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Medium

Instant Pot Kung Pao Broccoli

Total Time
44 min
18m prep · 26m cook
Servings
4 people
Rating
—
Difficulty
Medium
3 views
🌱 Vegan 🥬 Vegetarian 🌾 Gluten-Free 🥛 Dairy-Free 🥜 Nut-Free ☪️ Halal ✡️ Kosher

Change up your broccoli game with this Asian-inspired side dish. It's spicy, tangy, crunchy, and full of flavor.

Vegan Gluten-Free Nut-Free Fried asian chinese filipino japanese korean spicy savory umami halal kosher healthy_fats side sour plant_based

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 greens onions , chopped

Instructions

  1. 1

    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.

  2. 2

    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.

  3. 3

    Divide broccoli between serving plates and garnish with peanuts and green onions.

Nutrition Facts

Per serving

🍳

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