Step 1

First, put the steamer basket or accessory into the Instant Pot, add 3/4 cups of water and put the chicken breasts in the basket. Put on the lid and make sure the vent is sealed. Pressure cook on High Pressure setting for 8 minutes.

Step 2

Make sure to press cancel when the timer goes off and do a quick release of the pressure. Take off the lid when the pressure is released and check the internal temperature. Chicken must reach 165 degrees F to be completely cooed. If the chicken is not quite done you can close the lid and let it stand for 5 minutes and recheck.

Step 3

Once the chicken is done, move it to the cutting board to be sliced for the bowls!

Step 4

Now we need to put the bok choy and the snow peas into the Instant Pot, put them into the steamer basket and pressure cook on High Pressure setting for 2 minutes.

Step 5

Cancel the keep warm setting and do a quick release when the time is up! Put the veggies aside and let them cool slightly.

Step 6

While the veggies coo, whisk together the water, vinegar, miso, sesame oil, honey, ginger, and soy sauce for the dressing. Slice up the carrots and arrange them along with the the bok choy, snow peas, and quinoa in four bowls.

Step 7

Divide everything evenly so that the points are correct.

Step 8

Finally, add your chicken and sprinkle with sesame seeds.

Step 9

Drizzle with dressing, about 1 1/2 tablespoons per bowl, and serve!