When you’re craving classic takeout but want a homemade twist (and lightning-fast cleanup!), Instant Pot Chinese Chicken and Broccoli delivers all the comforting flavors you love—think tender bites of chicken, vibrant broccoli, and a savory sauce—right from your own kitchen in under 20 minutes. It’s my go-to for weeknights when dinner needs to feel special but effortless!
Why You’ll Love This Recipe
- Faster Than Takeout: You’ll have dinner on the table quicker than delivery (seriously—20 minutes total!).
- Balanced and Flavorful: Every bite is bursting with bold, savory sauce, juicy chicken, and crisp-tender broccoli—made with just a handful of everyday ingredients.
- Easy to Customize: You can double or triple the recipe, toss in extra veggies, or make it gluten-free—there’s a version for everyone in the family.
- Minimal Cleanup: Made entirely in your Instant Pot, which means fewer dishes and more time to relax after dinner.
Ingredients You’ll Need
I love how approachable this ingredient list is—each component is simple, yet every one plays a crucial role in building rich flavor, the happiest textures, and that signature takeout-style color. Here’s what you need for this Instant Pot Chinese Chicken and Broccoli recipe:
- Chicken Breasts: Boneless, skinless chicken breasts are cut into bite-sized chunks for maximum tenderness and soak up the sauce beautifully.
- Broccoli: Fresh broccoli florets add crunch, color, and pack in nutrition—plus, they steam perfectly in the last step.
- Garlic: Minced garlic brings that irresistible aroma and punchy undertone to the sauce.
- Fresh Ginger: Grated ginger gives the dish warmth and authentic depth; you can substitute with a little ground ginger if needed.
- Low-Sodium Soy Sauce: The foundation of your savory sauce—using low-sodium keeps things from getting too salty but still rich.
- Brown Sugar: Just a teaspoon balances the salty and savory notes with a subtle sweetness.
- Sesame Oil: A drizzle goes a long way toward giving your dish that classic “restaurant” finish.
- Water or Beef Stock: Use water for a lighter sauce, or beef stock for more depth of flavor—it’s up to you!
- Cornstarch Slurry: Cornstarch mixed with water thickens the sauce to glossy perfection, so it clings to every bite.
- Sesame Seeds (optional): A sprinkle on top gives you visual pizzazz and a nutty bite.
Variations
One of my favorite things about Instant Pot Chinese Chicken and Broccoli is how endlessly adaptable it is! Whether you have dietary requirements or just want to shake things up, here are a few ways to put your own spin on this delicious staple.
- Add Extra Veggies: Stir in bell peppers, snap peas, or carrots along with the broccoli for a colorful, nutrient-packed upgrade.
- Make It Gluten-Free: Simply substitute gluten-free tamari or coconut aminos for the soy sauce.
- Swap Your Protein: This method works beautifully with boneless chicken thighs, shrimp, or even tofu—just adjust the cooking time as needed!
- Pump Up the Umami: Try adding a splash of oyster sauce or hoisin sauce to the pot before pressure cooking for even richer flavor (this is my family’s secret weapon!).
How to Make Instant Pot Chinese Chicken and Broccoli
Step 1: Mix and Prep
To start, add your chicken chunks, fresh ginger, garlic, soy sauce, water (or beef stock), brown sugar, and sesame oil directly into your Instant Pot. Give everything a quick toss so the chicken is nicely coated and the flavors start to combine—already, it’ll smell amazing!
Step 2: Pressure Cook the Chicken
Secure the lid and make sure the vent is in the sealing position. Hit “Manual” or “Pressure Cook,” set it to high, and cook for just 3 minutes. The Instant Pot will take a few minutes to come up to pressure, but then works its magic in no time. Once it beeps, do a quick release to let out the steam, and carefully open the pot—get ready for that irresistible aroma!
Step 3: Thicken the Sauce
Switch your Instant Pot to “Sauté.” In a small bowl, stir together the cornstarch and water to make a slurry, then add this to your cooked chicken and sauce. Stir gently, and in a minute or two, you’ll see the sauce thicken up to glossy, takeout-style perfection. If you’d like it thicker, add another bit of slurry until it’s exactly how you love it.
Step 4: Steam the Broccoli and Finish
Stir in the fresh broccoli florets and then cover the pot loosely with the lid. The broccoli will lightly steam in the hot, fragrant sauce—usually in about 2-3 minutes—so it turns bright green and tender but still has that signature crunch. Serve your Instant Pot Chinese Chicken and Broccoli over steamed rice and top with toasted sesame seeds for the finishing touch!
Pro Tips for Making Instant Pot Chinese Chicken and Broccoli
- Slice Chicken Evenly: Cutting the chicken into evenly sized 1-inch pieces ensures everything cooks at the same pace—no tough bites or undercooked spots.
- Don’t Overcook Broccoli: Stir in the broccoli right at the end and let it steam just until vivid green and slightly tender for the best texture and color.
- Adjust Sauce to Taste: If you crave more depth, toss in that splash of oyster or hoisin sauce before sealing the pot for cooking—customize the flavor to your crowd!
- Thicker Sauce Secret: Mix the cornstarch and water into a smooth slurry before adding—this helps avoid lumps and creates that perfect glossy finish.
How to Serve Instant Pot Chinese Chicken and Broccoli
Garnishes
A sprinkle of toasted sesame seeds and some thinly sliced green onions elevate the presentation and add a pop of flavor (and color!) to your Instant Pot Chinese Chicken and Broccoli. If you love a little kick, sliced chili or a drizzle of chili crisp is spectacular too!
Side Dishes
This recipe shines over steamed jasmine rice or brown rice, but you can also pair it with cauliflower rice for a lighter option, or even with lo mein noodles! Add some egg drop soup or steamed dumplings for a restaurant-style meal at home.
Creative Ways to Present
For family meals, serve everything family-style in a large bowl with chopsticks alongside, or divide into individual bowls layered with rice on bottom for the ultimate meal prep lunch. You can even spoon the chicken and broccoli into lettuce leaves for a fun, hand-held twist!
Make Ahead and Storage
Storing Leftovers
Store any leftover Instant Pot Chinese Chicken and Broccoli in an airtight container in the refrigerator. It keeps well for up to 3 days—the flavors actually meld and deepen as it sits, making for an even tastier lunch the next day!
Freezing
This dish is freezer-friendly! Allow the chicken and broccoli to cool completely, then portion into freezer-safe containers. Freeze for up to 2 months; just note that the broccoli may soften a bit after thawing (but still tastes fabulous!).
Reheating
For best results, reheat leftovers gently in the microwave or in a skillet over low heat until warmed through. If the sauce thickens up too much in the fridge, splash in a little water or broth to loosen before serving.
FAQs
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Can I use frozen broccoli instead of fresh?
Yes, you can! Add the frozen broccoli at the end just as you would fresh, but it may need an extra minute or two to steam through. Keep an eye on the texture—they should be tender but not mushy.
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Does this recipe work with chicken thighs?
Absolutely! Boneless, skinless chicken thighs work perfectly for Instant Pot Chinese Chicken and Broccoli and will be extra juicy. The cooking time remains the same as for breasts.
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How do I keep the broccoli crisp-tender?
Stir the broccoli into the hot sauce after pressure cooking and cover for just 2-3 minutes. This steams the broccoli quickly, keeping it bright and fresh—not soggy!
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Can I double or triple this Instant Pot Chinese Chicken and Broccoli recipe?
Yes! Simply multiply the ingredients—but you don’t need to increase the cooking time. The Instant Pot will take a bit longer to pressurize, but the rest is just as fast and easy.
Final Thoughts
If you’re looking for a crowd-pleaser that’s as comforting as takeout but so much easier on your schedule (and budget!), this Instant Pot Chinese Chicken and Broccoli is guaranteed to become a staple in your home. Give it a try and let your kitchen be filled with those classic, cozy, savory aromas—you’ll be hooked after the first bite!
Print
Instant Pot Chinese Chicken and Broccoli Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Instant Pot
- Method: Pressure Cooking
- Cuisine: Chinese
Description
This Instant Pot Chinese Chicken and Broccoli recipe is a quick and flavorful dish perfect for a weeknight dinner. Tender chicken and crisp broccoli are coated in a savory sauce, served over rice for a delicious meal.
Ingredients
Chicken and Broccoli:
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 pound (450 g) chicken breasts, cut into 1-inch pieces
- 1 pound (450 g) broccoli, cut into florets
Sauce:
- 1/4 cup (60 ml) low-sodium soy sauce
- 1 teaspoon brown sugar
- 1 teaspoon sesame oil
- 3/4 cup (180 ml) water or beef stock
Slurry and Garnish:
- 1 tablespoon cornstarch (mixed with 1 tbsp water)
- 1 teaspoon sesame seeds (optional)
Instructions
- Prepare the Chicken: In the Instant Pot, combine chicken, garlic, ginger, soy sauce, water, brown sugar, and sesame oil. Mix well.
- Cook: Seal the Instant Pot and cook on high pressure for 3 minutes. Release the pressure manually.
- Thicken Sauce: Switch to sauté mode, add the cornstarch slurry to thicken the sauce.
- Add Broccoli: Stir in broccoli and let it steam briefly.
- Serve: Serve the chicken and broccoli over rice, garnished with sesame seeds.
Notes
- You can adjust the soy sauce quantity to suit your taste preferences.
- For added flavor, include oyster sauce and hoisin sauce before pressure cooking.
- Dried ground ginger can be used as a substitute for fresh ginger.
Nutrition
- Serving Size: 1 serving
- Calories: 408 kcal
- Sugar: 6g
- Sodium: 1407mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 57g
- Cholesterol: 145mg
