Instant Pot Chinese Chicken and Broccoli
This Instant Pot Chinese Chicken and Broccoli is a healthy one pot stir fry. It's an easy dinner idea that's ready in less than 30 minutes!
Servings: 4 servings
Calories: 358kcal
Ingredients
- 1 tbsp sesame oil
- 3 chicken breasts, diced
- 1/4 cup chicken broth
- 4 cloves garlic, minced
- 2 tbsp hoisin sauce
- 2 tbsp soy sauce
- 1 tbsp chili sauce (such as sambal oelek or sriracha)
- 1 head broccoli, chopped
Rice
- 1 cup white rice
- 2 cups water
- 1 tsp Butter
Cornstarch slurry
- 1 tbsp cornstarch
- 1 tbsp water
Instructions
- Add sesame oil, chicken, garlic, chicken broth, hoisin sauce, soy sauce and chili sauce into Instant Pot. Place lid on Instant Pot and make sure valve is set to seal.
- Press the pressure cook button and set to high, then cook for 2 minutes. Instant Pot will take about 10 to 15 minutes to come to pressure then pressure cook the 2 minutes.
- Meanwhile, put all ingredients for rice into a rice cooker and cook while chicken is cooking. Mix cornstarch and water together to form a slurry.
- Do a quick release of the pressure once chicken is done by flicking the switch at the top with a spoon, then open lid when pressure gauge has dropped and lid opens easily. Switch to saute mode and stir in cornstarch slurry, then stir in broccoli.
- Replace lid on Instant Pot and let the mixture sit for 5 minutes to steam the broccoli. Serve and enjoy!
Video
Notes
Save on prep time by using pre-chopped broccoli florets.
Store the leftovers in the fridge for up to 5 days then microwave for 1-2 minutes to reheat.
Freeze the chicken and broccoli for up to 3 months. Defrost in the fridge overnight then reheat in the microwave.
Nutrition
Calories: 358kcal | Carbohydrates: 28g | Protein: 40g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 122mg | Sodium: 1459mg | Potassium: 49mg | Fiber: 1g | Sugar: 3g | Vitamin A: 250IU | Vitamin C: 23.1mg | Calcium: 20mg | Iron: 1.1mg