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Instant Pot® Teriyaki Chicken and Broccoli Recipe

Prep Time10 mins
Cook Time20 mins
Servings: 4
Calories: 287kcal
Author: Amanda

Equipment

  • Instant Pot
  • Measuring Cup
  • Measuring Spoon
  • Cutting Board
  • Chef’s Knife
  • Rubber Spatula or Spoon
  • Tongs
  • Small Whisk

Ingredients

  • 1 Cup Chicken Broth
  • 0.25 cup Low Sodium Soy Sauce
  • 0.5 large onion (about 0.5 cup) Chopped Onion
  • 2 Tbsp Honey
  • 2 Tbsp Brown Sugar
  • 1 clove Garlic, chopped
  • 0.5 tsp Ground Ginger
  • 2 Tbsp Cornstarch
  • 1.5 pounds Chicken Breast, Boneless, skinless
  • 1 package Broccoli florets, frozen
  • 4 cups Brown Rice, cooked

Instructions

  • In a small bowl, whisk together the chicken broth, soy sauce, onion, honey, brown sugar, garlic and ginger.
  • Place the chicken breast in the bottom of the instant pot along with the chicken broth mix. Secure the lid on the pot and make sure the pressure valve is set to “seal”. Press the manual button and set the timer for 18 minutes. When the timer beeps, allow the pressure to naturally release for 10 minutes and then push the valve open to manually release the remaining steam.
  • Remove the chicken breast from the pot and cut or shred the chicken into strips or pieces
  • In a small bowl, whisk together the cornstarch and ¼ cup water. Add the mix into the instant pot where the teriyaki sauce still is sitting. Add the broccoli florets as well. Press “saute” and stir, allowing the sauce to thicken and the vegetables to cook. This should take about 2-3 minutes.
  • Place the cooked rice on a plate and top with the chicken and broccoli. Drizzle with some extra sauce as well!