Instant Pot Chinese Chicken and Broccoli
Quick Instant Pot Chinese-style chicken with broccoli in a savory soy-based sauce, thickened with a cornstarch slurry.
Equipment
- Instant Pot
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.
Notes
We made a small quantity for this post, but you can easily double or triple the amount of the ingredients. The cooking time remains the same.
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.
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.