Paleo Chicken and Broccoli in the Instant Pot

This easy Chinese American style Paleo Chicken and Broccoli in the Instant Pot is so delicious and comes together so quickly! It’s gluten-free, whole30 compliant and is truly a fan favorite for good reason! Scroll down for a video of how it’s made!

plate of Paleo chicken and broccoliPaleo Chinese Chicken and Broccoli

American Chinese take-out food was my favorite when I was a kid. I ordered Chicken and Broccoli lunch specials regularly, so when I say this is the real deal, I mean it! You don’t need to order it when you can make this homemade, easy version with paleo-friendly ingredients! Honestly, it will be on your table quicker than if you ordered it. This version uses whole food ingredients, made in the instant pot and is so delicious!

My favorite part about this recipe is how easy it is to make! It comes together in under 20 minutes, and is seriously the ultimate comfort food!

Here is what’s in it:

  • boneless skinless chicken breasts, sliced into strips
  • chicken broth
  • coconut aminos (soy sauce substitute)
  • sesame oil and seeds
  • fish sauce
  • fresh ginger
  • garlic
  • salt and pepper
  • apple cider vinegar
  • broccoli
  • arrowroot or tapioca starch

Plate of chicken and broccoli instant pot

What to serve with this Chicken and Broccoli Instant Pot:

  • Cauliflower rice (for a paleo, low carb, whole30 compliant meal)
  • White Rice
  • Mixed Veggies
  • Rice Noodles

Want other Instant Pot recipes? Try these:

Instant Pot paleo chicken

If you like this takeout recipe, check out these others:

Watch the video:

5.0 rating
20 reviews

Chinese Chicken and Broccoli (Instant Pot)

This easy Chinese American style Paleo Chicken and Broccoli in the Instant Pot is so delicious and comes together so quickly! It's gluten-free, whole30 compliant and is truly a fan favorite for good reason!


Yield 2-4
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 30 minutes
Recipe Type: dinner
Cuisine paleo, gluten-free, whole30, low-carb

Author: Lexi
Scale This Recipe

Ingredients

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.

Recipe Notes

  1. 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.

Nutrition

75 comments
January 8, 2018

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Join The Discussion

75 responses to “Paleo Chicken and Broccoli in the Instant Pot”

  1. I grew up on loving Chinese food too! Love this healthy version and those bowls are so cute!

  2. I always loved chicken and broccoli, too! My favorite Chinese restaurant dish! Love how quick and easy this recipe is!

  3. Erin says:

    I love making my takeout favorites at home!

  4. Maria says:

    Always a dinner winner!

  5. Hilary says:

    The instant pot has been a life saver for my time! I have been loving all the recipes popping up, can’t wait to try this one out, nothing better than homemade Chinese food, chicken and broccoli has always been my favorite!

  6. gerry speirs says:

    Delish lady!!! Love this

  7. I made this tonight for my kids and my six year old had a clean plate, AND asked for more chicken! This doesn’t happen all that often, so Lexi, you hit a homerun!! Thanks for another great recipe!

  8. Colleen says:

    If I don’t have an instant pot, how would I adjust on the stove or in a crockpot?

  9. Amy says:

    Also curious as to using a crock pot?

  10. Gaby Dalkin says:

    WOW! This seriously looks like it just came out of a takeout box

  11. Evelyn says:

    What is Slurry??

  12. This pot looks so great and went directly to my bookmark list.

  13. Karen says:

    I didn’t have the fish sauce but was dying to make this so I made it without. I tripled the recipe for my family. It is so good! Seriously tastes like takeout but cleaner and healthier!

  14. Cassie says:

    Do you leave the chicken in the Instant pot after the first 8 minutes ?

  15. Rebecca says:

    I made this last night with cauliflower rice for me and jasmine rice for the kids. It was a hit for the whole family! It was my first time using my instant pot, so it took me a bit longer to figure out what I was doing, but once I figured it out, this was very easy and quick to make.

  16. Armecia Lee says:

    This sounds so wonderful. I love Chinese but due to diet restrictions have not been getting that when I eat out. I love the idea of making this at home! I don’t have an instant pot, but I do have an electric pressure cooker, which I’m thinking would be very close. 🙂 Thank you so much for sharing. And we LOVE the cauliflower rice!!!

  17. Kristina says:

    Made this last week and my husband said it was better than the Chinese take out place we go to here on LI!!! He was raving about it!!! Definitely a must make. It was so delicious. Perfect over brown rice or cauliflower rice. Will definitely be making it again.

    5.0 rating

  18. Hi Lexi,
    Thanks for the super easy dish. Old fan of Chinese recipes and going to try this one soon.

    5.0 rating

  19. Tanya says:

    Making this NOW…if I triple the meat and broccoli, do I triple the sauce ? If yes, do I triple the slurry also?

  20. Christine says:

    Hi! I was wondering if I doubled the recipe would I have to adjust the cook time in the instant pot?

  21. Caz says:

    Really delicious! I had a bit more chicken than the recipe and not enough extra broccoli so also added some leeks that were lurking in the fridge ?

    5.0 rating

  22. Taylor Brennan says:

    Hi there, how would you adjust this for a crocpot? Can’t wait to try!

    • Lexi says:

      Throw it all in minus broccoli – high 4 or low 8, add broccoli in last 45 minutes. Though I haven’t tried this in the slow cooker so can’t say for sure!

  23. Sarah says:

    Just made this (with the exception of fish sauce which I did not have), and it is AWESOME.

  24. Debbie says:

    This looks great and really healthy- is it really 540 calories per serving?

  25. Jerry says:

    Now I’m Hungry!

  26. Alicia says:

    This chicken recipe looks delicious! One of my favorite recipe and I can not wait to try at home. Thanks Lexi!

    5.0 rating

  27. Ro says:

    Made this once and it was delicious! How would you adjust the recipe if you want to double it? Would you double the sauce as well and would you change the cook time? I’m new to the instant pot, thanks!!

    • Kelli Avila says:

      So glad you liked it! Without having tested it myself, I would say it is easy enough to double the chicken and the sauce ingredients with the same cook time on the IP. However I’m not sure how well double the amount of broccoli would cook up. But give it a try and let us know how it works for you!

  28. AH says:

    Do you happen to know the Macros for this dish??

  29. Toni says:

    Cannot wait to sit down and eat….smells divine!!!! One question tho….did I miss where you add the garlic & ginger? I added it with the broccoli. Love the recipe!

    5.0 rating

  30. Priscilla says:

    Could you replace coconut flout for the arrowroot? It has lower carbs.

  31. Elisa says:

    Can you make this on the stovetop? If so, can you share those directions?

  32. Mark says:

    Two tablespoons of sesame oil seems like an awful lot–are you sure that’s correct?

  33. Wow!! Pictures look great.
    Instruction and ingredients are so clear, hope it will be very helpful for me. I’ll try this one very soon and hope he’ll obviously like it.
    Thanks, Lexi for your nice share.

    5.0 rating

  34. Mallory says:

    Hi! Any recommendations on how to make this recipe without an instant pot?

  35. DeDeus says:

    I JUST made this and… WOW, it’s AMAZING! I made a few changes though. I used white pepper instead of black, I used 1 tsp of ginger paste, 3 garlic cloves, added 1 tbsp of sambal oelek and half a cup of cashews- bc I love cashews! For the slurry, instead of using water, I used the liquid of the chicken. For next time I will use 1 tbsp instead of 2. Thanks for a great recipe!

    5.0 rating

  36. Gina Howe says:

    This was my very first Instant Pot dinner and I made it tonight. A couple of adjustments due to the ingredients I had on hand but it was a hit!!!

  37. Ayne says:

    I just made this and the flavors were wonderful. HOWEVER, my chicken came out too dry. It’s my first Instant Pot dish I’ve ever made. Can you think of why that might have happened? The only thing I can think of is I may have cut the chicken pieces too small. I was also wondering if I was supposed to use toasted sesame oil or regular sesame oil.

    5.0 rating

  38. Beth says:

    I made this, it was wonderful and easy, will definitely make it again! I omitted the slurry (spooned the unthickened juices over purple sweet potato, mm…) and broccoli, cooked the chicken on high for 10 minutes with manual release. I had no broth so I used a dry vermouth and water combo which worked very well. When I make this again, I will combine the chicken with all of the other ingredients (except the starch) a day ahead to let the salt and flavors work into the chicken before cooking. Great recipe, thank you so much!

    5.0 rating

  39. Trayce Cavanaugh says:

    What is the caloric intake etc on this dish? I made it exactly as written except I added mushrooms and cashews.

    5.0 rating

  40. Trayce Cavanaugh says:

    Ayne,

    I used dark meat. I find it is moist where the breasts are always dry. Not sure why but hope this helps. It’s not just you.

  41. Ayne says:

    Thank you, Tracye, for responding. I’ve made this about five times now and once the chicken was perfectly moist. All the other times, it was dry. I did exactly the same thing each time so I can’t figure out why…

  42. Emily says:

    Could you make this without the fish sauce?? I have everything else on hand.

  43. Ellen Taylor says:

    Looks like a perfect recipe for lunch. Hope it will yummy and delicious 🙂 Going to taste it soon.

    5.0 rating

  44. Darice says:

    Is the recipe for regular sesame oil or toasted? I used toasted and it was so good! Even my pickiest eaters loved it.

    5.0 rating

  45. Sarah F says:

    Can I use chicken thighs (boneless, skinless)? Also any adjustments for 8qt pot in general?

    • Kelli Avila says:

      Hi Sarah! Kelli here, part of the LCK team. You can swap the breasts for thighs. There shouldn’t be any adjustment for a different size instant pot!

  46. Brittney says:

    Can I use soy sauce instead of coconut aminos?

    • Kelli Avila says:

      Hi Brittney! Kelli here, part of the LCK team. You can swap out soy sauce. Coconut aminos has slightly less oomph to it than soy sauce so you *may* need a bit less!

  47. Katherine says:

    Hi, what size instant pot did you use? Thanks!

  48. Kim says:

    My husband and I are on day 9 of a new whole30. I love my instant pot and wanted to do something new with chicken so we tried this one. We both loved it! we did use some red pepper flakes which gave it a nice little kick but not too much since I don’t do spicy very well. This recipe made enough for both of us to have a good sized meal with plenty left over for lunches tomorrow. we served it on cauliflower rice and we’ll definitely keep this one in our rotation! Thank you!

    5.0 rating

  49. Mallory says:

    Can you share instructions for how to modify if we want to cook the chicken and rice at the same time?

  50. Amy Barney says:

    This looks delicious! Can you swap the arrowroot slurry for one made using cornstarch?

  51. Mallory says:

    One of the first recipes I tell instant pot newbies to try.

    5.0 rating

  52. Marta says:

    Fantastic – made this tonight & added snap peas for a bit more veggies. Perfect flavors & textures – will be making this again!

    5.0 rating

  53. Marcy says:

    Is this recipe good for a ketogenic diet?

  54. Keshia says:

    If I double the amount of chicken I use how long should I let it cook for? Thank you!

  55. Rosa says:

    This was amazing.

  56. Pamela Goetting says:

    Can you use frozen Chicken?

  57. Nicole says:

    This dish is amazing. I make it once a week and tell everyone I know with an instant pot to make it. So delicious!!

    5.0 rating

  58. Erin Baggett says:

    While my personal Whole30-ish January is off to a rough start, this recipe is DELICIOUS! Super easy and very tasty! This is definitely a keeper and will be in my rotation moving forward. Thanks, LCK team!

    5.0 rating

  59. Amanda says:

    Isit possible to make the rice at the same time?

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