Instant Pot Low Carb Spicy Garlic Chicken and Broccoli | Large Family Dinner
If you're craving something a little spicy but equally delicious, you'll want to make this Instant Pot Low Carb Spicy Garlic Chicken and Broccoli recipe.
Ingredients
- 4 to 5 large boneless skinless chicken breasts, cut into bite size pieces
- 2 tablespoons olive oil
- 1 cup chicken stock
- ½ cup liquid aminos
- 1 teaspoon sesame oil
- 4 garlic cloves minced
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- 5 cups broccoli florets
- 1 red bell pepper seeded and cut into 1-inch pieces
- 1 teaspoon xanthan gum for thickening if desired
Instructions
- Heat a large electric pressure cooker using the saute function until hot. In batches, add the olive oil and chicken, browning the chicken on each side. Remove chicken and keep warm while the remaining chicken is browned.
- Pour chicken stock into the electric pressure cooker and scrape the bottom of the pot to deglaze the cooked on pieces. Return all chicken to the pot.
- In a large measuring cup or small bowl, combine the liquid aminos, sesame oil, garlic, and red pepper flakes. Whisk together and pour over chicken.
- Place the lid on the electric pressure cooker and set the valve to sealing. Cook on the “pressure cook” or “manual” setting for 3 minutes. Turn the valve for a quick release. Cancel the cook cycle.
- Turn on the saute function again. Add the vegetables to the electric pressure cooker pot and toss with chicken. Cook for about 5 minutes or until the broccoli is crisp-tender.
- To thicken the sauce, stir in the xanthan gum and blend into sauce. Switch the electric pressure cooker to “keep warm.” The sauce will thicken as it rests.Toss the chicken and vegetables again to coat well with sauce.
- Serve as is or over cauliflower rice.