The Instant Pot has revolutionized the way we cook, offering speed and convenience without sacrificing flavor. This recipe for Broccoli and Chicken Instant Pot is a perfect example, delivering a delicious and healthy meal ready in under 30 minutes. Forget lengthy prep times and tedious stovetop cooking – this recipe is all about efficiency and maximum flavor. Whether you're a busy professional, a parent juggling multiple tasks, or simply someone who appreciates a quick and easy dinner, this recipe is for you.
Why Choose Instant Pot Broccoli and Chicken?
This method offers several advantages over traditional cooking methods:
- Speed: The Instant Pot cooks significantly faster than stovetop or oven methods, saving you valuable time.
- Convenience: Minimal prep work is required, making this a perfect weeknight meal.
- Flavor: The Instant Pot locks in the natural flavors of the chicken and broccoli, resulting in a tender and flavorful dish.
- Health: This recipe is a healthy and nutritious option, packed with protein and essential vitamins.
What You'll Need:
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Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 large head of broccoli, cut into florets
- 1/2 cup chicken broth
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons olive oil
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
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Equipment:
- 6-quart Instant Pot (or larger)
Step-by-Step Instructions:
- Sauté the Chicken: Set your Instant Pot to the "Sauté" function. Add the olive oil and once hot, add the chicken. Cook until browned on all sides.
- Add Remaining Ingredients: Stir in the garlic powder, onion powder, salt, and pepper. Add the chicken broth and soy sauce.
- Add Broccoli: Add the broccoli florets to the Instant Pot.
- Pressure Cook: Close the lid and set the valve to "Sealing." Cook on high pressure for 5 minutes.
- Natural Pressure Release: Allow the pressure to release naturally for 10 minutes, then carefully quick release any remaining pressure.
- Thicken the Sauce (Optional): In a small bowl, whisk together the cornstarch with 2 tablespoons of cold water until smooth. Stir this slurry into the Instant Pot and cook for another 2-3 minutes, or until the sauce has thickened to your liking.
- Serve: Serve hot and enjoy!
How Long Does Broccoli and Chicken Last in the Instant Pot?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.
Can I Use Frozen Broccoli?
Yes, you can use frozen broccoli. Simply add it to the Instant Pot along with the other ingredients and increase the cooking time by 2-3 minutes. You may not need to add as much chicken broth as the frozen broccoli will release some moisture during cooking.
Is This Recipe Gluten-Free?
The recipe is naturally gluten-free if you use tamari instead of soy sauce. Always check the labels of your ingredients to ensure they are certified gluten-free if needed.
Variations:
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Add other vegetables: Feel free to add other vegetables like carrots, bell peppers, or mushrooms.
- Make it creamy: Stir in a splash of cream or coconut milk at the end for a creamier sauce.
This Instant Pot Broccoli and Chicken recipe is a simple, healthy, and delicious meal that's perfect for any night of the week. Enjoy!
