• Level:Easy

• Total: 45 min
• Active: 12 min

• Yield:4 servings

Ingredients

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1 cup long-grain white rice, rinsed and drained

4 cups broccoli florets (about 12 ounces)  

2 tablespoons canola oil  

2 cloves garlic, finely chopped (about 2 tablespoons)  

2 scallions, greens and whites separated, finely chopped 

1 teaspoon finely grated peeled fresh ginger  

1/3 cup low-sodium chicken broth  

3 tablespoons soy sauce  

2 tablespoons packed brown sugar  

2 tablespoons honey  

1/4 teaspoon kosher salt 

1/4 teaspoon freshly ground black pepper 

2 frozen chicken breasts (6 to 8 ounces each)  

2 teaspoons cornstarch  

Directions

Special equipment:

1. Add 1 1/4 cups water and the rice to a 6- or 8-quart Instant Pot®. Place the broccoli on top of the rice. 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).
2. After the pressure-cook cycle is complete, follow the manufacturer’s guide for natural release. After 10 minutes, being careful of any remaining steam, unlock and remove the lid. Gently scoop out the broccoli and rice into a medium bowl, cover with plastic wrap and set aside until ready to serve.  
3. Add the oil, garlic, scallion whites and ginger to the same pot (there is no need to rinse the pot out). Set to high saute for 4 minutes and cook until softened, stirring frequently with a wooden spoon. Add the broth, soy sauce, brown sugar, honey, salt and black pepper, scraping the browned bits from the bottom of the pot with a wooden spoon.  
4. Add the chicken breasts. Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on high for 6 minutes (for a 6-ounce chicken breast) to 8 minutes (for an 8-ounce breast). After the pressure-cook cycle is complete, follow the manufacturer’s guide for natural release. After 10 minutes, being careful of any remaining steam, unlock and remove the lid. Transfer the chicken to a cutting board using tongs and slice crosswise. 
5. In a small bowl, combine the cornstarch with 2 teaspoons cold water and add to the sauce in the pot. Set to high saute for 4 minutes. Continuously whisk until the teriyaki sauce is thickened.  
6. Drizzle the sauce over the sliced chicken and serve with the cooked rice and broccoli. 

Cook’s Note

Settings may vary on your Instant Pot depending on the model. Please refer to the manufacturer’s guide.

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