Ingredients

The following ingredients have 4 Servings
  • 1/4 cup low sodium soy sauce
  • 1 tablespoon hoisin sauce
  • 3 cloves minced garlic
  • 2 teaspoons minced ginger
  • 2 teaspoons sriracha
  • 1 teaspoon brown sugar
  • 3 large carrots
  • 12 ounces linguine
  • 2 cups chicken broth
  • 12 ounces small shrimp (peeled and devined)
  • 12 ounces broccoli florets
  • 2 teaspoons sesame oil
  • cashews and green onions (for garnish)

Instruction

  • Whisk together the soy sauce, hoisin, garlic, ginger, sriracha, and brown sugar. Pour into the Instant Pot liner.
  • Peel and slice the carrots into matchsticks. Place in the pot.
  • Break the linguine in half and place on top of the carrots.
  • Pour the chicken broth over the pasta and press the pasta down to cover with the broth. Do not stir.
  • Cover and set the vent to sealing. Pressure cook on high pressure for 5 minutes.
  • Release the pressure and stir the shrimp into the noodles. Add the broccoli to the pot. Cover and let set for 10 minutes.
  • Remove the lid and stir to combine.
  • Drizzle with sesame oil and top each serving with green onions and cashews.