This is the weeknight chicken dinner I turn to when I want Chinese takeout flavors without the wait or the delivery box. It hits the savory-sweet notes, gives you tender, bite-sized chicken, and keeps the broccoli bright and crisp — all in under 30 minutes from start to finish. I like how hands-off it is once the Instant Pot is sealed; you can prep while it comes up to pressure and finish the sauce quickly on Sauté.
I write this recipe for busy evenings and anyone who appreciates a simple, reliable method for a classic dish. The technique is straightforward: pressure-cook the chicken in a savory sauce, thicken the liquid with a cornstarch slurry, then steam the broccoli in the residual heat so it stays vibrantly green. No complicated steps, no long marinating, and minimal dishes.
Follow the ingredients and the order below exactly for best results. Small details matter — like the cornstarch slurry timing and the quick release — so I’ll point out why each step matters as we go through the recipe and the tips sections that follow.
Ingredients at a Glance
- 3 cloves garlic, minced — primary aromatics; adds savory depth.
- 1 tablespoon fresh ginger, grated — bright, spicy backbone to the sauce.
- 1 pound (450g) chicken breasts cut into 1-inch pieces — lean protein that cooks quickly under pressure.
- 1 pound (450g) broccoli — florets for color and crunch; steam to tender-crisp.
- ¼ cup (60ml) low-sodium soy sauce — salty umami base; low-sodium helps control saltiness.
- 1 teaspoon brown sugar — balances the soy with a hint of sweetness.
- 1 teaspoon sesame oil — finishing oil for a toasty, nutty note.
- ¾ cup (180ml) water or beef stock — liquid for the Instant Pot; beef stock adds richness if you prefer.
- 1 tablespoon cornstarch for the slurry (add 1 tbsp of water and mix it with the corn starch before adding to the sauce) – you might need more if your sauce isn’t thick enough. — thickens the sauce into a glossy coating; keep extra cornstarch ready if needed.
- 1 teaspoon sesame seeds to garnish (optional) — simple finishing touch for texture and appearance.
Instant Pot Chinese Chicken and Broccoli in Steps
- Add the chicken, minced garlic, grated ginger, soy sauce, water (or beef stock), brown sugar, and sesame oil to the Instant Pot. Stir to combine.
- Close the lid and set the vent to SEALING. Select Manual/Pressure Cook (High) and set the timer for 3 minutes. Allow the pot to come to pressure and complete the cooking time.
- When the cook time ends, perform a quick release: carefully move the vent to VENTING to release steam, wait until the float valve drops, then open the lid away from your face.
- Press Sauté. In a small bowl, mix 1 tablespoon cornstarch with 1 tablespoon water to make the slurry.
- When the pot is simmering, stir the slurry into the sauce and cook, stirring, until the sauce thickens (about 1 minute). If the sauce is still too thin, mix another 1 tablespoon cornstarch with 1 tablespoon water and add it, stirring until the sauce thickens.
- Stir in the broccoli florets, replace the lid without sealing (vent in VENTING position) and let the broccoli steam in the residual heat for 2–3 minutes, or until bright green and tender-crisp.
- Turn off the Instant Pot. Serve immediately and garnish with the sesame seeds, if using.
Why It’s Crowd-Pleasing
There are three simple reasons this recipe works for almost everyone: flavor, texture, and convenience. The sauce combines soy, ginger, garlic, and a touch of brown sugar to hit savory-sweet balance. Pressure cooking infuses the chicken with that sauce quickly, so every bite is flavorful. The broccoli, finished by steaming in the residual heat, remains vibrant and slightly crunchy — the contrast keeps the dish lively.
It also behaves like comfort food without being heavy. Serve it over rice or noodles and it feels familiar, but it’s faster and cleaner than many takeout options. For families, picky eaters, or late-night cooks, it delivers consistent results with minimal fuss.
What to Use Instead
- Chicken thighs — swap for chicken breasts if you prefer more forgiving, juicier meat; reduce trimming if you like dark meat.
- Tamari or coconut aminos — use for gluten-free options instead of regular soy sauce.
- Vegetable stock — use in place of beef stock or water to keep the dish lighter or vegetarian-friendly if using a plant protein.
- Arrowroot — substitute for cornstarch in a 1:1 ratio if you want a clearer, glossy finish.
Gear Checklist
- Instant Pot (or other electric pressure cooker) — essential for the timing and pressure method.
- Measuring spoons and cups — to get the sauce balance right.
- Sharp knife and cutting board — cut chicken into even 1-inch pieces for uniform cooking.
- Small bowl or cup for the slurry — mix cornstarch and water before adding.
- Wooden spoon or heatproof spatula — to stir during the Sauté stage without scratching the pot.
- Tongs or slotted spoon — handy for serving and removing broccoli.
What Not to Do
- Don’t skip the quick release. Letting the pot do a natural release will overcook the chicken and soften the broccoli too much when you add it later.
- Don’t add the cornstarch dry. Adding cornstarch without dissolving it in water will create lumps; always make a smooth slurry first.
- Don’t seal the pot when steaming broccoli. The broccoli should be steamed in residual heat with the vent open; sealing traps extra heat and will overcook it.
- Don’t rely on frozen broccoli straight from the bag. If you must use frozen, thaw and drain first; otherwise the extra water will dilute the sauce.
Customize for Your Needs
Make it sweeter or saltier by adjusting the brown sugar and soy sauce to taste, but do so cautiously — small changes are amplified when reduced. For a spicier kick, add chili flakes or a teaspoon of chili oil when you add the slurry. If you’re meal-prepping, cook the sauce and chicken as directed, then pack rice, chicken, and sauce separately from the broccoli to keep textures right.
For lower sodium, use low-sodium soy sauce (as listed) and consider using water instead of stock. If you want more body in the sauce, brown the chicken pieces briefly on Sauté before pressure cooking — just watch the bottom so nothing burns.
Chef’s Rationale
I pressure-cook the chicken for only 3 minutes to quickly infuse the meat with flavor without drying it out. The quick release is deliberate: it stops the cooking immediately so the chicken doesn’t overcook and the broccoli can finish in the residual heat. Switching to Sauté to thicken the sauce lets you control consistency and achieve a glossy finish that clings to the chicken.
The cornstarch slurry is added while simmering to activate the thickening. Cornstarch thickens at a higher temperature and in small increments; that’s why the recipe instructs one tablespoon at a time with the option to add more if needed. Finally, steaming the broccoli without sealing preserves color and crunch — the pot’s residual heat is enough.
Keep-It-Fresh Plan
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop over medium-low heat or in the microwave in short bursts, stirring between intervals. If the sauce has thickened too much in storage, loosen it with a tablespoon or two of water or stock while reheating.
Freezing is possible for the chicken and sauce, but broccoli’s texture will degrade after freezing. If you plan to freeze, cool the cooked chicken and sauce completely, portion into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reader Questions
- Can I double the recipe? Yes. The Instant Pot will take longer to come to pressure with more volume, but the cook time remains 3 minutes. Do not overfill the pot; keep under the max fill line.
- Can I use chicken thighs? Yes. Dark meat works well and tolerates a bit more cooking, but stick to similar-sized pieces for even doneness.
- What if my sauce is too thin? Make another 1 tablespoon cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) and add while on Sauté, stirring until thickened.
- Can I add other vegetables? Heartier vegetables like carrots or bell peppers can be added after the Sauté step so they don’t become mushy; adjust steaming time accordingly.
- How can I make this gluten-free? Use tamari or a certified gluten-free soy sauce substitution instead of regular soy sauce.
Final Bite
This Instant Pot Chinese Chicken and Broccoli is straightforward, fast, and dependable. It gives you the bright aromatics of garlic and ginger, a balanced savory-sweet sauce, and broccoli that stays vivid and crisp. Follow the steps in order, respect the quick release, and adjust the slurry a tablespoon at a time for the perfect glossy sauce. Serve over rice or noodles, garnish with sesame seeds if you like, and enjoy a homemade version of a takeout favorite that actually tastes better than delivery.
Instant Pot Chinese Chicken and Broccoli
Ingredients
Ingredients
- ?3 clovesgarlicminced
- ?1 tablespoonfresh gingergrated
- ?1 pound 450 gchicken breastscut into 1-inch pieces
- ?1 pound 450 gbroccoli
- ?1/4 cup 60 mllow-sodium soy sauce
- ?1 teaspoonbrown sugar
- ?1 teaspoonsesame oil
- ?3/4 cup 180 mlwateror beef stock
- ?1 tablespooncornstarchfor the slurry add 1 tbsp of water and mix it with the corn starch before adding to the sauce – you might need more if your sauce isn't thick enough.
- ?1 teaspoonsesame seedsto garnish optional
Instructions
Instructions
- Add the chicken, minced garlic, grated ginger, soy sauce, water (or beef stock), brown sugar, and sesame oil to the Instant Pot. Stir to combine.
- Close the lid and set the vent to SEALING. Select Manual/Pressure Cook (High) and set the timer for 3 minutes. Allow the pot to come to pressure and complete the cooking time.
- When the cook time ends, perform a quick release: carefully move the vent to VENTING to release steam, wait until the float valve drops, then open the lid away from your face.
- Press Sauté. In a small bowl, mix 1 tablespoon cornstarch with 1 tablespoon water to make the slurry.
- When the pot is simmering, stir the slurry into the sauce and cook, stirring, until the sauce thickens (about 1 minute). If the sauce is still too thin, mix another 1 tablespoon cornstarch with 1 tablespoon water and add it, stirring until the sauce thickens.
- Stir in the broccoli florets, replace the lid without sealing (vent in VENTING position) and let the broccoli steam in the residual heat for 2–3 minutes, or until bright green and tender-crisp.
- Turn off the Instant Pot. Serve immediately and garnish with the sesame seeds, if using.
Equipment
- Instant Pot
Notes
Initially, the recipe called for half a cup of low-sodium soy sauce, but we decided to change this to just a fourth cup after we received feedback that the sauce turned out too salty.
For more flavor, add 1 teaspoon of oyster sauce and 1 teaspoon of hoisin sauce to the pot before pressure cooking.
You can substitute the fresh ginger with ¼ teaspoon of dried ground ginger if that’s what you have on hand.
