Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon oil
  • 2 boneless skinless chicken breasts ((cut into small cubes))
  • 1 ½ cups low sodium chicken broth
  • 2 tablespoons hoisin sauce
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoon white vinegar
  • 2 teaspoons minced garlic
  • 2 teaspoons minced ginger
  • ½ teaspoon salt
  • ⅛ teaspoon red pepper flakes ((omit if you don't like any heat))
  • 1 ½ cups long grain white rice ((rinsed well))
  • 1 bell pepper (chopped)
  • 1 cup frozen peas and carrots (thawed)

Instruction

  • Turn Instant Pot to saute and wait until it reads "hot". Add the oil to the Instant Pot and allow a couple minutes for it to heat up.
  • Add the chicken and cook just until lightly browned on the outside, 2-3 minutes. Do not cook too long or it will be tough.
  • Add the chicken broth and use a wooden spoon to scrape the bottom and remove any stuck on bits on the bottom.
  • Add hoisin sauce, soy sauce, honey, vinegar, garlic, ginger, salt and pepper flakes if using. Stir well.
  • Stir in the rice (be sure to rinse it well first!), peppers and peas and carrots.
  • Put the lid on, set the valve to sealing, and select Manual or Pressure Cook for a cook time of 3 minutes. It will take about 10 minutes to come to pressure and begin counting down.
  • When the cook time is up, allow the pressure to release naturally for 10 minutes, then open the valve to release any remaining pressure. Stir and serve.