INSTANT POT CHICKEN BROCCOLI RICE BOWL

INSTANT POT CHICKEN BROCCOLI RICE BOWL

DESCRIPTION

Brown rice is topped with a savory asian-inspired sauce, tender pieces of chicken and bright green, barely cooked broccoli florets.  

INGREDIENTS

·         1 cup chicken broth

·         1/2 cup oyster sauce

·         1/4 cup low sodium soy sauce

·         1/4 cup brown sugar

·         1 tsp toasted sesame oil

·         1 tsp garlic powder

·         2 lbs frozen boneless, skinless chicken thighs or breasts

·         3 Tbsp cornstarch

·         3 Tbsp water

·         1 (16 oz) package frozen broccoli florets

·         Hot cooked rice

INSTRUCTIONS

1.    Combine the chicken broth, oyster sauce, soy sauce, brown sugar, sesame oil and garlic powder in the Instant Pot. Whisk well. Add in the chicken.

2.    Secure the lid. Make sure valve is on “sealing.” Set the timer on the manual function to 18 minutes (for chicken thighs) and 15 minutes (for chicken breasts). When the timer beeps let the pressure release naturally for 10 minutes and then remove the rest of the pressure by moving the valve to “venting.”

3.    Open the Instant Pot and remove the chicken to a cutting board. Shred or cut the chicken into pieces.

4.    ………………………………………….

5.    ………………………………………………………

Full instructions: Click here

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