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Paleo Chicken and Broccoli in the Instant Pot

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

5 from 23 reviews

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!

Ingredients

Scale
  • 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
  • 1012 ounces of broccoli florets (about 56 cups)
  • 1/4 teaspoon apple cider vinegar or rice wine vinegar
  • Sesame seeds, for garnish

Instructions

  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.

Notes

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

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