Instant Pot chicken and broccoli is a play on a classic Chinese takeout dish right at home. Featuring tender pieces of chicken breast, fresh broccoli florets, and savory sweet sauce with a hint of spice, you’ll love this alternative to ordering in!
We love a good takeout feast in our house.
But with 5 very hungry boys and myself and my own pretty hearty appetite, you can imagine that costs add up real fast when we’re talking ordering in.
Plus, it’s not always the best for you.
But when you make takeout style food at home, you can save a ton on the cost and control exactly what goes in it so it’s a little bit better for you.
Good, good for you, and good for your wallet.
And with the help of one of my favorite kitchen appliances, a meal like this Instant Pot chicken and broccoli can be on your table sooner than DoorDash would be at your door!
Ingredients
To make this you’ll need a set of ingredients for the dish itself and another set for the sauce.
For the chicken and broccoli itself you’ll need:
- Chicken– Boneless, skinless chicken breasts cut into thin strips
- Broccoli– Florets cut into more or less equal sized pieces
- Garlic– Minced
- Ginger paste– Find this in the produce aisle near the fresh herbs
- Oil– Canola oil or vegetable oil
For the sauce you’ll need:
- Soy sauce– Your favorite brand will make up the base of the sauce
- Oyster sauce– You could sub fish sauce if needed
- Sriracha– Adjust the amount to suit your taste
- Brown sugar
- Sesame oil– Just a little
- Slurry ingredients– Cornstarch and water
How to Make
This is a very easy Instant Pot meal to make!
To start, make sure the liner is in your Instant Pot, then add the oil and press the SAUTE button.
Once the oil’s hot and shimmery, stir the garlic and ginger paste into the oil and saute them for about 30 seconds.
Then, saute the thinly sliced strips of chicken in the hot oil for 3-4 minutes or just until the chicken is golden brown around the edges.
Stir occasionally.
At this point, pour half of the water in, and stir with a sturdy wooden spoon, scraping up the stuck on browned bits.
Secure the lid on the pot and set the vent valve to the sealed position.
Cook on HIGH pressure for 1 minute.
When the Pot beeps, carefully open the vent valve to quick release the pressure.
Once the pressure has released, carefully open the lid and hit the CANCEL button.
Then, whisk all of the sauce ingredients including the remaining water together in a small bowl until evenly combined and no lumps of cornstarch remain.
Pour the sauce into the pot and stir to evenly incorporate.
Turn the Pot back on SAUTE, but this time make sure it’s on low.
Add the broccoli florets, stirring to incorporate.
Cook, simmering the sauce and stirring occasionally, just until the sauce has reached your desired thickness.
Press the CANCEL button to turn off the Instant Pot.
Cover with the lid, and allow the chicken and broccoli to rest for 5 full minutes while the broccoli finishes steaming.
Serve over steamed white rice or cooked lo mein noodles and enjoy!
Storing Leftovers
This chicken and broccoli will last for 5 days in an airtight container in the fridge.
Make sure to store it separately from any rice or noodles.
Reheat it in the microwave until warmed through.
Freezing Instructions
This freezes so well!
To do it, prepare the dish according to directions above but do not mix it with rice or noodles.
Let it cool to room temperature and then transfer it to an air tight freezer safe container.
Freeze it for up to 3 months.
When you are ready to enjoy it, let it thaw before reheating in the microwave or on the stove top.
Can I Use Frozen Broccoli?
While we prefer fresh, you can absolutely substitute with frozen broccoli.
Before using your frozen broccoli, make sure to thaw it and completely drain it of excess water.
Then use as instructed.
Tips and Tricks
- Make sure when you hit the SAUTE button that it’s on ‘normal’ and not high or low.
- When you deglaze the pot, make sure you scrape up any and all stuck on browned bits. Any that aren’t dislodged can cause a BURN notice during cooking.
- For extra flavor, you can use chicken broth in place of the water.
- If you prefer a thinner sauce, you can add a little extra water to thin it before serving.
Other Instant Pot Take Out Recipes
Instant Pot chicken and broccoli is an excellent fakeout version of the Chinese takeout.
Make it and enjoy!
Looking for other easy Instant Pot take out recipes?
Try these:
If you’ve tried this INSTANT POT CHICKEN AND BROCCOLI, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Instant Pot Chicken & Broccoli
Ingredients
- 1 lb boneless, skinless chicken breasts
- 3 cup fresh broccoli florets
- 1/2 tbsp minced garlic
- 1 tsp ginger paste
- 3 1/2 tbsp canola oil can substitute vegetable oil
For The Sauce
- scant 1/4 cup soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sriracha sauce
- 1 1/2 tbsp seasoned rice vinegar
- 1 packed tbsp brown sugar
- 1 tsp sesame oil
- 1 1/2- 2 tbsp cornstarch
- 2/3 cup water divided
Instructions
- Add the liner to your Instant Pot, then add the oil and press the SAUTE button. Once the oil's hot (shimmery) add the garlic and ginger paste, stirring to incorporate. Let them saute for about 30 seconds.
- Add the thinly sliced strips of chicken to the hot oil, and let them saute for 3-4 minutes- just until golden brown around the edges, and stirring occasionally.
- Pour half of the water in, stirring to deglaze the bottom of the pot, and using the back of a sturdy wooden spoon scrape up and stuck on browned bits.
- Add the lid to the pot, turning to close. Set the vent valve to the sealed position, and cook on HIGH pressure for 1 minute.
- When done cooking, carefully open the vent valve avoiding the hot steam spray, and perform a quick release. Carefully open the lid, and hit the CANCEL button.
- In a small bowl combine all of the sauce ingredients, including the remaining water. Whisk together until evenly combined and no lumps of cornstarch remain. Pour into the pot, and stir to evenly incorporate.
- Hit the SAUTE button, but this time make sure it's on low. Add the broccoli florets, stirring to incorporate. Cook, simmering the sauce and stirring occasionally, just until the sauce has reached your desired thickness.
- Press the CANCEL button to turn off the Instant Pot. Cover with the lid, and allow the chicken & broccoli to rest for 5 full minutes while the broccoli finishes steaming.
- Serve over steamed white rice or cooked lo mein noodles and enjoy!
Notes
- Make sure when you hit the SAUTE button that it's on 'normal' and not high or low.
- When you deglaze the pot, make sure you scrape up any and all stuck on browned bits. Any that aren't dislodged can cause a BURN notice during cooking.
- For extra flavor, you can use chicken broth in place of the water.
- If you prefer a thinner sauce, you can add a little extra water to thin it before serving.
Nutrition
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