Name: Instant Pot Honey Garlic Chicken and Broccoli
Ingredients: 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

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

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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! ⁠