This quick and easy Instant Pot Shrimp and Broccoli recipe is a flavorful, protein-packed dish that comes together in minutes. Tender shrimp and crisp broccoli are coated in a savory, slightly sweet sauce, perfect for a weeknight dinner or meal prep.

Ingredients

Shrimp and Broccoli

9 oz (250 g) raw shrimp, peeled, deveined, and thawed
14 oz (400 g) broccoli florets

Sauce

3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
2 tablespoons oyster sauce
1 teaspoon rice wine vinegar or white vinegar
1 teaspoon brown sugar, granulated sugar, or honey
1 tablespoon fresh ginger, grated
2 cloves garlic, minced or grated
2 teaspoons sesame oil

Slurry and Garnish

1–2 tablespoons cornstarch mixed with 1 tablespoon water (for thickening)
1 teaspoon sriracha sauce (optional)
1 teaspoon sesame seeds
1 green onion, thinly sliced (optional)

Instructions

Prepare the Instant Pot
- Add all sauce ingredients to the Instant Pot, then place the shrimp on top.
- Cover with the lid, ensuring the vent is in the SEALING position.
Pressure Cook
- Select “Manual” or “Pressure Cook” on low pressure and set for 0 minutes.
- Allow the Instant Pot to reach pressure; it will beep once the cooking cycle is complete.
- Quickly release the steam and carefully open the lid.
Thicken the Sauce
- Press “Sauté” and stir in the cornstarch slurry. The sauce will thicken in about 1 minute.
- If needed, add a little more slurry to reach your desired consistency.
- Stir in sriracha sauce if using.
Steam the Broccoli
- Add broccoli florets to the pot and cover with the lid.
- Let the broccoli steam for 2–3 minutes, leaving it crisp and tender.
Serve
- Serve over cooked rice or noodles.
- Garnish with sesame seeds and sliced green onions, if desired.

Why You’ll Love This Recipe

Quick, easy, and ready in under 15 minutes
Tender shrimp with crisp, nutrient-rich broccoli
Flavorful, savory-sweet sauce with just a hint of spice
One-pot meal for minimal cleanup

Tips

Cut broccoli into small, even florets for consistent cooking.
Use frozen shrimp for convenience; thaw before cooking.
Adjust cornstarch slurry gradually to avoid over-thickening.
Don’t overcook shrimp; they cook very quickly in the Instant Pot.

Variations and Substitutions

Vegetables: Swap broccoli with snap peas, bell peppers, or zucchini.
Protein: Use chicken, tofu, or scallops instead of shrimp.
Sauce: Add hoisin sauce, fish sauce, or chili paste for different flavor profiles.
Heat: Increase sriracha or add red pepper flakes for a spicier dish.

FAQs

Can I use frozen broccoli?
Yes, just adjust the steaming time slightly to avoid overcooking.

Can I make this gluten-free?
Replace soy sauce with tamari and use gluten-free oyster sauce if needed.

Can I cook everything together?
Yes, but broccoli may become softer; add it after thickening the sauce to keep it crisp.

Can this be meal-prepped?
Absolutely! Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave.

Serving and Suggestions

Serve over steamed white or brown rice, or with noodles.
Pair with a light Asian-style salad for a complete meal.
Top with extra sesame seeds, chopped cilantro, or sliced chili for garnish.
Great for quick weeknight dinners or healthy lunch prep.