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.
1mediumred 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.