Description
Delicious and easy Instant Pot Chinese Chicken and Broccoli recipe that is perfect for a quick weeknight dinner. Tender chicken and crisp broccoli coated in a flavorful sauce, served over rice.
Ingredients
Units
Scale
For the Chicken and Broccoli:
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 pound (450 g) chicken breasts, cut into 1-inch pieces
- 1 pound (450 g) broccoli, cut into florets
For the Sauce:
- 1/4 cup (60 ml) low-sodium soy sauce
- 1 teaspoon brown sugar
- 1 teaspoon sesame oil
- 3/4 cup (180 ml) water or beef stock
For the Slurry and Garnish:
- 1 tablespoon cornstarch for the slurry
- 1 teaspoon sesame seeds to garnish (optional)
Instructions
- Add Ingredients to Instant Pot: In the Instant Pot, combine chicken, ginger, garlic, soy sauce, water, brown sugar, and sesame oil. Mix well.
- Cook Under Pressure: Close the lid, set the vent to sealing, and pressure cook on high for 3 minutes. Release pressure manually.
- Thicken the Sauce: Switch to ‘saute’ mode, add the cornstarch slurry, and stir until thickened. Add more slurry if needed.
- Add Broccoli: Stir in broccoli, cover, and let it steam for a few minutes.
- Serve: Serve over rice, garnished with sesame seeds.
Notes
- You can double or triple the recipe easily without adjusting the cooking time.
- Adjust soy sauce quantity to taste, as it can be salty.
- For extra flavor, add oyster sauce and hoisin sauce before pressure cooking.
- Substitute fresh ginger with dried ground ginger if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 408 kcal
- Sugar: 6 g
- Sodium: 1407 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 26 g
- Fiber: 6 g
- Protein: 57 g
- Cholesterol: 145 mg
