This is the perfect fall meal! Kids love it, adults love it, it’s easy and comes together in one bowl for serving.

Ingredients

• 3 lbs boneless, skinless, chicken thighs (about 8)
• 1/2 cup apple cider or apple juice
• 1/4 cup soy sauce
• 1/2 cup chicken broth
• 1/4 cup brown sugar
• 1/4 cup ketchup
• 1 tsp garlic powder
• 1 T fresh ground or diced or grated ginger. I use the squeeze tube of fresh ginger.
• 3 T cornstarch
• 3 T water (cool, but room temp is fine)
• 1 bag of frozen broccoli florets (10-12oz)

Instructions

Add the apple cider, soy sauce, chicken broth, brown sugar, ketchup, garlic powder, and ginger to your instant pot. Whisk it until combined, then add the chicken thighs, turning to coat. Secure the pressure cooker lid and seal it. Cook on high pressure for 13 minutes, then do a 10 minute natural release. While the chicken is cooking, steam your broccoli. I do mine in the microwave. Mix the 3T of cornstarch and 3T water in a small bowl until there are no clumps and set aside. Release the pressure on your pressure cooker and use tongs to remove all the cooked chicken. In the pressure cooker, whisk in the corn starch and water mixture until it is incorporated. Then add the steamed broccoli. Shred the chicken and add that in as well, gently mixing it all together. Serve over steamed rice and enjoy!