Instant Pot Shrimp And Broccoli Food

INSTANT POT® SHRIMP AND BROCCOLI

Steps:

• 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.

INSTANT POT SHRIMP AND BROCCOLI

Steps:

• Place all of the ingredients in the Instant Pot (except for the broccoli if you want it to stay firm, the corn starch slurry and the sesame seeds) start with the sauce ingredients, and the shrimp follows. 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 at low 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.
• To thicken the sauce, press on "saute" and add the slurry to the pot. Mix it with the sauce, and the sauce will be thickened (it might take just 1 minute to do this, 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.
• 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 and it will be slightly cooked but firm and crunchy.
• Serve over rice, and garnish with sesame seeds.

INSTANT POT SHRIMP AND BROCCOLI

Steps:

• Make sauce: Add all the ingredients mentioned above in the "For Homemade stir fry sauce" in a small mason jar or a bowl and stir to mix well the sauce ingredients. You need to mix very well until the sugar dissolves completely or you may leave out the sugar and add it on top of the shrimp in the next step. The stir fry sauce is ready.
• Dump ingredients in IP: Add the frozen shrimp directly from the freezer to the instant pot. Pour the homemade stir fry sauce and the water on top of the shrimp. Throw in the ginger & garlic. DO NOT mix or stir.
• Pressure cook: Secure the lid of the instant pot, seal the valve and set the pressure cook time to ZERO and on HIGH. When the cooking cycle will be over the instant pot will begin to beep, immediately perform a quick release by manually moving the valve from the sealing to the venting position and open the pot only when the metal pin on top of the lid drops. CANCEL the pressure cook mode, add the sesame oil and give everything a good stir.
• Thicken Sauce: Make a quick slurry by adding 2 tbsp cornstarch & 2 tbsp water and add this into the instant pot. Mix well and hit the SAUTE function and set it on LOW heat. Bring the sauce to a low simmer stirring often. This will help thicken the sauce.
• Add Broccoli & Serve: Now, add the blanched/steamed or thawed frozen broccoli florets and give everything a good stir. Serve immediately, you may garnish individual servings with white sesame seeds. Enjoy!

INSTANT POT SHRIMP AND BROCCOLI

Steps:

• Cut the broccoli crowns into smaller florets. If you bought fresh shrimp, deshell the shrimp with clean hands. If you bought it frozen, make sure to thaw them overnight in the refrigerator. If they need deshelling, do that as well. In your Instant Pot, mix together the soy sauce, minced garlic, ginger, oyster sauce, brown sugar, and rice wine vinegar. Whisk to combine. Add in the broccoli and the shrimp to the Instant Pot. Seal the Instant Pot and set it on high pressure (Manual or Pressure Cook) for 1 minute. When the buzzer goes off, release the pressure immediately. Serve the shrimp and broccoli with rice, or cauliflower rice to keep it keto, as well as sriracha, sesame seeds, and sliced green onion.

20-MINUTE INSTANT POT SHRIMP SCAMPI PASTA

Steps:

• Add the butter, olive oil and garlic to a 6- or 8-quart Instant Pot® multi-cooker and set to high saute (see Cook's Note). Cook, stirring often, until the garlic is softened but not browned, about 3 minutes. Add the wine, lemon juice and zest, red pepper flakes, 2 teaspoons salt and several grinds of pepper. Bring to a boil and let simmer 1 minute. Add 2 cups water, then add half of the pasta all in one direction and then the other half of the pasta in a criss-cross fashion. Top with the shrimp and half of the scallions.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 minute. After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 5 minutes, being careful of any remaining steam, unlock and remove the lid.
• Using tongs, toss the pasta to evenly coat with the sauce and break up any clumps. Top with the remaining scallions and serve with salad and garlic bread if using.

INSTANT POT SHRIMP FRIED RICE

Steps:

• Spray the inner pot with nonstick cooking spray.
• Add shrimp, beaten eggs, broccoli and onion to the inner pot.
• Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 1 minute.
• To make the sauce, combine soy sauce, vinegar, sugar, sesame oil and cornstarch; whisk well and set aside.
• When cook time is finished, quick release the pressure, remove the lid. Set to Saute mode, add sauce and stir using a wooden spoon.
• Cook for two minutes or until the shrimp are completely opaque and the sauce has started to thicken. Add cooked rice and carrots and continue to stir until the rice is heated through and all the ingredients are well combined. Serve topped with chopped cashews.
• Serves: 4; Calories: 402; Total Fat: 10 grams; Saturated Fat: 2 grams; Total Carbohydrate: 51 grams; Sugars: 7 grams; Protein: 27 grams; Sodium: 945milligrams; Cholesterol: 236 milligrams; Fiber: 6 grams.