Busy weeknights call for this Instant Pot chicken and broccoli — a fast, flavorful dinner the whole family will enjoy. Pressure cooking speeds up the process and locks in savory Asian-inspired flavors. Serve it over steamed white or brown rice, or try cauliflower rice for a lower-carb option.
Why it’s great
Easy weeknight dinner — simple to prepare and ready in minutes.
Balanced and nutritious — protein-rich chicken paired with vitamin-packed broccoli.
Simple ingredients — pantry-friendly sauces and seasonings make this accessible.
One-pot meal — everything cooks in the Instant Pot for minimal cleanup.
Asian-inspired taste — hoisin, soy, ginger and sesame create familiar Chinese takeout flavors at home.
Ingredients
- 1.5 lbs chicken thighs (or chicken breasts)
- 1 teaspoon grated ginger
- 3 teaspoons minced garlic
- 1/4 cup low-sodium soy sauce
- 1 tablespoon hoisin sauce
- 3/4 cup beef or chicken broth (or water)
- 1 tablespoon brown sugar (or honey, maple syrup, or omit)
- 1/2 teaspoon sesame oil
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 12 oz fresh broccoli florets (or steam-in-bag)
- Cooked rice, for serving (white, brown, or cauliflower rice)
- Optional garnish: sliced green onion, toasted sesame seeds
Instructions
- Prep the chicken by trimming excess fat and cutting into bite-size pieces, about 1 inch.
- Combine chicken, ginger, garlic, hoisin, soy sauce, broth, brown sugar, sesame oil, red pepper flakes, salt and pepper in the Instant Pot. Stir to combine.
- Close and lock the lid. Set the Instant Pot to HIGH pressure for 5 minutes and press START. It may take several minutes to reach pressure.
- When the cook cycle ends, press CANCEL and perform a quick release using the steam valve. Be careful of hot steam. Open the lid once the pressure pin drops.
- In a small bowl, whisk cornstarch with an equal amount of cold water to make a slurry.
- Set the Instant Pot to SAUTE on medium. Pour in the cornstarch slurry and simmer 1–2 minutes until the sauce thickens. Add more slurry in small increments if you prefer a thicker sauce.
- While the sauce thickens, steam or microwave the broccoli according to package directions until crisp-tender.
- Stir the broccoli into the pot, taste and adjust seasoning, then serve over hot cooked rice. Garnish with sliced green onion and toasted sesame seeds if desired.
Equipment used
- Electric pressure cooker (Instant Pot)
- Wooden spoon or paddle
- Rice cooker or pot for rice
- Serving bowls and utensils
Kitchen tips
If you use chicken breasts, reduce the pressure-cook time to 3 minutes to avoid overcooking.
For extra color and flavor, add one-inch pieces of bell pepper (one or two peppers).
To make this low-carb, omit the brown sugar and serve over zucchini noodles or cauliflower rice.
The quickest way to cook broccoli is to steam it in the microwave. Alternatively, after thickening the sauce, add raw broccoli to the pot, stir, cover, and let it steam in the residual heat until crisp-tender.
If you prefer softer broccoli, cook it in the Instant Pot on the SAUTE setting after adding it to the thickened sauce until it reaches the desired texture.
Quick Fact
Chicken breasts are more likely to become dry or stringy in a pressure cooker. Thighs are more forgiving and tend to stay moist and tender, making them a better choice for this recipe.
How to store
Refrigerate: Store leftovers in airtight containers for up to 3 days.
Freeze: Keep in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently in the microwave or on the stovetop.
What pairs well with this dish?
This chicken and broccoli goes well with plain steamed rice, coconut jasmine rice, basmati rice, or roasted/air-fried vegetable sides for a complete meal.
📖 Recipe
Instant Pot Chicken and Broccoli
Equipment
- Instant Pot or electric pressure cooker
Ingredients
- 1.5 lbs chicken thighs, prepped
- 1 tsp grated ginger (fresh or frozen)
- 3 tsp minced garlic
- 1 tbsp hoisin sauce
- 1/4 cup low-sodium soy sauce
- 3/4 cup beef or chicken broth (or water)
- 1 tbsp brown sugar (or honey)
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp salt, to taste
- 1/4 tsp black pepper, to taste
- 12 oz broccoli florets (one crown, fresh or steam-in-bag)
- Cooked rice, for serving
Instructions
- Trim and cut chicken into 1-inch pieces.
- Combine chicken with ginger, garlic, hoisin, soy sauce, broth, brown sugar, sesame oil, red pepper flakes, salt and pepper in the Instant Pot. Stir to combine.
- Close and lock the lid. Cook on HIGH pressure for 5 minutes, then allow a quick release when the timer finishes.
- Mix cornstarch with water to make a slurry. Set the Instant Pot to SAUTE and stir in the slurry until the sauce thickens, 1–2 minutes.
- Steam or microwave the broccoli until crisp-tender, then stir into the pot. Serve over hot rice.
Notes
Leftovers keep in the refrigerator for up to three days. You can double the recipe — keep the same cook times.
Nutrition (per serving)
Calories: 438 kcal | Carbs: 13 g | Protein: 32 g | Fat: 29 g | Sodium: 1497 mg