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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.
Isit possible to make the rice at the same time?
Check out this post for how to do that if you are using white rice. http://lexiscleankitchen.com/instant-pot-butter-chicken/ You’ll have to increase the cook time to 11-12 minutes if you are cooking white rice. -Kelli
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!
This dish is amazing. I make it once a week and tell everyone I know with an instant pot to make it. So delicious!!
Can you use frozen Chicken?
This was amazing.
If I double the amount of chicken I use how long should I let it cook for? Thank you!
Is this recipe good for a ketogenic diet?
Yes.
Fantastic – made this tonight & added snap peas for a bit more veggies. Perfect flavors & textures – will be making this again!
One of the first recipes I tell instant pot newbies to try.
This looks delicious! Can you swap the arrowroot slurry for one made using cornstarch?
Hi Amy! That should work just fine!
Can you share instructions for how to modify if we want to cook the chicken and rice at the same time?
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!
Hi, what size instant pot did you use? Thanks!
Hi Katherine! Kelli here, part of the LCK team. A 6 quart or 8 quart will work!
Can I use soy sauce instead of coconut aminos?
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!
Can I use chicken thighs (boneless, skinless)? Also any adjustments for 8qt pot in general?
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!
Is the recipe for regular sesame oil or toasted? I used toasted and it was so good! Even my pickiest eaters loved it.
Hi Darice! It is your preference since it’s only a flavor difference. I’m glad to hear it was enjoyed by all!
Looks like a perfect recipe for lunch. Hope it will yummy and delicious 🙂 Going to taste it soon.
Could you make this without the fish sauce?? I have everything else on hand.
Yes.
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…
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.