Instant Pot Chicken & Broccoli
Instant Pot Chicken & Broccoli is a simple dinner idea with flavorful tender chicken and crisp broccoli in a savory sauce.
Servings: 2 Servings
Calories: 472kcal
Equipment
Ingredients
- 3/4 pound chicken breast or thigh cubed
- 3 cups broccoli florets
- 1 tablespoon cooking oil
- 1/2 cup chicken broth
- 1 cup cooked rice
For the sauce
- 3 tablespoons low sodium soy sauce
- 1/2 tablespoon chili oil (like Lee Kum Chiu Chow Chili Oil)
- 1 tablespoon hoisin
- 1 tablespoon ginger, freshly grated
- 1 clove garlic, minced
- 1 teaspoon sesame oil
- 1 teaspoon Chinese cooking wine (like Mirin)
- 1 teaspoon corn starch
Optional
- red chili flakes
- toasted sesame seeds
- green onion, sliced
Instructions
- Cut the chicken and broccoli into bite sized pieces.
- Mix the sauce ingredients, except the cornstarch, in a small bowl. Add 1 tbsp of the sauce to the chicken. Stir to coat and set aside to marinate.
- Set the Instant Pot to saute. Add the cooking oil. When hot, add the broccoli and saute, stirring occasionally, for about 5 minutes. Remove the broccoli from the pot. Cancel saute mode.
- Add the chicken to the Instant Pot, along with 1/2 cup chicken broth. Lock the lid and turn the vent to sealing.. Using the pressure cook button, set the Instant Pot to 4 minutes.
- Meanwhile, add the cornstarch to the remaining sauce and stir it until smooth.
- When the time is up, do a manual release of pressure and remove the lid.
- Press saute mode again and add the broccoli back to the pot.
- Pour the sauce over the chicken and broccoli. Stir well and allow the sauce to thicken for about 3 minutes. Turn off the Instant Pot. Serve over rice, if desired.
Nutrition
Calories: 472kcal | Carbohydrates: 38g | Protein: 44g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 109mg | Sodium: 1388mg | Potassium: 1179mg | Fiber: 4g | Sugar: 5g | Vitamin A: 901IU | Vitamin C: 128mg | Calcium: 81mg | Iron: 2mg