Instant Pot Chicken and Broccoli Recipe

Introduction

This Instant Pot Chicken and Broccoli recipe is a quick and flavorful way to enjoy a classic takeout favorite at home. Tender chicken and crisp broccoli come together in a savory sauce that’s easy to prepare and perfect for busy weeknights.

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 tbsp water before adding)
• 1 teaspoon sesame seeds (optional, for garnish)

Instructions

1. Step 1: In the Instant Pot, combine chicken, garlic, ginger, soy sauce, water (or beef stock), brown sugar, and sesame oil. Stir gently to mix.
2. Step 2: Secure the lid and set the vent to the sealing position.
3. Step 3: Select the “manual” or “pressure cook” setting and set to high pressure for 3 minutes. Allow the Instant Pot to come to pressure and complete cooking, then perform a quick release of the steam and carefully open the lid.
4. Step 4: Turn on the “sauté” function. Stir in the cornstarch slurry to the pot and mix well until the sauce thickens. Add additional slurry if needed to reach your desired sauce consistency.
5. Step 5: Add the broccoli to the pot and cover with the lid. Let it steam in the residual heat for a couple of minutes until tender but still crisp.
6. Step 6: Serve the chicken and broccoli over rice and garnish with sesame seeds if desired.

Tips & Variations

• For extra flavor, marinate the chicken in the sauce ingredients for 15 minutes before cooking.
• You can substitute beef or tofu for chicken to vary the protein.
• Add red pepper flakes or fresh chili for a spicy kick.
• Steamed broccoli can be replaced with other vegetables like snap peas or bell peppers.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken pieces, but increase the pressure cooking time by a few minutes to ensure they cook through.

How do I prevent the broccoli from becoming mushy?

Add the broccoli at the end and steam it just briefly under the lid to keep it crisp and vibrant.

Instant Pot Chicken and Broccoli Recipe

Print Recipe

★★★★★

4.4 from 106 reviews

This Instant Pot Chicken and Broccoli recipe is a quick and flavorful one-pot meal featuring tender chicken pieces cooked with fresh garlic and ginger, complemented by a savory soy-based sauce. The dish is finished with crisp steamed broccoli and a thickened sauce, making it perfect for a healthy and satisfying weeknight dinner.

• Author: Maya
• 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

Main 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

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 to make slurry; add more as needed)
• 1 teaspoon sesame seeds (optional, for garnish)

Instructions

1. Prepare the Instant Pot: Add the chicken pieces, grated ginger, minced garlic, soy sauce, water (or beef stock), brown sugar, and sesame oil to the Instant Pot. Stir briefly to combine all ingredients.
2. Pressure Cook the Chicken: Secure the lid on the Instant Pot, ensuring the vent is set to 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; when cooking is complete, it will beep and stop automatically. Carefully perform a quick release of the steam and then open the lid.
3. Thicken the Sauce: Switch the Instant Pot to the “saute” mode. Add the prepared slurry (cornstarch mixed with water) to the pot, stirring continuously to thicken the sauce. If the sauce is not thick enough, add an additional tablespoon of cornstarch and water mixture and stir again until desired consistency is reached.
4. Steam the Broccoli: Stir in the broccoli pieces into the pot. Cover with the lid and let the broccoli steam in the residual heat and steam for a couple of minutes until bright green and tender-crisp.
5. Serve: Serve the chicken and broccoli mixture over cooked rice. Garnish with toasted sesame seeds if desired for added flavor and texture.

Notes

• For best results, cut chicken into uniform pieces to ensure even cooking.
• You can substitute beef stock with vegetable broth for a lighter flavor.
• Adjust the brown sugar quantity depending on your preferred level of sweetness.
• Ensure quick release of pressure to avoid overcooking the chicken and broccoli.
• If you prefer softer broccoli, allow it to steam longer covered after adding to the pot.
• This dish pairs well with steamed jasmine or basmati rice.
• Optional garnish with sesame seeds adds a lovely nutty flavor and crunch.

Keywords: Instant Pot chicken broccoli, easy chicken dinner, pressure cooker chicken, healthy chicken recipe, Asian chicken stir fry