Instant Pot Chicken Broccoli Recipes

PRESSURE-COOKER GARLIC CHICKEN AND BROCCOLI

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.

INSTANT POT CHICKEN & BROCCOLI

Steps:

• Add the vegetable, sesame oils and Shaoxing wine (which should NOT be cold but at room temperature) to the Instant Pot, hit "Sauté" and adjust so it's on the "More" or "High" setting. Allow it to heat up for 3 minutes
• Once heated, add in the onions and scallions and cook for 2-3 minutes until lightly softened. Add the garlic and cook for another minute more
• Next, add the chicken and stir for a minute more until the edges become pinkish-white in color (it should not be fully cooked). Add in the hoisin sauce and stir to coat all the chicken with it
• Lastly, add in the beef broth, soy sauce, oyster sauce and brown sugar and stir well
• Secure the lid, hit "Keep Warm/Cancel" and then hit "Pressure Cook" or "Manual" High Pressure for 4 minutes. Quick release when done
• As the chicken is cooking, put the broccoli florets in a microwave-safe bowl with 1/4 cup of water poured over it, cover loosely and microwave for 3-4 mins until it's slightly tender, but still firm (see the "Jeffrey Sez" section why we don't pressure cook the broccoli with the chicken). Also, create the cornstarch slurry during this time
• Once the quick release is done and the lid comes off the Instant Pot, hit "Keep Warm/Cancel" and then hit "Sauté" again. When the sauce begin to bubble, add in the cornstarch slurry and stir immediately. Then, add in the steamed broccoli and stir it in so it's nice and combined with the chicken and the sauce. Allow it to bubble for 1-2 minutes and then turn the Instant Pot off
• Enjoy! Goes GREAT with my famous Hibachi Fried Rice (or White Rice or Brown Rice) and Egg Drop Soup, Hot & Sour Soup and Soup Dumplings!

INSTANT POT CHICKEN AND BROCCOLI

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.

INSTANT POT SESAME CHICKEN WITH BROCCOLI

Steps:

• Cut chicken into thin strips.
• Set Instant Pot to sauté function and heat oil in the inner pot, add chicken and cook while you prepare the sauce.
• In a small bowl whisk sesame oil, ketchup, honey, soy sauce, ginger and garlic. Add sauce to the pot and stir to coat the chicken.
• Cover and lock the lid in place. Set to manual on high pressure for 4 minutes. Mix orange juice and cornstarch in a small bowl.
• When the cook time is done quick release the pressure, then remove the lid. Set to sauté function again and bring to a simmer.
• Stir in the cornstarch mixture, then add the broccoli. Cook for 3 minutes more until the sauce is thickened and the broccoli is slightly tender.
• Serve with cooked brown rice topped with green onions and sesame seeds.
• Serves: 4 (includes rice); Calories: 574; Total Fat: 14 grams; Saturated Fat: 2 grams; Total Carbohydrate: 67 grams; Sugars: 13 grams; Protein: 43 grams; Sodium: 619 milligrams; Cholesterol: 109 milligrams; Fiber: 6 grams.

5-INGREDIENT CHEESY CHICKEN, BROCCOLI AND RICE

Steps:

• Spray Instant Pot™ insert with cooking spray. Mix broth, rice, salt and pepper in insert.
• Stir in chicken and broccoli. Secure lid; set pressure valve to SEALING. Select MANUAL or PRESSURE COOK ; cook on high pressure 10 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
• Stir in cheese. Broccoli will break down when stirring.

INSTANT POT CHICKEN FETTUCCINE ALFREDO WITH BROCCOLI

Steps:

• Flash marinate the chicken cubes with crushed black pepper and salt and set aside.
• Set the Instant Pot on SAUTE function & set it on NORMAL heat setting.
• Add butter and when it melts add the minced garlic and saute for 30 seconds.
• Now, add the chicken stock and de-glaze the pot well scraping the sides & the bottom of the pot with the help of a spatula to loosen any stuck up bits or crumbs. This will prevent the BURN error.
• CANCEL the SAUTE. Add the Fettuccine Noodles (halved) in a bird nest or zig zag pattern. DO NOT dump them all at once, watch the video above. Gently press down the fettuccine with the spatula so that they are covered with the stock.
• Now, layer the flash marinated chicken cubes on top of the fettuccine in a single layer. Gently press down the chicken cubes with the spatula so that they get a light coat with the liquid.
• Next, close the lid of the Instant Pot. Seal the Valve and PRESSURE COOK on HIGH for 5 minutes.
• Once the cooking cycle is over the Instant Pot will begin to beep. Wait for 10 minutes Natural Pressure Release (NPR) than release the rest of the pressure manually by moving the valve from the SEALING to the VENTING position. Open the lid carefully once the floating metal pin drops.
• You'll have cooked fettuccine in a puddle of liquid. That's what we want, the extra liquid will be nicely absorbed by the cheese & create a creamy alfredo sauce.
• Hit the SAUTE function and keep it on LOW heat settings. De-tangle the cooked fettuccine by stirring with a spatula or a pair of forks.
• Now, add the warm cream and mix well.
• Add the cream cheese (room temperature), dice into cubes if you can, it helps to blend the cheese fast with the pasta. Mix well until the cream cheese fully incorporates and there are absolutely no lumps.
• At this stage you may Turn off the Instant Pot. Now, add the parmesan cheese in 2-3 slots mix well until the cheese fully incorporates and melts.
• You'll have an extremely creamy alfredo sauce. Add the steamed or blanched broccoli florets (fresh or frozen). Give everything a good mix and serve right away. Enjoy!