This Instant Pot recipe is perfect for anyone that got an Instant Pot for a present. Chopped onion, garlic and grated ginger are cooked using the sauté function. Then chopped chicken is added and cooked until the chicken is golden. Next brown sugar, soy sauce, sherry, chili sauce and water are added to the pot. The pot is sealed on cooked on high pressure for 3 minutes. Finally sesame seeds and chopped scallions are stirred in before serving the chicken and sauce over rice.
Course
Entree
Prep Time10minutes
Cook Time10minutes
Pressure Building15minutes
Servings6people
Ingredients
2 to 2.5lbsboneless, skinless chicken breasts
2tbspcornstarch
3tbspsesame oil
¼diced onion
2clovesgarlicminced
2tspfresh grated ginger
½cupbrown sugar
⅓cuplow sodium soy sauce
¼cupdry sherryor 2 tbsp rice wine vinegar
3tbspchili garlic sauce
3tbspchopped scallions
1tbspsesame seeds
Instructions
Cut the chicken into 1 inch cubes and toss with cornstarch to coat. Prepare the herbs and vegetables.
Set the instant pot to sauté. Pour in the sesame oil. Add the onion, garlic and ginger. Sauté for 2 minutes, then add the chicken pieces. Stir and brown for 3-5 minutes, until the chicken pieces are golden on most sides. Scrape the bottom of the pot with a metal spatula to make sure nothing is stuck to the bottom. (If this step is not done, you may get “burn notice” on pot)
Add the brown sugar, soy sauce, sherry, chili sauce and 2 tbsp water to the pot. Stir well to coat the chicken.
Cover and seal the pot. Set the pressure cooker on HIGH for 3 minutes. Turn off the pressure cooker and perform a quick release. Once the steam valve bottom drops, and it is safe to open, remove the lid. Stir the chicken and sprinkle with sesame seeds and scallions. Serve warm with rice, quinoa or steamed vegetables.
Recipe Notes
I substitute the sherry for 2 tbsp rice wine vinegar.