Instant Pot Chicken and Broccoli
Ready in under 30 minutes, Instant Pot Chicken and Broccoli is a flavorful meal to make on busy weeknights! Let the Instant Pot do the hard work for you to make this dinner the whole family will love!
Servings: 4 Servings
Calories: 287kcal
Ingredients
- 1 lb Boneless Skinless Chicken Breasts
- 1 lb Broccoli Florets
- 2 Red Peppers
- 1 teaspoon Sesame Oil
- 2 tablespoon Olive Oil
- 3 Garlic Cloves
- ½ cup Soy Sauce
- ½ cup Chicken Broth
- 1 tablespoon Cornstarch
Instructions
- Cut the chicken into bite-sized pieces. Turn on the saute function on the Instant Pot. Add the olive oil and sesame oil to the Instant Pot and add the chicken.
- While the chicken cooks, cut the peppers into strips and mince the garlic.
- Sauté for 2 minutes so the chicken can start to brown. Add the minced garlic and mix well. Cancel saute mode.
- Add the chicken broth and soy sauce and mix well. Try to get any of the brown bits off the bottom of the pot.
- Close the pressure cooker lid and make sure the lid is set to the sealing position. Set the cooking time to 10 minutes on high pressure.
- While the chicken cooks, make a cornstarch slurry. Add one tablespoon of cornstarch to a bowl with one tablespoon of water. The perfect consistency of the cornstarch slurry is when there are no lumps and looks like a creamy sauce.
- When the cook time is completed, quick release the pressure. Open the Instant Pot and add the cornstarch slurry. Mix well.
- Press the saute setting one more time. Add the broccoli florets and the red pepper strips to the Instant Pot and cover. Sauté for 3 minutes with the lid closed. This will steam the broccoli and keep it crisp, instead of mushy.
- After 3 minutes, check the broccoli. The broccoli should be al dente, or with just a little crunch left. If you like your broccoli softer, add an extra minute to the timer. When the broccoli is cooked, mix everything together and serve over rice.
Notes
- The Instant Pot will take 5-10 minutes to come up to pressure before it begins cooking.
- If you prefer a thicker sauce, use 2 tablespoons of cornstarch. This sauce is thin, but it coats the tender chicken and steamed broccoli perfectly!
- Frozen broccoli can be used instead of fresh broccoli. The steam time would remain the same.
- Boneless, skinless chicken thighs can be used instead of chicken breasts.
Nutrition
Calories: 287kcal | Carbohydrates: 16g | Protein: 32g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1801mg | Potassium: 999mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2604IU | Vitamin C: 179mg | Calcium: 74mg | Iron: 2mg