Hey Y’all –

Over the quarantine, I have been working on trying to lose weight and bring my blood pressure down. Talking with my nutritionist, I realized Chinese take-out is my weakness but full of sodium. I spend a big portion of my early quarantine eating take-out chicken and broccoli, sweet and sour chicken, and crab meat wontons.

If I was going to lose weight and work on my blood pressure I had to give some things up (or work in moderation). In comes my Instant Pot. Making some of my favorites and controlling my seasoning has been helpful during this time.

In the video below I show you how I make chicken and broccoli in the Instant Pot. I have an Instant Pot Mini (You can purchase HERE)

Print Recipe

Instant Pot Take Out Chicken and Broccoli

Prep Time20 mins

Cook Time20 mins

Servings: 4 servings

Equipment

• 1 Pressure Cooker

Ingredients

• 2 boneless chicken breasts chopped
• 1 cup chicken broth
• 1/2 cup soy sauce
• 1 teaspoon ground ginger
• 1 tablespoon chopped garlic
• 1 teaspoon brown sugar
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 1 tablespoon water
• 2 cups fresh broccoli

Instructions

• To Instant Pot add 2 tbsp butter or oil, chicken (thin sliced if possible) ginger, garlic, chicken broth, soy sauce, brown sugar, sesame oil
• Cook for 3 minutes on high pressure, manual release pressure and put pot in saute mode on low
• Mix cornstarch and water and add to pot
• Add 2 cups of fresh broccoli to pot, stir
• Serve