Instant Pot Chicken And Broccoli Food

INSTANT POT CHICKEN & BROCCOLI

Steps:

• Add the vegetable, sesame oils and Shaoxing wine (which should NOT be cold but at room temperature) to the Instant Pot, hit "Sauté" and adjust so it's on the "More" or "High" setting. Allow it to heat up for 3 minutes
• Once heated, add in the onions and scallions and cook for 2-3 minutes until lightly softened. Add the garlic and cook for another minute more
• Next, add the chicken and stir for a minute more until the edges become pinkish-white in color (it should not be fully cooked). Add in the hoisin sauce and stir to coat all the chicken with it
• Lastly, add in the beef broth, soy sauce, oyster sauce and brown sugar and stir well
• Secure the lid, hit "Keep Warm/Cancel" and then hit "Pressure Cook" or "Manual" High Pressure for 4 minutes. Quick release when done
• As the chicken is cooking, put the broccoli florets in a microwave-safe bowl with 1/4 cup of water poured over it, cover loosely and microwave for 3-4 mins until it's slightly tender, but still firm (see the "Jeffrey Sez" section why we don't pressure cook the broccoli with the chicken). Also, create the cornstarch slurry during this time
• Once the quick release is done and the lid comes off the Instant Pot, hit "Keep Warm/Cancel" and then hit "Sauté" again. When the sauce begin to bubble, add in the cornstarch slurry and stir immediately. Then, add in the steamed broccoli and stir it in so it's nice and combined with the chicken and the sauce. Allow it to bubble for 1-2 minutes and then turn the Instant Pot off
• Enjoy! Goes GREAT with my famous Hibachi Fried Rice (or White Rice or Brown Rice) and Egg Drop Soup, Hot & Sour Soup and Soup Dumplings!

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.

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.

PRESSURE-COOKER GARLIC CHICKEN AND BROCCOLI

Steps:

• Place the first 5 ingredients in a 6-qt. electric pressure cooker. In a large bowl, mix broth, soy sauce, brown sugar, sesame oil, vinegar, salt and pepper; pour over chicken mixture. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Press cancel. A thermometer inserted in chicken should read at least 165°. , Remove chicken and vegetables; keep warm. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with chicken, vegetables and hot cooked rice., Freeze option: Place chicken and vegetables in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little broth or water if necessary.

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.

INSTANT POT SESAME CHICKEN WITH BROCCOLI

Steps:

• Cut chicken into thin strips.
• Set Instant Pot to sauté function and heat oil in the inner pot, add chicken and cook while you prepare the sauce.
• In a small bowl whisk sesame oil, ketchup, honey, soy sauce, ginger and garlic. Add sauce to the pot and stir to coat the chicken.
• Cover and lock the lid in place. Set to manual on high pressure for 4 minutes. Mix orange juice and cornstarch in a small bowl.
• When the cook time is done quick release the pressure, then remove the lid. Set to sauté function again and bring to a simmer.
• Stir in the cornstarch mixture, then add the broccoli. Cook for 3 minutes more until the sauce is thickened and the broccoli is slightly tender.
• Serve with cooked brown rice topped with green onions and sesame seeds.
• Serves: 4 (includes rice); Calories: 574; Total Fat: 14 grams; Saturated Fat: 2 grams; Total Carbohydrate: 67 grams; Sugars: 13 grams; Protein: 43 grams; Sodium: 619 milligrams; Cholesterol: 109 milligrams; Fiber: 6 grams.

INSTANT POT CHEESY BROCCOLI CHICKEN AND RICE RECIPE

Steps:

• Add onion, garlic, rice, chicken broth, salt, and cooked chicken into the bottom of your Instant Pot.
• Seal lid and turn valve to SEALING. Set MANUAL and set timer to 7 minutes.
• Once time is up, turn the knob to VENTING to let the pressure out (a quick release).
• While the pressure is being released, steam your broccoli in the microwave for 4-5 minutes or on the stove top (or follow directions on the frozen broccoli package if using frozen).
• Stir in the broccoli and cheddar cheese.
• Add salt and pepper to taste.
• Dish onto plates or bowls and top with more shredded cheese, if desired.