Instant Pot Chicken Broccoli Rice Bowl–brown rice is topped with a savory asian-inspired sauce, tender pieces of chicken and bright green, barely cooked broccoli florets.
Instant Pot Chicken Broccoli Rice Bowl
I love this easy weeknight dinner recipe for many reasons. One is that the chicken is thrown into the Instant Pot frozen. I always have a bag of frozen chicken thighs or breasts in my freezer and I don’t often remember to thaw. I prefer making instant pot and crockpot recipes that start with frozen chicken.
I also love this recipe because you can mix and match the starch and the vegetables. For example, I served the chicken and broccoli over brown rice but you can serve it over white rice or quinoa instead. I used a package of frozen broccoli but I was thinking how delicious a bag of stir fry vegetables would taste with this. We love buying the big bag of stir fry vegetables from Costco. My kids always fight over the water chestnuts. Weird, I know. You could also try plain peas or cauliflower or whatever you like as well.
This Instant Pot chicken broccoli rice bowl really reminded me of something you’d order at a Teriyaki Stix or a similar type of restaurant. Super fast and easy to get going, this recipe is perfect for a weeknight dinner.
More Asian-inspired Instant Pot Recipes
Instant Pot Cheater Korean Beef with Brown Rice
Instant Pot Cashew Chicken
Instant Pot Taiwanese Beef Noodle Soup from Table for Two
Instant Pot General Tso’s Chicken from What’s Cookin’ Chicago?
What Instant Pot Did You Use?
For this Instant Pot Chicken Broccoli Rice Bowl I used my 6 quart Instant Pot Duo 60 7 in 1. I also own the 6 quart Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker. They are both great pressure cookers! The first one I mentioned has a yogurt making function but other than that they are fairly similar. The price difference between the two is about $20.Print
Brown rice is topped with a savory asian-inspired sauce, tender pieces of chicken and bright green, barely cooked broccoli florets.
- 1 cup chicken broth
- 1/2 cup oyster sauce
- 1/4 cup low sodium soy sauce
- 1/4 cup brown sugar
- 1 tsp toasted sesame oil
- 1 tsp garlic powder
- 2 lbs frozen boneless, skinless chicken thighs or breasts
- 3 Tbsp cornstarch
- 3 Tbsp water
- 1 (16 oz) package frozen broccoli florets
- Hot cooked rice
- Combine the chicken broth, oyster sauce, soy sauce, brown sugar, sesame oil and garlic powder in the Instant Pot. Whisk well. Add in the chicken.
- Secure the lid. Make sure valve is on “sealing.” Set the timer on the manual function to 20 minutes (for chicken thighs) and 18 minutes (for chicken breasts). When the timer beeps let the pressure release naturally for 10 minutes and then remove the rest of the pressure by moving the valve to “venting.”
- Open the Instant Pot and remove the chicken to a cutting board. Shred or cut the chicken into pieces.
- In a small bowl stir together the cornstarch and water. Stir the cornstarch slurry into the Instant Pot. Turn the Instant Pot to “saute” and let the sauce thicken. As the sauce is thickening stir in the frozen vegetables. When sauce is thickened and vegetables are warmed through stir the chicken back into the Instant Pot.
- Serve chicken, sauce and vegetables over hot cooked rice.
You can mix and match the starch and the vegetables. For example, I served the chicken and broccoli over brown rice but you can serve it over white rice or quinoa instead. I used a package of frozen broccoli but I was thinking how delicious a bag of stir fry vegetables would taste with this. You could also try plain peas or cauliflower or whatever you like as well.
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