Pressure Cooker Chicken and Broccoli Stir Fry
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 - 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.
The Process
Cut chicken into 1-inch chucks.
Add all other ingredients (except broccoli and broth) to mixing bowl and mix well.
Then add chicken and let marinate for at least 30 minutes.
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.
Pour in chicken broth and mix well. Then add steamer basket to pressure cooker - on top of, but not touching, chicken.
Add broccoli to steamer basket. Switch to manual setting for 0 minutes at high pressure and close lid.
Once cooking is complete, quick-release pressure. Mix broccoli and chicken with sauce together. Serve with rice.
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Pressure Cooker Chicken and Broccoli Stir Fry
Ingredients
- 8 chicken thighs boneless, skinless
- ¼ cup tamari or soy sauce
- ½ tsp. ground allspice
- ½ tsp. ground ginger
- 2 Tbsp. garlic minced
- 1 Tbsp. Sriracha or more, as desired
- 1 Tbsp. sesame oil
- 1 Tbsp. honey
- 2 lbs. broccoli florets frozen
- 1 cup chicken broth
Instructions
- Cut chicken into 1-inch chucks. Add all other ingredients (except broccoli and broth) to mixing bowl and mix well. Then add chicken and let marinate for at least 30 minutes.
- 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.
- Pour in chicken broth and mix well. Then add steamer basket to pressure cooker - on top of, but not touching, chicken. Add broccoli to steamer basket. Switch to manual setting for 0 minutes at high pressure and close lid. Once cooking is complete, quick-release pressure.
- Mix broccoli and chicken with sauce together. Serve with rice. And Enjoy!
Notes
Nutrition
Jesse
Perfection!
Never ordering take out Chinese food again.
Chef Gary
I think I may need to hire you to test recipes for my upcoming cookbook. Lol!
Jesse
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!
Allison
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
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.
jenn
Looks great. How long would you cook if using fresh broccoli? Has anyone tried it with coconut aminos instead of soy sauce?
Chef Gary
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!
Kelly
Was excited to try this tonight! We ended up with a LOT of liquid in the bottom of the pot, and the broccoli was very soggy. Any suggestions?
Chef Gary
I've edited the notes of the recipe to answer your question. That was to be expected, but I guess it will help if you know that beforehand. Sorry if you didn't like it texture, but hopefully it at least tasted good!?
Chef Gary
Sorry that this wasn't what you expected. I guess I should explain a little more of what to expect in the recipe notes. We definitely use a slotted spoon to take out the chicken. I would never pour all the remaining broth into a bowl, only however much sauce each person wants over their rice. But I do think that the extra broth during cooking makes for much more flavorful and non-dry chicken. As for the broccoli - you're right that steaming it separately with give you more texture. But, honestly, this recipe was created as an easy one-pot meal. So I guess I (wrongly) assumed that people wouldn't expect crunchy broccoli in a pressure cooker. Again, sorry it wasn't up to par for your family.
Jones
Definitely not a traditional stir fry, but I didn't expect that in an Instant Pot. Flavor was amazing!
Jennifer
This tasted amazing! We don't do 'hot' so omitted the sriracha, we felt it didn't need it, anyway. The only other thing I did different was to thicken the sauce with a little cornstarch/water mixture, we liked the extra sauce! Thanks for the amazing recipe, we look forward to trying more recipes from you.
June
Dee-lish! 🙂
Debora Cadene
I think i'll try this, but with fresh broccoli instead. You mention about 2 minutes HP if fresh?? Would you say use about the same amount as you would for frozen?
Thank you!!
Debbie.
Chef Gary
Yes, the cook time should be the same. With frozen broccoli, it obviously takes longer to come up to pressure.
Lauren
Where did you find a steamer basket shallow enough to fit on top of something like chicken without touching it? My basket barely fits with the chicken and all the ones I see are to fit from the bottom of the container with nothing else in it, it seems 🙁
Gary
We like this combo. You can sit the basket on top of the trivet.
https://www.amazon.com/gp/product/B0796R49MN/ref=oh_aui_search_detailpage?ie=UTF8&psc=1