Another EASY, 30 minute weeknight meal you can enjoy with your baby and kids! This Instant pot chicken and broccoli is also a great way to continue exposing your child to one of the top food allergens, peanuts.
Why you're going to love this one pot meal
It is SO easy to make! Just chop, dump, mix. You can customize and add whatever vegetables you wish.
Peanut butter is one of the main ingredients, and it adds a lovely flavor and texture to the dish. I like to come up with different ways to serve this top allergen to my baby and toddler besides on toast or oatmeal in the mornings for that SUSTAINED exposure.
Remember, not only is it important to introduce it early to prevent or minimize the development of peanut allergy later on, it is equally important to continue serving it.
Related Post: Nuts and Seeds For Baby
Chicken: can use both breast or thigh meat. The latter will be more juicy and flavorful.
Broccoli: While you can substitute bell pepper with other veggies, this one is a must! And here's everything you need to know when it comes to serving it to your baby.
Peanut butter: adds a nutty, creamy, and earthy flavor and helps thicken the sauce. If allergic, I've provided substitutions in the FAQ section below.
Garlic: feel free to use more or less depending on your preference
Ginger: adds a lovely warmth and spiciness (not in the burn your mouth type of way) to the dish. Don't skip this ingredient. With the minimal use of soy sauce, it's necessary to add a burst of flavor.
Soy sauce and sesame oil: important for building flavor. Be sure to use low-sodium soy sauce or coconut aminos, if you wish.
- Saute onion.
- Add chicken along with garlic, ginger, soy sauce, sesame, and broth. Pressure cook on high for 7 minutes.
- Remove chicken and stir in peanut butter.
- Add the vegetables.
- Cook until vegetables are softened
- Add chicken back in and combine everything.
Tips for success
SUPER important! Be sure to add the peanut butter AFTER pressure cooking. Otherwise, you'll get the dreaded burn notice. It happened to me and it was zero fun.
Also, if possible, plan ahead and make this in advance. The flavors meld together the longer it sits, and we actually prefer to eat it the next day.
What goes well with this IP chicken and broccoli
- Any cooked grains, like barley, rice, quinoa.
- If you want leftovers for breakfast, try it with oatmeal! May sound odd but totally works 😉
- in lettuce cups. Will be great exposure to raw veggies for toddlers
How to serve to babies 6 months and up
Finely chop the chicken and mix into any cooked grain or lentils along with the sauce. You can serve the broccoli and bell pepper as is or finely chop as well.
Frequently Asked Questions
I always have chicken breast in the freezer so that's what I normally use. But you can certainly use thigh meat. It will actually be juicier and more flavorful if you do so.
You can but fresh ones will result in better texture.
Try tofu! Just reduce cooking time from 5 to 3 minutes.
If added with the chicken, they will turn out very mushy.
Peanut butter is used in this recipe to not only add flavor and boost nutrition (as well as provide allergen exposure), it also helps thicken the sauce as mentioned above.
If there is a peanut allergy, you can try almond butter. If your child is allergic to both peanuts and tree nuts, then you can try sunflower seed butter or tahini.
Peanut butter will thicken the sauce, and it will continue to thicken over time. If you aren't adding it or any of the suggested substitutions mentioned above, combine 1 tablespoon of arrowroot starch/cornstarch in 2 tablespoons of COLD water and whisk into the sauce.
Transfer to an airtight container and keep in the fridge for up to 4 days or freeze for up to 3 months.
Microwave: Transfer to a microwave-safe dish. Heat for one minute, stir and heat in 30 second intervals until warm.
On the stove: Add to a skillet and simmer, stirring until warmed through. You may need to add additional broth or water to thin out the sauce.
More Baby-Friendly Instant Pot Recipes
- Instant Pot Korean Chicken and Potatoes
- Instant Pot Multigrain Rice
- Instant Pot Mashed Sweet Potatoes
- Steak Fajitas
- Instant Pot Chicken and Noodles
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Instant Pot Peanut Chicken and Broccoli
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 pound chicken breast, cut into 1 inch pieces
- 1 ½ teaspoon minced garlic
- 1 teaspoon grated fresh ginger
- 1 tablespoon low sodium soy sauce (or coconut aminos)
- 1 tablespoon sesame oil
- ¾ cup low or unsalted chicken broth
- ¼ cup (65g) smooth peanut butter
- 3 cups broccoli florets
- 1 medium red bell pepper, chopped into 1 inch pieces
- Optional: green onion, cilantro, sesame seeds, lime juice
- Set instant pot to saute function. Add olive oil and onion and saute for about 2-3 minutes, until softened. Hit CANCEL.
- Add chicken. Whisk together garlic, ginger, soy sauce, sesame, and broth. Pour into the pot. Close lid and set valve to sealing pressure. Pressure cook on high for 7 minutes. Note: it will take about 7-8 minutes to come to pressure. Once it beeps, quick release by turning the vent to venting position.
- Remove chicken and set aside. The IP setting should automatically be at "keep warm." Stir in peanut butter.
- Set to Saute and add broccoli and bell pepper. Saute for 3-4 minutes. Hit cancel. The vegetables won't be soft enough for the baby, but If you like the texture, then remove some for yourself. Place the lid on IP (no need to lock it in). The vegetables will continue to steam from residual heat.
- Stir in chicken and enjoy with the suggested toppings, if you wish!
- If there is a peanut allergy, you can try almond butter. If your child is allergic to both peanuts and tree nuts, then you can try sunflower seed butter or tahini.
- SUPER important! Be sure to add the peanut butter AFTER pressure cooking.
- If possible, plan ahead and make this in advance. The flavors meld together the longer it sits, and we actually prefer to eat it the next day.
- Transfer to an airtight container and keep in the fridge for up to 4 days or freeze for up to 3 months.