Go Back
–+ servings

Instant Pot Chicken & Broccoli Recipe

This quick and flavorful Instant Pot chicken and broccoli dish features tender chicken in a savory garlic-infused brown sauce with perfectly cooked broccoli.
With a total time of just 35 minutes, it's an easy and satisfying meal perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Asian-Inspired
Servings 4

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

Substitutions: If you don’t have Shaoxing rice wine, use dry sherry or omit it.
Make it Low-Carb: Swap brown sugar for a sugar substitute and use coconut aminos instead of soy sauce.
Protein Variations: Try using boneless chicken thighs for extra juiciness.
Extra Flavor: Add red pepper flakes or a drizzle of sesame oil before serving.
Keyword Asian-inspired meals, chicken and broccoli, easy chicken dinner ideas, easy healthy stir-fry recipe, easy pressure cooker chicken, Healthy Instant Pot recipes, instant pot recipes
Tried this recipe?Let us know how it was!