A Pressure Cooker Kitchen Laura Lynch
– Boneless skinless chicken thighs - Olive oil, chicken stock - Cornstarch - Rice – Garlic and ginger - Chicken stock – Soy sauce, rice vinegar, honey, brown sugar, hoisin sauce, red pepper flakes.
Sauté chicken in oil for 2-3 minutes. You’re not trying to fully cook the chicken. Add garlic and ginger and deglaze the pan.
In a bowl, mix together the sauce ingredients. Pour it into the Instant Pot.
Cook for 4 minutes. It will take about 5 minutes to pressurize. After the cook time is up, do a quick pressure release.
Cook the rice either on the stove top or Instant Pot. If cooking in the Instant Pot, place a bowl with the rice and water on the trivet above the chicken mixture.
Mix the remaining cornstarch with cold water and pour it into the pot. Let it boil for 3 minutes, until the sauce is thickened.
Serve the chicken and sauce over rice, garnished with sesame seeds and chopped green onion.