I love my Instant Pot. For fast, quick, delicious meals, it sure does it right. For the chicken & broccoli rice bowl, it kept the chicken tender, rice beautifully cooked, and the broccoli went in at the last minute to keep it’s color and texture.
Instant Pot Chicken & Broccoli Rice Bowls
Ingredients
- 1 TBS olive oil
- 2 cups Chicken Breast cut into small bite size pieces
- 1/4 cup Soy Sauce
- 1/4 cup hoisin sauce
- 2 TBS white wine vinegar
- 2 TBS minced garlic
- 1 TBS fresh grated ginger
- 2 carrots shredded
- 1 1/2 cups Water
- 1 cup rice (uncooked) white or brown
- 2 cups broccoli florets
- 4 Green Onions sliced thinly
- 1 TBS sesame seeds garnish
Instructions
- In a medium bowl mix together soy sauce, hoisin sauce, vinegar, garlic, ginger, carrots, water, and green onions. Put aside.
- Place Instant Pot on saute, once it reads HOT, place oil into bottom of pot. When it start to shimmer glossy, add chicken and cook until just browned on all sides.
- Turn off Instant Pot.
- Add sauce mixture over chicken, and stir, scraping the bottom of pan to release all chicken bits.
- Pour rice on top of mixture. (do not stir the rice into mixture as it could stick to bottom)
- Place lid on, and cook on high pressure for 6 minutes. (Make sure lever on top of lid is in the sealed position. It generally takes about 5 minutes for it to come to pressure, then will start the 6 minute cook time).
- Once the 6 minutes are over, do a quick release, moving the lever on lid from sealing to venting very carefully as the steam will come out fast.
- Once all steam has been released, wait for the button on lid to pop down. Now it is safe to open lid.
- Once lid is off and unit is in off mode, add broccoli and give a light stir.
- Place lid back on for 5 minutes. This allows the heat from the pot to steam the broccoli and have it keep its color and texture. (If you cook the broccoli with the rice for the 6 minutes it will turn the broccoli to mush.)
- Remove lid.
- Serve in bowls with some sesame seeds sprinkled on.
- Enjoy.