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Chicken and Broccoli (Instant Pot) - Lexi's Clean Kitchen
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4.97 from 27 votes

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!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner
Cuisine: Gluten-free, low-carb, Paleo, whole30
Servings: 2 -4
Author: Lexi


  • 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: 540kcal | Carbohydrates: 17g | Protein: 72g | Fat: 31g | Saturated Fat: 6g | Cholesterol: 202mg | Sodium: 900mg | Fiber: 4g | Sugar: 2.5g