Instant Pot Kung Pao Broccoli
This Instant Pot Kung Pao Broccoli is a quick and flavorful dish that captures the essence of traditional Kung Pao while highlighting the deliciousness of broccoli. Ready in just under 30 minutes, this vegetarian meal is perfect as a standalone dish or served over rice.
Equipment
- 1 Instant Pot
- 1 Cutting board
- 1 Measuring spoons
- 1 Mixing bowl
- 1 Serving dish
Ingredients
- 4 cups broccoli florets
- 1 tablespoon vegetable oil
- 1 cup bell pepper, diced
- ½ cup onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch
- ¼ cup water
- ¼ teaspoon red pepper flakes Adjust for spice preference.
- ¼ cup peanuts, roasted and chopped For garnish.
Instructions
- Prepare the ingredients: Wash and chop the broccoli into florets, dice the bell pepper and onion, and mince the garlic and ginger.
- Turn the Instant Pot to the sauté mode. Add the vegetable oil and let it heat for a minute.
- Add the onions, bell peppers, garlic, and ginger to the pot. Sauté for about 3-4 minutes until the vegetables start to soften.
- In a mixing bowl, combine the soy sauce, rice vinegar, hoisin sauce, brown sugar, cornstarch, water, and red pepper flakes. Stir until well mixed.
- Add the broccoli florets to the Instant Pot, then pour the sauce mixture over the vegetables. Stir to combine.
- Close the lid of the Instant Pot and set the valve to sealing. Cook on high pressure for 3 minutes.
- Once cooking time is complete, carefully quick-release the pressure.
- Open the lid and stir the contents. Let it sit for a minute to thicken, if desired.
- Serve immediately, garnished with chopped roasted peanuts.
Notes
For a heartier meal, serve over cooked rice or noodles.
Feel free to add other vegetables like carrots or snap peas.
Adjust the red pepper flakes according to your spice tolerance to make it milder or spicier.