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
Units
Scale
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
