Chicken-Broccoli for the Instant Pot
When Your Favorite Take-Out Place is Closed…or You Just Want to Cook at Home…Give this Asian Treat a Try!
Chicken-Broccoli for the Instant Pot
A Simple, Easy Recipe for Your Instant Pot!
Ingredients
- 3 T. sesame oil
- 3 small yellow onions, diced
- 3-4 boneless chicken breasts, cut into bite-size pieces
- 1/4 cup Hoisin sauce
- 2 T. minced garlic
- 1 green bell pepper, diced
- 1/2 cup Teriyaki sauce
- 1 cup beef broth
- 2 T. oyster sauce
- 2 T. brown sugar, light or dark
- 1 8 oz pkg Baby Bella Mushrooms, sliced
- 3 T. cornstarch
- 3 T. water
- 1 bunch broccoli florets, adjust amount to your liking
- 1 T. sesame seeds
Instructions
-
Turn the Instant Pot setting to Saute-High; add in the sesame oil and onions. Saute until onions are softened.
-
Add chicken pieces to the pot and saute 3-5 minutes, stirring to cook all sides of the chicken pieces.
-
Next, add the Hoisin sauce, garlic and green bell pepper to the pot; continue to saute, stirring often, until chicken is lightly browned.
-
In a small bowl, stir together the Teriyaki sauce, beef broth, oyster sauce and brown sugar. When chicken is lightly browned, add the Teriyaki mixture to the Instant Pot; stir well and cook 2-3 minutes.
-
Add mushrooms to the Instant Pot and cancel the Saute function. Stir well and add lid to the pot and Pressure cook for 5 minutes. After 5 minutes, release pressure and remove the lid.
-
While mixture is cooking, make a slurry of the cornstarch and water.
-
After the pressure release and removing lid, turn Instant Pot setting to Saute-High and stir in the cornstarch slurry. Cook for 5 minutes, then stir in the broccoli and cook an additional 5 minutes.
-
Add sesame seeds to dish when serving.
