Instant Pot Chicken and Broccoli Recipe

Introduction

Instant Pot Chicken and Broccoli is a quick and flavorful meal perfect for busy weeknights. This dish combines tender chicken, fresh broccoli, and a savory sauce for a delicious and healthy dinner.

Ingredients

• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 pound (450 g) chicken breasts, cut into 1-inch pieces
• 1 pound (450 g) broccoli
• ¼ cup (60 ml) low-sodium soy sauce
• 1 teaspoon brown sugar
• 1 teaspoon sesame oil
• ¾ cup (180 ml) water or beef stock
• 1 tablespoon cornstarch (for slurry, mix with 1 tablespoon water)
• 1 teaspoon sesame seeds (optional, for garnish)

Instructions

1. Step 1: Add the chicken, ginger, garlic, soy sauce, water, brown sugar, and sesame oil to the Instant Pot. Stir to combine.
2. Step 2: Secure the lid and ensure the vent is set to the sealing position.
3. Step 3: Select “manual” or “pressure cook” on high pressure and cook for 3 minutes. When done, quickly release the steam and carefully open the lid.
4. Step 4: Turn on the “saute” setting. Add the cornstarch slurry to the pot and stir until the sauce thickens. Add more slurry if needed to reach desired thickness.
5. Step 5: Stir in the broccoli and cover with the lid. Let it steam for a couple of minutes until the broccoli is tender-crisp.
6. Step 6: Serve the chicken and broccoli over rice and garnish with toasted sesame seeds if using.

Tips & Variations

• Use beef or chicken stock instead of water for a richer flavor in the sauce.
• Replace broccoli with other vegetables like snap peas or bell peppers for variety.
• For extra heat, add red pepper flakes or a splash of sriracha to the sauce.
• Make sure to mix the cornstarch with water before adding to avoid lumps in the sauce.

Storage

Store leftover chicken and broccoli in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of water to keep the sauce from thickening too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli in this recipe?

Yes, you can use frozen broccoli. Add it after pressure cooking and steam under the lid for a few minutes until heated through.

Is it possible to cook this recipe without an Instant Pot?

Yes, you can cook the chicken and sauce in a skillet over medium heat until the chicken is cooked through, then add the broccoli and cook until tender. Thicken the sauce with the cornstarch slurry as directed.

Instant Pot Chicken and Broccoli Recipe

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★★★★★

4.7 from 142 reviews

A quick and flavorful Instant Pot recipe for tender chicken and crisp-tender broccoli in a savory ginger garlic soy sauce, perfect for a healthy weeknight meal.

• Author: Lila
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Instant Pot
• Cuisine: Asian
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Chicken and Vegetables

• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 pound (450 g) chicken breasts, cut into 1-inch pieces
• 1 pound (450 g) broccoli, cut into florets

Sauce

• ¼ cup (60 ml) low-sodium soy sauce
• 1 teaspoon brown sugar
• 1 teaspoon sesame oil
• ¾ cup (180 ml) water or beef stock

Slurry and Garnish

• 1 tablespoon cornstarch (mixed with 1 tablespoon water prior to use)
• 1 teaspoon sesame seeds (optional, for garnish)

Instructions

1. Add Ingredients to Instant Pot: Place the chicken, minced garlic, grated ginger, soy sauce, water (or beef stock), brown sugar, and sesame oil into the Instant Pot. Stir lightly to combine the ingredients evenly.
2. Pressure Cook: Secure the lid of the Instant Pot and ensure the vent is set to the sealing position. Select the “manual” or “pressure cook” setting, set to high pressure, and cook for 3 minutes. Allow the Instant Pot to come to pressure naturally, then it will beep indicating cooking is complete. Perform a quick release of the steam carefully before opening the lid.
3. Thicken the Sauce: Switch the Instant Pot to the “saute” function. Stir in the cornstarch slurry (cornstarch mixed with water) into the pot and stir continuously until the sauce thickens. If the sauce is not thick enough, add an additional tablespoon of cornstarch mixed with water and repeat until desired consistency is reached.
4. Steam the Broccoli: Add the broccoli florets to the pot and stir gently to coat with the sauce. Cover the Instant Pot with the lid (no pressure cooking, just covered) and allow the broccoli to steam for 2-3 minutes until bright green and tender-crisp.
5. Serve and Garnish: Serve the chicken and broccoli over cooked rice if desired. Garnish with toasted sesame seeds for added flavor and texture.

Notes

• Use low-sodium soy sauce to control salt content.
• Adjust the amount of cornstarch slurry depending on preferred sauce thickness.
• For a spicier version, add chili flakes or a drizzle of sriracha.
• Chicken thighs can be substituted for chicken breasts for a juicier texture.
• Ensure quick release of steam to prevent overcooking the chicken.
• Broccoli can be replaced or supplemented with other quick-steaming vegetables like snap peas or green beans.

Keywords: Instant Pot chicken broccoli, pressure cooker chicken, quick healthy dinner, low fat chicken recipe, Asian chicken dish, easy weeknight meal