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Instant Pot Shrimp And Broccoli

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Enjoy a healthy and delicious Instant Pot shrimp and broccoli stir fry that’s better than take-out! This quick meal cooks in just 0 minutes, meaning it only needs to come to pressure, making it perfect for busy weeknights and warm summer days.

Healthy shrimp and broccoli stir fry cooked in the Instant PotPin

If you love shrimp and Asian flavors, indeed, this dish is a must-try! It’s one of the easiest and quickest meals you can make in the Instant Pot. Basically, it offers a healthier twist on traditional stir fry. So, the whole family will enjoy it afterward.

Don’t forget to also check out my Instant Pot Hibachi shrimp, Instant Pot Shrimp And Broccoli, and Instant Pot chicken and broccoli recipes.

  • Instant Pot: I recommend this Instant Pot, my favorite. Additionally, it’s currently available at HALF PRICE!
  • Stainless Steel Measuring Cups and Spoons : are indeed essential tools that I use every time I cook. Additionally, they are also indispensable for accurate measurements.
  • Shrimp: Raw and completely thawed.
  • Broccoli: Fresh florets.
  • Garlic and Ginger: For added flavor.
  • Sweetener: Brown sugar, granulated sugar, or honey.
  • Sesame Oil: Regular or toasted.
  • Soy Sauce: Preferably low sodium (you may need to add a bit of salt). Indeed, for a gluten-free option, use tamari sauce.
  • Vinegar: Rice wine vinegar or white vinegar.
  • Corn Starch: For thickening.
  • Sesame Seeds: For garnish.

Complete list of ingredients and amounts can be found in the recipe card below.

Quick and easy Instant Pot recipe for shrimp and broccoli stir fryPin

Instant Pot Shrimp Recipe

Shrimp cooks very quickly, indeed, and in the Instant Pot, it only needs 0 minutes with a quick release. Cooking it longer could result in rubbery shrimp. So, for this recipe, use thawed shrimp, as 0 minutes is sufficient.

Instant Pot Broccoli Recipe

Broccoli typically cooks in 0 minutes, making it perfect for this recipe. If you prefer your broccoli crunchy, you can steam it separately in the Instant Pot and then add it to the shrimp after thickening the sauce. Alternatively, add raw broccoli florets to the pot after pressure cooking and thickening the sauce, cover with the lid, and let it steam for a couple of minutes. For another great broccoli dish, try the Bodacious Broccoli Salad.

DO NOT USE FROZEN BROCCOLI

To learn how to steam broccoli in the Instant Pot and achieve the perfect texture, indeed, check out my Instant Pot steamed broccoli recipe.

Healthy meal for busy nightsPin

Some readers have reported that their broccoli turned mushy, so I strongly recommend adding it only after pressure cooking to avoid any disappointment.

How To Cook Shrimp And Broccoli In The Instant Pot

Step 1

Put all the sauce ingredients in the pot, add the thawed shrimp and broccoli, and cover with the lid. If you prefer firmer broccoli, wait to add it until after pressure cooking.

Step 2

Ensure that the valve/vent is in the SEALING position. Afterward, select “manual” or “pressure cook” and set to LOW. Basically, set the cooking time to 0 minutes and allow it to come to pressure.

As the Instant Pot comes to pressure, the food will cook. When it beeps, quickly release the steam and carefully open the lid.

The sauce will appear thin, as shown in the picture below.

Step 3

Now it’s time to thicken the sauce using a corn starch slurry. If you added broccoli earlier, remove it from the pot and set it aside.

Mix equal amounts of corn starch and water, then add it to the pot. Press “saute” and set for 2 minutes.

Instant Pot shrimp and broccoli stir fryPin

The slurry will thicken the sauce, giving the dish a delightful glaze.

If the sauce isn’t thick enough, indeed, add more slurry and mix again on saute mode. Afterward, return the broccoli to the pot and combine it with the sauce.

Serve over Instant Pot white rice (check out this recipe—it’s the only rice recipe you’ll ever need!) and garnish with sesame seeds.

Pair it with delicious homemade yum yum sauce!

Using Fresh Shrimp

This recipe was tested using frozen and thawed raw shrimp. Accordingly, if you have fresh raw shrimp and would like to use them, there’s no need to change the settings.

Delicious seafood and vegetable dish prepared in minutesPin

More Great Instant Pot Recipes

More Chicken recipes

FQs About Instant Pot Shrimp And Broccoli

How long does it take to steam broccoli in instant pot?

To steam broccoli in an Instant Pot, it typically takes about 0 minutes under high pressure.

How do you steam pre cooked shrimp?

To steam pre-cooked shrimp, place them in a steamer basket over boiling water for about 2-3 minutes, or until they are heated through. Make sure not to overcook them, as they can become rubbery.

Can I use frozen shrimp?

Yes, you can use frozen shrimp. Ensure they are properly thawed and drained before cooking.

How do I avoid overcooking the shrimp?

Use the correct cooking time and quick-release the pressure immediately after the cooking cycle ends.

Can I add other vegetables?

Absolutely! Vegetables like bell peppers, snap peas, and carrots can be added for extra flavor and nutrition.

Conclusion

Instant Pot Shrimp and Broccoli is indeed a delicious, healthy, and quick meal that is perfect for busy weeknights. Additionally, by following this guide, you can easily prepare a nutritious dish that the whole family will love. So, with the convenience of the Instant Pot and the flexibility to adjust the recipe to your taste, you’ll find this to be a go-to option for a fast and satisfying dinner. Moreover, don’t forget to explore other recipes like Instant Pot Hibachi shrimp, beef and broccoli, and chicken and broccoli for more delicious meal ideas. Happy cooking!

Delicious seafood and vegetable dish prepared in minutesPin

Instant Pot Shrimp And Broccoli

Enjoy a healthier and tastier alternative to take-out with this easy Instant Pot shrimp and broccoli stir fry! It's one of the quickest meals you can make in the Instant Pot, cooking in just 0 minutes as it only needs to come to pressure.
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 Servings
Calories: 229kcal

Ingredients

  • 18 ounces 500 grams raw shrimp, thawed, peeled, and deveined
  • 28 ounces 800 grams broccoli

For The Sauce

  • 6 tablespoons low sodium soy sauce use tamari sauce for a gluten-free option
  • 4 tablespoons oyster sauce
  • 2 teaspoons rice wine vinegar or white vinegar
  • 2 teaspoons brown sugar granulated sugar, or honey
  • 2 tablespoons fresh ginger grated
  • 4 cloves garlic grated or minced
  • 4 teaspoons sesame oil

For The Slurry And Garnish

  • 2-4 tablespoons cornstarch for the slurry mixed with 1 tablespoon of water – you might need more
  • 2 teaspoons sriracha sauce optional
  • 2 teaspoons sesame seeds for garnish
  • 2 green onions thinly sliced (optional)

Instructions

  • Place all the ingredients in the Instant Pot (except for the broccoli if you want it to stay firm, the cornstarch slurry, and the sesame seeds). Start with the sauce ingredients, then add the shrimp. Cover with the lid, ensuring the vent is in the SEALING position.
  • Press “manual” or “pressure cook,” set to low pressure, and cook for 0 minutes. Let the Instant Pot come to pressure. Once it beeps, quickly release the steam and carefully open the lid.
  • To thicken the sauce, press “saute” and add the cornstarch slurry to the pot, mixing it with the sauce. The sauce will thicken in about 1 minute. If it’s not thick enough, add another cornstarch and water mixture. Mix in the 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 until it’s slightly cooked but still firm and crunchy.
  • Serve over rice and garnish with sesame seeds.

Notes

  • You can also cook rice in the Instant Pot separately. It’s the easiest way to achieve perfect rice, so be sure to check it out.
  • We’ve received feedback from readers that the broccoli turned mushy when added before pressure cooking. To avoid this, I strongly recommend adding it only after pressure cooking.
  • We recently adjusted the recipe to use low pressure instead of high pressure. Our testing found that low pressure works better and prevents overcooking the shrimp. If you’re using small shrimp and are concerned about overcooking, you can remove the shrimp when thickening the sauce.

Nutrition

Sodium: 843mg | Calcium: 184mg | Vitamin C: 181mg | Vitamin A: 1529IU | Sugar: 6g | Fiber: 6g | Potassium: 810mg | Cholesterol: 161mg | Calories: 229kcal | Trans Fat: 0.01g | Polyunsaturated Fat: 2g | Saturated Fat: 1g | Fat: 7g | Protein: 23g | Carbohydrates: 22g | Iron: 2mg

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6 Comments

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