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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!

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:

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Chicken and Broccoli (Instant Pot) - Lexi's Clean Kitchen

Paleo Chicken and Broccoli in the Instant Pot

4.97 from 27 votes
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!
Servings 2 -4
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 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


  • 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.


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.


Calories: 540kcalCarbohydrates: 17gProtein: 72gFat: 31gSaturated Fat: 6gCholesterol: 202mgSodium: 900mgFiber: 4gSugar: 2.5g
Course: Dinner
Cuisine: Gluten-free, low-carb, Paleo, whole30
Author: Lexi

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Recipe Rating


  1. 5 stars
    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!

  2. 5 stars
    This dish is amazing. I make it once a week and tell everyone I know with an instant pot to make it. So delicious!!

  3. 5 stars
    Fantastic – made this tonight & added snap peas for a bit more veggies. Perfect flavors & textures – will be making this again!

  4. 5 stars
    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!

    1. 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!

    1. 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!

  5. 5 stars
    Is the recipe for regular sesame oil or toasted? I used toasted and it was so good! Even my pickiest eaters loved it.

  6. 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…

  7. 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.