Instant Pot Chicken and Broccoli

Total Time

Prep: 15 min. Cook: 5 min.

Makes

8 servings

Updated: Aug. 23, 2023
Instant Pot chicken and broccoli is a simple riff on a classic Chinese chicken dish that proves you can savor the takeout taste you crave while still eating right. —Connie Krupp, Racine, Wisconsin

Ingredients

  • 2 pounds boneless skinless chicken breasts, cut into 1-in. pieces
  • 4 cups fresh broccoli florets
  • 4 medium carrots, julienned
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 6 garlic cloves, minced
  • 3 cups reduced-sodium chicken broth
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/3 cup cornstarch
  • 1/3 cup water
  • Hot cooked rice

Directions

  1. Place the first 5 ingredients in a 6-qt. electric pressure cooker. In a large bowl, mix broth, soy sauce, brown sugar, sesame oil, vinegar, salt and pepper; pour over chicken mixture. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°.
  2. Remove chicken and vegetables; keep warm. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with chicken, vegetables and hot cooked rice.
Instant Pot Chicken and Broccoli Tips

How do you thicken the sauce for Instant Pot chicken and broccoli?

Adding the cornstarch should thicken the sauce in this Instant Pot recipe. The Instant Pot doesn’t allow steam to escape like cooking on the stovetop or in a slow cooker does, though, so it’s possible the sauce may still be too thin for your liking. If the sauce hasn’t reached the desired consistency, consider adding a little more cornstarch or try another way to thicken sauce, such as adding flour or reducing the amount of liquid.

What else can you put in Instant Pot chicken and broccoli?

Instant Pot chicken and broccoli is infinitely customizable, so have some fun and add ingredients that give it a unique twist. This recipe already has a lot of Asian flavors, but you could add ginger or another Asian sauce such as oyster sauce or hoisin sauce. Including red pepper flakes will give the dish a delightful spice level, or add a splash of coconut milk or heavy cream to give it richness. Feel free to customize the ingredients themselves, substituting chicken thighs instead of breasts or varying the vegetables by including mushrooms, bell peppers or cauliflower.

How do you serve Instant Pot chicken and broccoli?

We love serving Instant Pot chicken and broccoli over hot cooked rice, which soaks up the flavorful liquid as you eat. Instead of white rice, try making brown rice or wild rice, or substituting noodles instead of the rice. Have some fun with garnishes, sprinkling on sesame seeds and chopped green onions, or adding chili crisp to each bowl.

Can you freeze Instant Pot chicken and broccoli?

Place the chicken and vegetables in freezer containers and top with the sauce. Let cool, and then freeze. To use, partially thaw the containers in the refrigerator overnight. When you're ready to eat, heat each serving on high in a covered, microwave-safe dish until heated through, stirring gently. Add broth or water if necessary.

Lindsay Mattison, Taste of Home Contributing Writer

Nutrition Facts

1 cup: 241 calories, 6g fat (1g saturated fat), 63mg cholesterol, 798mg sodium, 19g carbohydrate (8g sugars, 3g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch, 1/2 fat.