Instant Pot Sesame Chicken With Broccoli: A Weeknight Wonder

I remember the first time I tasted sesame chicken. It was at a tiny, bustling takeout place near my college campus. The aroma of toasted sesame seeds and sweet, savory sauce was intoxicating, and the first bite was pure comfort food. Back then, I thought making something that delicious at home was impossible. But now, with the magic of the Instant Pot, I’ve created a version that’s even better—healthier, faster, and bursting with flavor. This Sesame Chicken with Broccoli is a weeknight game-changer.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4
• Dietary Type: Gluten-Free (with tamari instead of soy sauce)

Ingredients

• 1 tablespoon canola oil
• 1 1⁄2 lbs boneless skinless chicken breasts
• 1 tablespoon sesame oil
• 1 tablespoon ketchup
• 2 tablespoons honey
• 2 tablespoons reduced sodium soy sauce
• 1 teaspoon grated fresh ginger
• 1 garlic clove, minced
• 1⁄4 cup orange juice
• 1 tablespoon cornstarch
• 2 tablespoons sesame seeds
• 4 cups broccoli florets
• 3 scallions, chopped
• 4 cups cooked brown rice

Equipment Needed

• Instant Pot
• Small bowl
• Whisk
• Cutting board
• Knife

Instructions

1. Begin by preparing the chicken. Cut the boneless skinless chicken breasts into thin strips, about 1/2-inch thick. This will allow them to cook quickly and evenly in the Instant Pot.

2. Turn on your Instant Pot and select the sauté function. Add the canola oil to the inner pot. Once the oil is hot (it should shimmer slightly), add the chicken strips. Cook the chicken while you prepare the sauce, stirring occasionally, until lightly browned on all sides. It doesn’t need to be fully cooked at this stage.

3. While the chicken is cooking, prepare the sesame sauce. In a small bowl, whisk together the sesame oil, ketchup, honey, reduced sodium soy sauce, grated fresh ginger, and minced garlic. Make sure everything is well combined. The honey can sometimes be a little stubborn, so a good whisking is key.

4. Pour the prepared sauce into the Instant Pot, over the chicken. Stir to ensure the chicken is evenly coated with the sauce. The sauce will thicken slightly as it heats up.

5. Secure the Instant Pot lid, making sure the valve is set to the sealing position. Select the manual (or pressure cook) setting and set the cooking time to 4 minutes on high pressure.

6. While the chicken is cooking under pressure, prepare the cornstarch slurry. In a separate small bowl, whisk together the orange juice and cornstarch until smooth. This slurry will be used to thicken the sauce after the pressure cooking is complete.

7. Once the 4 minutes of cook time are up, perform a quick release of the pressure by carefully turning the valve to the venting position. Be cautious of the steam! Once all the pressure has been released and the float valve has dropped, carefully remove the lid.

8. Select the sauté function again. Bring the sauce to a simmer. Stir in the cornstarch mixture. Cook for 1 minute, stirring constantly, until the sauce thickens slightly.

9. Add the broccoli florets to the Instant Pot. Cook for 3 minutes more, stirring occasionally, until the broccoli is slightly tender-crisp and the sauce has thickened to your desired consistency. Be careful not to overcook the broccoli; you want it to retain some bite.

10. Serve hot over cooked brown rice. Garnish with chopped scallions and sesame seeds for added flavor and visual appeal.

Expert Tips & Tricks

• For extra flavor, marinate the chicken in a portion of the sesame sauce for at least 30 minutes before cooking.
• If you prefer a spicier dish, add a pinch of red pepper flakes to the sauce.
• Toasted sesame seeds add a richer, nuttier flavor. Toast them in a dry skillet over medium heat for a few minutes until fragrant and golden brown. Watch them carefully, as they can burn easily.
• If you don’t have fresh ginger, you can use 1/2 teaspoon of ground ginger.
• If the sauce is too thick, add a splash of water or chicken broth to thin it out.
• To prevent the Instant Pot from giving a “burn” warning, make sure there’s enough liquid in the pot (at least 1/2 cup) and that nothing is stuck to the bottom before pressure cooking. Deglazing the pot after sautéing the chicken can help prevent this.
• For even faster prep, buy pre-cut broccoli florets.

Serving & Storage Suggestions

Serve the Instant Pot Sesame Chicken and Broccoli immediately over warm brown rice. The vibrant colors and delicious aroma make for an appealing presentation.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until heated through. The broccoli may soften slightly upon reheating.

For longer storage, you can freeze the cooked chicken and broccoli in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	574	N/A
Total Fat	14 grams	N/A
Saturated Fat	2 grams	N/A
Total Carbohydrate	67 grams	N/A
Sugars	13 grams	N/A
Protein	43 grams	N/A
Sodium	619 milligrams	N/A
Cholesterol	109 milligrams	N/A
Fiber	6 grams	N/A

Note: Nutritional information is an estimate and may vary depending on specific ingredients and serving sizes.

Variations & Substitutions

• Gluten-Free: Use tamari instead of soy sauce to ensure the dish is gluten-free.
• Vegetarian: Substitute the chicken with firm tofu or tempeh, cut into similar-sized strips.
• Different Vegetables: Feel free to swap out the broccoli for other vegetables like snap peas, bell peppers, or carrots. Add them during the last few minutes of cooking to keep them crisp-tender.
• Sweetener: If you prefer a less sweet dish, reduce the amount of honey or substitute it with maple syrup.
• Spicy: Add a pinch of red pepper flakes or a dash of sriracha to the sauce for some heat.

FAQs (Frequently Asked Questions)

Q: Can I use frozen chicken breasts?
A: While it’s best to use fresh chicken for optimal texture, you can use frozen chicken breasts. Just make sure to thaw them completely before cooking, and adjust the cooking time accordingly (add 1-2 minutes).

Q: Can I make this recipe without an Instant Pot?
A: Yes, you can make this recipe in a skillet on the stovetop. Cook the chicken until browned, then add the sauce and simmer until the chicken is cooked through and the sauce has thickened. Add the broccoli during the last few minutes of cooking.

Q: How do I prevent the broccoli from getting mushy?
A: Add the broccoli during the last 3 minutes of cooking and stir it in gently. Avoid overcooking it. You want it to be tender-crisp.

Q: Can I use a different type of rice?
A: Absolutely! White rice, jasmine rice, or quinoa would also be delicious with this dish.

Q: Is this recipe suitable for meal prepping?
A: Yes, this recipe is perfect for meal prepping. Store the cooked chicken and broccoli in an airtight container in the refrigerator and portion it out with rice for easy lunches or dinners.

Final Thoughts

This Instant Pot Sesame Chicken with Broccoli is a quick, easy, and delicious way to enjoy a classic Asian-inspired dish at home. It’s packed with flavor, protein, and vegetables, making it a healthy and satisfying meal. I encourage you to try this recipe and make it your own by experimenting with different variations and substitutions. And please, share your feedback! I’d love to hear what you think. Consider pairing it with a crisp, dry Riesling or a refreshing cucumber salad for a complete and balanced meal. Happy cooking!