Instant Pot Chicken & Broccoli
Instant Pot Chicken & Broccoli is a great dinner when you're looking for an easy, savory, and delicious meal that will come together within an hour.
Note: Made in a 6-qt Instant Pot
Equipment
Ingredients
- 1 1/2 pounds (680 g) chicken breast or thigh cubed
- 1 large head broccoli cut into florets
- 1 tablespoon (15 ml) cooking oil
- 1/2 cup (118 ml) chicken broth
- 1 cup (158 g) cooked rice
For the Sauce
- 3 tablespoons (44 ml) low sodium soy sauce
- 1/2 tablespoon (7 ml) chili oil such as Lee Kum Chiu Chow Chili Oil
- 1 tablespoon (15 ml) hoisin
- 1 tablespoon (7 g) ginger freshly grated
- 1 clove garlic minced
- 1 teaspoon (5 ml) sesame oil
- 1 teaspoon (5 ml) Chinese cooking wine such as Mirin
- 1 teaspoon (2 g) corn starch
Optional Garnish
- red chili flakes
- toasted sesame seeds
- green onion sliced
Instructions
- Mix the sauce ingredients, except the cornstarch, in a small bowl. Add 1 tbsp of the sauce to the chicken. Stir to coat and set aside to marinate.
- Set the Instant Pot to saute. Add the cooking oil. When hot, add the broccoli and saute, stirring occasionally, for about 5 minutes. Remove the broccoli from the pot. Cancel saute mode.
- Add the chicken to the Instant Pot, along with chicken broth. Lock the lid and turn the vent to sealing. Press the pressure cook button and set the Instant Pot to 4 minutes (high pressure).
- When the time is up, do a manual release of pressure and remove the lid.
- Add the corn starch to the remaining sauce and stir it until smooth.
- Press saute mode again and add the broccoli back to the pot.
- Pour the sauce over the chicken and broccoli. Stir well and allow the sauce to thicken for about 3 minutes. Turn off the Instant Pot. Serve over rice, if desired.
Notes
- You can use frozen diced chicken, if you want. Set the cook time to 5 minutes, if you do. Of course, you won't be able to add the sauce to the chicken to marinate, so just add the sauce to the broth instead.
- If you have leftovers, you can store them in the refrigerator for a day or two. The broccoli really loses it's luster after that and will be less appealing to eat.
- I don’t use the pressure cook function to cook the broccoli in this recipe because it just cooks too quickly. Even setting the Instant Pot to zero minutes (yes, this is possible!) is too much and will leave the broccoli mushy and overcooked.
Nutrition
Calories: 363kcalCarbohydrates: 22gProtein: 37gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 162mgSodium: 764mgPotassium: 778mgFiber: 3gSugar: 3gVitamin A: 609IUVitamin C: 84mgCalcium: 69mgIron: 2mg
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