Instant Pot Chicken & Broccoli (2025)

by Jeffrey | 16 Comments
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Instant Pot Chicken & Broccoli (1)

Chicken & Broccoli needs no introduction. After all, it’s a classic at every Chinese-American restaurant.

And seeing as I’m a Jewish boy from Long Island, I KNOW my Chinese-American cuisine (if I didn’t, my Bar Mitzvah card would be revoked).So I decided it was time to make the best possible Chicken & Broccoli that puts even most of the take-out places in NYC to shame. It’s the real deal with minimal effort in theInstant Pot! Now crack open that fortune cookie – because Confucius is about to predict some flavor in your life!

Here’s How I Made It!:

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Start with a yellow onion…

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…and dice it up.

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Then take some scallions…

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…and slice ’em up.

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You’ll want some thin-cut chicken breasts for this dish as they work best (your butcher can do it for you or you can do it yourself if you get thick breasts)…

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…because we’re going to cut them into bite-size pieces.

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Now go to the Instant Pot, heat it up and add in some vegetable oil…

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…some sesame oil…

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…and Shaoxing cooking wine (or cooking sherry).

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Once it begins to sizzle…

…add in the onions and scallions.

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Stir for a moment until they soften.

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Then add in some garlic…

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..and stir for another moment.

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Then add in all that chicken…

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…and lightly cook for a minute until it becomes pinkish-white in color but no more.

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Add in some hoisin sauce…

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…and stir the chicken into it so it becomes nice and coated.

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And then add in some beef broth…

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…soy sauce…

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…oyster sauce…

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…and brown sugar.

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Stir well until everything’s combined, secure the lid and cook at high pressure.

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As the chicken’s cooking in the Instant Pot, take some heads of broccoli…

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…reserve only the crowns and place in a microwave safe bowl with some water poured over it…

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…and pop it in the microwave covered for a few minutes to steam(see the “Jeffrey Sez” section why we don’t pressure cook the broccoli with the chicken).

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When done, we’ll look nice and steamed!

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(Oh. Also, create a cornstarch slurry during this time.)

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When done pressure cooking and when the lid comes off the Instant Pot, give it more heat and allow it bubble. When it does, immediately add in the slurry…

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…and stir it into the sauce. It will thicken up a bit to the perfect consistency.

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For the final step, add in the steamed broccoli, making sure it’s nice and combined with the sauce and chicken. Allow it to bubble in the sauce for a couple of minutes to slightly soften up a bit.

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When done, transfer the Chicken & Broccoli to a serving dish, spooning over plenty of sauce…

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(now doesn’t that look nice?)

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Now, go on. Try it out.

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See that fortune cookie?

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It reads: “To no other mouth will a Chicken & Broccoli be this grand”

Enjoy this classic and wonderful dish with my famousHibachi Fried Rice(White RiceorBrown Rice) andEgg Drop SoupororSoup Dumplings!

Instant Pot Chicken & Broccoli

Yield: 6

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Chicken & Broccoli is a total staple in any Chinese-American restaurant. And if you make this recipe, this is one time you can turn your kitchen into a Chinese restaurant instead.

Prep Time5 minutes

Cook Time18 minutes

Total Time23 minutes

Ingredients

  • 1 yellow onion, diced
  • 1 bunch of scallions, chopped
  • 1 tbsp of crushed garlic
  • 2 tbsp of vegetable oil
  • 3 tbsp of sesame oil
  • 1 tbsp of Shaoxing rice wine (or cooking sherry if you don’t have this)
  • 1.5-2 pounds of chicken breast, sliced thin and cut into bite-size pieces
  • 1/4 cup of hoisin sauce
  • 1/4 cup of low-sodium soy sauce
  • 1 cup of beef broth (I used 1 cup of water + 1 tsp of Beef Better Than Bouillon)
  • 2 tbsp of oyster sauce
  • 2 tbsp of dark (or light) brown sugar
  • 1-2 heads of fresh broccoli, with the florets separate from the stalk (which you’ll discard)
  • 2 tbsp cornstarch + 2 tbsp of water to form a slurry

Instructions

  1. Add the vegetable, sesame oils and Shaoxing wine(which should NOT be cold but at room temperature) to theInstant Pot, hit“Sauté” and adjust so it’s on the “More” or “High” setting. Allow it to heat up for 3 minutes
  2. Once heated, add in the onions and scallions and cook for 2-3 minutes until lightly softened. Add the garlic and cook for another minute more
  3. Next, add the chicken and stir for a minute more until the edges become pinkish-white in color (it should not be fully cooked). Add in the hoisin sauce and stir to coat all the chicken with it
  4. Lastly, add in the beef broth, soy sauce, oyster sauce and brown sugar and stir well
  5. Secure the lid, hit “Keep Warm/Cancel” and then hit “Pressure Cook” or “Manual” High Pressure for 4 minutes. Quick release when done
  6. As the chicken is cooking, put the broccoli florets in a microwave-safe bowl with 1/4 cup of water poured over it, cover loosely and microwave for 3-4 mins until it’s slightly tender, but still firm (see the “Jeffrey Sez” section why we don’t pressure cook the broccoli with the chicken). Also, create the cornstarch slurry during this time
  7. Once the quick release is done and the lid comes off the Instant Pot, hit“Keep Warm/Cancel” and thenhit“Sauté” again. When the sauce begin to bubble, add in the cornstarch slurry and stir immediately. Then, add in the steamed broccoli and stir it in so it’s nice and combined with the chicken and the sauce. Allow it to bubble for 1-2 minutes and then turn the Instant Pot off
  8. Enjoy! Goes GREAT with my famousHibachi Fried Rice(orWhite RiceorBrown Rice) andEgg Drop Soup,andSoup Dumplings!

Jeffrey's Tips

The reason I cook the broccoli separately from the chicken during the pressure cooking phase is because broccoli cooks insanely fast when pressure cooked. Like, it will become mush. If you’d rather have a mushy broccoli that falls apart, by all means, cook it with the chicken – BUT – if you want it crunchy and substantial, simply steam it in the microwave as suggested in the recipe 😉

Some people enjoy these with some cashews and/or sesame seeds added at the end. Feel free to top it off when serving in a bowl!

Want some spice? Add in some Sriracha or garlic chili sauce to taste!

Enjoy this classic and wonderful dish with my famousHibachi Fried Rice(White RiceorBrown Rice) andEgg Drop SoupororSoup Dumplings!

    Instant Pot Chicken & Broccoli (2025)

    FAQs

    Why does my Instant Pot chicken taste rubbery? ›

    As mentioned above, overcooked chicken is the most common reason for rubbery chicken because the chicken loses moisture as it cooks. Checking the internal temperature of the chicken is the best way to avoid this. Keep reading for a few tried and true strategies and cooking methods.

    How long does it take to steam broccoli in Instant Pot? ›

    While you'll set your cooking time to “0”, the steaming time is actually just the time it takes for the instant pot to come to full pressure (about 5-10 minutes). After that, you'll just use your quick release to release the pressure and remove the broccoli.

    What makes the chicken chewy in the Instant Pot? ›

    Oddly enough, it can be really challenging to get the right texture when cooking boneless chicken breasts. They cook quickly in the Instant Pot, but if you don't cook them long enough they get a weird, rubber-like texture that's nearly impossible to chew, and if you cook them too long, their texture gets dry.

    Does cooking chicken longer in Instant Pot make it more tender? ›

    This dinner staple cooks up perfectly every time in the Instant Pot. You can aim for firm but juicy chicken for cubing, or let it cook a little bit longer for tender shredded chicken.

    Does chicken get more tender the longer you slow cook it? ›

    That is why tough meats become “fork tender” in the slow cooker. Chicken breasts have very little connective tissue; that means they can be cooked quickly because the long cooking time needed to soften connective tissue isn't necessary. They also have little fat, which means they can become dry if cooked too long.

    Why did my chicken burn in Instant Pot? ›

    There are a number of reasons your Instant Pot will display its burn message. Most of these involve mishaps that may occur during the cooking process, like not adding enough liquid or forgetting to adjust the steam valve to the sealing position. Once you figure out what you've done wrong, correcting the error is easy.

    Can you put aluminum foil in an Instant Pot? ›

    The short answer is good news. It is generally safe to use aluminum foil in an Instant Pot, but it is important to use it properly to avoid damaging the appliance or creating a potential safety hazard.

    How do you not overcook vegetables in an Instant Pot? ›

    Instant Pot Steamed Vegetable Medley

    Cutting Veggies: Cut veggies into equal pieces, to ensure all pieces are cooked the same. Pressure Release: It is important to quick release the pressure right after the beep, so the veggies don't overcook.

    How much water to steam vegetables in an Instant Pot? ›

    (I bought this trivet with handles for $7 on Amazon and I use it with my old metal steamer basket.) Pour 1-1.5 cups of water into the Instant Pot. Pile the vegetables into the basket and lock the lid. Turn the knob to “sealing,” press “Steam,” and lower the minutes to 0 (zero).

    What happens if you cook chicken too long in the Instant Pot? ›

    While all cuts of chicken are fair game for the Instant Pot, thighs are the most forgiving. Because chicken breast is so lean, just a couple of extra minutes of cook time turns them from juicy to overcooked and dry.

    Can you put too much chicken in Instant Pot? ›

    Cook time stays the same no matter how much chicken you add to the pot; the pot will just take longer to come to pressure.

    Can you overcook chicken in a pressure cooker? ›

    Yes, you can! Pressure Cookers don't work the same as slow cookers, where longer cooking times equal more juicy and tender meat. Too much time in a pressure cooker will create dry tough meat.

    Do you need to add water when cooking chicken in an Instant Pot? ›

    Add the chicken to the Instant Pot: Arrange the chicken in a single, even layer in the bottom of the pressure cooker. Add the water, then sprinkle with salt.

    Do you cover meat with liquid in a pressure cooker? ›

    While you may cover meat almost completely for a conventional braise, use just enough liquid for the cooker to reach pressure – during pressure cooking the meat will release it's own juice and braise in that flavorful liquid, instead. DO use fresh herbs.

    How much chicken can you cook in an Instant Pot? ›

    You can make up to 5 pounds of chicken breast in the Instant Pot at once, if yours is 6 quarts like mine. I usually stick to no more than 4 pounds, as 5 pounds doesn't always cook evenly.

    Why does my chicken look cooked but taste rubbery? ›

    Overcooking chicken and buying woody chicken breast are two of the main causes behind rubbery chicken. You can stop this from happening by: buying “slow-growing” chicken. cooking your chicken in moisture.

    What happens if you cook chicken too long in Instant Pot? ›

    While all cuts of chicken are fair game for the Instant Pot, thighs are the most forgiving. Because chicken breast is so lean, just a couple of extra minutes of cook time turns them from juicy to overcooked and dry.

    Why does chicken taste weird all of a sudden? ›

    Dysgeusia is a type of taste disorder that causes food to taste different than it should. It is often caused by a temporary condition such as a cold, allergies, or pregnancy. However, it is sometimes caused by something long-term such as dementia or Parkinson's disease.

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