Instant Pot Chicken and Broccoli
A quick Asian-style chicken and broccoli dish cooked under pressure and finished with a savory pan sauce. Ready in 20 minutes.
Ingredients
Method
Completed steps 0
Add chicken, garlic, ginger, soy sauce, water, brown sugar, and sesame oil to the pot. Stir to combine.
Lock the lid in place and set the vent to sealing position.
Select high pressure and cook for 3 minutes. Once pressurized, the pot will cook and beep when time is up. Quick-release the steam and open the lid carefully.
Switch to sauté mode. Mix cornstarch with a little water to form a slurry, then stir it into the pot until the sauce thickens. Add another tablespoon of cornstarch slurry if needed for desired thickness.
Stir in the broccoli, cover the lid, and let it steam for 2 minutes. Serve over rice and top with sesame seeds if desired.
Notes
Quick-release is used here to avoid overcooking the chicken; be careful of steam when opening.
For thicker sauce, prepare the cornstarch slurry before starting sauté mode so it mixes smoothly.
Calories: 408 kcal · Carbs: 26 g · Protein: 57 g · Fat: 9 g · Sodium: 1407 mg · Fiber: 6 g · Sugar: 6 g
Adapted from littlesunnykitchen.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.