Instant Pot Chicken and Broccoli Stir-Fry

 

Here’s an easy but satisfying recipe for the Instant Pot: a chicken and broccoli stir-fry with carrots. The recipe calls for grated carrots, but I think that next time, I would buy matchstick carrots. The amounts below make about 4 servings.

For the sauce and marinade
6 Tbsp. tamari or low-sodium soy sauce (or coconut aminos for a Paleo version)
1 ½ Tbsp. oyster sauce (leave out for low carb & use fish sauce instead if you like)
1 ½ tsp. toasted sesame oil
1 tsp. coconut sugar (use low carb sweetener like erythritol, stevia or monk fruit for low carb)
½ tsp. mirin, Chinese cooking wine or dry sherry (omit for Paleo & keto version)
½ tsp. fresh minced ginger
2 cloves garlic, minced
1/3 - ½ cup water OR chicken broth

For the chicken
1 ¼ lb. chicken thighs or breasts, cut into 1-inch pieces
sea salt and black pepper, to taste
1-2 Tbsp. coconut oil or olive oil
3 ½ cups broccoli florets
1/3 cup very thinly sliced or grated carrots (see note above)
1 Tbsp. arrowroot starch or cornstarch , or 1 teaspoon xanthan gum for low carb
2 Tbsp. water plus more as needed to thin out sauce
red pepper chili flakes, toasted sesame seeds, thinly sliced green onion (for garnish)

In a medium bowl, combine the soy sauce, oyster sauce, sesame oil, sweetener (if using), Mirin (if using), ginger, and garlic for the sauce. Set aside.

Season chicken with salt, pepper and 1 tablespoon of the sauce/marinade. Allow to sit while you chop and prep your vegetables.

Turn your Instant Pot to SAUTE, then add in oil. Once oil is hot, add the chicken and allow to cook for 1-2 minutes. Pour in the remaining sauce along with 1/3 cup water (or chicken broth). Cover with lid.

Press the valve to SEALING and press MANUAL or PRESSURE COOK for 4 minutes. The Instant Pot will take some time to come to pressure. Once the 4 minutes are up, use a long spoon and push the valve to VENTING for a QUICK RELEASE.

Once all the pressure is released, carefully unlock the lid. Press the SAUTE button, then whisk the arrowroot starch (or xanthan gum) with 2 tablespoons water until combined and stir into the Instant Pot.

Add the broccoli and carrots and cook for 4-5 minutes, or until the vegetables are crisp-tender and the sauce has thickened up. Adjust seasonings with salt, pepper or red pepper chili flakes; add more water as needed to thin out sauce. Give everything a final tossing to coat well.

Transfer to a platter and serve warm on a large platter or over zoodles, cauliflower rice (paleo), quinoa or regular rice or noodles. (I didn’t have an accompaniment and it was fine!) Sprinkle with pepper flakes, sesame seeds and green onions, if desired.