Easy Instant Pot Chicken Broccoli And Bok Choy Food

INSTANT POT CHICKEN AND BROCCOLI

Steps:

• Add your chicken to the Instant Pot liner.
• Add in the soy sauce, hoisin sauce, sesame oil, chicken stock, and minced garlic.
• Place the lid on, set it to sealing, and pressure cook (manual button) for 4 minutes.
• When done, quick release the steam.
• Mix 1 tbsp of cornstarch with 1 tbsp of cold water to make a cornstarch slurry.
• Press the saute button and then add in the cornstarch slurry. Stir for 2-3 minutes or until the sauce has thickened to your liking. You can either stir your broccoli in at this time or at the end, place the broccoli in the pot, place the lid on, and let the residual steam cook the broccoli.
• Top with toasted sesame seeds if desired.

INSTANT POT CHICKEN & BROCCOLI

Steps:

• Mix the sauce ingredients, except the cornstarch, in a small bowl. Add 1 tbsp of the sauce to the chicken. Stir to coat and set aside to marinate.
• Set the Instant Pot to saute. Add the cooking oil. When hot, add the broccoli and saute, stirring occasionally, for about 5 minutes. Remove the broccoli from the pot. Cancel saute mode.
• Add the chicken to the Instant Pot, along with chicken broth. Lock the lid and turn the vent to sealing. Press the pressure cook button and set the Instant Pot to 4 minutes (high pressure).
• When the time is up, do a manual release of pressure and remove the lid.
• Add the corn starch to the remaining sauce and stir it until smooth.
• Press saute mode again and add the broccoli back to the pot.
• Pour the sauce over the chicken and broccoli. Stir well and allow the sauce to thicken for about 3 minutes. Turn off the Instant Pot. Serve over rice, if desired.

STIR-FRIED CHICKEN WITH BOK CHOY

Steps:

• In a small bowl, combine soy sauce, vinegar, brown sugar, and 3 tablespoons water. Slice chicken into thin strips. In a medium bowl, toss chicken with cornstarch until coated. In a large wok or skillet, heat oil, garlic, and ginger over medium-high until fragrant, about 1 minute. Add chicken in a single layer, pressing against pan to sear. Cook, stirring, until lightly browned and just cooked through, 6 to 8 minutes. Add bok choy and chile and cook, stirring, until bok choy slightly wilts, about 1 minute. Add soy sauce mixture and cook until sauce thickens slightly, 2 minutes. Serve over rice.

EASY INSTANT POT CHICKEN, BROCCOLI, AND BOK CHOY

Steps:

• Cut chicken into chunks. Place in a bowl. Season with salt and pepper. [If using frozen chicken, see Note.]
• In measuring cup, whisk together soy sauce, fish sauce, honey, red chilli pepper flakes, ginger, and graulated garlic.
• Pour 1 TBS of marinade over chicken.
• To the measuring cup, add the bouillon and water OR broth. Whisk again.
• Chop your broccoli and bok choy.
• Turn your instant pot to saute mode.
• Spray with non-stick cooking oil. Add chicken to instant pot and let brown.
• Once there is some browning to the chicken, add the broth-marinade mixture. Give it a stir. I added my broccoli at this step, but if you like a crisper broccoli, save it until the end. Seal the instant pot making sure you have the vent in the sealed position. Turn instant pot to high pressure for 5 minutes, adding 2 minutes if you had frozen chicken (see note).
• Whisk together the corn starch and water to make a slurry.
• Manually release the pressure. Turn to saute mode. Add the slurry and the bok choy. Cook for another two minutes until bok choy is tender.

INSTANT POT CHICKEN AND BROCCOLI TERIYAKI DUMP DINNER

Steps:

• Add the sesame oil to a 6-quart Instant Pot®. Add the chicken and stir until evenly coated. Add the broccoli, water chestnuts, rice, garlic and onion and mix until combined. Pour the chicken broth and teriyaki sauce over the rice mixture and stir until evenly coated.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes (see Cook's Note).
• After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
• Fluff the cooked rice and stir in the edamame if using. Put the lid back on and allow the rice to steam until the liquid is absorbed, about 10 minutes more.
• Serve the chicken and broccoli dinner topped with the sesame seeds and cilantro leaves, if using, and lime wedges on the side.

SAUTEED BOK CHOY AND BROCCOLI

Steps:

• Cut white stalks from bok choy; slice into 1-inch pieces. Coarsely chop green leaves.
• Peel stalks from broccoli; slice 1/4 inch thick. Cut florets into bite-size pieces.
• In a large skillet, boil 1/2 cup water. Add bok choy stalks and broccoli; cover. Simmer over medium-low until broccoli is bright green, 5 to 7 minutes. Uncover; cook on high until water evaporates, 2 to 4 minutes.
• Add bok choy leaves, oil, and garlic. Cook, tossing often, until garlic is fragrant, 2 minutes.
• Press ginger in a sieve over skillet to release juices. Stir in soy sauce.

EASY BOK CHOY

Steps:

• Heat the oil in a large skillet or wok over medium heat, and cook the garlic in the hot oil until fragrant, 1 to 2 minutes.
• Mix in the bok choy, and cook and stir until the green parts of the leaves turn bright green and the stalks become slightly translucent, 5 to 8 minutes. Sprinkle with salt to serve.

STIR-FRIED CHICKEN AND BOK CHOY

Steps:

• In a medium bowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 20 minutes.
• Heat a large, 12-inch skillet over high heat until extremely hot, about 5 minutes. Add 1 tablespoon peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.
• Add the remaining peanut oil to the skillet. Add the bok choy and cook 1 minute. Stir in the leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute. Stir in the marinade and a pinch of salt. Move vegetable mixture to the border of the pan. Add remaining ginger and garlic to center of pan and cook, mashing lightly, until fragrant, about 30 seconds. Return chicken to skillet and combine with ginger, garlic, and vegetables. Serve immediately, over rice.

STEAMED BABY BOK CHOY AND BROCCOLI

Steps:

• Cut broccoli head into florets and stems into bite sized pieces.
• Cut the leaves off the bok choy and cut the stems into bite sized chunks.
• Steam the broccoli and the stems of the bok choy in half a cup of boiling water for 5 minutes or until they are bright green.
• Remove lid and boil water out.
• Add garlic and oil and stir well.
• Add bok choy leaves.
• Cover pot briefly til leaves just wilt.
• Add ginger and soy sauce.
• Stir, then serve.