Ingredients:

  • 120ml low-sodium soy sauce
  • 60ml rice vinegar
  • 30g brown sugar
  • 15ml toasted sesame oil
  • 3 cloves garlic, minced
  • 15g fresh ginger, grated
  • 15g cornstarch
  • 680g boneless skinless chicken breasts, cut into 1-inch cubes
  • 30ml avocado oil
  • 1 medium red bell pepper, thinly sliced
  • 150g broccoli florets
  • 100g snap peas
  • 2 large carrots, julienned
  • 60ml chicken broth

Instructions:

  1. Combine 120ml soy sauce, 60ml vinegar, 30g brown sugar, sesame oil, garlic, and ginger in a small bowl.
  2. Set the Instant Pot to Sauté. Add 30ml avocado oil and brown the chicken cubes for 3-4 minutes until edges are opaque.
  3. Pour in 60ml chicken broth and scrape the bottom of the pot thoroughly to remove all browned bits to avoid the Burn warning.
  4. Pour the soy-ginger sauce mixture over the chicken (do not stir). Lock the lid and set to High Pressure for 3 minutes.
  5. Perform a Quick Release immediately when the timer beeps.
  6. In a small cup, whisk 15g cornstarch with 2 tbsp cold water. Switch IP to Sauté. Add vegetables and the slurry. Stir for 2-3 minutes until thickened. Turn off heat, replace lid, and let sit for 2 minutes to finish steaming vegetables.