Best Instant Pot Kung Pao Broccoli Recipes

INSTANT POT® LOADED BROCCOLI MASH

Instant Pot® Loaded Broccoli Mash image

Cauliflower seems to be getting all of the attention these days when it comes to cutting carbs, so I decided it was time broccoli gave it some competition. This turned out so creamy and delicious and would pair nicely with a grilled steak or anything you'd normally serve with mashed potatoes.

Provided by Soup Loving Nicole

Categories Side Dish Vegetables Broccoli

Time 21m

Yield 4

Number Of Ingredients 9

Ingredients

½ cup water
1 pound fresh broccoli, chopped
2 green onions, chopped
4 ounces cream cheese
1 tablespoon butter
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup shredded Cheddar cheese
2 tablespoons real bacon bits

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®). Add water, broccoli, green onions, cream cheese, butter, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Using a potato masher, mash mixture to desired consistency. Add Cheddar cheese and bacon. Stir until cheese is melted.

Nutrition Facts : Calories 235.1 calories, Carbohydrate 9.1 g, Cholesterol 56.1 mg, Fat 18.6 g, Fiber 3.2 g, Protein 10.5 g, SaturatedFat 11.3 g, Sodium 487 mg, Sugar 2.2 g

KUNG PAO CHICKEN WITH BROCCOLI

Kung Pao Chicken with Broccoli image

Make and share this Kung Pao Chicken with Broccoli recipe from Food.com.

Provided by evelynathens

Categories Chicken

Time 28m

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

3 tablespoons water
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon dry sherry
1 teaspoon sugar
2 boneless skinless chicken breast halves, cubed
4 tablespoons peanut oil
1/4 teaspoon dried red pepper flakes
5 green onions, chopped (both white and green)
2 cloves garlic, minced
1 teaspoon minced fresh ginger
3 cups small broccoli florets
1/2 cup salted peanuts
freshly steamed rice

Steps:

Blend water, soy sauce, cornstarch, Sherry and sugar in bowl, set aside.
Toss chicken with 1 tblsp cornstarch to coat.
Heat 2 tblsps oil in wok over high heat.
Add chilies and cook until blackened, about 2 minutes.
Add chicken and cook until browned, stirring frequently, 1-2 minutes.
Remove chicken using slotted spoon.
Set aside.
Add remaining 2 tblsps oil to wok.
Add green onions, garlic and ginger and stir-fry 1 minute.
Add broccoli and stir-fry 2 minutes.
Stir sauce and add to wok.
Cover and cook until sauce is thickened and broccoli is crisp-tender, about 3 minutes more.
Mix in chicken and peanuts and heat.
Serve with rice.