Instant Pot Chicken and Broccoli Recipe: Steamed to Perfection in One Pot

This one-pot method delivers perfectly cooked chicken and tender-crisp broccoli without the fuss of multiple pans. The Instant Pot locks in moisture and flavor, creating a dish that’s both nutritious and satisfying.

I’ve refined this technique to ensure the chicken stays juicy while the broccoli retains its vibrant color and slight bite. The pressure cooking process infuses every ingredient with rich, savory notes.

What you’ll get is a balanced meal ready in 20 minutes, with minimal cleanup and maximum flavor. It’s a reliable way to put dinner on the table without compromising quality.

Ideal for busy weeknights or meal prep, this dish proves that healthy eating can be both simple and delicious.

Ingredients for Instant Pot Chicken and Broccoli

A handful of fresh ingredients for a balanced meal in one pot. Simple, flavorful, and fast.

The chicken is the foundation here. Boneless, skinless breasts work best—thighs can get mushy under pressure. Look for pieces that are uniform in size so they cook evenly. Costco has great pre-cut options if you’re short on time. For the broccoli, fresh florets hold up better than frozen (trust me on the texture), but frozen works in a pinch—just thaw and drain first.

No soy sauce? Coconut aminos are a great sub with a similar umami punch. Short on honey? Brown sugar or maple syrup at a 1:1 ratio works too. The ginger can be swapped for ground ginger at one-third the amount, but fresh brings that bright zing. Want more depth? Add a splash of oyster sauce (or vegetarian oyster sauce if that’s your thing).

This keeps well for 3-4 days in the fridge—reheat gently to avoid drying out the chicken. Freezes for up to 3 months, though the broccoli may soften a bit. I like to prep extra chicken for salads or wraps later in the week.

Step-by-Step Instructions for Chicken and Broccoli

Here’s the method for achieving perfectly steamed chicken and broccoli in your Instant Pot.

Step 1: Sear the Chicken and Build the Sauce Base

Set your Instant Pot to the Sauté function on normal heat. Add the 1 tbsp sesame oil and allow it to heat for 30 seconds until shimmering. Add the 1.5 lb boneless skinless chicken breasts cut into 1-inch pieces and cook for 3-4 minutes until lightly browned on all sides.

Push the chicken to one side of the pot and add the 3 cloves minced garlic and 1 tbsp fresh ginger. Sauté for 30 seconds until fragrant. Stir in the 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 0.5 tsp red pepper flakes, 0.5 tsp salt, and 0.25 tsp black pepper. This creates a rich, aromatic foundation for your dish.

Step 2: Deglaze and Add Remaining Liquids

Pour in the 0.75 cup chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This deglazing step ensures maximum flavor and prevents burning. Be thorough—those browned bits are packed with savory depth.

Stir all the ingredients together until well combined. The liquid should be slightly steaming at this point, which means you’re ready for the next step. The sauce will look thin now but will thicken beautifully after pressure cooking.

Step 3: Pressure Cook the Chicken and Broccoli

Add the 4 cups broccoli florets to the pot, distributing them evenly over the chicken and sauce. Secure the lid, set the valve to Sealing, and cook on high pressure for 5 minutes. The Instant Pot will take about 10-12 minutes to come to pressure before the cooking time begins.

Once the cooking cycle completes, allow a natural pressure release for 5 minutes, then quick-release any remaining pressure. The chicken should be cooked through and tender, while the broccoli will be bright green and crisp-tender. Open the lid carefully, tilting it away from you to avoid the hot steam.

Step 4: Thicken the Sauce and Finish

In a small bowl, mix the 1.5 tbsp cornstarch with 2 tbsp water to create a slurry. Set the Instant Pot back to Sauté on normal heat and stir in the slurry. Cook for 2-3 minutes, stirring constantly, until the sauce thickens to a glossy consistency that coats the back of a spoon.

Taste and adjust seasoning if needed. The sauce should be rich and slightly sweet with a hint of tang from the rice vinegar. Sprinkle with the 1 tsp sesame seeds and 3 whole green onions, thinly sliced, for a fresh, aromatic finish. Serve immediately over steamed rice for a complete meal.

Perfect Pairings for This Recipe

Rice Pairings

Steamed jasmine rice is my go-to—its delicate floral aroma complements the savory-sweet sauce beautifully. For texture contrast, try brown rice which holds up well to the tender chicken and broccoli. Cook 1 cup rice to get 3 cups cooked for perfect portions.

Noodle Options

Swap rice for egg noodles or rice noodles to soak up that glossy sauce. I love udon noodles for their chewy texture—just cook 8 oz separately and toss with the finished dish. Add 1 tsp sesame oil to the noodle water for extra flavor. 🥢

Fresh Salad Sides

A crisp cucumber salad with rice vinegar and sesame seeds cuts through the richness. Toss 2 cups sliced cucumbers with 1 tbsp rice vinegar and ½ tsp sugar. For color, add shredded carrots and purple cabbage.

Beverage Matches

Light beers like Sapporo or Asahi cleanse your palate between bites. For non-alcoholic, green tea (hot or iced) enhances the meal’s Asian-inspired flavors. A dry Riesling also pairs surprisingly well with the honey-garlic notes. 🍺

Frequently Asked Questions