Ingredients
The following ingredients have 2 Servings
- 14 oz coconut milk (1 can)
- 2 cups loosely packed cilantro
- 1 jalapeno (seeded and cut into chunks)
- 1 scallion (green part only, cut into chunks)
- 1 garlic clove
- 1 1/2 tsp kosher salt
- 3/4 cup Water
- 4 ounces Chinese wheat noodles (I use KA-ME brand, or 4 oz (1 package) ramen noodles)
- 10 ounces peeled shrimp (refrigerated (about 21-25 shrimp))
- 6 - 8 oz broccoli florets
Instruction
- In a blender jar, add the coconut milk, cilantro, jalapeño, scallion, garlic, and salt. Blend until smooth. (Or place these ingredients in a deep, narrow container and use an immersion blender to purée.)
- Pour the sauce into the inner pot and add the water. Select Sauté and adjust to High heat. Bring just to a simmer, then turn the Instant Pot off.
- Break up the noodles into 3 or 4 pieces and place them in the pot in a single layer as much as possible. Layer the shrimp and broccoli over the noodles.
- Lock the lid into place. Select Pressure Cook or Manual, and adjust the pressure to Low and the time to 0 minutes. After cooking, quick release the pressure.Unlock the lid. Gently stir the mixture until the broccoli and shrimp are coated with sauce. Ladle into bowls and serve immediately.
- Unlock the lid. Gently stir the mixture until the broccoli and shrimp are coated with sauce. Ladle into bowls and serve immediately.
