Easy & Healthy Instant Pot Chicken and Broccoli: Your Gluten-Free Takeout Alternative
Craving your favorite takeout but looking for a healthier, homemade option? This Instant Pot Chicken and Broccoli recipe is a delicious, guilt-free spin on a classic. It’s not only gluten-free and dairy-free but also 21 Day Fix approved, Weight Watchers friendly, and incredibly simple to whip up in your Instant Pot! This post contains affiliate links to products I’m obsessed with, helping me share more amazing recipes with you.
There’s a special kind of joy in seeing the recipes from this blog come to life in your kitchens. When a dish truly resonates and quickly becomes a staple in your meal rotation, it’s honestly beyond my wildest dreams. It’s incredibly rewarding to know that these healthy, easy meals are making a difference in your busy lives.
Take, for instance, the Instant Pot Beef and Broccoli that I shared recently. That recipe took off like wildfire, and I was absolutely thrilled to see so many of you cooking it up on social media. Its success proved that quick, healthy, and flavorful meals are exactly what you’re looking for. And for those of you who loved the beef version and asked for a chicken alternative, I’m delighted to share this Instant Pot Chicken and Broccoli. It uses the very same amazing sauce and method, simply swapping in diced chicken breast, promising the same level of happiness and satisfaction!
Why You’ll Love This Healthy Instant Pot Chicken & Broccoli
This recipe isn’t just another weeknight meal; it’s a game-changer for anyone looking to eat well without spending hours in the kitchen. Here’s why this Instant Pot Chicken and Broccoli will become your new go-to:
- Healthier Takeout Alternative: Say goodbye to greasy takeout! This homemade version uses fresh ingredients and minimal healthy fats, giving you all the flavor without the guilt.
- Diet-Friendly: Whether you’re following the 21 Day Fix, Weight Watchers, or simply aiming for gluten-free and dairy-free options, this recipe ticks all the boxes.
- Incredibly Easy & Fast: The Instant Pot truly shines here, transforming simple ingredients into a gourmet-tasting meal in under 30 minutes, with only 7 minutes of active pressure cooking!
- Customizable: Not a fan of broccoli? No problem! The recipe is highly adaptable to your favorite vegetables and even different chicken cuts.
- Perfect for Meal Prep: Make a big batch at the beginning of the week, and enjoy healthy, flavorful lunches or dinners for days. It reheats beautifully!
Key Ingredients and Smart Substitutions
One of the beauties of this dish lies in its simple, wholesome ingredients, many of which you likely already have on hand. Here’s what you’ll need, along with some helpful substitution notes:
- Coconut Oil: Adds a subtle richness and is a great dairy-free option. You can easily substitute with olive oil or sesame oil for a different flavor profile.
- Boneless Chicken Tenderloins: Cut into bite-sized pieces for quick and even cooking. Chicken breasts can be diced similarly, or if you prefer a richer flavor and texture, boneless chicken thighs work wonderfully (though they might need an extra minute or two of cooking time).
- Shallots: Milder and sweeter than onions, they provide an aromatic foundation. If you don’t have shallots, a small amount of finely diced yellow onion can be used.
- Garlic: Freshly minced garlic is key for that authentic Asian-inspired flavor.
- Ginger: Freshly grated ginger adds a zesty, warm kick. Don’t skip this for the best flavor!
- Low Sodium Chicken Stock: Forms the liquid base for the sauce. Water can be used in a pinch, but chicken stock adds more depth.
- Coconut Aminos: A fantastic gluten-free and soy-free alternative to soy sauce, offering a similar umami flavor with less sodium. Low sodium soy sauce can be substituted if gluten and soy are not concerns.
- Honey: Balances the savory and tangy notes of the sauce. Maple syrup is a good vegan alternative.
- Fresh Broccoli Florets: The star vegetable! Cut them into medium-sized florets so they don’t turn to mush during the steaming process.
- Arrowroot or your Favorite Thickener/Flour: Used to create that luscious, slightly thick sauce. Cornstarch is a widely available and effective alternative.
- Scallions: For garnish, adding a fresh, oniony crunch and vibrant color.
- Salt: To taste, enhancing all the flavors.
- Crushed Red Pepper: Optional, for a hint of heat. Adjust to your preference!
How to Make Instant Pot Chicken and Broccoli Effortlessly
Making this dish in the Instant Pot is not just about speed; it’s about achieving perfectly cooked chicken and tender-crisp broccoli with minimal effort. Here’s a detailed look at the process:
Because we use boneless chicken tenderloins or diced chicken breast cut into bite-sized pieces, the cooking time is incredibly fast – just 7 minutes on high pressure. I opted for chicken breast in this recipe, and I was genuinely impressed with the tenderness and flavor it achieved. A common concern with Instant Pot chicken is the risk of overcooking and drying it out. To combat this, I remove the cooked chicken while thickening the sauce, ensuring it stays juicy and delicious. The Instant Pot truly delivered a perfectly cooked chicken this time!
And just like our popular Beef and Broccoli recipe, the broccoli for this dish steams itself to perfection right in the hot pot after the chicken has cooked. This method is pretty freaking awesome because it means one less pot to wash – a true win for busy weeknights! The residual heat from the Instant Pot is usually enough to steam the broccoli to a lovely tender-crisp texture. If you prefer your broccoli softer, simply replace the lid for a few extra minutes, or for zero-minute steaming (see below for more on this technique), you can quickly bring the pot back to pressure. This recipe is super versatile, so if broccoli isn’t your favorite, feel free to substitute with other quick-cooking vegetables like sugar snap peas, bell peppers, or even asparagus. Do what makes you happy, okay?
For those of you following the 80 Day Obsession program, this meal is easily adaptable. Simply cut the oil in half, and you’ll have a perfect Green, Red, and Orange container meal! This dish also preps incredibly well, making it ideal for batch cooking. You can easily make a larger quantity to enjoy healthy meals throughout the week.
Frequently Asked Questions (FAQs)
How do you cook broccoli in the Instant Pot?
When I want perfectly steamed, bright green, and slightly crisp broccoli in the Instant Pot, I often use the “ZERO minutes” method. Yes, you heard that right – zero minutes! This technique involves bringing the pot to pressure and then immediately doing a quick release. The residual heat and steam are enough to cook the broccoli without turning it into mush. I also recommend keeping the florets slightly larger to help them maintain their texture. For this specific Chicken and Broccoli recipe, simply placing the lid back on the Instant Pot after the chicken cooks and letting the broccoli steam in the residual heat for 5-10 minutes works perfectly for me. If you prefer it a bit softer, you can always do the “zero minutes” high-pressure method after adding the broccoli and before releasing the pressure!
What are the 21 Day Fix Container Counts for this Instant Pot Chicken and Broccoli recipe?
This Instant Pot Chicken and Broccoli recipe is perfectly aligned with the 21 Day Fix program. Each serving counts as 1 RED (protein), 1 GREEN (vegetable), and 1/2 TSP (healthy fat/dressing). To make it a complete and satisfying meal, I love serving this with Freezer Friendly Instant Pot Brown Rice. For an extra boost of veggies and to keep it low-carb, cauliflower rice is also an excellent option!
Is this Instant Pot Chicken and Broccoli Weight Watchers friendly?
Absolutely! This recipe is a fantastic choice for those following Weight Watchers. It’s incredibly satisfying and comes in at only 5 Freestyle points per serving (when using olive oil instead of coconut oil, as calculated in the recipe notes). Woohoo for a healthy and delicious meal that fits your plan!
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Can I use frozen chicken?
Yes, you absolutely can! The Instant Pot is fantastic for cooking from frozen. If your chicken is just slightly frozen, you can often use kitchen shears to cut it into bite-sized pieces and follow the same cooking time. However, be sure to do a full natural release to ensure it’s cooked through.
If your chicken is a frozen solid block, you might need to adjust the cooking time. For very thick pieces, add a few minutes to the pressure cooking time. Thinner chicken or tenderloins might be fine with the original cook time. After cooking from frozen, it’s best practice to remove the chicken, cut or shred it to check for doneness, and then add it back into the pot before introducing the broccoli to ensure everything is heated thoroughly and uniformly.
Another quick, healthy, and easy Instant Pot meal perfect for busy weeknights or meal prepping! This recipe proves that healthy eating doesn’t have to be complicated or time-consuming.
Looking for More Healthy Asian-Inspired Dishes?
If you loved this Instant Pot Chicken and Broccoli, you’ll definitely want to explore these other fantastic healthy Asian-inspired recipes that are perfect for your balanced lifestyle:
- The Best 21 Day Fix Asian Inspired Recipes | The Foodie and The Fix
- Instant Pot Beef and Broccoli (21 Day Fix)
- Healthy Chicken Ramen Noodle Stir Fry
- 21 Day Fix Instant Pot Asian Chicken
- Instant Pot Ramen Noodles (Stovetop Option)
- 21 Day Fix Chicken Satay with Creamy Peanut Sauce
Want to See This Instant Pot Chicken and Broccoli on a Meal Plan?
To help you integrate this delicious recipe into your weekly routine, check out this comprehensive meal plan that includes our Instant Pot Chicken and Broccoli:
- Instant Pot Chicken and Broccoli on 21 Day Fix Meal Plan & Grocery List {63} Low Carb | Weight Watchers Meal Plan
Instant Pot Chicken and Broccoli
Pin Recipe
Ingredients
- 2 teaspoons coconut oil can sub olive or sesame oil
- 1 lb boneless chicken tenderloins cut into bite sized pieces
- 1/2 cup diced shallots about one whole shallot
- 2 cloves garlic minced
- 1 teaspoon freshly grated ginger
- 2/3 cup low sodium chicken stock or sub water
- 1/3 cup coconut aminos or sub low sodium soy sauce
- 2 tablespoons + 1 teaspoon honey
- 3 1/2 cups broccoli florets
- 1/2 tablespoons arrowroot or your favorite thickener/flour cornstarch also works well
- Scallions
- 1/4 teaspoon salt
- Crushed red pepper
Instructions
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In a medium bowl, whisk together the coconut aminos, chicken stock, honey, and freshly grated ginger until well combined. Set this flavorful sauce mixture aside for later.
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Set your Instant Pot to the “Saute” function (Normal or Medium setting). Once the inner pot is hot, add the coconut oil. Add the diced shallots and sauté for 2-3 minutes until they begin to soften and become delightfully fragrant. Stir in the minced garlic and cook for an additional minute until aromatic, being careful not to burn it.
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Pour the prepared stock mixture into the Instant Pot, then add the bite-sized diced chicken pieces. Ensure the chicken is submerged in the liquid. Secure the lid on your Instant Pot, making sure the sealing valve is set to “Sealing.” Select the “Manual” or “Pressure Cook” setting and set the cooking time for 7 minutes on high pressure. When the cooking cycle is complete, carefully perform a quick release by turning the sealing valve to “Venting” and allowing the steam to escape completely.
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Once the pressure has fully released and the float valve has dropped, carefully remove the lid. Using tongs or a slotted spoon, remove the cooked chicken from the pot and set it aside in a separate bowl. This prevents the chicken from overcooking while the sauce thickens.
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Remove 1 cup of the cooking liquid from the Instant Pot into a small bowl. Create a slurry by whisking in 1/2 tablespoon of arrowroot starch (or cornstarch) until it is completely smooth with no lumps. Return this slurry to the Instant Pot. Set the Instant Pot back to “Saute” and stir continuously until the sauce begins to thicken to your desired consistency. If you prefer a thicker sauce, you can repeat the slurry process with another 1/4 tablespoon of thickener (though it wasn’t necessary for me). Stir in the salt to taste. Turn off the “Saute” function and set the pot to “Keep Warm.”
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Return the cooked chicken to the pot. Add the chopped broccoli florets and gently stir everything together, ensuring the broccoli is coated in the warm sauce. Place the lid back on the Instant Pot (no need to seal or set to pressure). Let the broccoli steam gently from the residual heat of the pot and the sauce for 5-10 minutes, or until it reaches your preferred level of tenderness.
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Once the broccoli is to your desired tenderness, carefully remove the lid. Garnish generously with freshly chopped scallions, a sprinkle of crushed red pepper for a little heat, and additional grated ginger if you like (I highly recommend all three for maximum flavor!). This dish would also be absolutely delicious with a sprinkle of sesame seeds – just remember to count them as an orange container for 21 Day Fix!
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Serve your healthy and flavorful Instant Pot Chicken and Broccoli immediately over a bed of fluffy brown rice, quinoa, or for a lighter, low-carb option, cauliflower rice. Enjoy your homemade takeout favorite!
Video
Notes
WW: 6 points (per serving). This calculation uses olive oil instead of coconut oil, offering a slightly different fat profile while maintaining the delicious taste.
Nutrition