Instant Pot Chicken and Broccoli Recipe

This Instant Pot Chicken and Broccoli is weeknight perfection: quick, ultra-flavorful, and so comforting. With savory tender chicken, perfectly crisp-tender broccoli, and an irresistible soy-ginger garlic sauce, everything comes together in twenty minutes—all thanks to the magical Instant Pot. Once you try this cozy homemade favorite, no takeout menu will ever compare!

Ingredients You’ll Need

This delicious Instant Pot Chicken and Broccoli comes together with just a few fridge and pantry staples—each bringing something special, from zesty ginger to perfectly snappy broccoli. Every ingredient truly shines and helps create a dish that’s both colorful and comforting.

• Chicken Breasts: Go for boneless, skinless chicken breasts cut into bite-sized pieces for tenderness that soaks up flavor.
• Broccoli: Fresh florets maintain their gorgeous color and stay perfectly crisp-tender in the steamy Instant Pot.
• Garlic: Three cloves, minced, add bold, aromatic depth to the sauce—don’t skimp!
• Fresh Ginger: Grated ginger brightens everything with a gentle heat and lively zing.
• Low-Sodium Soy Sauce: For umami-packed, savory richness without getting too salty.
• Brown Sugar: Just a teaspoon to balance and round out the flavors with a touch of sweetness.
• Sesame Oil: Adds irresistible nuttiness to the sauce.
• Water (or Beef Stock): Helps with pressure cooking and gives body to the luscious sauce. Beef stock adds even richer flavor if you have it!
• Cornstarch: For thickening the sauce—make a quick slurry, and you’re good to go.
• Sesame Seeds (optional): A sprinkle on top finishes the dish with a little crunch and flair.

Variations

The true magic of Instant Pot Chicken and Broccoli is just how easily you can make it your own. Tweak the veggies, play with the sauce, or adjust things for dietary needs—this adaptable dish is your personal dinner canvas!

• Swap the Protein: Sub chicken thighs for breasts for extra juiciness, or try sliced beef, shrimp, or tofu if you like to mix things up.
• Add More Veggies: Toss in red bell peppers, snap peas, carrots, or mushrooms for extra crunch and color.
• Make It Gluten-Free: Simply use tamari or coconut aminos in place of soy sauce.
• Spice It Up: Add a pinch of chili flakes or a squirt of sriracha for a little heat in your sauce.

How to Make Instant Pot Chicken and Broccoli

Step 1: Prep and Add Ingredients

Start by cutting your chicken breasts into bite-sized pieces and chopping the broccoli into florets. Grab the Instant Pot and add chicken, minced garlic, grated ginger, soy sauce, water or beef stock, brown sugar, and sesame oil. Give everything a quick stir—this lets all the flavors mingle before cooking starts.

Step 2: Pressure Cook the Chicken

Pop the lid on, set the valve to “sealing,” and cook on high pressure for 3 minutes using the “manual” or “pressure cook” setting. As soon as the timer beeps, use a quick release to let the steam out and carefully open the lid—your kitchen will smell amazing!

Step 3: Thicken the Sauce

For that signature glossy sauce, mix cornstarch and a splash of water to form a slurry. With the Instant Pot set to “sauté,” stir in your slurry and let the sauce simmer and thicken. If it’s not quite as thick as you like, you can add a touch more cornstarch slurry until it reaches perfection.

Step 4: Steam the Broccoli

Stir the fresh broccoli florets right into the thickened sauce, then pop the lid back on (no pressure—just let it sit with the residual heat for 2–3 minutes). The broccoli will turn bright green and crisp-tender, soaking up all that saucy goodness while staying perfectly vibrant.

Step 5: Serve and Garnish

Spoon the Instant Pot Chicken and Broccoli over fluffy rice, noodles, or your favorite grain. Finish it off with a sprinkle of toasted sesame seeds for a final pop of nutty crunch and color. Dinner is ready—and it’s absolutely irresistible!

How to Serve Instant Pot Chicken and Broccoli

Garnishes

Nothing elevates this dish like a handful of toasted sesame seeds and maybe a sprinkle of fresh sliced scallions. Both add color and crunch, making every bowl feel extra special with almost zero effort.

Side Dishes

Instant Pot Chicken and Broccoli shines over fluffy jasmine or brown rice, but it’s also fantastic with noodles, cauliflower rice, or even quinoa. Want to go all-in? Add a simple cucumber salad or steamed dumplings for a total takeout-at-home feast.

Creative Ways to Present

Try piling the chicken and broccoli into lettuce cups for a fresh, handheld twist, or serve stir-fry style over roasted sweet potatoes. For a vibrant party platter, arrange the chicken on a big dish, scatter the broccoli around, and let everyone dig in family-style.

Make Ahead and Storage

Storing Leftovers

Let any leftovers cool completely, then pop them in an airtight container. They’ll keep beautifully in the fridge for up to 4 days—making quick, healthy lunches the next day a total breeze!

Freezing

You can absolutely freeze Instant Pot Chicken and Broccoli! Let it cool, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge for best texture (the broccoli may soften a bit but stays tasty).

Reheating

Gently reheat in the microwave or a saucepan over medium-low heat, stirring occasionally. Add a splash of water or broth if needed to loosen the sauce and keep everything glossy and delicious.

FAQs

Final Thoughts

If you crave cozy, saucy takeout at home, you honestly need to try Instant Pot Chicken and Broccoli. It’s dazzlingly fast, deeply savory, and so satisfying—guaranteed to win hearts around your table. Let your Instant Pot do its magic and enjoy a wholesome dinner that feels like a little victory, any night of the week!

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