Instant Pot Chinese Chicken and Broccoli
This Instant Pot Chinese Chicken and Broccoli dish is a quick and flavorful meal that brings the taste of takeout right to your home kitchen.
Equipment
- Instant Pot
- Mixing Bowl
Ingredients
Ingredients
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 pound chicken breasts, cut into 1-inch pieces
- 1 pound 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
Instructions
- Step 1: Prepare your ingredients by chopping the chicken, mincing the garlic, and grating the ginger. Steam the broccoli if not already done.
- Step 2: Set the Instant Pot to the “Sauté” setting. Add sesame oil, then sauté the minced garlic and grated ginger for about 2 minutes until fragrant.
- Step 3: Add the chicken pieces to the pot, season with salt and pepper, and sauté for about 5 minutes until browned.
- Step 4: Mix soy sauce and honey or maple syrup in a bowl, then pour over the browned chicken, stirring to coat.
- Step 5: Close the lid, set the valve to “Sealing,” and pressure cook for 5 minutes. Allow for a natural release for 5 minutes before venting.
- Step 6: For a thicker sauce, mix cornstarch with cold water to create a slurry, stir it into the pot, and sauté for an additional 2 minutes.
- Step 7: Gently fold in the steamed broccoli and stir to combine.
- Step 8: Serve over rice or quinoa, or enjoy on its own. Drizzle with additional soy sauce or sprinkle with sesame seeds if desired.
Notes
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.