Instant Pot chicken and broccoli is a flavorful takeout copycat recipe that is so quick and easy! This simple recipe takes less than 30 minutes to make.
Takeout is popular because it’s quick and easy. This Instant Pot chicken and broccoli recipe lets you make flavorful food at home in less time than it takes to grab takeout.
Why you’ll love this recipe!
- Quick: The recipe takes less than 30 minutes to make.
- Tasty: The sauce is packed with flavor!
- Customizable: It’s easy to add in additional steamed veggies or tweak the sauce to make this dish your own.
How to make Instant Pot chicken and broccoli
Step 1: Stir together the soy sauce, hoisin sauce, broth, brown sugar, sesame oil, chile garlic sauce, garlic, and ginger until combined.
Step 2: Add the diced chicken to the Instant Pot inner pot.
Step 3: Pour the soy sauce mixture over the diced chicken.
Step 4: Close and lock the lid. Be sure that the pressure release valve is set to sealing. Press manual high pressure and adjust the cooking time to 3 minutes.
Step 5: Once the cooking time ends, carefully turn the pressure release valve to venting to release the pressure.
Step 6: While the pressure is releasing, stir the cornstarch and remaining tablespoon of chicken broth together in a small bowl. Stir the cornstarch mixture into the mixture in the pot.
Step 7: Press sauté, and cook, stirring regularly, until the sauce thickens, about 1-2 minutes.
Step 8: Stir in the broccoli, and serve sprinkled with sesame seeds.
Recipe FAQs
I’ve doubled this recipe in my 6 quart, and it has worked well.
This recipe goes well with rice, riced cauliflower, or noodles to help soak up some of the sauce.
Tips
- Salt: I use reduced sodium soy sauce and no salt chicken broth to keep the sauce from being too salty.
- Heat: If you’d like to add some heat to this sauce, feel free to add some sriracha or additional chile garlic sauce.
- Sugar: The sugar helps to balance out the sauce. The amount of sugar can be adjusted to taste.
Storage
Store any leftover chicken and broccoli in an airtight container. It will keep for up to 4 days when properly stored in the fridge.
Instant Pot Chicken and Broccoli
Equipment
Ingredients
- ½ cup reduced-sodium soy sauce
- ¼ cup hoisin sauce
- ¼ cup no-salt chicken broth
- 1-2 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon chile garlic sauce
- 4 cloves garlic minced
- 1 tablespoon grated fresh ginger
- 1 pound boneless, skinless chicken breast in 1-inch pieces
- 1 tablespoon cornstarch
- 1 tablespoon no-salt chicken broth
- 1 pound fresh broccoli florets steamed
- Sesame seeds
Instructions
- Stir together the soy sauce, hoisin sauce, broth, brown sugar, sesame oil, chile garlic sauce, garlic, and ginger until combined.
- Add the diced chicken to the Instant Pot inner pot.
- Pour the soy sauce mixture over the diced chicken.
- Close and lock the lid. Be sure that the pressure release valve is set to sealing.
- Press manual high pressure and adjust the cooking time to 3 minutes.
- Once the cooking time ends, carefully turn the pressure release valve to venting to release the pressure.
- While the pressure is releasing, stir the cornstarch and remaining tablespoon of chicken broth together in a small bowl.
- Stir the cornstarch mixture into the mixture in the pot.
- Press sauté, and cook, stirring regularly, until the sauce thickens, about 1-2 minutes.
- Stir in the broccoli, and serve sprinkled with sesame seeds.
Notes
- Salt: I use reduced sodium soy sauce and no salt chicken broth to keep the sauce from being too salty.
- Heat: If you’d like to add some heat to this sauce, feel free to add some sriracha or additional chile garlic sauce.
- Sugar: The sugar helps to balance out the sauce. The amount of sugar can be adjusted to taste.
- Nutrition values are estimates.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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Did You Make This?
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Easy to make, family really enjoyed it, I will make again.
Thank you! I’m glad to hear that!