Entrée Instant Pot Recipes

Pressure Cooker Chicken and Broccoli Stir Fry

Pressure Cooker Chicken and Broccoli Stir Fry | The Foodie Eats

Pressure Cooker Chicken and Broccoli Stir Fry

So Why Not Just Order Take-Out?

Over the past few years, we’ve had to adjust the way we eat. A few years ago, my wife (randomly) developed an intolerance to onions. After our first daughter was born came the intolerance to gluten. Three months ago, we had our second daughter, who (at this point) can’t digest dairy well. Needless to say, I’ve been experimenting quite a bit to still make food taste delicious without 3 favorite ingredients.


With that being said… I LOVE Chinese take-out. But I haven’t eaten it in almost 4 years ((tear)) because it is loaded with soy sauce, oyster sauce, wheat and sugar. So I reached a tipping point – where Asian food needed to be added to my repertoire in the kitchen.  And this is the first of many Asian-inspired recipes I will share.

And as Always… Please Pin & Share the Love!

 

5.0 from 1 reviews
Pressure Cooker Chicken and Broccoli Stir Fry
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 8 chicken thighs - boneless, skinless
  • ¼ cup tamari - aka gluten-free soy sauce (or soy sauce)
  • ½ tsp. allspice - ground
  • ½ tsp. ginger - ground
  • 2 Tbsp. garlic - minced
  • 1 Tbsp. Sriracha (or more, as desired)
  • 1 Tbsp. sesame oil
  • 1 Tbsp. honey
  • 1-2 lbs. broccoli florets - frozen
  • 2 cups chicken broth
Instructions
  1. Cut chicken into 1-inch chucks. Add to mixing bowl with all other ingredients (except broccoli and broth), mix well, and marinate for at least 30 minutes.
  2. Turn on sauté setting on Instant Pot and allow to get fully hot. Then add all ingredients from bowl into pot and cook until chicken is almost done (7-10 minutes), stirring frequently.
  3. Add broccoli, chicken broth, and mix well.
  4. Switch Instant Pot to manual setting for 1 minute and close lid.
  5. Once cooking is complete, quick-release pressure.
  6. Serve with rice. And Enjoy!
Notes
It will take a while for the pressure to come up because the broccoli is frozen. This is the reason for the 1-minute cook time.


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7 Comments

  • Reply
    Jesse
    March 31, 2017 at 8:56 pm

    Perfection!
    Never ordering take out Chinese food again.

    • Reply
      Chef Gary
      April 1, 2017 at 7:03 am

      I think I may need to hire you to test recipes for my upcoming cookbook. Lol!

      • Reply
        Jesse
        April 1, 2017 at 7:10 am

        I’m down! I am the perfect candidate to let you know what mistakes will be made by those of us who were not gifted with chef like abilities. LOL! I am finding that I do one or two things wrong to each recipe my first go-round. But I don’t give up!

        • Reply
          Allison
          July 28, 2017 at 8:15 am

          This was wonderful and will be making this again but it does not say how many servings it makes and how much per serving. I am thinking 4?

          • Chef Gary
            July 28, 2017 at 9:12 am

            I’m so glad you liked it! Thanks for the rating too. As for the servings, I’ve been hesitant to add those since I would only really be guessing, though you are making me reconsider. But yes, 4 sounds about right for this recipe.

  • Reply
    jenn
    September 24, 2017 at 10:00 am

    Looks great. How long would you cook if using fresh broccoli? Has anyone tried it with coconut aminos instead of soy sauce?

    • Reply
      Chef Gary
      October 3, 2017 at 9:23 am

      Hmm, that’s a good question. I think I would try 2 minutes with the fresh broccoli. It will definitely come up to pressure much quicker. But I’ve never tried that. Also, have not tried the coconut aminos. Please let me know how it goes!

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