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Take-out style healthy Chinese chicken and broccoli

Instant Pot Chinese Chicken and Broccoli

Instant Pot Chinese Chicken and Broccoli made with juicy tender thin chicken slices and crisp tender broccoli in an extremely delicious sweet and savory sauce. Tastes so good with Jasmine Rice and gets ready in 15 mins.
5 from 4 votes
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Course: Main Course
Cuisine: American-Chinese, Asian, Chinese
Keyword: Chinese Chicken and Broccoli Instant Pot Recipe, Chinese Chicken and Broccoli Recipe, Instant Pot Chinese Chicken and Broccoli
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 people
Calories: 520kcal
Author: Meghna


  • 0.75 pound Chicken breast ** 325 grams, cut into 2 inch long thin slices, boneless skinless chicken breast.
  • 2 cups Broccoli ** fresh florets or a small broccoli head. For frozen broccoli read NOTES below
  • 1/2 tbsp Garlic ** minced
  • 1/2 tbsp Ginger ** minced
  • 3 tbsp Avocado oil ** or use any neutral oil

For Flash Marinating Chicken

For the Sauce


  • 1.5 tbsp cornstarch **made into a slurry, diluted in equal parts water


  • 2/3 cups Water ** divided into equal parts


  • Flash marinate the thinly sliced chicken pieces with sesame oil and light soy sauce. Now, this is a totally optional step. It certainly boosts the flavor of the dish and acts similar to velveting the chicken.
  • Now, set the Instant Pot on SAUTE function and keep it at NORMAL heat settings. Add oil and when the oil becomes moderately hot add the minced ginger and garlic and saute for just 30 seconds.
  • Next, add the flash marinated chicken slices and saute until lightly golden around the edges. It took me around 3-4 mins.
  • Add 1/3 cup water and de-glaze the pot very well scraping the sides and the bottom of the pot with the help of your spatula so that there are absolutely no bits and crumbs stuck. CANCEL the SAUTE function.
  • Close the lid of the Instant Pot and set the valve to SEALING position. PRESSURE COOK on HIGH for just 1 min.
  • When the pressure cooking cycle is over do a QUICK PRESSURE RELEASE by manually moving the valve from the SEALING to the VENTING position. Open the lid carefully and CANCEL the Pressure cook function.
  • Add the sauce ingredients mentioned above in the "For the Sauces" section along with the corn starch and 1/3 cup water. Give everything a good stir.
  • Press the SAUTE function and set it at LOW.
  • Add the Broccoli florets, mix well with the rest of the ingredients in the pot. Simmer the sauce until it thickens and reaches the consistency that you prefer.
  • Turn off the Instant Pot and Cover it either with a glass lid or put back it's lid. All the Chinese Chicken and Broccoli to rest for 5 mins. The residual heat will cook down the Broccoli florets and make them crisp tender. If you prefer tender soft broccoli read the NOTES below.
  • Enjoy the dish with some steamed Jasmine rice or Noodles.



  1. Measuring Units Used, 1 cup = 240 ml & 1 teaspoon = 5 ml.
  2. Cook time for cubed chicken pieces: 3 mins/ QPR for regular chicken and 1 min/QPR for organic farm fresh chicken.
  3. Want Soft Tender Broccoli? Pressure Cook the florets separately on a steaming basket along while pressure cooking the chicken. Add back the steamed florets while thickening the sauce.
  4. Want to use frozen Broccoli? Thaw the frozen Broccoli first and drain the excess water. Follow the recipe as such.
  5. Want to use frozen chicken breats or thighs? Thaw them over night in the fridge. Drain the excess moisture and than slice them thinly. 
  6. The Sauce consistency: We prefer a thick sauce that clings beautifully to the chicken and the broccoli florets. However, if you prefer a thinner sauce simmer it less and you can also add 3-4 tbsp more water to thin it down a bit while simmering it. You can control the consistency of the sauce. Keep it the way you want.
  7. Storing Tips: Lasts for 5 days in the fridge in moisture free air tight containers and keeps good in the freezer for upto 2 months. 
Calorific details are provided by a third party application and are to be used as indicative figures only.
Nutrition Facts
Instant Pot Chinese Chicken and Broccoli
Amount Per Serving
Calories 520 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 4g25%
Cholesterol 103mg34%
Sodium 2401mg104%
Potassium 941mg27%
Carbohydrates 22g7%
Fiber 3g13%
Sugar 8g9%
Protein 40g80%
Vitamin A 615IU12%
Vitamin C 89mg108%
Calcium 56mg6%
Iron 2mg11%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.


Calories: 520kcal | Carbohydrates: 22g | Protein: 40g | Fat: 30g | Saturated Fat: 4g | Cholesterol: 103mg | Sodium: 2401mg | Potassium: 941mg | Fiber: 3g | Sugar: 8g | Vitamin A: 615IU | Vitamin C: 89mg | Calcium: 56mg | Iron: 2mg