Instant Pot Cilantro-Coconut Shrimp and Broccoli

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recipe by Janet Zimmerman

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 2 ratings

I got the idea for this dish from a Food & Wine magazine recipe, though the original recipe felt confusing and unnecessarily complicated. I kept the flavors, but streamlined the cooking process, and added noodles to make it a complete meal. It’s important to use the right size shrimp and keep them cold right until they are cooked so they don’t overcook.

Inspired by:

recipe updated May 6, 2020


  • Scallion icon
    1 (15g)
  • Coconut milk icon
    Coconut milk
    397ml (1¾ cups)
  • Cilantro icon
    2 cups (58g)
  • Jalapeño pepper icon
    Jalapeño pepper
    1 (14g)
  • Garlic clove icon
    Garlic clove
  • Kosher salt icon
    Kosher salt
    1.5 tsp (4g)
  • Water icon
    ¾ cup (180ml)
  • Chinese wheat noodles icon
    Chinese wheat noodles
    ½ cup
  • Shrimp icon
    283g (about 5¾ tbsp)
  • Broccoli icon


  • kCook icon Blender
  • kCook icon Instant Pot
  • kCook icon Inner pot
  • kCook icon Blender jug

Step preview

  1. Add coconut milk, cilantro, jalapeño pepper, garlic clove, scallion and kosher salt to a clean blender jug
  2. Blend until smooth
  3. Transfer sauce to inner pot
  4. Add water to the inner pot
  5. Heat - Sauté, More
  6. Heat until simmering while stirring occasionally
  7. Cancel - Sauté
  8. Break up the noodles into 3 or 4 pieces
  9. Add chinese wheat noodles to the inner pot
  10. Layer with shrimps and broccoli
  11. Close and lock the lid and turn the steam release handle to Sealing
  12. Pressure cook - Manual, Low, 0 min
  13. Quick release
  14. Gently stir the mixture until the broccoli and shrimp are coated with sauce
  15. Ladle into bowls and serve immediately
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