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.
Instant Pot Whole30 Broccoli Chicken Stir Fry Ingredients
This Whole30 instant pot chicken stir fry recipe really only uses some standard paleo and Whole30 ingredients for the stir fry and sauce. You’ll need coconut aminos, chicken broth, white wine vinegar, toasted sesame oil, Chinese 5 spice powder and arrowroot flour to thicken at the end if you want a thicker sauce. The Chinese 5 spice can be found in the spice or international area at almost all major grocery stores, but you can omit it if you’d like.
The rest of the ingredients can also be found at retailers like Target and Walmart, Amazon, or online for a discount at Thrive Market, where I typically stock up on things like coconut aminos, arrowroot and broth.
Check out my list of Whole30 Compliant Items at Target, or my Whole30 Compliant Items at Walmart list!
How to Make Whole30 Instant Pot Broccoli Chicken Stir Fry
Start by making your sauce by mix together coconut aminos, sesame oil, white wine vinegar, Chinese 5 spice powder, minced garlic and ginger in a small dish. Then you’ll dice the chicken, season with salt and pepper and add both the chicken and sauce into your instant pot. Stir together to coat all of the chicken in the sauce and cover with the lid.
Then you’ll cook the chicken for 5 minutes on high pressure. The last step is to add all of the veggies and put on sauté mode for just a few minutes to soften veggies, I usually like to keep them a little crunchy. If you want the broccoli to be softer, just let it simmer for a few additional minutes.
Just because this meal Whole30 broccoli chicken takes less than a half hour to make doesn’t mean it’s lacking in flavor. I use coconut aminos, which is a Whole30 and Paleo version of soy sauce and a combination of mild spices to bring out the natural sweetness of the carrots and flavor of the veggies. It’s a simply seasoned Whole30 dish that’s family friendly. It also meal preps well, so save some for leftovers!
We’ve been loving this Whole30 broccoli chicken dish as is but you can always toss this over cauliflower rice, traditional rice if not needing to eat Whole30, paleo or low carb, or even a bed of greens! I also suggest mixing up the veggies that you use. There’s no right way to make a stir fry, it always tastes good regardless of what you toss in.
Other Recipes That You’ll Love:
Instant Pot Sweet & Sour Chicken
Whole30 Instant Pot Cashew Chicken
Whole30 Lemon Chicken Skillet with Broccoli
40 Whole30 Instant Pot Recipes
Instant Pot Broccoli Chicken Stir Fry: Whole30, Paleo, Low Carb, GF
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.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: Serves 4-6 1x
- Category: Chicken
- Method: Instant Pot
- Cuisine: American
Ingredients
- 1–1.5 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
- 1/2 cup coconut aminos
- 1/2 cup water
- 1 tbsp minced garlic
- 2 tsp minced ginger
- 2 tsp toasted sesame oil
- 1 tsp white wine vinegar
- 1/4 tsp Chinese 5 spice powder
- Optional: 1 tbsp arrowroot flour dissolved in 1 tbsp water to thicken sauce added at the end
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- This recipe is also great with green peppers, cashews or onion added in with the vegetables
- Optional: garnish with thinly sliced green onion, red pepper flakes and/or sesame seeds
This instant pot whole30 broccoli chicken stir fry post may contain some links that are affiliate links, though products are ones I use personally and recommend. When you purchase anything using my links, it costs you absolutely nothing extra, but it does give wholekitchensink.com a little financial support which helps to keep this blog running. Thank you for your continued support, both with your dollars and your interest.
free whole30 ebook
sign up for my newsletter and receive my 20 best Whole30 recipes!
By using this form you agree with this site's privacy policy.
Sydney says
How many calories is 1 serving?
Gina D from Texas says
Daughter has IBS so is eating gluten and dairy free. She also can’t have garlic or onion (fresh or powder). If I leave the garlic out do you think it will completely change the taste? Meaning not as good?
I did find gluten free soy sauce so will probably use that if I can’t find the other.
paleobailey says
No I think that’ll be fine! I would be mindful of using gluten-free soy sauce instead of coconut aminos though, only because I’m not familiar with the sodium content in that soy sauce. I know regular soy sauce makes this dish waaaaay too salty because it has 4x the sodium that coconut aminos does so it changes it quite a bit. If the gluten-free option has less sodium than regular soy sauce, it should be fine, but I’d just double check before you use as much as this recipe calls for!
Leah says
Another awesome recipe! This was delicious and super easy! I added cashews as you suggested and served it with cauliflower rice! Definitely a keeper!
paleobailey says
Thank you so much, Leah!! I’m so glad you enjoyed it!! <3 - B
Ondrea Leikvoll says
If I’m not using coconut aminos (just low-carb, not keto or whole30), do I use the same measurement of soy sauce?
paleobailey says
I would use much, much less. This recipe wasn’t developed with regular soy sauce, so I can’t tell you for certain, but soy sauce has approx. 900 mg of sodium per 1 tbsp compared to coconut aminos which has 300 mg of sodium per 1 tbsp.
Ashley Lemons says
What if I don’t have the Chinese 5 spice? I can’t find it around here (tiny town-middle of nowhere). =(
paleobailey says
You can skip it!
Kristen says
Awesome, awesome, awesome recipe. Couldn’t be any easier either! Thank you!
paleobailey says
You are so welcome!!
Sarah says
We had this for supper tonight and it is delicious!!! I love the sauce and look forward to making this again using different vegetables. Thank you for sharing!
paleobailey says
I’m so happy to hear this!! Thank you, Sarah! <3 - B