Instant Pot Chicken and Broccoli - Little Sunny Kitchen

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Notes

Nutrition Label

–+ servings

Prep Time 5

Cook Time 10

Total Time 20

▢ 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)

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.

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.

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.