Instant Pot Chinese Chicken and Broccoli
A quick and easy take on the classic Chinese takeout dish with tender chicken and vibrant broccoli, all made in one pot.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Chinese
- Diet: Paleo
Ingredients
- 2 boneless, skinless chicken breasts
- 2 cups broccoli florets
- 1 cup chicken broth
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Prep the chicken: Cut the chicken breasts into bite-sized pieces.
- Heat the pot: Turn on the Instant Pot and set it to ‘Sauté’ mode. Add olive oil and let it heat up until shimmering.
- Brown the chicken: Add the chicken pieces to the pot and sauté for 2-3 minutes until the chicken is lightly browned, stirring occasionally to prevent sticking.
- Season it up: Sprinkle in the garlic powder, onion powder, salt, and pepper. Mix well to coat the chicken evenly with the seasonings.
- Add liquid: Pour in the chicken broth and soy sauce, scraping the bottom of the pot to release any flavorful bits stuck to it.
- Layer with broccoli: Place the broccoli florets on top of the chicken mixture without stirring them in.
- Seal the Instant Pot: Close the lid, ensuring the valve is set to sealing.
- Cook under pressure: Set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ for 5 minutes.
- Release the pressure: Once cooking is complete, perform a quick release of steam by carefully turning the valve to venting and then open the lid.
- Serve and enjoy: Taste and adjust seasonings if necessary, then serve hot.
Notes
The chicken breasts provide lean protein, while broccoli adds fiber and nutrients. Fresh broccoli is suggested for best texture, but frozen will work too. Can substitute chicken thighs or tofu for variations.