If you crave takeout but want something healthier and quicker, this Instant Pot Chicken and Broccoli will absolutely steal the show. It’s packed with savory flavor, tender chicken, and crisp-tender broccoli—all coming together in just about 20 minutes. Your pressure cooker truly turns weeknight dinners into something truly special with minimal effort!
Why You’ll Love This Recipe
- Lightning-Fast Dinner: The Instant Pot Chicken and Broccoli comes together in just 20 minutes for a truly effortless meal.
- Takeout Taste, Healthier Twist: Enjoy all the flavors of your favorite Chinese restaurant classic, but with wholesome ingredients you control.
- Foolproof & Family-Friendly: This recipe lets even beginners turn out juicy, flavorful chicken and perfectly cooked broccoli every single time.
- Versatile & Adaptable: Make it gluten-free, vegan, or spicy—this easy dish will fit any table and craving!
Ingredients You’ll Need
Making Instant Pot Chicken and Broccoli doesn’t require a laundry list of obscure ingredients—each one is simple and totally essential for authentic, crave-worthy flavor. Here’s how every component plays its delicious part.
- Chicken breasts: These cook up juicy and tender thanks to the quick pressure cooking—plus, they soak in all that wonderful sauce.
- Broccoli: The star green! It gets just the right amount of bite and soaks up the savory flavors for the perfect vegetable sidekick.
- Garlic: Freshly minced for punchy, aromatic depth in every bite.
- Fresh ginger: Grated ginger brings bright, signature zing and warmth—if using ground, use just a pinch!
- Low-sodium soy sauce: This forms the backbone of the sauce; using low-sodium lets you control saltiness.
- Brown sugar: Just a touch balances out the savory with subtle sweetness.
- Sesame oil: The secret to that irresistible nutty aroma you smell as soon as you lift the lid.
- Water or beef stock: Adds moisture for pressure cooking and helps round out the flavors—use beef stock for even more umami richness.
- Cornstarch & water (for slurry): This duo thickens the sauce to glossy perfection (adjust the amount for your preferred texture).
- Sesame seeds (optional): Sprinkle over the top for a pop of crunch and visual flair!
Variations
One of the very best things about Instant Pot Chicken and Broccoli? You can tweak it to fit your mood, craving, and pantry! Here are a few of my favorite twists if you want to play around and truly make it your own.
- Spicy Chicken & Broccoli: Add a teaspoon of chili garlic sauce or sriracha to give the dish a fiery kick, or toss in some red pepper flakes for subtle heat.
- Extra-Veggie Power: Bulk up the nutrition and color by tossing in carrots, bell peppers, or snap peas right along with the broccoli.
- Make It Gluten Free: Simply swap out regular soy sauce for your favorite gluten-free alternative (like tamari or coconut aminos).
- Swap Chicken for Tofu: Firm tofu works beautifully here for a vegetarian twist—just reduce the pressure cook time slightly and add at the end for extra texture.
- Richer Sauce: Stir in a teaspoon each of oyster and hoisin sauce before pressure cooking for extra depth and that sticky-sweet umami flavor.
How to Make Instant Pot Chicken and Broccoli
Step 1: Layer & Season Your Ingredients
Add the diced chicken, grated ginger, minced garlic, low-sodium soy sauce, water or stock, brown sugar, and sesame oil right into the bottom of your Instant Pot. Give everything a generous mix so that every bite of chicken has a chance to soak up that sauce—no need to dirty another bowl!
Step 2: Pressure Cook to Perfection
Secure the Instant Pot lid and set the vent to sealing. Press “manual” (or “pressure cook”) on high pressure and set for just 3 minutes. The magic of the Instant Pot means the chicken will cook through and stay so moist! Once the timer beeps, do a quick release by carefully turning the valve to venting. That glorious aroma is your reward.
Step 3: Thicken Your Sauce
Hit “sauté” on your Instant Pot and stir in the cornstarch slurry (that’s cornstarch whisked into a tablespoon of water). Stir gently—your sauce will go from thin and brothy to luscious and glossy in about a minute. If you want it thicker, feel free to repeat with another spoonful of slurry.
Step 4: Steam in the Broccoli
Add your broccoli florets straight to the pot with the thickened sauce. Cover with the Instant Pot lid (just set it on top, no need to seal) and let the broccoli steam for a few minutes until bright green and crisp-tender. This keeps the broccoli vibrant and avoids mushiness!
Step 5: Serve & Garnish
Scoop generous portions of Instant Pot Chicken and Broccoli over fluffy rice, then shower everything with a sprinkle of toasted sesame seeds for a restaurant-style finish. Dinner is served!
Pro Tips for Making Instant Pot Chicken and Broccoli
- Sauce Consistency Magic: Don’t be afraid to tweak the cornstarch slurry—add it little by little until your sauce hits the perfect level of velvety thickness.
- Broccoli Brightness: Steam broccoli after pressure cooking, never with the chicken, for vivid color and irresistible snap!
- Chicken Size Matters: Cut chicken into uniform 1-inch cubes for even cooking and maximum sauciness in each bite.
- Double Up With No Fuss: Feel free to double or triple this recipe—just use the same cook time and add veggies at the end so nothing overcooks.
How to Serve Instant Pot Chicken and Broccoli
Garnishes
Main event or meal prep, a handful of toasted sesame seeds adds a lovely pop of crunchy texture to every bite. A sprinkle of sliced green onions or a quick grind of black pepper is also fabulous for extra color and tang!
Side Dishes
This dish is absolutely perfect over freshly steamed white rice, but feel free to try brown rice, cauliflower rice, or those wonderfully slurpable rice noodles for a full-on takeout-at-home vibe. Roasted edamame, a crisp cucumber salad, or quick-pickled carrots also round things out beautifully.
Creative Ways to Present
Serving a crowd? Dish up Instant Pot Chicken and Broccoli in lettuce cups or portion into bento lunch boxes for a fun, interactive twist. For a showier dinner, drizzle a little extra sauce on each plate and sprinkle with vibrant microgreens!
Make Ahead and Storage
Storing Leftovers
Let your leftovers cool slightly, then stash them in an airtight container. In the fridge, Instant Pot Chicken and Broccoli keeps perfectly for up to 3 or 4 days—making it a total lifesaver for busy weeks and meal prep!
Freezing
Freeze portions in freezer-safe containers for up to 2 months. The broccoli might soften a little after thawing, but the dish is still totally delicious and so convenient for nights when you need a quick homemade meal.
Reheating
For best results, reheat gently either in the microwave (covered, with a splash of water) or in a skillet over medium-low heat. Stir often to avoid overcooking the broccoli—it will warm through in just a few minutes.
FAQs
-
Can I use frozen chicken in Instant Pot Chicken and Broccoli?
Yes! Just increase the pressure cook time to 8 minutes if using frozen chicken breast pieces. The Instant Pot comes to pressure a bit more slowly, but the results are still beautifully tender. Be sure to check that the chicken is fully cooked before thickening the sauce.
-
Will the broccoli get mushy if I cook it in the Instant Pot?
When you add the broccoli after pressure cooking and simply cover to steam, it stays bright green and crisp-tender (not mushy!). Avoid pressure cooking the broccoli with the chicken—that’s the trick for perfect texture!
-
Can I double or triple this Instant Pot Chicken and Broccoli recipe?
Absolutely! Multiply your ingredient amounts as needed, but keep the pressure cook time the same. Just make sure not to go over the “Max Fill” line in your Instant Pot.
-
How can I make the sauce thicker or thinner?
For a thicker sauce, add more cornstarch slurry a little at a time while sautéing until you reach your desired consistency. For a thinner sauce, simply use less cornstarch in your slurry or add a splash more water or stock.
Final Thoughts
If you’re ready for a low-stress, high-reward dinner, this Instant Pot Chicken and Broccoli is going to be a new favorite. It’s weeknight comfort at peak flavor—and once you’ve tried it, you’ll be wondering how you ever lived without it. Give it a go and watch everyone around your table light up with every bite!
Print
Instant Pot Chicken and Broccoli Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: Asian
- Diet: Gluten Free
Description
This Instant Pot Chicken and Broccoli recipe is a quick and easy dish that is perfect for a delicious weeknight meal. Tender chicken and crisp broccoli are coated in a savory sauce, creating a flavorful combination that pairs perfectly with rice. Using the Instant Pot makes this meal come together in no time!
Ingredients
For the Chicken and Broccoli:
- 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
For the Sauce:
- 1/4 cup (60 ml) low-sodium soy sauce
- 1 teaspoon brown sugar
- 1 teaspoon sesame oil
- 3/4 cup (180 ml) water or beef stock
For the Slurry and Garnish:
- 1 tablespoon cornstarch for the slurry (mixed with 1 tbsp of water)
- 1 teaspoon sesame seeds to garnish (optional)
Instructions
- Add Ingredients to Instant Pot: In the Instant Pot, combine chicken, ginger, garlic, soy sauce, water, brown sugar, and sesame oil. Mix well.
- Cook Under Pressure: Seal the Instant Pot and cook on high pressure for 3 minutes. Release pressure quickly after cooking.
- Thicken the Sauce: Switch to ‘saute’ mode, add the cornstarch slurry to thicken the sauce. Add more slurry if needed for desired thickness.
- Add Broccoli: Stir in broccoli and cover to steam for a few minutes.
- Serve: Serve the chicken and broccoli over rice, garnished with sesame seeds.
Notes
- This recipe can be easily doubled or tripled.
- Adjust soy sauce quantity to taste preference.
- For extra flavor, include oyster sauce and hoisin sauce before pressure cooking.
- Dried ground ginger can be used as a substitute for fresh ginger.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 110mg
