Instant Pot Chicken and Broccoli Stir Fry
Ingredients
- 1 1/4 lb chicken thighs
or breasts, cut into 1 inch pieces
- sea salt and black pepper as needed
- 1-2 tablespoons coconut oil or olive oil
- 3 1/2 cups broccoli florets
- 1/3 cup very thinly sliced or grated carrots
- 1 tablespoon arrowroot starch or cornstarch
, or 1 teaspoon xanthan gum for low carb
- 2 tablespoons water
plus more as needed to thin out sauce
- 6 tablespoons gluten free tamari
can also use low sodium-soy sauce coconut aminos for paleo version
- 1 1/2 tablespoon oyster sauce
leave out for low carb & use fish sauce instead
- 1 1/2 teaspoons toasted sesame oil
- 1 teaspoon coconut sugar
use low carb sweetener like erythritol, stevia or monk frui for low carb
- 1/2 teaspoon Mirin)
Chinese cooking wine or Dry Sherry (omit for paleo & keto version
- 1/2 teaspoon fresh minced ginger
- 2 cloves garlic minced
- 1/3 - 1/2 cup water OR chicken broth
- red pepper chili flakes
- toasted sesame seeds
- 1 green onion sliced thinly
Directions
- 1
In a medium bowl, combine the soy sauce, oyster sauce, sesame oil, sweetener (if using), Mirin (if using), ginger and garlic for the sauce. Set aside.
- 2
Season chicken with salt, pepper and 1 tablespoon of the sauce/marinade. Allow to sit while you chop and prep your vegetables.
- 3
Turn your Instant Pot to SAUTE then add in oil. Once oil is hot, add the chicken and allow to cook for 1-2 minutes. Pour in the remaining sauce along with 1/3 cup water (or chicken broth). Cover with lid.
- 4
Press the valve to SEALING and press MANUAL or PRESSURE COOK for 4 minutes. The Instant Pot will take some time to come to pressure. Once the 4 minutes is up, use a long spoon and push the valve to VENTING for a QUICK RELEASE.
- 5
Once all the pressure is released, carefully unlock the lid. Press the SAUTE button, then whisk the arrowroot starch (or xanthum gum) with 2 tablespoons water until combined and stir into the Instant Pot. Add the broccoli and carrots and cook for 4-5 minutes, or until the vegetables are crisp-tender and the sauce has thickened up. Adjust seasonings with salt, pepper or red pepper chili flakes an / or add more water as needed to thin out sauce. Give everything a final tossing to coat well.
- 6
Transfer to a platter and serve warm on a large platter or over zoodles, cauliflower rice (paleo), quinoa or regular rice or noodles. Sprinkle with sesame seeds and green onions if desired.
Instant Pot Chicken and Broccoli Stir Fry
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Ratings & Reviews
Based on 31 ratings
Rating Breakdown
About this Recipe
Craving the comfort of your favorite Chinese takeout but short on time? This Instant Pot Chicken and Broccoli Stir Fry brings those familiar flavors to your table in under 30 minutes, all from your trusty pressure cooker. It’s the perfect solution for a busy weeknight when you desire a satisfying, homemade meal without the fuss.
The magic of the Instant Pot truly shines here, transforming simple ingredients into a rich, savory stir fry with minimal effort. Pressure cooking ensures the chicken is incredibly tender while infusing it with layers of flavor from the aromatic ginger and garlic, making quick work of a dish that often requires multiple pans and constant attention.
Prepare for a delightful combination of textures and tastes. You'll be greeted by fork-tender pieces of chicken and vibrant, crisp-tender broccoli florets, all coated in a glossy, savory sauce. This carefully balanced sauce hits all the right notes with sweet, salty, and umami flavors, brightened by a hint of toasted sesame oil. A sprinkle of red pepper chili flakes adds a gentle, adjustable warmth, making each bite an enjoyable experience.
This versatile Instant Pot Chicken and Broccoli Stir Fry welcomes your personal touch. For a different protein, you can easily swap the chicken thighs for chicken breasts. Those following specific dietary needs will appreciate the built-in options: use gluten-free tamari or coconut aminos for a paleo version, or opt for xanthan gum, a low-carb sweetener like erythritol, and omit Mirin for a keto-friendly meal. If you don't have oyster sauce, fish sauce is a suitable substitute, especially for low-carb variations.
Perfect for a speedy family dinner, this flavorful dish pairs wonderfully with steamed rice to soak up the delicious sauce, or with cauliflower rice for a lighter, low-carb alternative. Finish with a generous sprinkle of toasted sesame seeds and thinly sliced green onions for an inviting presentation and a burst of fresh flavor.