Pressure Cooker Chicken and Broccoli Stir Fry
A not-so-traditional stir fry, with the most flavorful sauce.
- 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