Instant Pot Chicken and Broccoli Recipe
Introduction
Instant Pot Chicken and Broccoli is a quick and flavorful meal perfect for busy weeknights. Tender chicken pieces and fresh broccoli come together in a savory sauce that’s easy to prepare and cooks in minutes. This recipe is a delicious way to enjoy Asian-inspired flavors at home.
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 the slurry, mixed with 1 tablespoon water)
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
- Step 1: Add chicken, ginger, garlic, soy sauce, water, brown sugar, and sesame oil into the Instant Pot. Stir gently to combine.
- Step 2: Secure the lid and ensure the vent is set to sealing. Select “manual” or “pressure cook” on high pressure and cook for 3 minutes. Wait for the Instant Pot to come to pressure and complete cooking, then carefully perform a quick release of the steam and open the lid.
- Step 3: Press the “saute” function. Stir in the cornstarch slurry and cook until the sauce thickens. If needed, add more slurry (1 tablespoon cornstarch mixed with water) to reach desired thickness.
- Step 4: Add the broccoli to the pot, cover with the lid, and allow it to steam for a few minutes until the broccoli is tender-crisp.
- Step 5: Serve the chicken and broccoli over rice, and garnish with sesame seeds if desired.
Tips & Variations
- For extra flavor, marinate the chicken in soy sauce and ginger for 15 minutes before cooking.
- Use cauliflower instead of broccoli for a low-carb variation.
- Adjust the sweetness by adding more or less brown sugar according to taste.
- Add red pepper flakes or a splash of sriracha for a spicy kick.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water if the sauce has thickened too much. This dish does not freeze well due to the texture of the broccoli.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen broccoli for this recipe?
Yes, frozen broccoli can be used. Add it after cooking the chicken and sauté for a few extra minutes until heated through, as frozen broccoli may require longer to cook.
Is it necessary to use cornstarch slurry?
The cornstarch slurry helps thicken the sauce for better coating on the chicken and broccoli, but you can skip it if you prefer a thinner sauce.
PrintInstant Pot Chicken and Broccoli Recipe
This Instant Pot Chicken and Broccoli recipe is a quick and flavorful meal made with tender chicken breast, fresh broccoli, and a savory soy-ginger sauce. Using the Instant Pot ensures juicy chicken cooked under pressure, while finishing with a cornstarch slurry thickens the sauce perfectly. Ideal for a healthy weeknight dinner, it comes together in under 30 minutes and is great served over rice with a sprinkle of toasted sesame seeds.
- 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
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 Ingredients
- 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 for slurry; add more if sauce isn’t thick enough)
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
- Combine ingredients in 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. Give everything a quick mix to combine.
- Pressure cook the chicken. Secure the lid on the Instant Pot and set the vent to the sealing position. Select the “manual” or “pressure cook” button, set to high pressure, and cook for 3 minutes. Allow the Instant Pot to come up to pressure, then it will automatically stop and beep when done. Carefully perform a quick release of the steam and open the lid.
- Thicken the sauce. Turn on the “saute” setting on the Instant Pot. Stir in the prepared cornstarch slurry (cornstarch mixed with water) into the sauce to thicken it. If the sauce is still not thick enough, mix an additional tablespoon of cornstarch with water and add it, stirring until desired consistency is reached.
- Steam the broccoli. Add the broccoli florets to the pot and cover with the Instant Pot lid (do not seal). Allow the broccoli to steam in the residual heat and saute setting for a couple of minutes until crisp-tender.
- Serve and garnish. Serve the chicken and broccoli over cooked rice, garnished with toasted sesame seeds if desired. Enjoy your nutritious and delicious meal!
Notes
- You can substitute beef stock for water for added depth of flavor in the sauce.
- Use fresh broccoli for best texture; frozen broccoli can become mushy during steaming.
- If you prefer a thicker sauce, add cornstarch slurry slowly while sauteing to avoid clumping.
- This dish pairs excellently with steamed white or brown rice.
- Adjust soy sauce quantity if you want a less salty dish.
Keywords: Instant Pot chicken broccoli, quick chicken dinner, pressure cooked chicken recipe, healthy chicken and broccoli, easy Asian chicken dish
