If you’re craving a delicious homemade meal without the hassle, this chicken and broccoli recipe is the perfect solution. It’s packed with bold flavors, tender chicken, and crisp broccoli, all coated in a rich, savory sauce.
The best part? It’s made entirely in an instant pot, so you can enjoy a restaurant-quality dish in just 35 minutes with minimal cleanup.
Why You’ll Love This Recipe
This dish brings together the best of convenience and flavor. Instead of standing over the stove, the instant pot does all the work, allowing you to sauté, pressure cook, and simmer in one pot.
The result is juicy, flavorful chicken with perfectly cooked broccoli in a thick, garlic-infused sauce.
Whether you’re looking for a quick weeknight meal, an easy meal prep option, or a healthier alternative to takeout, this recipe delivers every time.
How the Instant Pot Enhances the Dish
Cooking chicken and broccoli in an instant pot ensures that every ingredient stays tender and flavorful. Pressure cooking locks in moisture, preventing the chicken from drying out while allowing the sauce to fully absorb into the dish.
Additionally, the instant pot’s sauté function lets you brown the chicken, onions, and garlic before pressure cooking, building a deeper, more complex flavor in the final dish.
Unlike traditional stovetop cooking, where constant stirring is required, this method allows you to set it and forget it.
Pro Tips for the Best Chicken & Broccoli
To ensure the best possible results, keep these tips in mind:
- Use fresh broccoli. While frozen broccoli can work, fresh florets provide a better texture and won’t become overly soft.
- Cut the chicken evenly. This ensures even cooking, preventing some pieces from being overcooked while others remain undercooked.
- Quick-release the pressure. This helps maintain the perfect consistency, preventing the chicken from overcooking.
- Don’t skip the cornstarch slurry. This step thickens the sauce, helping it coat the chicken and broccoli beautifully.
Customization & Variations
One of the best things about instant pot recipes is how easy they are to customize. Whether you have dietary restrictions or just want to switch things up, here are some ideas:
- Low-carb: Replace hoisin sauce with coconut aminos and serve over cauliflower rice.
- Gluten-free: Use tamari instead of soy sauce, and double-check that your hoisin sauce is gluten-free.
- Spicy kick: Add red pepper flakes or a dash of Sriracha for extra heat.
- Vegetarian alternative: Swap the chicken for firm tofu or seitan, adjusting the cooking time since these ingredients don’t need as much heat.
Best Ways to Serve This Dish
This chicken and broccoli pairs perfectly with a variety of sides:
- Steamed jasmine rice for a classic combination
- Brown rice for a heartier, fiber-rich option
- Cauliflower rice for a low-carb alternative
- Hibachi-style fried rice for an indulgent twist
- Quinoa for added protein and a nutty flavor
To complete the meal, consider serving it with a light side, such as a cucumber salad, roasted vegetables, or a bowl of miso soup.
Storing & Reheating Leftovers
This dish is a great meal prep option because the flavors develop even more after sitting overnight. Store leftovers in an airtight container in the refrigerator for up to four days.
When reheating, add a splash of water or broth to the instant pot or microwave to prevent the sauce from thickening too much. If you’re using the instant pot, simply use the sauté function to warm it up.
Why This Recipe Belongs in Your Meal Rotation
If you love instant pot recipes that are quick, easy, and packed with flavor, this chicken and broccoli dish is a must-try. It’s perfect for busy weeknights, meal prepping, or when you’re craving something comforting yet healthy.
With minimal effort and maximum flavor, this dish proves that homemade meals can be just as satisfying as takeout—if not better.
Instant Pot Chicken & Broccoli Recipe
Equipment
- Instant Pot (or other pressure cooker)
- Microwave-safe bowl
- Mixing bowls
Ingredients
- 5 tablespoons sesame oil
- 1 tablespoon Shaoxing rice wine or cooking sherry
- 1 yellow onion diced
- 1 bunch scallions thinly sliced
- 3 cloves garlic minced or pressed
- 2 pounds boneless, skinless chicken breasts cut into bite-size pieces
- 1 cup beef broth
- ¼ cup hoisin sauce
- ¼ cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons dark brown sugar
- 1-2 heads fresh broccoli trimmed and cut into florets
Thickening Slurry
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Sauté Aromatics: Add sesame oil and Shaoxing rice wine to the Instant Pot. Select the Sauté setting on More/High and allow it to heat for 3 minutes.
- Cook Vegetables: Add diced onion and scallions, stirring for 2 minutes until they begin to soften. Add minced garlic and cook for another minute.
- Add Chicken & Sauce: Stir in the chicken pieces, cooking until the edges turn pinkish-white (about 1 minute). Pour in the beef broth, hoisin sauce, soy sauce, oyster sauce, and brown sugar. Stir to coat the chicken evenly.
- Pressure Cook: Secure the lid and set the valve to the Sealing position. Select Pressure Cook (Manual) on High Pressure and set the timer for 4 minutes. Once done, quick release the pressure.
- Steam Broccoli Separately: While the chicken cooks, place broccoli florets in a microwave-safe bowl with ¼ cup water. Cover loosely with plastic wrap and microwave for 3-4 minutes, until tender but still firm.
- Prepare Slurry: In a small bowl, mix cornstarch with 2 tablespoons of water to form a slurry.
- Thicken Sauce: After pressure cooking, cancel Keep Warm and select Sauté again. Once the sauce bubbles, stir in the cornstarch slurry followed by the steamed broccoli. Let it simmer for 30 seconds until thickened, then turn off the Instant Pot.
- Serve & Enjoy: Serve hot with Hibachi Fried Rice, White Rice, or Brown Rice.
Notes
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.