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Instant Pot Kung Pao Veggies

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PREP TIME
10 min
COOKING TIME
10 min
TOTAL TIME
25 min
SERVINGS
4 servings
Dinner Chinese
Instant Pot Kung Pao Veggies
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 green onions, chopped
Instructions
1
Combine the soy sauce, rice vinegar, sesame oil, sambal oelek, sherry, and minced garlic in a bowl. Pour the resulting mixture into a versatile pressure cooker. Place a steamer basket on top of the sauce and position the broccoli florets inside the basket. Securely close and lock the lid on the pressure cooker. Follow the manufacturer's guidelines to set the high-pressure mode, and then wait for an extended period of time - specifically, 10 to 15 minutes.
2
Allow the pressure to build up gradually over a period of time, but do not rush this process. After 5 minutes, carefully release the pressure using the quick-release method as indicated by the manufacturer's instructions.
3
Once the pressure has been released, carefully lift the steamer basket out of the pressure cooker and transfer the broccoli to the sauce. Use a spoon or fork to coat the broccoli evenly with the savory sauce.
4
Divide the steamed broccoli among individual serving plates, and finish by sprinkling chopped peanuts and green onions on top.