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Ingredients45 m servings 220 cals
Original recipe yields 6 servings
- 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 g fat; 23.9 g carbohydrates; 16.6 g protein; 40 mg cholesterol; 1442 mg sodium. Full nutrition
ReviewsRead all reviews 2
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...