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I’ve finally jumped on the Instant Pot train! I have had one for a month or so, but finally built up the courage to open it last night. I will admit: I was a little intimidated by it. I use my slow cooker non-stop, especially during the cooler months; but, something about the Instant Pot terrified me. Learning a new piece of kitchen equipment just didn’t seem like something I wanted to take on. I’m so glad I did though! I cooked dinner in less than 10 minutes last night.
I have the Instant Pot Ultra 6 Qt 10-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Cake Maker, Egg Cooker, Sauté, Steamer, Warmer, and Sterilizer, but this recipe will work with any Instant Pot. You can also make the recipe in the slow cooker- just adjust your cook time to 8 hours on low.
Instant Pot Chicken & Broccoli Stir Fry
- 2 Boneless Skinless Chicken Breasts
- 1 Tbsp Salt
- 1/2 Tbsp Pepper
- 1/2 Cup Soy Sauce
- 3 Cups Chicken Broth
- 2 Tbsp. Ground Ginger
- 1 Tbsp. Garlic Salt
- 1 Cup Uncooked White Rice
- 2 Cups Water
- 1 Cup Uncooked Broccoli
Dice your chicken into small cubes or strips (this isn't 100% necessary, you can cook the whole chicken breast and then shred before serving)
Mix soy sauce, ginger, garlic salt, salt, pepper, 2 cups of chicken broth together
Marinate chicken in soy sauce mixture (overnight, if possible)
Set Instant Pot to "saute" setting and let pre heat
Place chicken in bottom of Instant Pot, leave the lid off, stir frequently until chicken is browned. This will take approx. 2-3 minutes
Add remainder of ingredients to Instant Pot
Cook on "pressure cook", high pressure for 8 minutes
Let pot "natural release"
Stir and enjoy!
I would love to hear your favorite Instant Pot tips or recipes!