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    MJ & Hungryman » Baby/Kid-Friendly Recipes

    Instant Pot Peanut Chicken and Broccoli

    By Min On December 13, 2021

    This post may contain affiliate links. Please see our disclosure policy for more details.

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    peanut chicken and broccoli served with barley on a blue plate with a a fork

    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.

    peanut chicken and broccoli served with barley on a blue plate with a a fork

    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

    Ingredients

    all the ingredients laid out on a wooden board

    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.

    Step-by-Step Instructions

    six collage image showing step by step process of making this dish in the Instant Pot
    1. Saute onion.
    2. Add chicken along with garlic, ginger, soy sauce, sesame, and broth. Pressure cook on high for 7 minutes.
    3. Remove chicken and stir in peanut butter.
    4. Add the vegetables.
    5. Cook until vegetables are softened
    6. 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.
    • Lentils
    • If you want leftovers for breakfast, try it with oatmeal! May sound odd but totally works 😉
    • Pasta
    • in lettuce cups. Will be great exposure to raw veggies for toddlers

    How to serve to babies 6 months and up

    a small portion of chopped chicken and red bell pepper mixed in with barley and peanut sauce with one broccoli floret

    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.

    Related: How to cook and serve chicken to babies

    Is your baby 6 months old and up?

    Learn all the secrets to starting solids safely while optimizing nutrition!
    I NEED IT NOW!

    Frequently Asked Questions

    What type of chicken to use?

    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.

    Can I use frozen broccoli?

    You can but fresh ones will result in better texture.

    Want to make it vegetarian?

    Try tofu! Just reduce cooking time from 5 to 3 minutes.

    Why add broccoli and bell pepper at the end?

    If added with the chicken, they will turn out very mushy.

    How to make this without peanut butter?

    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.

    How to make the sauce thicker?

    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.

    How to store?

    Transfer to an airtight container and keep in the fridge for up to 4 days or freeze for up to 3 months.

    How to reheat?

    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.

    fully cooked peanut chicken and broccoli in the Instant Pot

    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!

    peanut chicken and broccoli served with barley on a blue plate with a a fork

    Instant Pot Peanut Chicken and Broccoli

    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.
    4.72 from 7 votes
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 12 minutes
    Pressure time: 8 minutes
    Total Time: 25 minutes
    Servings: 6
    Author: Min | MJ and Hungryman

    Equipment

    • Instant Pot

    Ingredients

    • 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

    Instructions

    • 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!

    Notes

    • 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.

     

    Nutrition

    Calories: 227kcal | Carbohydrates: 9g | Protein: 21g | Fat: 12g | Sodium: 168mg | Fiber: 3g | Sugar: 3g | Calcium: 38mg
    Course Dinner
    Cuisine Asian
    Tried this Recipe? Tag me Today!Tag me @KidFriendly.Meals today!

    More Baby/Kid-Friendly Recipes

    • Fluffy Vegetable Rice
    • How to Freeze Yogurt
    • Creamy Chicken Orzo
    • Custard Yogurt Toast (Sweet and Savory)

    Share or Save It for Later!

    Share: [addtoany]

    About Min

    Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

    Reader Interactions

    Comments

    1. Heather says

      November 08, 2022 at 1:50 am

      very nice and quick meal for the whole family!

      Reply
    2. Jess says

      August 14, 2022 at 6:38 am

      Can you do this with frozen broccoli?

      Reply
      • Min says

        August 15, 2022 at 4:14 pm

        Yup!

        Reply
    3. Shiela Balbacal says

      February 21, 2022 at 7:49 pm

      I made this tonight and OMG. My kids loved it so much. Thank you for this recipe. ⭐️ ⭐️⭐️⭐️⭐️

      Reply
      • Min says

        February 21, 2022 at 8:04 pm

        aww yay! I'm so glad you guys loved this recipe as much as we do!

        Reply
    4. Eva says

      February 07, 2022 at 8:23 pm

      5 stars
      This recipe is soo delicious! I think I may enjoy it more than my baby. Thank you so much for sharing.

      Reply
      • Min says

        February 07, 2022 at 9:03 pm

        So glad you guys enjoyed this recipe!!! Thanks for sharing!

        Reply
    5. Lisa says

      January 12, 2022 at 2:36 pm

      3 stars
      Tried out the recipe as directed and was waaaay too peanut buttery. I used 150g of peanut butter, and later looked up 1/4 cup is only about 70g of peanut butter. I might try this again with half the peanut butter.

      Reply
      • Min says

        January 12, 2022 at 3:08 pm

        Sorry about this, Lisa! I weighed it but now I'm questioning my scale! Will reweigh and update

        Reply
    6. Yoojin says

      December 29, 2021 at 7:26 pm

      5 stars
      Hi, my 17 month old son is a very fussy picky eater and he LOVED it! It was very delicious to an adult too. I don’t have an instant pot so had to cook it with a regular pot. Took a little bit longer but still was great. Just wanted to say thank you and now I am stalked to try your other recipes too!

      Reply
      • Min says

        December 29, 2021 at 7:43 pm

        Aww yay!! So glad to hear!! Good to know it comes out tasty cooked on the stove too!

        Reply
    7. TN says

      December 16, 2021 at 2:05 pm

      5 stars
      Tried this recipe last night and my little one lovvvveeeeddd it. We had leftovers for lunch and he inhaled it. The instapot makes the chicken really tender. Keeping this recipe for future meals : )

      Reply
      • Min says

        December 16, 2021 at 6:32 pm

        Yay!!! So glad you guys loved this recipe!! Thanks for letting me know!

        Reply
    8. Xinjie says

      December 15, 2021 at 10:20 pm

      will the taste be very different if i change the meat to pork?

      Reply

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    HI!

    I am MJ, a registered dietitian and a mom of 2. I truly hope you’ll enjoy all the recipes and tips that I share on what and how to feed your child!

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