Instant Pot Kung Pao Broccoli: A Quick & Flavorful Weeknight Dinner

Craving the bold flavors of Kung Pao chicken but looking for a healthier and faster vegetarian alternative? Look no further! This Instant Pot Kung Pao Broccoli recipe delivers all the deliciousness of the classic dish in a fraction of the time, packed with nutrients, and perfectly suitable for a weeknight meal.

This recipe utilizes the magic of the Instant Pot to quickly steam the broccoli to crisp-tender perfection while simultaneously infusing it with a rich, savory, and slightly spicy Kung Pao sauce. Forget lengthy stir-fries and ordering takeout. This one-pot wonder is ready in under 30 minutes and is guaranteed to become a family favorite.

## Why You’ll Love This Instant Pot Kung Pao Broccoli

* **Quick & Easy:** The Instant Pot significantly reduces cooking time, making it perfect for busy weeknights.
* **Healthy & Nutritious:** Packed with vitamins and fiber from broccoli, this dish is a healthy alternative to traditional Kung Pao chicken.
* **Flavorful & Delicious:** The combination of soy sauce, hoisin sauce, vinegar, ginger, garlic, and chili flakes creates a perfectly balanced sweet, savory, and spicy sauce.
* **Vegetarian & Vegan Friendly:** This recipe is naturally vegetarian and can easily be made vegan by using a vegan-friendly hoisin sauce.
* **One-Pot Meal:** The Instant Pot makes cleanup a breeze!
* **Customizable:** Easily adjust the spice level and add other vegetables to suit your preferences.

## Ingredients You’ll Need

* **Broccoli Florets:** Fresh broccoli florets are best, but frozen can be used (see notes below).
* **Soy Sauce:** Use low-sodium soy sauce to control the saltiness.
* **Hoisin Sauce:** This thick, sweet, and savory sauce is essential for the Kung Pao flavor. Check the label to ensure it’s vegan if needed.
* **Rice Vinegar:** Adds a tangy counterpoint to the sweetness of the hoisin sauce.
* **Sesame Oil:** Adds a nutty aroma and flavor.
* **Cornstarch:** Used to thicken the sauce.
* **Water:** Needed for the Instant Pot to reach pressure and to create the sauce.
* **Ginger:** Freshly grated ginger adds a warm, spicy flavor.
* **Garlic:** Minced garlic provides a pungent and aromatic base.
* **Dried Red Chili Flakes:** Adjust the amount to your desired spice level.
* **Peanuts:** Roasted peanuts add a crunchy texture and nutty flavor. Use dry roasted for a healthier option.
* **Green Onions:** Sliced green onions add a fresh, vibrant finish.
* **Optional:** Red bell pepper, carrots, cashews, or water chestnuts.

## Step-by-Step Instructions

Here’s a detailed guide to creating the perfect Instant Pot Kung Pao Broccoli:

**1. Prepare the Ingredients:**

* Wash and cut the broccoli into bite-sized florets. If using frozen broccoli, thaw it slightly and pat it dry.
* Mince the garlic and ginger.
* Slice the green onions.
* Measure out all the other ingredients.

**2. Make the Kung Pao Sauce:**

* In a medium bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sesame oil, cornstarch, and water until smooth. Ensure the cornstarch is fully dissolved to prevent lumps.

**3. Add Ingredients to the Instant Pot:**

* Pour the Kung Pao sauce into the Instant Pot.
* Add the minced garlic and ginger to the sauce.
* Stir to combine.
* If adding other vegetables like sliced red bell pepper or carrots, add them to the Instant Pot now.

**4. Layer in the Broccoli:**

* Place the broccoli florets on top of the sauce. Try to keep the broccoli mostly above the sauce line; this will help it steam properly and prevent it from becoming too soggy.

**5. Pressure Cook:**

* Close the Instant Pot lid and seal the valve.
* Cook on **Manual/Pressure Cook** mode for **0 minutes** on high pressure. Yes, you read that right, 0 minutes! This is because we’re essentially steaming the broccoli. The time it takes for the Instant Pot to come to pressure is enough to cook the broccoli to crisp-tender perfection.

**6. Quick Release:**

* Once the cooking time is up, immediately perform a **Quick Release** of the pressure. Be careful as steam will be released rapidly.

**7. Open and Thicken the Sauce:**

* Carefully open the Instant Pot lid.
* If the sauce seems too thin, press the **Sauté** button and let it simmer for a few minutes, stirring occasionally, until it thickens to your desired consistency. Be careful not to overcook the broccoli at this stage.

**8. Add Finishing Touches:**

* Turn off the Sauté function.
* Stir in the roasted peanuts and most of the sliced green onions, reserving some for garnish.

**9. Serve:**

* Serve the Instant Pot Kung Pao Broccoli immediately over rice or quinoa.
* Garnish with the remaining green onions and extra peanuts, if desired.

## Tips for Success

* **Don’t Overcook the Broccoli:** The 0-minute cook time is crucial to prevent the broccoli from becoming mushy. The time it takes for the Instant Pot to reach pressure is sufficient to cook it perfectly.
* **Adjust Spice Level:** Add more or less red chili flakes to control the spiciness. You can also add a dash of sriracha for extra heat.
* **Thicken the Sauce to Your Liking:** If you prefer a thicker sauce, simmer it on the Sauté function for a longer period. If it becomes too thick, add a tablespoon of water at a time until you reach the desired consistency.
* **Use Fresh Ingredients:** Fresh ginger and garlic provide the best flavor. If using dried spices, use them sparingly.
* **Customize with Other Vegetables:** Feel free to add other vegetables like sliced red bell peppers, carrots, or water chestnuts. Add them along with the garlic and ginger in step 3.
* **Use Low-Sodium Soy Sauce:** This helps to control the saltiness of the dish.
* **For Extra Flavor:** Add a teaspoon of toasted sesame oil after cooking for an extra layer of nutty flavor.
* **Peanut Allergy?** Replace the peanuts with cashews or simply omit them.
* **Frozen Broccoli:** If using frozen broccoli, thaw it slightly and pat it dry before adding it to the Instant Pot. This will prevent it from becoming too watery. You may also need to increase the cooking time to 1 minute, followed by a quick release.

## Serving Suggestions

* Serve over cooked rice (white, brown, or jasmine rice are all great options).
* Serve over quinoa for a healthier alternative.
* Serve with noodles for a complete meal.
* Top with a fried egg for added protein.
* Add a side of steamed dumplings or spring rolls for a more elaborate meal.

## Variations

* **Kung Pao Chicken:** Add cubed chicken breast to the Instant Pot along with the sauce and vegetables. Increase the cooking time to 5-7 minutes, followed by a quick release.
* **Kung Pao Tofu:** Substitute the broccoli with cubed firm or extra-firm tofu. Press the tofu to remove excess water before adding it to the Instant Pot. Follow the same cooking instructions as the broccoli version.
* **Spicy Kung Pao Shrimp:** Add shrimp to the Instant Pot during the last minute of cooking (after the quick release, while the sauce is simmering). Be careful not to overcook the shrimp.
* **Kung Pao Cauliflower:** Substitute the broccoli with cauliflower florets. Follow the same cooking instructions as the broccoli version.

## Make-Ahead Instructions

The Kung Pao sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Simply whisk it before using. The broccoli is best cooked fresh, but you can wash and cut the florets ahead of time and store them in a sealed bag in the refrigerator for up to 2 days.

## Storage Instructions

Leftover Instant Pot Kung Pao Broccoli can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or on the stovetop until heated through. The broccoli may become slightly softer upon reheating.

## Recipe Card

**Instant Pot Kung Pao Broccoli**

**Yields:** 4 servings
**Prep time:** 10 minutes
**Cook time:** 10 minutes

**Ingredients:**

* 1.5 lbs broccoli florets
* 1/4 cup low-sodium soy sauce
* 1/4 cup hoisin sauce
* 2 tablespoons rice vinegar
* 1 tablespoon sesame oil
* 1 tablespoon cornstarch
* 1/2 cup water
* 1 tablespoon grated fresh ginger
* 2 cloves garlic, minced
* 1/2 teaspoon dried red chili flakes (or more, to taste)
* 1/4 cup roasted peanuts
* 2 green onions, sliced
* Optional: 1 red bell pepper, sliced

**Instructions:**

1. In a medium bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, cornstarch, and water until smooth.
2. Pour the sauce into the Instant Pot. Add garlic, ginger, and optional red bell pepper. Stir to combine.
3. Place broccoli florets on top of the sauce.
4. Close the Instant Pot lid and seal the valve. Cook on Manual/Pressure Cook mode for 0 minutes on high pressure.
5. Perform a Quick Release of the pressure.
6. Carefully open the Instant Pot lid. If the sauce seems too thin, press the Sauté button and simmer for a few minutes, stirring occasionally, until thickened.
7. Turn off the Sauté function. Stir in peanuts and most of the green onions, reserving some for garnish.
8. Serve immediately over rice or quinoa. Garnish with the remaining green onions.

**Notes:**

* Adjust spice level to your liking.
* Don’t overcook the broccoli; the 0-minute cook time is crucial.
* For frozen broccoli, thaw and pat dry before using. You may need to cook for 1 minute.

## Enjoy Your Delicious and Easy Instant Pot Kung Pao Broccoli!

This recipe is a fantastic way to enjoy a healthy and flavorful meal without spending hours in the kitchen. Give it a try and let me know what you think in the comments below!