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.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


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

  • 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.

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

  • 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.

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

Cook's Note:

I prefer my broccoli bright green and crisp tender, which is why I add it in the end. If you prefer more well done broccoli, add it in with the shrimp prior to bringing the pot up to pressure.

Nutrition Facts

172.7 calories; protein 21.2g 42% DV; carbohydrates 10.8g 4% DV; fat 4.6g 7% DV; cholesterol 172.6mg 58% DV; sodium 858.2mg 34% DV. Full Nutrition

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Really fast to prepare and cook. Very tasty sauce. I didn’t change a thing. I think you’ll like it. Read More
Rating: 4 stars
I like more broccoli so will add another cup next time. I didn't have fresh garlic so I used 1 tsp garlic powder. Read More