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 5
While following the recipe as written, I had some doubts. It turned out to be not much more than sugary chicken. Way too sweet for my family. Not even close to enough savory spice for our tas...
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 made this but I used thin cut flank steak and it was awesome. Love this meal!