Effortless Instant Pot Chicken and Broccoli

Transform your weeknight dinner routine with this incredibly easy and delicious Instant Pot Chicken and Broccoli recipe. This stir-fry-inspired dish delivers tender, succulent chicken and perfectly cooked broccoli, all coated in a savory, sweet, and subtly spicy sauce infused with aromatic garlic and ginger. Ready in under 20 minutes from start to finish, it’s the ultimate solution for busy evenings when you crave a homemade, flavorful meal without the fuss. Serve it alongside fluffy steamed rice or your favorite noodles for a complete, satisfying experience that rivals your favorite takeout.

Say goodbye to greasy takeout and hello to a healthier, more vibrant version of classic Chinese chicken and broccoli. This Instant Pot stir-fry uses less oil and sugar than most restaurant preparations, yet sacrifices none of the incredible taste. It’s not just fast and flavorful; it’s also a fantastic low-carb option that fits seamlessly into a variety of dietary preferences. Whether you’re feeding a family or looking for a quick, wholesome meal for one, this Instant Pot chicken and broccoli is light, deeply satisfying, and designed for convenience. It’s truly a family-friendly dish that you’ll want to add to your regular rotation.

If you’re a fan of the irresistible combination of chicken and broccoli, you’ll also adore these other creative recipes: try my Baked Chicken and Broccoli Pasta for a comforting casserole, the hearty Chicken Broccoli and Rice Casserole, or the Mediterranean-inspired Sundried Tomato Chicken and Broccoli.

Why This Instant Pot Chicken and Broccoli Will Become Your Go-To Meal

• Unbeatable Speed and Simplicity: In just under 20 minutes, you can have a gourmet-quality meal on your table. The Instant Pot streamlines the cooking process, allowing you to sauté, pressure cook, and simmer the rich sauce all in one pot. This means less cleanup and more time enjoying your evening.
• A Healthier Takeout Alternative: Enjoy the classic flavors of your favorite Chinese dish with significantly less oil and sugar. By preparing it at home, you have complete control over the ingredients, ensuring a fresh, wholesome meal free from unnecessary additives often found in restaurant versions. It’s guilt-free comfort food!
• Budget-Friendly Dining: Skip the expensive takeout orders and save money by preparing this delicious meal in your own kitchen. Using common, affordable ingredients, you can feed your family a nutritious and satisfying dinner without breaking the bank.
• Dietary Adaptability: This recipe is naturally low-carb and dairy-free, making it suitable for a wide range of dietary needs. For those avoiding gluten, simply substitute soy sauce with tamari or coconut aminos to create a perfectly gluten-free version. It’s a versatile dish that everyone can enjoy.
• Customizable Flavor Profile: Whether you prefer more heat, extra sweetness, or a different blend of spices, this recipe is incredibly forgiving. Adjust the sriracha and brown sugar to your liking, or experiment with additional vegetables to make it truly your own.

Essential Ingredients for Your Instant Pot Chicken and Broccoli

Crafting the perfect Instant Pot Chicken and Broccoli begins with selecting fresh, high-quality ingredients. Each component plays a crucial role in building the dish’s vibrant flavor and satisfying texture. Here’s a detailed look at what you’ll need:

• Chicken Breast: Opt for boneless, skinless chicken breasts, cut into uniform 1-inch cubes. This ensures even cooking and allows the chicken to absorb the sauce beautifully. For a richer flavor and juicier texture, you can also substitute with boneless chicken thighs or use chicken tenderloins for convenience.
• Salt and Ground Pepper: These basic seasonings are essential for enhancing the natural flavor of the chicken before it’s sautéed and pressure cooked. Don’t skip this step, as it forms the foundation of the dish’s taste.
• Oil: Choose your favorite cooking oil for sautéing. Vegetable oil, canola oil, or avocado oil work well. For an authentic Asian-inspired nutty aroma and deeper flavor, a small amount of sesame oil can be used for sautéing, or added at the end for finishing.
• Aromatics:
  • Minced Garlic: Freshly minced garlic provides a pungent, aromatic base that is characteristic of Chinese stir-fries.
  • Grated Ginger: Freshly grated ginger adds a warm, spicy, and zesty note, perfectly complementing the garlic. While powdered versions can be used in a pinch, fresh garlic and ginger offer unparalleled depth of flavor.
• Chicken Broth: This liquid forms the base of your delicious sauce, infusing the chicken and broccoli with flavor as it pressure cooks. Low-sodium chicken broth is recommended to control the overall saltiness of the dish. Vegetable broth or even water can be used as a substitute if you prefer.
• Soy Sauce: A cornerstone of Asian cuisine, soy sauce provides a salty, umami-rich depth. Using low-sodium soy sauce allows you to season the dish to your preference without it becoming overly salty. For a gluten-free alternative, opt for tamari or liquid amino acids.
• Sriracha: This popular chili sauce adds a wonderful kick of heat and a touch of tanginess. Adjust the amount to suit your spice tolerance – use less for a milder dish or more for an extra fiery experience.
• Brown Sugar: A touch of brown sugar balances the savory and spicy notes, adding a delightful hint of sweetness and caramelization to the sauce. You can substitute with honey or maple syrup, or omit it entirely if you prefer a less sweet profile.
• Cornstarch Slurry: A simple mixture of cornstarch and cold water, this is your secret weapon for achieving a beautifully thick and glossy sauce. It’s added at the end of the cooking process to bind all the flavors together.
• Broccoli Florets: Fresh or frozen broccoli florets work equally well. If using fresh, ensure they are cut into bite-sized pieces for consistent cooking. If using frozen, it’s best to thaw them first to prevent excessive water and ensure a crisp-tender texture.
• Garnish: Elevate the presentation and flavor with a sprinkle of toasted sesame seeds and freshly chopped green onions (scallions). These add a delightful crunch and fresh finish.

How To Master Instant Pot Chicken and Broccoli: A Step-by-Step Guide

Creating this flavorful Instant Pot Chicken and Broccoli is incredibly straightforward, thanks to the magic of pressure cooking. Follow these easy steps for a perfect meal every time:

1. Prepare and Sauté the Chicken: Begin by seasoning your cubed chicken breast pieces generously with salt and ground pepper. Press the “SAUTE” button on your Instant Pot and add your chosen oil to the inner pot. Once the oil is hot and shimmering, add the seasoned chicken pieces in a single layer. Sauté for 3-5 minutes, stirring occasionally, until the chicken is lightly browned on all sides. This browning step is crucial for developing deep flavor, though the chicken doesn’t need to be cooked through at this stage.
2. Build the Flavorful Sauce: After sautéing, press the “CANCEL” button to stop the sauté function. Now, it’s time to add the rest of the sauce ingredients directly into the pot: minced garlic, grated ginger, chicken broth, soy sauce, sriracha, and brown sugar. Give everything a quick stir with a wooden spoon or spatula, scraping up any browned bits from the bottom of the pot (this is called deglazing and helps prevent a “BURN” notice). Secure the Instant Pot lid, ensuring the sealing ring is properly in place, and turn the steam release valve to the “SEALING” position.
3. Pressure Cook the Chicken: Set your Instant Pot to “HIGH” pressure for a quick 3 minutes. The Instant Pot will take a few minutes to build pressure before the cooking countdown begins. Once the cooking cycle is complete, immediately perform a “QUICK RELEASE” by carefully turning the steam release valve to the “VENTING” position. Be cautious as hot steam will escape rapidly. Once the float valve drops, you can safely open the lid.
4. Thicken the Sauce: Carefully remove the lid. At this point, the sauce might appear thin. To thicken it, press the “SAUTE” setting on your Instant Pot again. In a small bowl, whisk together the cornstarch and water to create a smooth slurry. Pour this cornstarch slurry into the simmering sauce in the Instant Pot, stirring continuously. Allow the sauce to cook for 1-2 minutes, or until it reaches your desired thickened consistency.

5. Add the Broccoli and Steam: Stir the broccoli florets into the thickened sauce with the chicken. Immediately cover the Instant Pot with the lid again (you don’t need to seal it or turn on the pressure cooking function; the residual heat is enough). Let the broccoli steam gently for at least 5-10 minutes, or until it reaches your preferred crisp-tender texture. This method ensures the broccoli cooks perfectly without becoming mushy.
6. Garnish and Serve: Finally, add the sesame seeds into the pot and give everything a quick, gentle mix. Transfer the chicken and broccoli to serving plates or bowls. Garnish generously with freshly chopped green onions for a pop of color and fresh flavor. Serve your delightful Instant Pot Chicken and Broccoli immediately over steamed white rice, brown rice, cauliflower rice, or noodles for a complete and utterly satisfying meal.

Expert Tips for Your Best Instant Pot Chicken and Broccoli

Achieving restaurant-quality results at home is simple with these additional tips and tricks:

• Uniform Chicken Pieces: Always cut your chicken into similar-sized 1-inch pieces. This critical step ensures that all the chicken cooks evenly at the same rate, preventing some pieces from becoming overcooked and rubbery while others are undercooked.
• Broccoli Preparation: If you’re using frozen broccoli, it’s highly recommended to thaw it completely and drain any excess water before adding it to the Instant Pot. This prevents the dish from becoming watery and helps the broccoli maintain a desirable crisp-tender texture.
• Add More Vegetables: Don’t limit yourself to just broccoli! This recipe is incredibly versatile. Feel free to incorporate other quick-cooking vegetables like sliced bell peppers, shredded carrots, snap peas, or mushrooms for added nutrition, color, and flavor. Add them along with the broccoli or even during the sauté step depending on their cooking time.
• Elevate Flavor with Sesame Oil: For a truly authentic Asian flavor profile, consider using toasted sesame oil instead of, or in addition to, your regular cooking oil for sautéing. Its distinct nutty aroma will permeate the entire dish, making it even more delicious. A drizzle of toasted sesame oil at the end also works wonders.
• Fresh vs. Powdered Aromatics: While powdered garlic and ginger can be used in a pinch, fresh aromatics offer a significantly brighter and more robust flavor. Whenever possible, opt for freshly minced garlic and grated ginger for the best results.
• Adjust the Spice Level: Tailor the heat to your preference. For extra spice, increase the amount of sriracha in the sauce. If you crave even more kick, a pinch of red pepper flakes added with the other sauce ingredients will do the trick. For a milder dish, reduce the sriracha or omit it entirely.
• Customize Sweetness: If you prefer a less sweet stir-fry, you can reduce the amount of brown sugar or eliminate it completely. Alternatively, honey or maple syrup can be used as healthier natural sweeteners in place of brown sugar.
• Skip Sautéing (If You Must): If you are extremely short on time, you can technically skip the initial sautéing of the chicken. However, keep in mind that browning the chicken adds a layer of depth and flavor that significantly enhances the final dish. If skipping, simply add the raw chicken directly with the sauce ingredients.
• Meal Prep for Success: This recipe is perfect for meal prepping! Make a double batch to enjoy throughout the week. The leftovers store beautifully and reheat well. You can also freeze portions for quick lunches or dinners on future busy days.
• Deglaze the Pot: After sautéing the chicken, always scrape the bottom of the Instant Pot with a wooden spoon when adding liquids. This important step, called deglazing, loosens any browned bits stuck to the bottom, which prevents the Instant Pot from displaying a “BURN” error and adds extra flavor to your sauce.

Frequently Asked Questions About Instant Pot Chicken and Broccoli

Here are answers to some common questions you might have about making this delicious and quick meal:

Should I use fresh or frozen broccoli?

You can absolutely use either fresh or frozen broccoli for this recipe, and both yield excellent results with a few considerations. For fresh broccoli, ensure the florets are cut into small, uniform pieces to guarantee even and quick cooking. If you opt for frozen broccoli, it’s best to thaw it completely before adding it to the Instant Pot. This prevents the addition of excess water to your sauce and ensures the broccoli cooks to a perfect crisp-tender consistency rather than becoming waterlogged or mushy. Simply drain any liquid that accumulates from thawing.

Can I make this with frozen chicken?

Yes, you can adapt this recipe to use frozen chicken, which is a fantastic time-saver! When cooking with frozen chicken in the Instant Pot, you will need to skip the initial sautéing step, as frozen chicken won’t brown effectively. Instead, place the frozen chicken (it’s best if it’s already cut into roughly 1-inch pieces, though larger chunks can also work) directly into the Instant Pot with the sauce ingredients. The Instant Pot typically cooks frozen meat in a similar amount of time as thawed meat, but to ensure it’s cooked through, you may want to allow for a natural pressure release for 5-10 minutes instead of a quick release. Since you won’t be seasoning the chicken directly, be sure to taste the sauce and adjust the seasonings (salt, soy sauce) as needed before serving.

Why is my chicken rubbery?

Rubbery chicken is almost always a result of overcooking. Chicken breast, especially, can become tough and rubbery very quickly when exposed to high heat for too long. To prevent this, it’s crucial to stick to the recommended pressure cooking time of 3 minutes for 1-inch cubes of chicken breast. Additionally, performing a quick release of pressure immediately after the cooking time is complete helps to halt the cooking process swiftly, ensuring your chicken remains tender and juicy. If you’re concerned about overcooking, you can even reduce the cook time to 2 minutes for very small pieces or if your Instant Pot runs hot.

How to store and reheat Instant Pot Chicken and Broccoli?

Storing and reheating your Instant Pot Chicken and Broccoli is incredibly simple, making it ideal for meal prep. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, you have a couple of options: you can gently warm it in the microwave in 1-minute increments, stirring in between, until heated through. Alternatively, for a stovetop method, reheat it in a skillet over low to medium heat, adding a splash of chicken broth or water if the sauce has thickened too much. Serve with freshly steamed or reheated rice for a delicious second meal.

Can I freeze Chinese chicken and broccoli?

This dish is excellent for freezing, either as a meal prep shortcut or to preserve leftovers.

For a freezer meal (raw ingredients): Combine all the raw ingredients for the sauce (garlic, ginger, chicken broth, soy sauce, sriracha, brown sugar) along with the raw chicken breast and broccoli florets into a freezer-safe bag or container. Label and freeze for up to 3 months. When ready to cook, thaw overnight in the refrigerator. Then, sauté the chicken, add the sauce and pressure cook as directed in the recipe. Add the cornstarch slurry and broccoli at the end.

To freeze cooked leftovers: Allow the cooked chicken and broccoli to cool completely. Transfer it to freezer-safe bags or airtight containers. Freeze for up to 3 months. To reheat, thaw overnight in the fridge and then warm in the microwave or on the stovetop as described above. You may need to add a little extra broth to loosen the sauce.

What to serve with Instant Pot Chicken and Broccoli?

Instant Pot Chicken and Broccoli is a versatile dish that pairs beautifully with a variety of sides, creating a satisfying and complete meal. The most classic accompaniments include fluffy steamed white rice or healthier brown rice. For a low-carb alternative, Cauliflower Rice is an excellent choice. To elevate your meal with more authentic flavors, consider serving it with Chinese Vegetable Fried Rice. Beyond rice, it’s also wonderfully delicious served over a bed of lo mein noodles, ramen, or even simple egg noodles, allowing them to soak up the delectable sauce.

Discover More Asian-Inspired Chicken Recipes

If you loved this Instant Pot Chicken and Broccoli, you’re sure to enjoy these other fantastic Asian-inspired chicken dishes that bring bold flavors and exciting textures to your table:

• Sweet and Spicy Asian Chicken
• Crispy Honey Sesame Chicken
• Homemade Sweet and Sour Chicken
• Thai Chicken Meatballs
• Chinese Sesame Chicken
• Chinese Honey Garlic Chicken

I genuinely hope you find as much joy in preparing and savoring this Easy Instant Pot Chicken and Broccoli recipe as I do. It’s truly a standout for its simplicity and incredible flavor. I encourage you to try it, experience its deliciousness, and consider sharing it with your loved ones. There’s nothing quite like gathering around a table filled with homemade goodness!

If this recipe makes it to your kitchen, please take a moment to leave a star rating and a comment below. Your feedback is invaluable and helps others discover these wonderful dishes. For all my latest culinary creations, cooking tips, and daily inspiration, be sure to follow me at Cookin’ With Mima on FACEBOOK | INSTAGRAM | PINTEREST.

Instant Pot Chicken and Broccoli Recipe Card

By: Mariam Ezzeddine

Instant Pot chicken and broccoli is an easy chicken stir fry that’s ready in under 20 minutes. Tender chicken and delicious broccoli are cooked with garlic, ginger, and a sweet and spicy sauce that goes well with rice or noodles.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 4 servings

Ingredients

• 1 lb chicken breast, cut into 1-inch cubes
• ½ teaspoon salt
• ½ teaspoon ground pepper
• 2 tablespoon oil (e.g., vegetable, canola, or sesame oil)
• 1 teaspoon minced garlic
• 1 teaspoon grated ginger
• ¾ cup chicken broth (low sodium recommended)
• 3 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon sriracha sauce (adjust to taste)
• 1 tablespoon brown sugar (or honey, or omit)
• ½ tablespoon cornstarch + 1 tablespoon cold water (for slurry)
• 2 cups broccoli florets (fresh or thawed frozen)
• 1 teaspoon sesame seeds, to garnish
• Chopped green onions, to garnish

Instructions

1. Season the chicken breast pieces evenly with salt and ground pepper.
2. Press the “SAUTE” setting on your Instant Pot. Add oil; once heated, add the seasoned chicken pieces and sauté for 3-5 minutes until lightly browned.
3. Press the “CANCEL” button. Add minced garlic, grated ginger, chicken broth, soy sauce, sriracha, and brown sugar to the pot. Stir to combine and deglaze the bottom of the pot.
4. Secure the Instant Pot lid and set the valve to “SEALING.” Pressure cook on “HIGH” for 3 minutes.
5. Once cooking is complete, perform a “QUICK RELEASE” by carefully turning the valve to “VENTING” until all pressure is released and the float valve drops.
6. Carefully open the lid. Press the “SAUTE” setting. Add the cornstarch slurry (½ tbsp cornstarch mixed with 1 tbsp water) to the sauce, stirring continuously, and cook until the sauce thickens (about 1-2 minutes).
7. Stir in the broccoli florets. Cover the Instant Pot with the lid (no need to seal) and let it rest for 5-10 minutes, allowing the residual heat to steam the broccoli to crisp-tender perfection.
8. Add the sesame seeds and give a quick mix. Garnish with chopped green onions and serve immediately over rice or noodles.

Notes

• For even cooking, cut chicken into similar-sized pieces.
• If using frozen broccoli, ensure it is thawed and drained before adding.
• Feel free to add other vegetables like bell peppers or carrots with the broccoli.
• Using sesame oil for sautéing or as a finishing drizzle enhances the nutty flavor.
• Fresh garlic and ginger provide more robust flavor than powdered alternatives.
• Adjust sriracha for more or less heat; red pepper flakes can also add extra spice.
• To reduce sweetness, decrease or omit the brown sugar; honey can be a substitute.
• While sautéing adds flavor, you can skip this step if you’re very short on time.
• This recipe is excellent for meal prep; make a double batch and freeze leftovers for up to 3 months.

Nutrition (per serving)

Calories: 242 kcal |
Carbohydrates: 9g |
Protein: 28g |
Fat: 11g |
Saturated Fat: 1g |
Polyunsaturated Fat: 3g |
Monounsaturated Fat: 6g |
Trans Fat: 0.04g |
Cholesterol: 73mg |
Sodium: 1292mg |
Potassium: 650mg |
Fiber: 1g |
Sugar: 4g |
Vitamin A: 324 IU |
Vitamin C: 45mg |
Calcium: 42mg |
Iron: 1mg

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