Easy Instant Pot Chicken Broccoli And Bok Choy Recipes
INSTANT POT CHICKEN AND BROCCOLI
This simple dump and go Instant Pot Chicken and Broccoli is an easy weeknight dinner that needs little to no prep time. It's an easy chicken dinner that's healthy and takes less than 10 minutes to make.
Provided by Carmy
Categories Main Course
Time 9m
Number Of Ingredients 8
Steps:
- Add your chicken to the Instant Pot liner.
- Add in the soy sauce, hoisin sauce, sesame oil, chicken stock, and minced garlic.
- Place the lid on, set it to sealing, and pressure cook (manual button) for 4 minutes.
- When done, quick release the steam.
- Mix 1 tbsp of cornstarch with 1 tbsp of cold water to make a cornstarch slurry.
- Press the saute button and then add in the cornstarch slurry. Stir for 2-3 minutes or until the sauce has thickened to your liking. You can either stir your broccoli in at this time or at the end, place the broccoli in the pot, place the lid on, and let the residual steam cook the broccoli.
- Top with toasted sesame seeds if desired.
Nutrition Facts : ServingSize 4 servings, Calories 348 kcal, Carbohydrate 9 g, Protein 46 g, Fat 13 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 215 mg, Sodium 877 mg, Fiber 1 g, Sugar 3 g
PRESSURE-COOKER GARLIC CHICKEN AND BROCCOLI
This simple riff on a classic Chinese chicken dish proves you can savor the takeout taste you crave while still eating right. -Connie Krupp, Racine, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Place the first 5 ingredients in a 6-qt. electric pressure cooker. In a large bowl, mix broth, soy sauce, brown sugar, sesame oil, vinegar, salt and pepper; pour over chicken mixture. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Press cancel. A thermometer inserted in chicken should read at least 165°. , Remove chicken and vegetables; keep warm. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with chicken, vegetables and hot cooked rice., Freeze option: Place chicken and vegetables in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little broth or water if necessary.
Nutrition Facts : Calories 241 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 798mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
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