Ingredients

The following ingredients have 4 Servings
  • 1 medium yellow onion (halved and sliced into thin half-moons )
  • 3 medium garlic cloves (peeled and minced (1 tablespoon) )
  • 3/4 cup chicken broth
  • 1/4 cup unsweetened apple cider
  • 3 tbsp soy sauce
  • 2 tsp toasted sesame oil
  • 2 tbsp light brown sugar
  • 1 tbsp peeled fresh ginger (minced )
  • 1 tbsp red chile paste (such as sambal oelek)
  • 1 3/4 lbs boneless skinless chicken thighs ((6-8 thighs), any hunks of fat removed, the meat halved)
  • 4 medium scallions (trimmed and thinly sliced)
  • 2 tsp white sesame seeds

Instruction

  • Mix the onion, garlic, broth, cider, soy sauce, sesame oil, brown sugar, ginger, and chile paste in the cooker until the brown sugar dissolves. Stir the chicken into the sauce and lock the lid onto the pot.
  • Optional 1 Max Pressure Cooker Press Pressure cook on Max pressure for 10 minutes with the Keep Warm setting off.
  • Optional 2 All Pressure Cookers Press Meat/Stew or Pressure cook (Manual) on High pressure for 12 minutes with the Keep Warm setting off.
  • Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the pot. Spoon the chicken and sauce into bowls; top with the scallions and sesame seeds.