​Instant Pot Chinese Chicken and Broccoli

If you enjoy the classic Chinese Chicken and Broccoli meal, then this one is a MUST-try! I am not sure I have ever recreated this Chinese dish before, but this recipe is seriously spot-on and so delicious! This week was a rare occasion that I did not need to prep for anyone except myself, so I made the recipe as-is below (okay, I actually increased the chicken to 3lbs, but that was it). There is barely any prep involved with this recipe, and once you throw everything in the Instant Pot you are pretty much done. Talk about easy. If you don't have fish sauce then that is always an ingredient you can skip over. However, if you are open to purchasing some I always recommend the Red Boat fish sauce, and you can search my site for plenty of recipes that will put it to use, so it's not just wasting away in your fridge. If you don't have sesame oil, simply swap for coconut oil. Also, the arrowroot powder is totally optional as it is just a thickening agent. You can put the Instant Pot on saute mode and easily thicken the sauce up that way too, it will just take a little longer. Overall, this is absolutely a must-try recipe. Not only was it ridiculously easy, but it turned out tasting just like the traditional Chinese dish, and it even includes the vegetable (one less thing to plan - winning!). I still paired with some extra plain cauliflower rice and you can easily mix in your own regular rice for more carbs too. If you have an Instant Pot then save this one now and give it a try later! 

​Instant Pot Chinese Chicken and Broccoli 
Ingredients:

• 2 lb. boneless skinless chicken breasts, sliced into strips
• 1/2 cup chicken broth
• 1/2 cup coconut aminos
• 2 tablespoons sesame oil
• 2 teaspoon fish sauce (I use Red Boat fish sauce, can find it at Whole Foods)
• 2" knob ginger, grated or minced
• 4 cloves garlic, minced
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon black pepper
• Pinch red pepper flakes (optional)
• 2 tablespoons arrowroot or tapioca flour 
• 2 tablespoons water
• 10-12 ounces of broccoli florets (about 5-6 cups)
• 1/2 teaspoon apple cider vinegar or rice wine vinegar
• Sesame seeds, for garnish

Directions:

1. Place chicken, broth, coconut aminos, sesame oil, fish sauce, ginger, garlic, salt and pepper in the Instant Pot. Cover and cook on manual high pressure for 8 minutes.
2. Once done, turn the knob for quick release.
3. In a small bowl combine the arrowroot and water to create a slurry. Pour this into the instant pot with the chicken.
4. Press off, then turn on the sauté function. Add in the broccoli and cook for about 5 minutes, stirring often, or until broccoli has softened and sauce has reduced slightly and thickened.
5. Add apple cider vinegar and mix until combined. Press cancel to shut off.
6. Garnish with sesame seeds and serve immediately with cauliflower rice or white rice.

Notes:
Chicken can vary in how much liquid it releases. If your sauce is thin, you can add a bit more thickener, or boil down the sauce using the saute function.

Original recipe found here