I love exploring twists on shrimp and broccoli. With a mix of vibrant flavors and a touch of sweetness, this dish captivates every sense. Discover a creative blend of aromatic garlic and a subtle hint of spice that transforms a simple meal into an adventurous journey I never expected.

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I love experimenting with new flavors, and my Instant Pot Shrimp and Broccoli from Little Sunny Kitchen is one of my recent favorites. I start with 1 lb large shrimp, peeled and deveined, which I quickly sauté in 1 tbsp olive oil until just turning pink.

Then, I toss in 4 cups of crisp broccoli florets along with 3 minced garlic cloves, letting their aroma fill the kitchen. It’s not long before I add 1/4 cup low-sodium chicken broth, 2 tbsp soy sauce, and 1 tbsp honey to create a tangy-sweet sauce.

A touch of red pepper flakes, along with salt and pepper to taste, really brings the dish together, and sometimes I mix in a cornstarch slurry for extra thickness. Garnishing with extra sliced green onions and sesame seeds adds a fun crunch.

This recipe, blending elements from various beloved pot recipes, keeps me coming back for more. Enjoy trying it out!

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First off, it’s super quick and easy to make. Even though the recipe shows “0 minutes” for cooking, the Instant Pot’s pressurizing and depressurizing really work their magic and cook everything perfectly without me having to babysit it. I also dig how the flavors come together so nicely – the shrimp gets all tender and picks up that savory garlic and soy sauce mix, while the honey adds a sweet twist and the red pepper flakes give it just the right bit of kick. Another thing is that it’s a pretty healthy meal – I get my protein from the shrimp and tons of vitamins from the broccoli, which always makes me feel good after eating. And lastly, I love that it’s all done in one pot. That means less mess, which is a lifesaver on busy nights when I’m not feeling like cleaning up a big kitchen afterwards.

Ingredients

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Shrimp: a lean protein source that makes the meal hearty and flavourful.
Broccoli: full of vitamins and fiber, adding crunch and health benefits to your dish.
Garlic: boosts flavor with its punchy taste while givin natural antioxidants.
Soy Sauce: brings a salty, umami kick that ties the ingredients together nicely.
Honey: naturally sweetens the sauce, balancing out the savory notes perfectly.
Olive Oil: adds healthy fats and helps cook the garlic and shrimp to perfection.

Ingredient Quantities

1 lb large shrimp, peeled and deveined

4 cups broccoli florets (about 1 medium head)

1 tbsp olive oil

3 garlic cloves, minced

1/4 cup low-sodium chicken broth

2 tbsp soy sauce

1 tbsp honey

1/2 tsp red pepper flakes (optional)

Salt and pepper to taste

1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)

Extra sliced green onions for garnish (optional)

Sesame seeds for garnish (optional)

How to Make this

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1. Start by prepping your ingredients: peel and devein 1 lb of large shrimp, wash and cut 4 cups of broccoli florets, and mince 3 garlic cloves.

2. Turn your Instant Pot to saute mode and heat up 1 tbsp of olive oil. Once it’s warmed up, add the minced garlic and stir it around for about a minute until you smell its aroma.

3. Toss in the shrimp and season with a pinch of salt and pepper, letting them cook for about a minute until they start to turn pink.

4. Now add in the broccoli florets along with 1/4 cup of low-sodium chicken broth, 2 tbsp of soy sauce, 1 tbsp of honey, and if you want a little kick, 1/2 tsp of red pepper flakes. Give everything a good stir so all the flavors blend in.

5. Secure the lid on the Instant Pot and set it to Manual, High Pressure for 0 minutes (the shrimp and broccoli will finish cooking during the pressurizing and depressurizing process).

6. After the timer goes off, carefully perform a quick release to let out all the steam.

7. If you prefer a thicker sauce, switch the Instant Pot back to saute mode and stir in the 1 tsp cornstarch mixed with 1 tbsp water until the sauce starts to thicken up a bit.

8. Taste the dish and adjust salt and pepper if needed, making sure the balance of salty and sweet is just right for you.

9. Once everything is cooked well, scoop the shrimp and broccoli out onto your serving dish.

10. Garnish with extra sliced green onions and sesame seeds if you like, and serve it hot. Enjoy your meal!

Equipment Needed

1. Instant Pot with a lid and sauté/manual pressure settings
2. Cutting board
3. Chef’s knife
4. Colander for rinsing broccoli
5. Mixing bowl for combining cornstarch and water
6. Measuring spoons
7. Measuring cup
8. Spatula for stirring
9. Serving dish

FAQ

Q: Can I use frozen shrimp?

A: Yup, just be sure to thaw em first. Frozen shrimp might end up cookin unevenly if you pop 'em in straight from the freezer.

Q: Can I substitute broccoli with another veggie?

A: Sure can, you can try green beans or even asparagus. Just keep in mind that cook times might change a bit.

Q: Do I need to sauté the garlic?

A: It's best to sauté it to bring out the flavor. If you're super busy, you can add it raw, but it won't be as aromatic.

Q: Is the cornstarch mixture really needed?

A: Nah, it's optional. It's just there to thicken the sauce if you like it a bit more saucy.

Q: Can I double this recipe?

A: Absolutely, just don't overcrowd the Instant Pot and adjust the liquid to make sure everything cooks evenly.

Instant Pot Shrimp And Broccoli Recipe Substitutions and Variations

Low-sodium chicken broth: Try using veggie broth if you wanna keep it light and flavorful.
Soy sauce: You can swap it for Tamari or even coconut aminos if you’re cutting back on salt.
Honey: Maple syrup or agave nectar work great if you don’t have honey on hand.
Olive oil: Avocado oil is a solid alternative that adds a unique twist.
Red pepper flakes: If you dont have these, a pinch of cayenne pepper will do the job but go easy on it cause it can get spicy fast.

Pro Tips

1. Make sure you dont overcook the shrimp – they only need a quick sear before the pressure builds up, or they might get rubbery and lose flavor.
2. If you want a really thick sauce, stir that cornstarch slurry in slowly and keep stirring on saute mode, so you avoid any clumps and get a smooth finish.
3. For more zing, play with the garlic and red pepper flakes – sometimes a little extra spice can really brighten up the dish.
4. When adding the broccoli, try not to overmix everything; a gentle stir helps each piece cook evenly without turning mushy.
5. Taste as you go! Sometimes the flavors can concentrate during pressurization, so adjust your salt, pepper, and even a bit of extra soy sauce at the end if needed.

Instant Pot Shrimp And Broccoli Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

225

kcal

Equipment: 1. Instant Pot with a lid and sauté/manual pressure settings
2. Cutting board
3. Chef’s knife
4. Colander for rinsing broccoli
5. Mixing bowl for combining cornstarch and water
6. Measuring spoons
7. Measuring cup
8. Spatula for stirring
9. Serving dish

Ingredients

1 lb large shrimp, peeled and deveined
4 cups broccoli florets (about 1 medium head)
1 tbsp olive oil
3 garlic cloves, minced
1/4 cup low-sodium chicken broth
2 tbsp soy sauce
1 tbsp honey
1/2 tsp red pepper flakes (optional)
Salt and pepper to taste
1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
Extra sliced green onions for garnish (optional)
Sesame seeds for garnish (optional)

Directions

Start by prepping your ingredients: peel and devein 1 lb of large shrimp, wash and cut 4 cups of broccoli florets, and mince 3 garlic cloves.
Turn your Instant Pot to saute mode and heat up 1 tbsp of olive oil. Once it's warmed up, add the minced garlic and stir it around for about a minute until you smell its aroma.
Toss in the shrimp and season with a pinch of salt and pepper, letting them cook for about a minute until they start to turn pink.
Now add in the broccoli florets along with 1/4 cup of low-sodium chicken broth, 2 tbsp of soy sauce, 1 tbsp of honey, and if you want a little kick, 1/2 tsp of red pepper flakes. Give everything a good stir so all the flavors blend in.
Secure the lid on the Instant Pot and set it to Manual, High Pressure for 0 minutes (the shrimp and broccoli will finish cooking during the pressurizing and depressurizing process).
After the timer goes off, carefully perform a quick release to let out all the steam.
If you prefer a thicker sauce, switch the Instant Pot back to saute mode and stir in the 1 tsp cornstarch mixed with 1 tbsp water until the sauce starts to thicken up a bit.
Taste the dish and adjust salt and pepper if needed, making sure the balance of salty and sweet is just right for you.
Once everything is cooked well, scoop the shrimp and broccoli out onto your serving dish.
Garnish with extra sliced green onions and sesame seeds if you like, and serve it hot. Enjoy your meal!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.