Instant Pot Broccoli Chicken Stir Fry: Whole30, Paleo, Low Carb, GF – Whole Kitchen Sink

This Paleo and Whole30 instant pot broccoli chicken stir fry is a great weeknight dinner made in one pot and in under 30 minutes. It’s not only a Whole30 instant pot recipe, but it's low carb and gluten-free, so you can enjoy a guilt free Chinese inspired meal or make a healthy meal prep recipe that will ensure delicious leftovers all week. #whole30instantpot

Ingredients

  • 11.5 lbs boneless skinless chicken breasts (can substitute chicken thighs)
  • 1 tsp salt
  • 1 tsp pepper
  • 3 cups broccoli florets
  • 1/2 cup thinly sliced or matchstick carrots
  • 1 (8 oz) can sliced water chestnuts, drained

For the Sauce

Instructions

  1. Season the diced chicken with salt and pepper and then add diced chicken into the instant pot. Make the sauce by combining all of the sauce ingredients in a small bowl, excluding the arrowroot.
  2. Pour the sauce into the instant pot over the chicken. Close the lid, ensure the pressure valve is set to sealing and then cook on high pressure for 5 minutes. Chop the veggies while the chicken cooks.
  3. Once the timer goes off, do a quick release of the pressure valve and open the instant pot. Press cancel, and then put it onto sauté mode.
  4. Add in the broccoli, carrots and water chestnuts and stir to combine with the sauce. Let simmer for 3-4 minutes until the broccoli is fork tender to your preference. If you like the broccoli to be softer, simmer for 5-6 minutes, stirring occasionally.
  5. At this point, if you’d like the sauce to be thicker, dissolve the arrowroot with a bit of tap water in a small dish and then pour into the simmering liquid. Stir to incorporate and let thicken about 1 minute.

Source by foodcourage

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