Ingredients
4
4 servings
- •¼ cup reduced-sodium soy sauce
- •2 tablespoons oyster sauce
- •1 tablespoon rice vinegar
- •2 teaspoons sesame oil
- •1 teaspoon brown sugar
- •1 teaspoon Sriracha sauce
- •1 teaspoon minced garlic
- •1 pound raw peeled and deveined shrimp
- •2 tablespoons cornstarch
- •2 tablespoons cold water
- •2 cups fresh broccoli florets
- •2 green onions, chopped (Optional)
- •1 tablespoon toasted sesame seeds (Optional)
Instructions
- 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 multifunctional 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 the manufacturer's instructions, about 2 minutes. Unlock and remove the lid. Stir in cornstarch slurry and broccoli. Select Sauté function and cook until sauce thickens and broccoli is crisp-tender, about 2 minutes.
- Garnish shrimp and broccoli with green onions and sesame seeds.
Nutritional Facts
Per 4 servings
- Calories: 173
- Carbohydrate: 11g
- Fat: 5g
- Fiber: 2g
- Protein: 21g
- Sugar: 2g
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