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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!
Paleo Chinese Chicken and Broccoli
Paleo Chinese Chicken and BroccoliAmerican 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
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:
If you like this takeout recipe, check out these others:
- Instant Pot Mongolian Beef (Paleo)
- Spaghetti Squash Pad Thai
- Kimchi Fried Rice (Cauliflower Rice or White Rice)
- Ultimate Fried Chicken (Gluten-Free)
Watch the video:
Paleo Chicken and Broccoli in the Instant Pot
Ingredients
- 1 lb. boneless skinless chicken breasts sliced into strips
- 1/2 cup chicken broth
- 1/4 cup coconut aminos
- 2 tablespoons sesame oil
- 1 teaspoon fish sauce
- 1 " knob ginger grated or minced
- 2 cloves garlic minced
- 1/4 teaspoon fine sea salt
- 1/4 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
- 1/4 teaspoon apple cider vinegar or rice wine vinegar
- Sesame seeds for garnish
Instructions
- 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.
- Once done, turn the knob for quick release.
- In a small bowl combine the arrowroot and water to create a slurry. Pour this into the instant pot with the chicken.
- 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.
- Add apple cider vinegar and mix until combined. Press cancel to shut off.
- Garnish with sesame seeds and serve immediately with cauliflower rice or white rice.
What is the caloric intake etc on this dish? I made it exactly as written except I added mushrooms and cashews.
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!
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.
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!!!
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!
Hi! Any recommendations on how to make this recipe without an instant pot?
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.
Two tablespoons of sesame oil seems like an awful lot–are you sure that’s correct?
Yes it’s correct! 🙂 Enjoy.
Can you make this on the stovetop? If so, can you share those directions?
Could you replace coconut flout for the arrowroot? It has lower carbs.
No coconut flour is not a 1:1 sub!
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!
Do you happen to know the Macros for this dish??
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!!
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!
This chicken recipe looks delicious! One of my favorite recipe and I can not wait to try at home. Thanks Lexi!
Now I’m Hungry!
This looks great and really healthy- is it really 540 calories per serving?
No!! Shouldn’t be!
Just made this (with the exception of fish sauce which I did not have), and it is AWESOME.
Hi there, how would you adjust this for a crocpot? Can’t wait to try!
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!
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 ?
Hi! I was wondering if I doubled the recipe would I have to adjust the cook time in the instant pot?