Instant Pot Recipes from a Chef's Wife and IP Enthusiast

Easy & Crisp Instant Pot Broccoli Chicken

Start to finish cook time: 38 minutes (5 prep + 10 saute + 8 pressurize + 3 high pressure + 8 pressure + 0 high pressure + 4 saute)
Effort Level: Low
Servings: 5



We love Chinese food, but we live in a rural suburb with limited Chinese without going downtown. I also suffer from the debilitating problem of growing up not far from one of the best China Towns (San Francisco) and being a bit snobby on what I consider "good Chinese". 

Everyone online will tell you that you can't cook the broccoli in the IP with your chicken for this dish because it will get soggy. And they are partially right. My first attempt I defiantly threw all the broccoli in (without the basket) and ended up with a soggy shredded mess. There is nothing more mortifying than serving Chef a bad meal. He was ready to chalk this up as a loss, but my second attempt was so victorious I'm glad I tried again. The key to this recipe is the steamer basket, it made a world of difference and was just an amazing hunch. Crisp fresh perfectly cooked broccoli! If someone would've told me it was cooked in a wok or a stove I would've believed them. With this one modification, you get fast and easy broccoli chicken without compromising at all on flavor or texture. Best part- you don't have to cook your broccoli in the microwave like all the other recipes are telling you to do!
Do note you will need a steamer basket for this recipe. If you want to jump straight to the recipe, no need to keep scrolling it's right below. If you want step-by-step pictures though, I've included those below the recipe. And as my Chef husband says, "Food is love". Enjoy!





Ingredients
  • 4 chicken breasts, sliced into strips
  • 3 crowns broccoli, broken into medium sized florets
  • 1 yellow onion, diced
  • 1 cup water
  • 1 chicken bouillon cube
  • 3 garlic cloves, diced
  • 1 tbsp olive oil
  • 1/2 tsp sesame oil
  • 1/4 tsp salt
  • 1/8 tsp red pepper flakes
  • 1/8 tsp black pepper
  • 1/4 tsp sriracha
  • 1/4 cup hoisin sauce
  • 1 tsp rice vinegar
  • 1/4 cup soy sauce
  • 1 tbsp brown sugar
  • 3 tbsp cornstarch (to be added with 3 tbsp water)
Instructions
  1. Slice chicken into small strips or bite-size pieces, chop onion, and dice garlic. Set aside.
  2. Turn Instant Pot to high saute for 12 minutes (likely won't use all this time, but set to this so it doesn't turn off on you). Add olive oil and sesame oil. Add onions and garlic, cook until onions are translucent. 
  3. Add chicken and brown both sides, until there isn't any visible pink (doesn't have to be cooked all the way through just seared on outside).
  4. While chicken is browning, prepare seasoning mix. In a measuring glass add hoisin, soy sauce, rice vinegar, brown sugar, bouillon cube, salt, red pepper flakes, black pepper, sriracha, and water. Set aside.
  5. Add pre-mixed sauce/seasoning mix,  after you add though DO NOT MIX in with the chicken. Dark sauces tend to set off the burn sensor, so not stirring until after will benefit you. Just let it sit on top. Seal and set to 3 on high pressure, allow for 8 minutes to pressurize. Be sure the steamer vent is in the sealed position.
  6. While chicken is cooking, break broccoli into medium florets (don't make the florets overly small as this will keep them more crip during steaming and not too crumbly, you want sturdy florets). Put into a steamer basket and set aside.
  7. Once chicken beeps it's done, quick release and add steamer basket filled with broccoli. Seal and set to "0 minutes". Allow 8 minutes to re-pressure. Make sure steamer vent is in the sealed position.
  8. Prepare cornstarch by adding 3 tbsp water to 3 tbsp cornstarch. Whisk until blended (right before add be sure to mix again as it will clump together if it sits). 
  9. Once IP beeps it's done, quick release and remove broccoli basket. Set to high saute and raise to almost a boil (must be hot in order to avoid lumps created by cornstarch). Add cornstarch mixture, mixing thoroughly. Once sauce has thickened, add steamed broccoli and fold in broccoli.
Set IP to high saute, add olive oil and sesame oil. 
Add chopped onions and garlic. Cook until onions are
translucent.
Mix soy sauce, hoison, brown sugar, rice vinegar,
sriracha, salt, red pepper flakes, black pepper, bouillon,
and water. Set aside, don't add yet. 
Add chicken and brown until mostly not pink.  
Add your premixed seasoning bouillon mix. Seal and set
to high pressure for 3 minutes, allowing for 8 minutes
pressurization. 
While chicken is cooking, break broccoli into medium florets.
Leave them actually a little bigger than pictured here.
Once it beeps, quick release steam. Add broccoli and seal.
Set to "0" minutes and allow for 8 minutes to pressurize.
Once it beeps its done, remove basket of broccoli and set aside.
Set to high saute. 
Mix 3 tbsp cornstarch and 3 tbsp water in a small container,
whisking until fully mixed. Once IP is boiling, add cornstarch
mix stirring as you add. 
This is what sauce will look like thickened. 
Fold in steamed broccoli, you want this to be the last step as
adding and mixing too early can leading to shredded broccoli.
Plate over rice and serve!