Instant Pot Chinese Chicken and Broccoli
This quick and easy Instant Pot dish delivers the classic flavors of Chinese chicken and broccoli in under 30 minutes, perfect for busy weeknights.
I make this Instant Pot Chinese chicken and broccoli on busy weeknights when I want takeout flavors without the wait. It’s quick, forgiving, and produces tender chicken with a glossy, savory sauce in under 30 minutes from start to finish. If you like one-pot dinners you can trust, this is a great staple — and it pairs well with other easy Instant Pot dishes like Instant Pot chicken and dumplings for a rotating dinner menu.
Why you’ll love this dish
This recipe hits the sweet spot between speed and comfort. It’s designed for anyone who wants the classic Chinese-American combo of saucy chicken and crisp-tender broccoli without marinating overnight or using a wok. Benefits include:
- Fast: Active time is mostly sautéing and a 5-minute high-pressure cook.
- Budget-friendly: Uses simple pantry staples — soy sauce, cornstarch, sesame oil.
- Family-friendly: Mild, familiar flavors that kids generally accept.
- One-pot cleanup: Everything cooks in the Instant Pot so fewer dishes.
How this recipe comes together
Step-by-step overview so you know what to expect:
- Brown aromatics and chicken on Sauté to build flavor.
- Add liquids and pressure-cook briefly to steam the chicken through.
- Quick-release, add broccoli so it stays crisp-tender.
- Thicken the sauce with a cornstarch slurry on Sauté.
- Serve immediately over steamed rice.
This order keeps the broccoli from overcooking and gives you a glossy sauce that clings to the chicken.
What you’ll need
- 1 pound chicken breast, cut into bite-sized pieces (sub: thighs for more forgiving, juicier meat)
- 2 cups broccoli florets (fresh is best; frozen works but add later and check texture)
- 1 cup chicken broth (or low-sodium broth)
- 3 tablespoons soy sauce (use low-sodium if reducing salt)
- 2 tablespoons cornstarch (for slurry)
- 2 tablespoons sesame oil (for sauté; sesame adds key flavor)
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced (or 1/2 teaspoon ground ginger)
- Salt and pepper to taste
- Cooked rice for serving
Notes: If you want gluten-free, use tamari instead of soy sauce and check your cornstarch brand.
Step-by-step instructions
- Set the Instant Pot to Sauté and add the sesame oil. Heat until shimmering.
- Add the minced garlic and ginger. Sauté for 30–45 seconds until fragrant — don’t let them burn.
- Add the chicken pieces. Season lightly with salt and pepper. Sauté until the edges are lightly browned (about 2–3 minutes).
- Pour in the chicken broth and soy sauce, scraping any browned bits from the bottom.
- Close the lid, set the valve to Sealing, and cook on High Pressure for 5 minutes.
- Perform a Quick Release immediately to stop cooking. Open the lid and add the broccoli florets.
- In a small bowl, whisk the cornstarch with 2–3 tablespoons of cold water to make a smooth slurry. Stir the slurry into the pot.
- Switch to Sauté and cook for 2–4 minutes, stirring, until the sauce thickens and becomes glossy. Taste and adjust seasoning.
- Serve hot over steamed rice.
Short, clear actions keep this recipe stress-free. If the sauce gets too thick, thin with a splash of broth.
Instant Pot Chinese Chicken and Broccoli
- Prep
- 10 MIN
- Cook
- 15 MIN
- Total
- 25 MIN
- Serves
- 4
01Ingredients
Main ingredients
02Method
- Preparation
- Cooking
- Serving
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0 OF 9 DONE03Recipe notes
- 01If the sauce gets too thick, thin with a splash of broth. For gluten-free, use tamari instead of soy sauce and check your cornstarch brand.
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Best ways to enjoy it
- Serve over steamed jasmine or short-grain rice for a classic meal.
- For lower carbs, swap rice for cauliflower rice or serve alongside steamed soba noodles.
- Garnish with toasted sesame seeds and thinly sliced green onions for color and crunch.
- Add a drizzle of chili oil or a sprinkle of red pepper flakes if you like heat.
For a fuller weeknight plate, pair with simple sides like cucumber salad or quick-pickled carrots. If you want another hearty Instant Pot option for meal planning, try our Instant Pot chicken thighs and rice for an alternate protein base.
How to store & freeze
Refrigerator: Cool to room temperature, then store in an airtight container for up to 3–4 days. Reheat gently in a skillet or microwave until piping hot (165°F / 74°C).
Freezing: Place cooled chicken and sauce (without rice) in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating. Add fresh broccoli when reheating if you prefer a brighter texture.
Safety: Don’t leave cooked food out more than 2 hours (1 hour above 90°F). Reheat leftovers to an internal temperature of 165°F.
Flavor swaps
- Make it gluten-free: Use tamari or coconut aminos.
- Vegetarian version: Replace chicken with firm tofu or seitan and use vegetable broth. Press and pan-fry tofu first for better texture.
- Spicy sesame: Add 1 tablespoon of chili-garlic sauce during the final sauté.
- Ginger-forward: Double the ginger and add a teaspoon of rice vinegar for brightness.
- More veg: Toss in snap peas, carrot ribbons, or sliced bell pepper with the broccoli for extra color and nutrition.
Your questions answered
Can I use frozen broccoli?
A: Yes, but add it after pressure cooking and allow a bit more time on Sauté to reach your preferred texture. Frozen releases more water, so reduce added broth slightly or cook a bit longer to thicken the sauce.
What if my Instant Pot shows “Burn”?
A: That usually means browned bits are stuck to the bottom or there isn’t enough liquid. Scrape the bottom thoroughly before sealing. Make sure you used the right amount of broth and deglazed the pot after sautéing.
Can I double the recipe?
A: Yes, you can double the ingredients in most 6-quart or larger Instant Pots, but don’t exceed the max fill line. Cooking time under pressure stays the same since pieces are similar size.
Is 5 minutes really enough for chicken breast?
A: Yes—when cut into bite-sized pieces, 5 minutes on high pressure cooks them through while keeping them tender. Always quick-release and check that pieces reach 165°F for safety.
How can I thicken the sauce without cornstarch?
A: Reduce the sauce on Sauté longer, or use arrowroot (same method as cornstarch) or a splash of hoisin sauce for body.
Conclusion
If you want a reliable weeknight meal that tastes like takeout but is fresher and faster, this Instant Pot Chinese chicken and broccoli is a winner. For another pressure-cooker take on this classic pairing, check the detailed method at pressure cooker chicken and broccoli. For a different spin, try my Chicken and Broccoli.
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