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    You are here: Home / Recipes / Instant Pot / Instant Pot Chicken and Broccoli

    Instant Pot Chicken and Broccoli

    Posted: Mar 30, 2021 Last Modified: Mar 30, 2021 by Carmy · This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Jump to Recipe - Print Recipe

    This simple dump and go Instant Pot Chicken and Broccoli is an easy weeknight dinner that needs little to no prep time. It’s an easy chicken dinner that’s healthy and takes less than 10 minutes to make.

    Today I’ve got for you another take-out favourite, Chinese chicken and broccoli but made at home in the Instant Pot! It’s surprisingly easy to make and it doubles as a meal prep! Watch the video to see just how easy it is to make this Instant Pot Chicken and Broccoli! (note: for those asking where the video is, the player is blocked if you have an ad block extension added to your browser!)

    A bowl with rice topped with Instant Pot Asian chicken and broccoli.

    Why You’ll Love This Instant Pot Chinese Chicken and Broccoli

    • It’s not fussy. It’s pretty difficult to mess this one up! No worries about a burn notice for this chicken and broccoli Instant Pot recipe.
    • It’s saucy. I love saucy recipes because I can drizzle the sauce all over my rice.
    • It’s easy. Everything gets dumped into the Instant Pot (hence why it’s called a dump and go recipe!). It’s a recipe that doesn’t require a lot of work, until the end when you stir in the cornstarch and broccoli.
    • It’s healthy! What makes this Instant Pot Chinese chicken and broccoli healthy? Well, for one it’s homemade! The ingredients are not overly processed and we get to control the amount of sodium and sugars in this recipe. Sometimes I find take out to be a little too salty and there are a lot of chicken and broccoli recipes with extra added sugars. While I believe in eating whatever I want in moderation, I avoid adding sugar to a recipe unless I need to and I find that the hoisin in the recipe adds enough sweetness to the chicken and broccoli.

    What You’ll Need

    • chicken thighs
    • soy sauce — be sure to use low sodium soy sauce.
    • hoisin sauce
    • sesame oil
    • chicken stock
    • minced garlic
    • cornstarch — mix 1 tbsp of cornstarch with 1 tbsp of cold water to make a cornstarch slurry to thicken the sauce.
    • broccoli
    • cooked rice to serve with and toasted sesame seeds as a ganrish.

    How To Make Chicken and Broccoli in the Instant Pot

    • raw chicken inside an instant pot.
    • raw chicken with sauce inside of an instant pot.
    • Add your chicken to the Instant Pot liner.
    • Add in the soy sauce, hoisin sauce, sesame oil, chicken stock, and minced garlic.
    • cooked chicken in an instant pot.
    • broccoli added to an instant pot.
    • Place the lid on, set it to sealing, and pressure cook (manual button) for 4 minutes.
    • When done, quick release the steam. Press the saute button and then add in the cornstarch slurry. Stir for 2-3 minutes or until the sauce has thickened to your liking. You can either stir your broccoli in at this time or at the end, place the broccoli in the pot, place the lid on, and let the residual steam cook the broccoli.
    • Top with toasted sesame seeds if desired.
    Instant Pot chicken and broccoli.

    Make Ahead Tips

    • Meal prep: store the cooked chicken and broccoli in an airtight container for up to 4 days in the fridge.
    • Freezer: allow the chicken and broccoli to cool before transferring it into an airtight container before storing them in the freezer.
    Meal prep container with chicken, rice, and broccoli.

    FAQs

    Can I Make This With Frozen Chicken?

    If you’ve diced your chicken in advance, you can totally do this with frozen chicken. When cooking frozen meat in Instant Pot, it does actually need longer cooking time. It just takes longer to come to pressure because inside temperature is lower. However, I like to add an extra minute to be on the safe side. If your chicken not diced, you could always just shred it after it’s been cooked and toss it in the sauce.

    Can I Make This With Chicken Breasts?

    You can definitely make this with chicken breasts. Since chicken breasts take less time to cook than chicken thighs, I’d take a minute off the pressure cook time.

    Recipe variations:

    Make it spicy by adding in 1-2 tbsp of sriracha sauce alongside the cornstarch slurry. You can also make this sweeter if you’d like by adding 1-2 tbsp of honey to the sauce. You can also add 1 tbsp of fresh ginger to the sauce before cooking as well.

    More Asian Instant Pot Recipes You’ll Love

    • Instant Pot Cashew Chicken
    • Instant Pot Spicy Honey Garlic Chicken
    • Instant Pot Chicken Teriyaki
    • Instant Pot Thai Inspired Chicken Noodle Soup
    • Instant Pot Kung Pao Chicken and Rice
    A bowl with rice topped with Instant Pot Asian chicken and broccoli.

    Instant Pot Chicken and Broccoli

    This simple dump and go Instant Pot Chicken and Broccoli is an easy weeknight dinner that needs little to no prep time. It’s an easy chicken dinner that’s healthy and takes less than 10 minutes to make.
    5 from 1 vote
    Print Rate
    Prep Time: 5 mins
    Cook Time: 4 mins
    Total Time: 9 mins
    Servings: 4 servings

    Ingredients

    • 8-10 chicken thighs, boneless, skinless, diced into 1-2 inch cubes
    • ¼ cup soy sauce, low sodium
    • 2 tbsp hoisin sauce
    • 1 tbsp sesame oil
    • ¾ cup chicken stock
    • 2-3 tbsp minced garlic
    • 1 tbsp cornstarch
    • 1 crown broccoli, cut into florets

    Equipment

    • Instant Pot

    Instructions

    • Add your chicken to the Instant Pot liner.
    • Add in the soy sauce, hoisin sauce, sesame oil, chicken stock, and minced garlic.
    • Place the lid on, set it to sealing, and pressure cook (manual button) for 4 minutes.
    • When done, quick release the steam.
    • Mix 1 tbsp of cornstarch with 1 tbsp of cold water to make a cornstarch slurry.
    • Press the saute button and then add in the cornstarch slurry. Stir for 2-3 minutes or until the sauce has thickened to your liking. You can either stir your broccoli in at this time or at the end, place the broccoli in the pot, place the lid on, and let the residual steam cook the broccoli.
    • Top with toasted sesame seeds if desired.
    Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

    Nutrition Per Serving

    Serving: 4servings | Calories: 348kcal | Carbohydrates: 9g | Protein: 46g | Fat: 13g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 877mg | Potassium: 655mg | Fiber: 1g | Sugar: 3g | Vitamin A: 72IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 2mg
    Authour: Carmy
    Course: Main Course
    Cuisine: American, Asian

    Other places to connect with me
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    Email: [email protected]

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    Reader Interactions

    Comments

    1. Mindy

      April 19, 2021 at 11:08 am

      5 stars
      This was such an easy to follow recipe. Thanks!

      Reply
    2. KATHERINE LELEU

      July 12, 2021 at 6:59 pm

      I was thinking of adding carrots and snow peas to the broccoli, too. How long would that need to be in the InstantPot to cook? thanks!

      Reply
      • Carmy

        July 13, 2021 at 7:44 pm

        Hi Katherine,
        I would suggest adding the carrots and snow peas at the same time as the broccoli. You’ll have to slice the carrots thinly so they can steam through with the broccoli for 4-5 mins! I use that method here: https://carmyy.com/instant-pot-cashew-chicken/

        Reply

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    Carmy is a healthy-ish living blogger based in Toronto. Here you can find healthy-ish meal prep recipes, Instant Pot recipes, and lightened up family favourites! Follow along as she shares what she learns along the way!

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