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.
Ingredients
Main ingredients
- 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)
- to taste salt and pepper
- for serving cooked rice
Instructions
Preparation
- 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.
Cooking
- 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.
Serving
- Serve hot over steamed rice.
Notes
If 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.