Stir-frying shrimp and broccoli in the Instant Pot doesn’t get any simpler or quicker. The time of 0 minutes is not a typo. The shrimp only require 10 minutes to cook because the cooker takes that time to reach pressure. Serve, if preferred, over rice.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (8 ounce) package uncooked spaghetti
- 1 tablespoon cornstarch
- 1 cup vegetable broth
- ⅓ cup creamy peanut butter
- 3 tablespoons soy sauce
- 3 tablespoons honey
- 3 tablespoons brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon ground ginger
- ¼ teaspoon ground red pepper
- 2 tablespoons sake
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 cup broccoli florets
- 1 cup carrots, sliced
- ½ cup red bell pepper, chopped
- ½ cup sugar snap peas
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
- Meanwhile, whisk the cornstarch into the vegetable broth until dissolved. Whisk in the peanut butter, soy sauce, honey, brown sugar, sesame oil, ground ginger, and red pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer until thickened, about 5 minutes. Stir in the sake and keep warm.
- Heat the vegetable oil in a large skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the broccoli, carrots, red bell pepper, and sugar snap peas. Reduce heat, cover, and steam until the vegetables are tender, about 5 minutes. Toss the vegetables with the peanut sauce and pasta to serve.
Reviews
I’ve been making this stir-fry for over 8 years now. It is by far a family favorite. Even leftovers are delicious. Very versatile and tastes amazing with any vegetable combo. The only change I make is using seasoned rice vinegar in place of the sake. Thank you for this wonderful recipe!
I followed the recipe exactly and I wouldn’t change a thing! It was so delicious and I topped it with hoisin sauce! So good
Scaled down for two, though used chicken broth and Marsala instead of vegetable broth and sake. Think would be great with shrimp and perhaps more sauce.
I added extra peanut butter and replace sake with rice vinegar. It was great.
We loved this! We did not have sake, sweet red pepper or peas. I used yellow and orange peppers and a little extra broccoli and carrots. I used about 1/2 the brown sugar and will probably omit next time. We garnished with extra crushed red pepper, cilantro, peanuts and fresh squeezed lime juice. Definitely making this one again!
Sweet and salty like expected. Not anything to rave about, but a decent meal.
It was a bit too sweet for me with both the sugar and honey, so I cut the brown sugar out. I’ve also found rice wine vinegar to be a good substitute for sake if you don’t have any on hand. I also add a lot more red pepper flakes for my personal preference, but that’s very easy to adjust as needed.
Made as is. Skipped sake since I didn’t have it. Very good. Quick and tasty.
Not terrible, but not great at all. Surprised this has such a high rating if I’m honest. Won’t be making this one again
No change Is delicious
Added twice as much red pepper flakes and about half the honey and brown sugar. I didn’t have any sake, but it didn’t matter. You can definitely play with the sweet and spice to get it just how you like it.
I left out the honey and it was perfect. Not sure how important the sake is, but I used it.
Delish! Used chicken broth, less sugar, no sake. Made 4xs the sauce, but froze 1/2 of it for another time. Love this sauce!!! Mmmmmm….
Like others, I skipped the brown sugar and subbed rice wine vinegar for sake since we had none; all else as written and it was terrific! Oh and I had Thai noodles so used them, and added some poached chicken. Delicious, thank you!!
One of our favorite recipes from the site. Surprisingly delicious served hot or cold.
This was good, but WAY too sweet. I like the idea of adding the vegetables to peanut noodles and will do so with other peanut butter noodle recipes.
Next time, use less honey and sugar. Otherwise, excellent. Added some chicken to the vegetables.
Just made it tonight and it is delicious!! I had to omit the pepper flakes because I’m intolerant to chilis (I get really sick), so I slightly reduced the brown sugar and added a bit of salt and more peanut butter to avoid making it too sweet. I had to switch out sake for rice vinegar because I had no sake, but I will definitely use sake next time. we also added chicken and crushed peanuts as a garnish. It is delicious and we will definitely make this again. Thank you for sharing such a delicious recipe.
Surprisingly fast and tasty! Followed other’s advice and cut down brown sugar and honey to 1 Tbs each or less. Added in peas and tofu.
I didn’t have all the ingredients so improvised, but it was still pretty tasty 🙂
With conflicting reviews on sweetness etc I decided to make the sauce as is to form my own opinion, but I made it with rice vermicelli and added chicken thighs. I stir fried 12 cut up chicken thighs first in my wok, then removed chicken to start onions and garlic etc. I added chicken in with the sauce once that was finished. I served the vegetables, chicken/sauce and rice noodles all in seperate dishes, which looked better for company. Everyone loved it! I thought the sauce had perfect flavour but needed just a bit of added salt to bring it out more ( I used light soya sauce in the original recipe). Tripling the sauce made enough for 8 people, including a few second helpings.