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    Home ≫ Instant Pot

    Instant Pot Chicken and Broccoli

    Updated January 4, 2023. Originally Posted January 4, 2023 By Nikole Berg

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    Busy weeknights are made for this instant pot chicken and broccoli. Pressure cooking is a quick and easy way to get a flavorful dinner on the table fast that the whole family will love. We like to eat this meal with white rice, but it's a great recipe to use with brown rice or cauliflower rice.

    Try my popular Instant Pot Brisket for another delicious, easy dinner idea.

    the completed recipe

    Why it's great

    Easy weeknight dinner - or any night of the week! It's just so simple and easy to make and it tastes really good too.

    Healthier - this instant pot chicken and broccoli is loaded with protein packed chicken and nutrient rich fresh broccoli.

    Simple ingredients - nothing too complicated going on with this delicious recipe. You should be able to find all ingredients easily.

    One-pot meal - we love our instant pot because we can get dinner made in one pot and there's less clean up, which is great for everyone!

    Asian inspired flavor - all the taste of Chinese chicken and broccoli, but made at home!

    Ingredients

    • Chicken thighs - or chicken breasts
    • Ginger
    • Garlic
    • Low-sodium soy sauce
    • Hoisin sauce
    • Beef broth - chicken broth or even water will also work
    • Brown sugar - white sugar, honey will work too, or omit
    • Sesame oil
    • Red pepper flakes
    • Cornstarch - to make a slurry to thicken the sauce
    • Fresh broccoli florets - I used steam-in-bag
    • Rice - for serving. Choose short or long grain
    • Sliced green onion, toasted sesame seeds,
    ingredients to make the recipe

    Instructions

    • Prep chicken by removing any excess fat and cut into bite-size pieces (about one inch is good).
    • Add chicken, ginger, garlic, hoisin sauce, soy sauce, broth, brown sugar, sesame oil, red pepper flakes, salt and pepper. Stir to combine.
    • Close and lock lid. Set instant pot to HIGH pressure for 5 minutes then press START. Allow cooker to come to pressure (mine took about 6 minutes).
    • When the cooking cycle is complete, press CANCEL then do a QUICK RELEASE by pressing the steam release valve. BE VERY CAREFUL of hot steam. When the pin drops, it's safe to open the lid.
    • In a small bowl, combine the cornstarch and the water to create a slurry that will help thicken the sauce.
    • Set the instant pot to the SAUTE function on medium heat. Pour the cornstarch slurry into the pot and let it simmer until thickened, about 1-2 minutes. If you want a thicker sauce, you can mix another batch of slurry, but only add a little bit at a time so you can get the thickness just right.
    • While the sauce is thickening, microwave the broccoli according to package directions.
    • Add broccoli to the pot and give it a stir. Serve over hot cooked rice.
    making the recipe
    making the recipe with chicken
    adding a cornstarch slurry to the recipe
    the instant pot chicken and broccoli recipe completed

    Equipment used

    • Instant pot electric pressure cooker
    • Wooden spoon or paddle
    • Rice cooker
    • Serving bowls

    Kitchen tips

    If you use chicken breasts, you can reduce the cooking time to 3 minutes.

    Add one inch cut bell pepper for added flavor. Use one or two.

    Leave out the brown sugar and serve with zucchini noodles for a low carb chicken broccoli dinner.

    The best way to cook the broccoli is to just steam it in the microwave like the directions say, but you can use the residual heat from the instant pot if you rather. To do so, just add the cut up broccoli as soon as you've thickened up the sauce, give it a stir, then place the lid on and "steam" until cooked crisp tender.

    If you prefer softer cooked broccoli, add it to the instant pot after thickening the sauce while the saute setting is still going and cook through.

    Quick Fact

    Can you overcook chicken in the instant pot?

    It's more common to get overcooked, stringy chicken when using chicken breasts in the instant pot. Using chicken thighs is better suited to pressure cooking because the meat tends to stay moist and tender.

    How to store

    Store leftovers in air tight containers in the refrigerator for up to 3 days.

    Freeze for up to three months. Thaw overnight in the refrigerator and reheat in the microwave or on the stove top.

    What tastes good with instant pot chicken and broccoli?

    Try some of my favorite recipes to serve with this instant pot chicken and broccoli like...

    • Instant Pot Coconut Jasmine Rice
    • Instant Pot Basmati Rice
    • Air Fryer Bang Bang Cauliflower
    • Asian Cabbage Crunch Salad
    serving chicken and broccoli over rice

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    📖 Recipe

    instant pot chicken and broccoli from The Travel Palate.com

    Instant Pot Chicken and Broccoli

    Recipe by Nikole Berg
    This instant pot chicken and broccoli is a quick and simple weeknight dinner the whole family will love.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Main Dish
    Cuisine American
    Servings 4
    Calories 438 kcal

    Equipment

    Instant Pot

    Ingredients
     
     

    • 1.5 lbs chicken thighs prepped
    • 1 teaspoon grated ginger fresh or frozen
    • 3 teaspoon garlic minced
    • 1 tablespoon hoisin sauce
    • ¼ cup soy sauce low sodium
    • ¾ cup beef broth or chicken broth, water
    • 1 tablespoon brown sugar honey, maple syrup, white sugar
    • ½ tsp crushed red pepper flakes
    • ½ tsp salt or to taste
    • ¼ tsp pepper or to taste
    • 12 oz broccoli florets steam in bag or fresh cut (one crown)

    Serve with:

    • Hot cooked steamed rice white or brown
    • Zucchini noodles
    • Shiratake noodles
    • Cauliflower rice
    US Customary - Metric

    Instructions
     

    • Prep chicken by removing any excess fat and cut into bite-size pieces (about one inch is good).
    • Add chicken, ginger, garlic, hoisin sauce, soy sauce, broth, brown sugar, sesame oil, red pepper flakes, salt and pepper. Stir to combine.
    • Close and lock lid. Set instant pot to HIGH pressure for 5 minutes then press START. Allow cooker to come to pressure (mine took about 6 minutes).
    • When the cooking cycle is complete, press CANCEL then do a QUICK RELEASE by pressing the steam release valve. BE VERY CAREFUL of hot steam. When the pin drops, it's safe to open the lid.
    • In a small bowl, combine the cornstarch and the water to create a slurry that will help thicken the sauce.
    • Set the instant pot to the SAUTE function on medium heat. Pour the cornstarch slurry into the pot and let it simmer until thickened, about 1-2 minutes. If you want a thicker sauce, you can mix another batch of slurry, but only add a little bit at a time so you can get the thickness just right.
    • While the sauce is thickening, microwave the broccoli according to package directions.
    • Add broccoli to the pot and give it a stir. Serve over hot cooked rice.

    Notes

    Store leftovers in refrigerator for up to three days.
    Double recipe by increasing ingredient amounts but keeping cooking times the same.

    Nutrition

    Calories: 438kcalCarbohydrates: 13gProtein: 32gFat: 29gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 167mgSodium: 1497mgPotassium: 697mgFiber: 3gSugar: 6gVitamin A: 738IUVitamin C: 77mgCalcium: 69mgIron: 2mg
    Keyword broccoli, chicken thighs, hoisin sauce, rice
    Tried this recipe?Click here to leave a helpful tip!

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    About Nikole Berg

    Nikole is the creator and photographer behind The Travel Palate, a food and travel blog featuring quick and flavorful recipes and getaway guides. Nikole hopes to inspire your inner foodie whether you're in the kitchen or traveling on your next adventure.

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