Instant Pot Hibachi Chicken

Ingredients

For The Sauce:

• ¼cuplow-sodium soy sauce
• ¼cupwater
• 2tablespoonswine vinegar or apple cider vinegar
• 1tablespoon**fresh ginger***grated – or from a jar*
• 2cloves**garlic***minced*
• 1tablespoon**granulated sugar***or honey or maple syrup*
• ¼teaspoon**ground white pepper***or black pepper*
• 1 tbsp cornstarch

For The chicken And Vegetables:

• 1½ pounds(700 grams)**chicken breast***cut into bite-size pieces*
• 2**zucchini***sliced into ¼-inch rounds then halved*
• 1**onion***sliced or quartered*
• 6**mushrooms***sliced into ¼-inch slices*

To Garnish:

• **green onion***chopped*
• **toasted sesame seeds***toasted*

Equipment

• Instant Pot

Instructions

• Add the sauce ingredients to the Instant Pot. soy sauce, water, vinegar, ginger, garlic, sugar, and white or black ground pepper.
• Then add the chicken, onion, and mushrooms.
• Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 3 minutes at high pressure. The Instant Pot will take around 7-10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.

To Thicken The Sauce

• Press on the SAUTE setting and let the sauce simmer, then stir in the corn starch slurry (1 tablespoon of cornstarch mixed with 1 tablespoon of water), whisk the sauce with the cornstarch slurry until it’s thickened. If it’s not thick enough, add more cornstarch slurry and cook for 1 more minute
• To steam the zucchini, just add it to the Instant Pot after pressure cooking the rest of the ingredients and thickening the sauce. Cover with the lid, and let it “steam” in there for a few minutes.
• Serve over rice, and garnish with sesame seeds and chopped green onion.