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Pressure Cooker Chicken and Broccoli Stir Fry | The Foodie Eats

Pressure Cooker Chicken and Broccoli Stir Fry

A not-so-traditional stir fry, with the most flavorful sauce.
Course Main Course
Cuisine Chinese
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 6
Calories 430kcal
Author Gary White


  • 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


  • 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!


It will take a while for the pressure to come up because the broccoli is frozen. This is the reason for the 0-minute cook time.
Also, this cooking method will not yield crunchy broccoli, it will be a little soft. As an alternative, you can steam the broccoli separately.


Calories: 430kcal | Carbohydrates: 15g | Protein: 30g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 147mg | Sodium: 1059mg | Potassium: 889mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1060IU | Vitamin C: 143.9mg | Calcium: 101mg | Iron: 2.7mg