Instant Pot Chinese Chicken and Broccoli
Ingredients
- ¾ lbchicken breast
** 325 grams, cut into 2 inch long thin slices, boneless skinless chicken breast.
- 2 cbroccoli
** fresh florets or a small broccoli head. for frozen broccoli read notes below
- ½ tbspgarlic
** minced
- ½ tbspginger
** minced
- 3 tbspavocado oil
** or use any neutral oil
- 1 tspsesame oil
- ½ tbspsoy sauce
** or light soy sauce
- 3 tbspsoy sauce
** use low sodium variety or use tamari or light soy sauce
- 1 tbspoyster sauce
- 1 tbspsriracha sauce
- 1 tbsprice wine
- 1 tbspbrown sugar
- 1 tspsesame oil
- 1 ½ tbspcornstarch
**made into a slurry, diluted in equal parts water
- ⅝ cwater
** divided into equal parts
Directions
- 1
Flash marinate the thinly sliced chicken pieces with sesame oil and light soy sauce. Now, this is a totally optional step. It certainly boosts the flavor of the dish and acts similar to velveting the chicken.
- 2
Now, set the Instant Pot on SAUTE function and keep it at NORMAL heat settings. Add oil and when the oil becomes moderately hot add the minced ginger and garlic and saute for just 30 seconds.
- 3
Next, add the flash marinated chicken slices and saute until lightly golden around the edges. It took me around 3-4 mins.
- 4
Add 1/3 cup water and de-glaze the pot very well scraping the sides and the bottom of the pot with the help of your spatula so that there are absolutely no bits and crumbs stuck. CANCEL the SAUTE function.
- 5
Close the lid of the Instant Pot and set the valve to SEALING position. PRESSURE COOK on HIGH for just 1 min.
- 6
When the pressure cooking cycle is over do a QUICK PRESSURE RELEASE by manually moving the valve from the SEALING to the VENTING position. Open the lid carefully and CANCEL the Pressure cook function.
- 7
Add the sauce ingredients mentioned above in the "For the Sauces" section along with the corn starch and 1/3 cup water. Give everything a good stir.
- 8
Press the SAUTE function and set it at LOW.
- 9
Add the Broccoli florets, mix well with the rest of the ingredients in the pot. Simmer the sauce until it thickens and reaches the consistency that you prefer.
- 10
Turn off the Instant Pot and Cover it either with a glass lid or put back it's lid. All the Chinese Chicken and Broccoli to rest for 5 mins. The residual heat will cook down the Broccoli florets and make them crisp tender. If you prefer tender soft broccoli read the NOTES below.
- 11
Enjoy the dish with some steamed Jasmine rice or Noodles.
Instant Pot Chinese Chicken and Broccoli
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About this Recipe
Craving the comforting flavors of Chinese takeout without the long wait or extra cost? This Instant Pot Chinese Chicken and Broccoli recipe brings juicy, tender chicken and crisp-tender broccoli together in a delectable sweet and savory sauce, all ready in a flash for a quick weeknight meal.
This Instant Pot Chinese Chicken and Broccoli recipe shines because it delivers intensely flavored, restaurant-quality results in remarkably little time. The pressure cooking environment ensures the thinly sliced chicken breast remains incredibly juicy and tender, while the broccoli emerges perfectly crisp-tender, not mushy. The secret truly lies in the balance of the sweet and savory sauce, which coats every bite perfectly and comes together seamlessly.
Prepare for a vibrant dish that bursts with the classic sweet and savory notes you love in Chinese cuisine. You'll enjoy succulent, thinly sliced chicken breast, cooked to perfection, alongside bright green, perfectly crisp-tender broccoli florets. Each component is generously coated in a rich, glossy sauce featuring savory soy and oyster sauces, a hint of heat from sriracha, and a touch of sweetness from brown sugar. This truly satisfying main course is naturally comforting and comes in at 520 calories per serving, making it a hearty yet balanced meal perfect for any weeknight. The aromas filling your kitchen alone are enough to make your mouth water!
Want to make this dish your own? You have a few options for delicious tweaks. Feel free to use any neutral oil you prefer, such as canola or vegetable oil, if avocado oil isn't on hand. For the soy sauce, you can easily opt for a low sodium variety, tamari for a gluten-free option, or light soy sauce based on your preference. If you enjoy more heat, you can increase the amount of sriracha, or reduce it for a milder flavor profile.
This delightful dish tastes exceptionally good served alongside fluffy Jasmine Rice, making it an ideal main course for a family dinner or a cozy meal for one.