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Close-up of chicken and Broccoli with sesame seed garnish
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Instant Pot Chicken and Broccoli

Instant Pot Chicken and Broccoli is a delicious family-friendly meal that gets done in 20 minutes in the Instant Pot!
Course Main Course
Cuisine asian
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4
Calories 395kcal
Author Shinta

Equipment

Ingredients

  • 500 grams Boneless chicken meat cut into bite-sized pieces
  • 500 grams Broccoli florets around 5 cups
  • 1 tbsp Sesame oil or use olive oil
  • 1 tbsp minced ginger
  • 1 tbsp minced garlic
  • Water (or stock)
  • Bouillon powder skip if using stock instead of water

For the Sauce

  • 3 tbsp Soy Sauce (light, low-sodium) Or use Tamari for gluten-free version
  • 2 tbsp Honey
  • 1 tbsp Rice Vinegar

For the cornstarch slurry

  • 1 tbsp cornstarch
  • 2 tbsp water
Metric - US Customary

Instructions

  • Season the chicken pieces with salt and pepper and keep aside.
  • Set the Instant Pot to 'Saute' mode. Add sesame oil (or olive oil). Once the oil is hot, add the seasoned chicken pieces.
  • Let the chicken pieces start to brown on one side, then flip over the pieces and cook on the other side. Do not cook for more than 1 minute on each side. Hit 'Cancel' on the Instant Pot.
  • Add 1/2 cup of water (or stock) and deglaze the bottom of the Instant Pot with a spatula, making sure you pick up any residue that has stuck to the bottom of the pot. No deglazing the IP can trigger the 'Food Burn' error.
  • Add the minced ginger and garlic. In a small bowl, mix together the sauces and pour that into the Instant Pot.
  • Add the bouillon powder (skip if you used stock instead of water in the previous step). Give it a mix and close the lid of the Instant Pot. Set to Pressure Cook for 2 minutes.
  • Once the Instant Pot beeps, hit 'Cancel' and manually release pressure (open the vent to release steam). Once all the steam has released, open the lid of the Instant Pot and add in the cornstarch slurry.
  • Add the broccoli and mix well. Cover the lid of the Instant Pot and let it sit for 5 minutes, to allow the broccoli to steam in the residual heat. Optionally, you can also hit 'Saute' on the Instant Pot and cook for 2 minutes until the sauce has thicken and the broccoli is tender-cooked.
  • Serve over Jasmine rice (or any rice of your choice) or noodles.

Notes

  1. Chicken can be substituted with shrimp or tofu, or any protein of your choice. You could also add veggies of your choice - mushrooms, bell peppers, corn kernels, zucchini are all good options - they cook in very little time and will stay tender.
  2. You can also add your favorite hot sauce or chili sauce if you're not serving this to kids. I like to add a little Gochujang paste or Sriracha sauce to make it spicier.
  3. Double the quantities of water/stock and the ingredients mentioned under 'sauce' and make it saucier.

Nutrition

Calories: 395kcal | Carbohydrates: 21g | Protein: 28g | Fat: 23g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 884mg | Potassium: 681mg | Fiber: 3g | Sugar: 11g | Vitamin A: 954IU | Vitamin C: 114mg | Calcium: 80mg | Iron: 2mg