Imagine sinking your teeth into a tender piece of chicken, perfectly coated in a savory sauce, alongside vibrant green broccoli. This Instant Pot Chinese Chicken and Broccoli dish is not only a delicious meal option but also a time-saver. Packed with flavor, it brings the taste of takeout right to your home kitchen in mere minutes. With just a handful of wholesome ingredients and the magic of an Instant Pot, you can enjoy a delightful meal that’s perfect for any night of the week.

Why This Recipe Is a Must-Try

This Instant Pot Chinese Chicken and Broccoli recipe is a game-changer for busy weeknights. The Instant Pot cuts down on cooking time while deepening the flavors, resulting in a dish that’s both quick and satisfying. It caters to those seeking a healthy alternative to takeout without sacrificing taste. Whether you’re making dinner for the family or planning meal prep for the week, this recipe is versatile and easy to customize.

Ingredients

To create this mouthwatering dish, you’ll need the following simple ingredients:

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, steamed
1/4 cup soy sauce
2 tablespoons honey or maple syrup
1 tablespoon sesame oil
1 tablespoon cornstarch (optional, for thickening)
Salt and pepper, to taste

How To Make Instant Pot Chinese Chicken and Broccoli

Follow these easy steps to create your delicious meal in the Instant Pot.

Step 1: Prepare Your Ingredients

Begin by gathering all your ingredients. Chop the chicken into 1-inch pieces, mince the garlic, and grate the fresh ginger. If you haven’t steamed your broccoli, now’s the time to do it! You can either steam it on the stovetop or in the microwave.

Step 2: Sauté Garlic and Ginger

Set the Instant Pot to the “Sauté” setting. Add sesame oil, then toss in the minced garlic and grated ginger. Sauté for about 2 minutes, until fragrant. This step infuses the oil with flavor, creating a delicious base for your dish.

Step 3: Brown the Chicken

Add the chicken pieces to the pot. Season them lightly with salt and pepper, and sauté for about 5 minutes until they are browned on all sides. Don’t worry about cooking them through at this stage; they will finish cooking under pressure.

Step 4: Add the Sauce

In a small bowl, mix together the soy sauce and honey or maple syrup. Pour this mixture over the browned chicken in the Instant Pot, stirring to coat the chicken evenly.

Step 5: Pressure Cook

Close the lid of the Instant Pot and set the valve to “Sealing.” Use the “Pressure Cook” or “Manual” setting and set the timer for 5 minutes. Once the cooking cycle is complete, allow for a natural release for 5 minutes before switching the valve to “Venting” to release any remaining pressure.

Step 6: Thicken the Sauce (Optional)

If you prefer a thicker sauce, combine 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. With the Instant Pot still on “Sauté,” stir in the cornstarch slurry and cook for an additional 2 minutes, until the sauce thickens.

Step 7: Add the Broccoli

Once the sauce is thickened to your liking, gently fold in the steamed broccoli. Stir to combine, allowing the broccoli to soak up some of the flavor.

Step 8: Serve

Serve your delicious Chinese chicken and broccoli over rice or quinoa, or enjoy it on its own for a lighter option. Drizzle with additional soy sauce or sprinkle with sesame seeds if desired.

Expert Tips

For added flavor, marinate the chicken in soy sauce and ginger for 30 minutes before cooking.
If you prefer a spicy kick, add a teaspoon of red pepper flakes or a splash of Sriracha to the sauce.
Make sure to cut the chicken into uniform pieces for even cooking.
Don’t overcook the broccoli; you want it to retain some of its crunch and bright color.

Variations and Customizations

Swap out the chicken for tofu or shrimp for a different protein source.
Add additional vegetables like bell peppers, snap peas, or carrots for extra nutrition and color.
For a low-carb option, substitute the rice with cauliflower rice or zucchini noodles.
Use low-sodium soy sauce to reduce the sodium content in the dish.

How to Store Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a freezer-safe container for up to three months. To reheat, simply thaw in the refrigerator overnight and then warm in the microwave or on the stovetop until heated through.

FAQ

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken, but you will need to adjust the cooking time. Cook for approximately 7-10 minutes on high pressure, and allow for a natural release.

Can I add more sauce?

Absolutely! If you prefer a saucier dish, double the sauce ingredients and follow the steps accordingly. Just be sure to increase the cornstarch if you want it thicker.

Is there a substitute for soy sauce?

You can use tamari, which is gluten-free, or coconut aminos as alternatives to soy sauce, depending on your dietary needs.

Can I make this dish ahead of time?

Yes, you can prepare the chicken and sauce ahead of time and store them separately. When ready to cook, add the ingredients into the Instant Pot and proceed with the cooking instructions.

Conclusion

This Instant Pot Chinese Chicken and Broccoli recipe is not just a meal; it’s an experience that brings the flavors of an authentic Chinese dish to your home with simplicity and ease. Perfect for meal prep, weeknight dinners, or impressing guests with minimal effort, this dish offers a healthy and satisfying option for any occasion. So grab your Instant Pot, gather your ingredients, and prepare to indulge in a delightful home-cooked meal that your family and friends will crave!

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