Instant Pot Chicken and Broccoli
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This Instant Pot Chicken and Broccoli is an easy dinner that comes together fast, making it perfect for busy nights. In about 20 minutes, you can have tender chicken coated in a flavorful sauce along with broccoli that pairs perfectly with it. Serve it all over steamed rice for a simple meal that feels complete and satisfying.
One of the things I love most about this recipe is how convenient it is. You can absolutely use fresh broccoli, but I usually reach for a steamable bag of frozen broccoli because it makes dinner even easier. While the chicken cooks in the Instant Pot, I just pop the broccoli in the microwave, and everything is ready at about the same time.
If you prefer to use fresh broccoli, that works great too. Once the chicken and sauce are finished cooking, stir the fresh broccoli into the pot. Then place the lid back on the Instant Pot for a few minutes, letting the residual heat gently steam the broccoli until it is crisp-tender. It is an easy way to get that fresh broccoli texture without needing an extra pan.
Ingredients for Instant Pot Chicken and Broccoli
- CHICKEN BREASTS
- GARLIC
- GINGER
- LOW SODIUM SOY SAUCE
- HOISIN SAUCE
- BROWN SUGAR
- SEASAME OIL
- CHICKEN BROTH
- CORNSTARCH
- FROZEN BROCCOLI OR FRESH BROCCOLI
- SESAME SEEDS, OPTIONAL FOR GARNISH
Instructions for Instant Pot Chicken and Broccoli Recipe
Place the chicken in the Instant Pot along with the ginger, garlic, soy sauce, hoisin sauce, brown sugar, sesame oil, and chicken broth. Stir everything together so the chicken is evenly coated in the sauce.
Secure the lid on the Instant Pot and make sure the vent is set to sealing. Cook on high pressure using the manual or pressure cook setting for 3 minutes. Once the cooking time is up, carefully do a quick release of the pressure and remove the lid. If you are using a steam-in-the-bag frozen broccoli, you can cook it in the microwave while the chicken is pressure cooking.
In a small bowl, whisk together the cornstarch and water until smooth. Turn the Instant Pot to the sauté setting and stir the cornstarch mixture into the sauce. Let it cook for a minute or two, stirring, until the sauce thickens. If you would like the sauce a little thicker, mix an additional tablespoon of cornstarch with 1 tablespoon of water, then stir it into the pot.
If you are using fresh broccoli, stir it into the pot once the sauce has thickened. Place the lid back on for a couple of minutes letting the residual heat steam the broccoli until you end up with crisp-tender broccoli. If you are using frozen broccoli, simply stir it into the chicken and sauce until everything is well combined.
Serve the chicken and broccoli over steamed long-grain rice and, if desired, garnish with toasted sesame seeds. This recipe serves 4.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless skinless chicken thighs should work well in this recipe and will stay nice and tender.
How do I thicken the sauce?
The sauce is thickened with a cornstarch slurry made with water. If the sauce is still thinner than you like, you can mix together a little more cornstarch and water and stir it in while using the sauté setting.
What should I serve with Instant Pot chicken and broccoli?
This dish is especially good served over steamed white rice or brown rice. You could also serve it with noodles if you prefer.
Can I make this recipe ahead of time?
Yes. You can make it ahead and store it in the refrigerator until ready to serve. The sauce may thicken more as it sits, so you may want to add a splash of broth or water when reheating.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Can I freeze this recipe?
Yes, although the broccoli may be a little softer after freezing and reheating. For best results, you may want to freeze just the chicken and sauce, then add freshly cooked broccoli when serving.
Is this recipe very salty?
That will depend a little on the soy sauce and broth you use. If you want to control the salt level, use low-sodium soy sauce and broth.
Can I add other vegetables?
Yes. Bell peppers, snap peas, carrots, or mushrooms could all be good additions. Just keep in mind that different vegetables may need different cooking times.
Tips and Tricks
- Cut the chicken into even pieces.
Try to keep the chicken pieces close in size so they cook evenly in the Instant Pot. - Use low-sodium soy sauce if needed.
If you want better control over the salt level, low-sodium soy sauce is a great option. - Do not skip the cornstarch slurry.
The slurry gives the sauce its nice, thick texture, so make sure to whisk it smooth before adding it to the pot. - Cook frozen broccoli separately for the easiest option.
A steam-in-the-bag bag of broccoli is a great shortcut and makes this recipe even faster on busy nights. - Use fresh broccoli for a firmer texture.
If you prefer broccoli that stays a little crisper-tender, stir in fresh broccoli at the end and let it steam over the residual heat. - Have the rice ready to go.
Since the chicken cooks quickly, it helps to have your rice started ahead of time so everything is ready at once. - Add extra slurry only if needed.
If the sauce is thinner than you like, add a little more cornstarch and water mixture, but do it gradually so the sauce does not get too thick. - Garnish for extra flavor.
A sprinkle of toasted sesame seeds on top adds a nice finishing touch and a little extra flavor. - Serve it right away.
This dish is best served hot while the sauce is glossy and the broccoli is still bright and tender.
FOR MORE RECIPES LIKE THIS, TRY:
- Chicken and Broccoli Rice Bake
- Creamy Chicken Broccoli Alfredo Soup
- Broccoli Chicken Pasta Salad
- Chicken Broccoli Rice Casserole
Instant Pot Chicken and Broccoli
Real Mom Kitchen
Equipment
Ingredients
- 1 lb chicken breasts cut into 1 inch chunks
- 3 cloves garlic minced
- 1 Tbsp fresh ginger grated (or 1/4 tsp dried ginger)
- ¼ cup soy sauce
- 2 Tbsp hoisin sauce
- 1 Tbsp brown sugar
- 1 tsp seasame oil
- ¾ cup chicken broth
- 1 lb frozen broccoli in a steamable bag or 1 lb fresh broccoli florets
- 1 Tbsp cornstarch
- 1 Tbsp water
- seasame seeds optional for garnish
Instructions
- Add the chicken, ginger, garlic, soy sauce, hoisin sauce, brown sugar, sesame oil, and chicken broth. Stir everything together.
- Cover with the lid, and make sure that the Instant Pot vent is in sealing position.
- Press on “manual” or “pressure cook”, set on high pressure, and cook for 3 minutes. Quickly release the steam when finished cooking and carefully open the lid. If using frozen steam in the bag broccoili cook it now while the chicken cooks.
- IN a small bowl whisk the corn starch and water to gether. Turn on “saute” setting, and add the slurry to the pot. Mix it with the sauce, and the sauce will be thickened. If it’s not thick enough, add one another tbsp of cornstarch with a Tbsp water mixed together before adding to the pot.
- If using fresh broccoli stir in the broccoli and cover with the lid to let it “steam” for a couple of minutes. If using the frozen broccoli, you can just mix it in. Serve over steamed rice, and garnish with toasted sesame seeds. Serves 4.
Nutrition
This recipe is adapted from Sunny Little Kitchen.
