Instant Pot Chicken and Broccoli

Course: Main Dish

Cuisine: American

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 438kcal

This instant pot chicken and broccoli is a quick and simple weeknight dinner the whole family will love.

Prep chicken by removing any excess fat and cut into bite-size pieces (about one inch is good).
Add chicken, ginger, garlic, hoisin sauce, soy sauce, broth, brown sugar, sesame oil, red pepper flakes, salt and pepper. Stir to combine.
Close and lock lid. Set instant pot to HIGH pressure for 5 minutes then press START. Allow cooker to come to pressure (mine took about 6 minutes).
When the cooking cycle is complete, press CANCEL then do a QUICK RELEASE by pressing the steam release valve. BE VERY CAREFUL of hot steam. When the pin drops, it's safe to open the lid.
In a small bowl, combine the cornstarch and the water to create a slurry that will help thicken the sauce.
Set the instant pot to the SAUTE function on medium heat. Pour the cornstarch slurry into the pot and let it simmer until thickened, about 1-2 minutes. If you want a thicker sauce, you can mix another batch of slurry, but only add a little bit at a time so you can get the thickness just right.
While the sauce is thickening, microwave the broccoli according to package directions.
Add broccoli to the pot and give it a stir. Serve over hot cooked rice.

Store leftovers in refrigerator for up to three days.

Double recipe by increasing ingredient amounts but keeping cooking times the same.