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If you are looking for a quick and easy Instant Pot meal that will please even your smallest eaters, you’ve landed on the right recipe. This one is so yummy and ridiculously simple – it’ll blow you away.
This easy and healthy chicken and broccoli is flavored with a few simple ingredients and cooked quickly in the Instant Pot. Leftovers work incredibly well for meals the following day, and the dish is easily served with brown or white rice to round out a complete meal.
We have made a ton of Instant Pot meals, but I have to admit that this is not only simple, it’s one of my favorites.
This recipe starts with defrosted chicken tenderloins or breasts, cut into 1 inch pieces that will allow it to cook rather quickly. Starting with a clean Instant Pot, add 2 Tbsp of coconut oil, your chicken and 2-3 cloves of garlic and saute for 2-3 minutes until the chicken is lightly browned.
Add 1/4 C. of soy-free Worcestershire sauce* (or see below for a homemade alternative) and place the lid on the Instant Pot. After sealing the valve (closed), set the pot for 5 minutes at high pressure. Once done, quick release and add 2 Tbsp of honey. Gently set your steamer rack on top of the chicken (loosely is fine!) and place your broccoli atop.
Broccoli cooks so fast in the Instant Pot that our goal is to steam it just until cooked, and then combine with the chicken. Of course, we could throw the broccoli in without the steamer insert but then it would be soggy and mushy :)
Place the lid back on the pot, seal the valve and push the pressure button – then decrease the time from 10 to zero (yes — ZERO minutes).
Quickly set the table, and return back to the Instant Pot as it beeps to do a quick release – if you get preoccupied and forget to quick release, your broccoli will start to turn if kept in the pot too long. Pull out the steamer rack and let the broccoli fall into the chicken – season with salt and pepper and serve with rice.
A quick and healthy Instant Pot recipe for chicken and broccoli that will have your family asking for seconds!
- 1 lb boneless skinless chicken breast or tenderloin, cut into 1" pieces
- 3 cloves garlic, minced
- 2 Tbsp coconut oil
- 1/4 C (4 Tbsp) soy-free Worcestershire sauce (or see below for homemade alternative)
- 1 lb fresh broccoli, stem cut and separated into small - medium florets
- 2 Tbsp honey* (we used raw)
- 1/2 tsp salt, or more to taste
- 1/4 tsp pepper, or more to taste
- brown rice or white rice, for serving
- In your clean Instant Pot, add 2-3 Tbsp coconut oil, chicken, and garlic and saute for 2-3 minutes until chicken is lightly browned on all sides.
- Add your soy-free Worcestershire sauce to the Instant Pot. Place the lid atop the pot, seal the valve and set the timer for 5 minutes at high pressure.
- Once done, do a quick release. Set your steamer basket directly on top of the chicken, and place your broccoli in the basket.
- Set the lid back on the Instant Pot, and seal the valve. Push "Pressure", and decrease the minute feature from 10 to ZERO (0 minutes).
- Once the pot beeps, quick release and quickly remove the steamer insert leaving the broccoli in the pot with the chicken. Add your honey, give it a stir, season with salt and pepper, and optional sesame seeds to taste.
- Serve with brown or white rice. Cover and refrigerate leftovers if needed.
I have only used fresh broccoli to make this recipe – if you would love to try frozen broccoli, feel free to let us know how it turns out!
We prefer not to use soy sauce, and we aim for soy-free Worcestershire sauce in our home – if you aren’t as concerned about soy sauce or soy in your Worcestershire, feel free to use regular varieties. If you, like us, prefer to make your own, feel free to use this recipe, below.
It keeps for 7 days within your refrigerator.
Soy-free Worcestershire Sauce alternative:
- 4 tsp balsamic vinegar
- 1 1/2 C. organic beef broth
- 2 tsp unsulphured molasses
- 1/4 tsp ground ginger
- pinch garlic powder
- pinch white pepper
- optional: salt, to taste
Combine all ingredients with the exception of salt and bring to a boil. Reduce to a simmer until reduced by half. Pour into a glass bottle. Refrigerate for up to 7 days.
What’s your favorite Instant Pot recipe?
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