a small bowl until smooth.
  Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 2 minutes. Unlock and remove the lid. Stir in cornstarch slurry and broccoli. Select the Sauté function and cook until sauce thickens and broccoli is crisp-tender, about 2 minutes.
  Garnish shrimp and broccoli with green onions and sesame seeds.
