Instant Pot Chinese Chicken and Broccoli Recipe

If you’re craving cozy takeout flavor with weeknight convenience, this Instant Pot Chinese Chicken and Broccoli is about to become your hero. Tender, juicy chicken mingles with crisp broccoli and a glossy, garlic-ginger soy sauce—all in under 20 minutes. Forget delivery and make magic in your own kitchen tonight!

Ingredients You’ll Need

This speedy Instant Pot Chinese Chicken and Broccoli recipe is refreshingly straightforward, but don’t let that fool you—each ingredient plays a vital role in building textures and layers of flavor. Here’s why you’ll want every single one ready to go before you start!

• Chicken breasts: Boneless and skinless, cut into bite-size pieces for maximum juiciness and super-fast cooking.
• Broccoli: Fresh florets that soak up the sauce and add gorgeous color; they steam to green perfection right at the end.
• Garlic (minced): If you love that classic takeout aroma, don’t skimp—fresh garlic brings irresistible savory notes.
• Fresh ginger (grated): Adds a subtle spicy warmth that balances the sauce and brightens the entire dish.
• Low-sodium soy sauce: Brings salty, umami backbone to the meal—less sodium ensures the flavor isn’t overpowering.
• Brown sugar: Just a touch for gentle sweetness and a glossy finish on the sauce.
• Sesame oil: Deep nutty aroma that makes the whole kitchen smell like your favorite Asian restaurant.
• Water or beef stock: The liquid base—beef stock gives a richer depth, but water works if you want to keep things light.
• Cornstarch slurry: Key for a restaurant-style, silky sauce that clings beautifully to every bite.
• Sesame seeds (optional): A quick sprinkle adds crunch, color, and that “restaurant touch.”

Variations

The beauty of Instant Pot Chinese Chicken and Broccoli is how flexible it is! If you’re missing an ingredient or want to shake things up with your own spin, there are plenty of ways to make this recipe suit your cravings or dietary needs.

• Switch Up the Protein: Try boneless skinless thighs for richer flavor, or use tofu or shrimp for a totally different twist (just watch the cook time for seafood!).
• Add More Veggies: Toss in carrots, snow peas, bell peppers, or baby corn right after thickening the sauce for a veggie-packed version your family will love.
• Soy-Free or Gluten-Free: Swap tamari or coconut aminos for soy sauce to keep it allergy-friendly or gluten-free.
• Turn Up the Heat: Add a pinch of red pepper flakes, stir in chili oil, or finish with Sriracha if you prefer things on the spicy side.
• Sauce Boost: Stir in oyster sauce or hoisin for extra depth and that sticky-umami goodness (as mentioned in the recipe notes—yum!).

How to Make Instant Pot Chinese Chicken and Broccoli

Step 1: Layer in the Flavor

Start by adding your diced chicken, grated ginger, minced garlic, low-sodium soy sauce, beef stock or water, brown sugar, and sesame oil right into the bottom of your Instant Pot insert. Give everything a gentle stir to evenly coat the chicken—this step helps every bite soak up the goodness before cooking even begins.

Step 2: Pressure Cook for Tenderness

Secure the lid and make sure the steam valve is set to “sealing.” Set your pot to “manual” or “pressure cook” mode, high pressure, for just 3 minutes. It may seem quick, but that’s all chicken breast needs for juicy, tender results. When done, quick-release the pressure and open the lid with care—the aroma will hit you immediately!

Step 3: Thicken the Sauce

Switch to the “saute” setting and pour in your cornstarch slurry (just mix cornstarch and water in a small bowl first). Stir gently as the sauce bubbles—it will quickly thicken into a glossy, restaurant-style coating. If it’s not thick enough, repeat with another spoonful of slurry until you’re happy with the consistency.

Step 4: Add the Broccoli

Add in your broccoli florets, giving them a quick stir into the sauce. Pop the lid back on (no need to lock or seal it) and let the residual heat steam the broccoli for just 2–4 minutes, depending on how crisp-tender you like it. The broccoli will turn vibrant green and soak up all those rich flavors—it’s pure comfort in a bowl!

Step 5: Finish and Serve

Spoon everything over fluffy white rice or your favorite grain, then sprinkle generously with toasted sesame seeds. That’s it! You get a steaming bowl of Instant Pot Chinese Chicken and Broccoli with glossy sauce and the perfect balance of flavors every single time.

How to Serve Instant Pot Chinese Chicken and Broccoli

Garnishes

A scattering of toasted sesame seeds lends nutty crunch, while a sprinkle of thinly sliced green onions makes everything pop with color and freshness. For a fancier touch, you can also add a drizzle of extra sesame oil or a tiny handful of crispy fried shallots. So simple, yet they make every bite feel restaurant-worthy!

Side Dishes

Keep it classic with fluffy steamed jasmine rice or swap in brown rice or quinoa for extra fiber. For a full takeout-style spread, pair with egg drop soup, homemade fried rice, or simple cucumber salad for a crisp, refreshing contrast. Trust me, a plate of Instant Pot Chinese Chicken and Broccoli plays well with almost anything!

Creative Ways to Present

If you’re hosting friends or serving family-style, pile the chicken and broccoli high in a shallow serving dish and garnish generously. For meal prep, portion the meal and rice into single-serve containers for grab-and-go lunches. Or, serve in lettuce cups or over cauliflower rice for a lower-carb and party-ready twist—everyone loves “DIY takeout night.”

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Instant Pot Chinese Chicken and Broccoli (with sauce) into airtight containers and refrigerate for up to 4 days. The flavors actually deepen overnight, making for irresistible leftovers you’ll look forward to at lunch!

Freezing

Freeze cooled leftovers in individual portions for up to 2 months. For best texture, you may want to slightly under-steam the broccoli if you plan to freeze, as it will cook a bit more when reheated. Defrost overnight in the fridge for a speedy weeknight meal.

Reheating

To bring back the “just-cooked” taste, reheat instant pot Chinese chicken and broccoli gently on the stove or in the microwave, adding a splash of water if the sauce is too thick. The chicken stays juicy, and the broccoli stays vibrant—no soggy leftovers here!

FAQs

Final Thoughts

If you need a dinner that’s fast, flavorful, and guaranteed to put smiles around the table, give Instant Pot Chinese Chicken and Broccoli a spot in your regular rotation. I promise—your takeout menus might start gathering dust! Can’t wait for you to taste this homemade classic and make it your new weeknight favorite.

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