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Home Method Instant Pot

Instant Pot Chinese Chicken and Broccoli

4.9
/5 –
Rate Recipe 85 Comments
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By: Diana Posted: 1/10/20 Updated: 5/25/20

This post may contain affiliate links. Please read my disclosure policy.

Super easy dump and start Instant Pot chicken and broccoli dinner made in 20 minutes from start to finish! This family-friendly recipe is loved by adults and children alike, the flavors turn out just incredible!

Instant Pot Chinese Chicken and broccoli with basmati rice in a white bowl

This recipe was requested by many of my blog readers in the past few months. So many of you tried my Instant Pot beef and broccoli, and my Instant Pot shrimp and broccoli and LOVED the flavors! So here’s my version of the chicken and broccoli recipe.

This makes an easy and quick dinner using very simple ingredients.

Tools and Ingredients You Will Need

  • An Instant Pot. I have this Instant Pot, it’s my favorite!
  • I love these stainless steel measuring cups and use them every time I cook, as well as those measuring spoons.
  • Chicken breast.
  • Broccoli.
Instant Pot Chinese Chicken and broccoli ingredients
  • Garlic and ginger.
  • Brown sugar or granulated sugar or honey.
  • Sesame oil and low sodium soy sauce.
  • Corn starch to thicken the sauce.
  • Sesame seeds.

Complete list of ingredients and amounts can be found in the recipe card below.

Cooked chicken and broccoli in the instant pot

How to Make Instant Pot Chicken and Broccoli?

  • To the Instant Pot, add the chicken, ginger, garlic, soy sauce, water, brown sugar, and sesame oil. Give it a quick mix.
  • Cover with the lid, and make sure that the Instant Pot vent is in sealing position.
A collage of 4 images on how to make Chinese chicken and broccoli
  • Press on “manual” or “pressure cook” on high, and set on 3 minutes. Allow the Instant Pot to build up the pressure, and then cook for 3 minutes. Once it beeps, it means that the cooking is finished. Quickly release the steam, and carefully open the lid.
  • To thicken the sauce, add the slurry (corn starch mixed with water in equal amounts). Saute for 1-2 minutes and mix. You might need a little bit more slurry than the amount indicated in the recipe card but start with just 1 tablespoon of corn starch and 1 tablespoon of water then decide if you need to add more or not. The sauce will become thick and glossy.
  • Switch off the Instant Pot, and mix in either raw or steamed broccoli (find out how to steam broccoli in 0 minutes in the Instant Pot here). I usually use raw, then cover with the lid to let the broccoli “steam” for a couple of minutes before serving.
  • Serve over Instant Pot rice, and garnish with toasted sesame seeds.
Instant Pot Chinese Chicken and broccoli - close up shot

Freezer Meals

You can make freezer meals by either mixing the ingredients raw without the soy sauce or water and freeze. Or freeze cooked meals preportioned in freezer bags or containers for up to 3 months.

Instant Pot Chinese Chicken and broccoli with chop sticks picking up a piece of chicken

Recipe Video

I created a step by step video to show you exactly how I cooked this chicken and broccoli in my Instant Pot, so make sure to check it out.

More Great Instant Pot Recipes

  • Instant Pot shrimp and broccoli
  • Instant Pot hibachi steak
  • Instant Pot chicken wings
  • Instant Pot burrito bowl
  • Instant Pot fajita rice
  • Instant Pot steak fajitas
  • Instant Pot chicken fajitas

Or check out my Instant Pot recipe collection!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe
4.87 from 110 votes
(Click stars to rate!)

Instant Pot Chicken and Broccoli

Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 20 mins
Author: Diana
Print Rate Recipe Text Recipe Email Recipe
Super easy dump and start Instant Pot chicken and broccoli dinner made in 20 minutes from start to finish! This family-friendly recipe is loved by adults and children alike, the flavors turn out just incredible!
2 servings
Super easy dump and start Instant Pot chicken and broccoli dinner made in 20 minutes from start to finish! This family-friendly recipe is loved by adults and children alike, the flavors turn out just incredible!

Ingredients

  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 pound (450g) chicken breast cut into 1-inch pieces
  • 1 pound (450g) broccoli steamed

For the sauce

  • ¼ cup low-sodium soy sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon sesame oil
  • ¾ cup water or beef stock

For the slurry and garnish

  • 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.
  • 1 teaspoon sesame seeds to garnish (optional)
MetricCups

Equipment

  • Instant Pot

Instructions

  • To the Instant Pot, add the chicken, ginger, garlic, soy sauce, water, brown sugar, and sesame oil. Give it a quick mix.
  • 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. Let the Instant Pot come to pressure, then it will stop cooking and will beep. Quickly release the steam and carefully open the lid.

To thicken the sauce:

  • Press 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, then add one more tbsp of cornstarch with water mixed together before adding to the pot.
  • Stir in the broccoli and cover with the lid to let it "steam" for a couple of minutes. Serve over rice, and garnish with toasted sesame seeds.

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 fourth a 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.

Video

Nutrition Information

Calories: 408kcal, Carbohydrates: 26g, Protein: 57g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 145mg, Sodium: 1407mg, Potassium: 1631mg, Fiber: 6g, Sugar: 6g, Vitamin A: 1481IU, Vitamin C: 206mg, Calcium: 141mg, Iron: 3mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen

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  1. Sarah says

    Posted on 7/17/22 at 02:14

    3 stars
    Also agree the flavor was bland. Way too much liquid and needed more sugar I think.

    Reply
  2. Dee says

    Posted on 6/10/22 at 23:18

    3 stars
    Sauce didn’t thicken, clumped a bit and the flavor was bland. I ended up pouring out a lot of the liquid and added additional sauce we had on hand. I did triple the recipe and like the fact that it changed the directions automatically.

    Reply
    • Diana says

      Posted on 6/11/22 at 00:26

      Hi Dee, it looks like you didn’t add enough corn starch to thicken the sauce especially since you tripled the recipe. Did you follow the recipe exactly as written?

      Reply
      • Alyssa says

        Posted on 7/29/22 at 02:22

        Not sure how you got your sauce such a dark color. Ours looked like coffee with creamer.

        Reply
        • Diana says

          Posted on 7/29/22 at 12:34

          It could be the soy sauce you’re using?

          Reply
  3. Nick Smith says

    Posted on 6/2/22 at 03:02

    5 stars
    It’s great, but a little saucy. I’m going to add 1/2 cup of water next time instead of 3/4cup

    Reply
Older Comments 1 … 10 11 12

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