How to Make Instant Pot Kung Pao Broccoli - A Step-by-Step Guide

Looking for a quick and easy recipe to satisfy your cravings for Chinese takeout? Look no further than Instant Pot Kung Pao Broccoli! This dish is packed full of bold flavors and satisfying textures, making it the perfect option for a delicious weeknight dinner. With the help of your Instant Pot, you can whip up this dish in no time, saving you both time and effort in the kitchen.

One of the best things about this recipe is that it's completely customizable. Whether you prefer your di...

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Ingredients

  • 6 tablespoons soy sauce
  • 3 tablespoons rice vinegar
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons sambal oelek (chile paste)
  • 1 tablespoon dry sherry
  • 1 teaspoon minced garlic
  • 6 cups broccoli florets
  • 2 tablespoons chopped roasted peanuts
  • 2 green onions, chopped

Information

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Additional Time: 5 mins
  • Total Time: 25 mins
  • Servings: 4

  • Whisk soy sauce, rice vinegar, sesame oil, sambal oelek, sherry, and garlic together in a bowl. Pour sauce into a multi-functional pressure cooker (such as Instant Pot). Set a steamer basket on top of the sauce and place broccoli inside the basket. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Lift the steamer basket out and dump broccoli into the sauce below. Stir to coat.
  • Divide broccoli between serving plates and garnish with peanuts and green onions.
  • Nutrition

    171 cal.

    • Total Fat: 11g
    • Saturated Fat: 2g
    • Sodium: 1486mg
    • Total Carbohydrate: 17g
    • Dietary Fiber: 4g
    • Total Sugars: 5g
    • Protein: 7g
    • Vitamin C: 119mg
    • Calcium: 76mg
    • Iron: 2mg
    • Potassium: 525mg