Easy Instant Pot Chicken, Broccoli, and Bok Choy

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We signed up for a farm cooperative. For our first share of produce, we received bok choy. I modified my usual chicken and broccoli slow cooker meal to include the boy choy and the instant pot. It was better than Chinese take out! It was a great “work from home” meal, because I just needed fifteen minutes to set it up, and then I could go back to working while the instant pot did the hard work. My husband rated it as one of my top meals, and he’s a tough critic! Let me know in the Comments if you agree.

Easy Instant Pot Chicken, Broccoli, and Bok Choy
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Easy Instant Pot Chicken, Broccoli, and Bok Choy

Recipe by The Cooking LawyerCourse: DinnerCuisine: Chinese, AsianDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes

Ingredients

  • 1.5 lbs chicken breast, cubed

  • Salt and pepper

  • 2 heads of broccoli, cut into florets

  • 1 bunch of bok choy cut into large bite-sized pieces

  • 6 TBS soy sauce

  • 2 tbs fish sauce

  • 1 tsp honey

  • 1 tsp Sherry

  • 1/2 tsp fresh grated ginger

  • 1 TBS Better than Bouillon garlic soup base OR 1 chicken bouillon cube

  • 1/2 cup water OR chicken broth

  • 1 tsp granulated garlic

  • Dash of red chilli pepper flakes

  • 1 TBS corn starch

  • 2 TBS of water

  • Non-stick cooking spray

Directions

  • Cut chicken into chunks. Place in a bowl. Season with salt and pepper. [If using frozen chicken, see Note.]
  • In measuring cup, whisk together soy sauce, fish sauce, honey, red chilli pepper flakes, ginger, and graulated garlic.
  • Pour 1 TBS of marinade over chicken.
  • To the measuring cup, add the bouillon and water OR broth. Whisk again.
  • Chop your broccoli and bok choy.
  • Turn your instant pot to saute mode.
  • Spray with non-stick cooking oil. Add chicken to instant pot and let brown.
  • Once there is some browning to the chicken, add the broth-marinade mixture. Give it a stir. I added my broccoli at this step, but if you like a crisper broccoli, save it until the end. Seal the instant pot making sure you have the vent in the sealed position. Turn instant pot to high pressure for 5 minutes, adding 2 minutes if you had frozen chicken (see note).
  • Whisk together the corn starch and water to make a slurry.
  • Manually release the pressure. Turn to saute mode. Add the slurry and the bok choy. Cook for another two minutes until bok choy is tender.

Notes

  • You can use frozen chicken in an instant pot, but you need to add 2 minutes to the cooking time. One tip is to cut your chicken fresh from the grocery store, and add to a freezer safe bag or container. Then add 1 TBS of soy sauce and 1 tsp of fish sauce to the chicken and freeze. Adjust your marinade by using only 5 TBS of soy sauce and 1 tsp of fish sauce when you go to make the recipe. Skip the sauteing of the chicken.
  • If you add the broccoli at the end, you can either steam it separately, or allow for more time for the broccoli to saute.