Ingredients45 m servings 220
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Heat olive oil and add chicken cubes; cook until golden, stirring constantly, about 3 minutes. Stir in chicken broth, brown sugar, soy sauce, carrot, garlic, ginger, and chili powder. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Complete releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Reselect Saute function.
- Whisk cornstarch in 1/4 cup water until fully dissolved. Pour into the pot and stir to combine. Cook until sauce thickens, stirring gently, about 4 minutes. Sprinkle with sesame seeds before serving.
Per Serving: 220 calories; 6.5 23.9 16.6 40 1442 Full nutrition
ReviewsRead all reviews 4
The best part of this dish is how quickly it can be cooked and be ready to be eaten, especially when you have leftover rice in the freezer! It's a different way to fix chicken, and I thoroughly...
I used coconut rice and it turned out great. However, I suggest cutting back a bit on the ginger, or if not, replace the extra flavor with more garlic. Otherwise the whole family approves!