Ingredients
Scale
- 3/4 cup chicken broth
- 1/3 cup soy sauce or coconut aminos⠀
- 1/3 cup honey
- 2 tablespoons ketchup
- 2 teaspoons sriracha ⠀
- 5 cloves garlic, minced⠀
- 1 tablespoon rice vinegar⠀
- 2 pounds boneless, skinless chicken thighs⠀
- 16 oz frozen broccoli florets
- 3 teaspoons cornstarch ⠀
- Optional: Sesame seeds + green onion for garnish + brown rice for serving
Instructions
- Whisk together the chicken broth through rice vinegar in the Instant Pot. Add the chicken thighs and stir to coat. ⠀
- Cover, seal, and cook on manual high pressure for 8 minutes. Once done, turn the knob to quick -release the pressure and remove the lid. ⠀
- Press off, remove the chicken and shred. Return the chicken to the Instant Pot and turn on the sauté function. ⠀
- Mix cornstarch into 1/4 cup of water in a small bowl and pour into the Instant Pot. Stir. ⠀
- Add the broccoli and cook for about 15 minutes, stirring often, until broccoli has warmed and softened, and sauce has thickened a bit. ⠀
- Spoon over brown rice if desired, top with sesame seeds and enjoy!
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