Step 1

Prepare the skinless boneless chicken thighs by cutting them into large pieces.

Step 2

Combine all the sauce ingredients into a small jug, and mix well together.

Step 3

Reserve 1/4 cup of sauce,  then add the remaining sauce to a bowl or other dish with the chicken pieces to marinate, while you prepare the vegetables.

Step 4

Now chop all the vegetables, garlic, and ginger, as directed so that you are ready to cook.

Step 5

Add the chicken to the inner pot of your Pressure Cooker, along with the marinade.

Step 6

Lock the lid, turn the steam release vent to 'sealing' and using the manual setting, adjust it to cook for ONE minute at High Pressure.

Step 7

While the chicken is cooking mix together the remaining sauce mixture with the cornstarch. or arrowroot.

Step 8

When the cook time time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Pressure Release, or NPR) for about 6-7 minutes, then you can gently release the rest of the pressure by opening the vent.

Step 9

Add the garlic and ginger, into the pot and cook (use saute function) for 1 minute.

Step 10

Add the vegetables and other remaining ingredients (adjust the crushed red pepper flakes to taste) and the rest of the sauce, cook for 2-3 minutes, stirring all the time, or until the vegetables are cooked the way you like them.

Step 11

Serve hot over rice.