This takeout favorite can be made in the comfort of your own home, in less time than it takes for delivery. Dump your ingredients into the Instant Pot® and let it do the rest! You’ll have dinner on the table in 30 minutes!
| Level: | Easy |
| Total: | 30 min |
| Active: | 10 min |
| Yield: | 4 servings |
Ingredients
- 2 teaspoons sesame oil
- 1 pound boneless, skinless chicken breasts, sliced into 1/4-inch-thick strips
- 1 pound broccoli florets (about 4 cups)
- One 8-ounce can sliced water chestnuts, drained
- 1 cup long-grain jasmine rice
- 2 cloves garlic, minced
- 1 small onion, thinly sliced (about 1 cup)
- 3/4 cup teriyaki sauce
- 1 cup chicken broth
- 1 cup frozen shelled edamame, thawed, optional
- 2 tablespoons toasted sesame seeds
- 1/4 cup fresh cilantro leaves, for serving, optional
- 1 lime, cut into wedges, for serving
Instructions
- Add the sesame oil to a 6-quart Instant Pot®. Add the chicken and stir until evenly coated. Add the broccoli, water chestnuts, rice, garlic and onion and mix until combined. Pour the chicken broth and teriyaki sauce over the rice mixture and stir until evenly coated.
- Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes (see Cook’s Note).
- After the pressure-cook cycle is complete, follow the manufacturer’s guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
- Fluff the cooked rice and stir in the edamame if using. Put the lid back on and allow the rice to steam until the liquid is absorbed, about 10 minutes more.
- Serve the chicken and broccoli dinner topped with the sesame seeds and cilantro leaves, if using, and lime wedges on the side.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 534 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 6 g |
| Sugar | 12 g |
| Protein | 42 g |
| Cholesterol | 85 mg |
| Sodium | 2238 mg |
Reviews
As everyone has said. If you follow the recipe, it just all turns into a mush. Food Network needs to do better and adjust their recipes based on feedback.
Oh dear. Wish I’d read these reviews. Broccoli is absolute mush.
This turned out great using the fix in the comments—reducing the time to 4 mins and adding the broccoli at the end so it’s not mushy. I did a few more tweaks of my own: 1) marinated the chicken in lite sesame dressing, 2) added a can of bamboo shoots, 3) popped the broccoli in the air fryer for 4 minutes while the instapot was cooking.
I read the “Fix” in the reviews and cooked for 4 minutes without broccoli as recommended there, and wound up with uncooked rice. Then, I burnt the whole mess trying to finished cooking the rice (but did find out my new instapot does have a really cool “BURN” warning). I think it would have been better if I had used the rice setting and not let the steam out at end of 4 minutes. Eventually I got it cooked, but it was kind of nasty. This is not recipe for those like me still learning their instapot, move on…
Yes please. Veggies in an insta(nt).
Needs fixing. First cut broccoli in half florets. Drop cooking time/pressure to 4 minutes. Add all rest except the broccoli; that needs to go in after the release of steam. Just stir the rice and drop the broccoli on top put the lid back on; wait 10 minutes. Stir and eat. No mushy broccoli. Unbelievable when home chefs have to correct the “pros”.
This recipe was really disappointing. The broccoli was completely over cooked, the rice was both crunchy and a mushy mess, which I didn’t even think was possible. The flavor was seriously lacking. I won’t be making it again, and I’m baffled how it has any 5 star reviews.
Great easy recipe for when you don’t have time to spend an hour in the kitchen. Lots of bang for your flavor buck!
Excellent