Ingredients

The following ingredients have 4 Servings
  • 1 lb chicken thighs (boneless, skinless, diced into bite size pieces)
  • 1 onion (diced)
  • 1/2 c soy sauce
  • 1/3 c chicken broth
  • 1 tbsp minced garlic
  • 4 tbsp brown sugar
  • 1 -3 tsp Sriracha (depending on how much heat you want)
  • 1/4 c hoisin sauce
  • 1 tsp minced ginger
  • 1 tbsp cornstarch (in mixture)
  • 2 tbsp cornstarch (to thicken sauce at the end)

Instruction

  • Add diced onions and chicken cut into bite size pieces into your pressure cooker.
  • Whisk other ingredients (except only add 1 tbsp cornstarch) in a bowl and pour that into your pot, stir together.
  • Close lid and steam valve and set to high pressure for 5 minutes followed by a quick release.
  • Stir contents. If you want sauce to be thicker, add some of the hot liquid from the pot into a dish (about 4 tbsp) and whisk in 2 tbsp cornstarch until smooth. Then set pot to saute and when bubbling, pour this in and stir.
  • Allow to cook for 1 minute, stir, then turn off and allow it to sit for a good 5 minutes to thicken more. Serve this over rice topped with diced green onions and sesame seeds.
  • NOTE: this continues to thicken a lot as it cools too so don't add too much more cornstarch.