Ingredients

The following ingredients have 6 Servings
  • 1 Tbsp vegetable or canola oil
  • 2 pounds boneless, skinless chicken thighs, trimmed and cut into bite size pieces
  • 2 tsp minced garlic
  • 8 oz sliced mushrooms
  • 1 pound fresh green beans, washed and trimmed
  • Optional: 1 (8 oz) can water chestnuts, drained
  • 1 cup chicken broth
  • ¼ cup low sodium soy sauce
  • 2 Tbsp rice vinegar
  • 2 tsp grated fresh ginger root
  • 2 tsp brown sugar
  • 3 Tbsp cornstarch + 3 Tbsp cold water

Instruction

  • Turn Instant Pot to the saute setting. When the display says HOT add in the oil and swirl it around. Add in the chicken and lightly brown it for about 2 minutes. Add in the garlic and saute for 20 seconds. Turn off Instant Pot.
  • Add in the mushrooms and green beans (and water chestnuts, if using). In a bowl whisk together broth, soy sauce, vinegar, ginger and brown sugar. Pour the mixture into the Instant Pot. 
  • Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes. When the time is up let the pot sit for 10 minutes. Then move the valve to venting. Remove the lid. 
  • Turn your Instant Pot to the saute setting. In a small bowl stir together 3 Tbsp of cornstarch with 3 Tbsp of water, until smooth. Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken up contents of pot quickly. Turn off the Instant Pot
  • Serve chicken, sauce and vegetables over rice.