Ingredients

The following ingredients have 6 Servings
  • 2 lbs boneless and skinless chicken thighs (cut into 1-2 inch pieces)
  • 2 tablespoons sesame oil
  • 1/4 cup low sodium soy sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon ginger (grated)
  • 1/3 cup brown sugar
  • 1/2 cup low sodium chicken broth
  • 1 tablespoon rice vinegar
  • 1/4 cup water
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons water
  • 2 tablespoons cornstarch
  • 2 green onions (sliced)
  • Sesame seeds

Instruction

  • Add all the ingredients from the "Dump & Cook" section to the Instant Pot: chicken, soy sauce, sesame oil, garlic, ginger, rice vinegar, red pepper flakes, brown sugar and chicken broth and water.
  • Stir well to combine all the ingredients.
  • Close lid, make sure the pressure cooker is sealed. Set up the pressure Cooker to cook on High Pressure for 5 minutes.
  • Use a 10 minute Natural Release. Turn off the heat. Release the remaining pressure. Open the lid.
  • Select the Sauté function, on LOW.
  • In a small bowl combine 2 tablespoons of cornstarch with 2 tablespoons of water, whisk until well combined with no lumps.
  • Add the mixture to the Instant Pot and gently stir to combine. Cook on Sauté function for a few more minutes, stirring gently, until the sauce thickens, about 5 minutes.
  • If you want the sauce even thicker, mix one more tablespoon of cornstarch with 1 tablespoon of juice and add it to the pressure cooker.
  • Let the chicken stand for 5-7 minutes, the sauce will thicken more.
  • Serve over rice and garnish with fresh chopped green onions and sesame seeds.