Instant Pot Chicken and Broccoli

I can’t tell you how many times this recipe has saved dinner in my house — especially on those busy weeknights when everyone’s hungry right now. It’s the kind of meal that feels like you’ve ordered takeout, but in reality, you tossed it together with pantry staples in under 30 minutes.

This Instant Pot Chicken and Broccoli is cozy, saucy, and full of those classic sweet-salty flavors we all crave from Chinese-style takeout. And the best part? It’s all done in one pot, without babysitting a stovetop. We serve it over hot rice, and dinner just comes together like magic.

If you’ve made beef or shrimp and broccoli before in your pressure cooker — you’re going to love this chicken version even more. It’s a bit lighter, super family-friendly, and makes great leftovers (if there are any!).

What You’ll Need for This One-Pot Wonder

This recipe keeps it simple — no fancy sauces or hard-to-find ingredients. Most of these are probably already hanging out in your fridge or pantry:

• Boneless skinless chicken breast or thighs – I prefer thighs for extra juiciness, but breast works fine too.
• Fresh garlic and ginger – Don’t skip these! They add that warm, comforting base flavor.
• Soy sauce – I go with low-sodium to balance the salt.
• Brown sugar or honey – Just enough to bring that sweet-salty balance.
• Sesame oil – Toasted sesame oil gives the sauce that rich, nutty depth.
• Cornstarch – For thickening the sauce. You’ll stir it in at the end.
• Broccoli florets – Raw or lightly steamed; they’ll finish softening with residual heat.
• Sesame seeds – Totally optional, but I love them for texture and garnish.

Sometimes I toss in a handful of sliced scallions if I have some in the fridge, just to brighten it up.

How I Make It in the Instant Pot

I like to call this a “dump and walk away” recipe — because truly, that’s all it takes.

1. Layer the Base Flavors
   I add the chicken straight into the pot along with the soy sauce, water, sesame oil, brown sugar, garlic, and ginger. A quick stir is all it needs.
2. Pressure Cook It Fast
   Seal the lid, set it to Pressure Cook (high) for 3 minutes, and let it do its thing. The pressure build-up takes about 10 minutes or so, but you don’t have to watch it — use that time to prep your broccoli or make a pot of rice.
3. Thicken the Sauce
   Once done, I quick-release the pressure, open the lid carefully, and stir in my cornstarch slurry (just 1 tablespoon cornstarch + 1 tablespoon cold water). Let it bubble for a minute or two on Sauté mode until it turns glossy and coats the chicken.
4. Toss in the Broccoli
   If I’m using raw broccoli, I just stir it right in and close the lid again — not sealing it — just to trap the heat and let it steam. In 3-5 minutes, it’s perfect. You could also steam the broccoli separately if you want it super tender.
5. Plate It Up
   Serve hot over a bowl of steamed rice, sprinkle with sesame seeds, and you’re good to go.

My Go-To Tips for the Best Results

• Cut the chicken into even pieces so it all cooks evenly and stays juicy.
• Don’t overdo the cornstarch. Start small — it thickens fast.
• Add a splash of rice vinegar or a tiny squeeze of lime at the end if you want a tangier edge to the sauce.
• Broccoli too crunchy? Microwave it for 30 seconds first or give it a quick steam on the stove before adding it in.

Can I Make It Ahead?

Absolutely. I often meal prep this on Sunday nights.

• For freezing (raw): Mix everything except the soy sauce and water in a zip bag, freeze flat, and dump it into the Instant Pot when ready (add water and soy sauce fresh).
• For freezing (cooked): Let it cool fully, then portion into containers. It keeps great in the freezer for up to 3 months. Just thaw and reheat gently with a splash of water.

Ways We Love to Serve This

This dish is so flexible. We’ve tried it with:

• Basmati rice – My usual go-to for quick dinners.
• Brown rice or quinoa – When we’re feeling a little healthier.
• Cauliflower rice – Works great for low-carb days.
• In lettuce wraps – For a fresh, crunchy twist (surprisingly good!).

Sometimes I even spoon it over noodles when I have leftover ramen or lo mein in the pantry. It’s that versatile.

How to Store Leftovers

Once cooled, I pop leftovers in an airtight container and keep it in the fridge for up to 4 days. It reheats beautifully in the microwave — just add a spoonful of water to loosen up the sauce.

If you’re reheating a frozen batch, thaw overnight in the fridge or gently warm it on the stove with a splash of broth.

Questions You Might Have

Can I use frozen chicken?
Yes, but I’d add 2 extra minutes to the pressure cook time and make sure pieces aren’t stuck together. I still prefer fresh for texture, though.

What if I don’t have sesame oil?
It adds a lot of flavor, but you can skip it or use a neutral oil. A dash of peanut butter actually gives it a similar richness in a pinch.

Can I double the recipe?
Definitely. Just make sure you don’t go over the Instant Pot’s max fill line. Cook time stays the same.

Is this spicy?
Not at all. If you want some heat, I sometimes stir in a spoonful of chili garlic sauce or a pinch of red pepper flakes.

Final Thoughts

If you’re looking for a dinner that’s fast, flavorful, and feels like it came from your favorite takeout spot — this chicken and broccoli checks all the boxes. It’s the kind of recipe that works just as well for a quiet Tuesday night as it does for a casual dinner with friends. Plus, cleanup is a breeze.

Try Other Instant Post Recipes:

Instant Pot Beef Brisket

Instant Pot Whole Chicken Soup

Instant Pot Pulled BBQ Chicken