Step 1

Using the saute mode, heat the electric pressure cooker until “hot.” Drizzle the olive oil into the pot. Add the chicken and cook until the chicken is browned on each side. There is no need to cook the chicken all the way through.

Step 2

Deglaze the pot using the chicken stock and a wooden spoon. Cancel the saute mode.

Step 3

Return the chicken to the pressure cooker.

Step 4

In a mixing bowl, stir together liquid aminos, brown sugar, ground ginger, garlic, rice wine vinegar, red pepper flakes, tomato paste, and hoisin sauce. Pour over chicken.

Step 5

Place the lid on the electric pressure cooker and set the valve to sealing. Set the pressure cooker to “manual” or “pressure cook” for 5 minutes. Quick release the pressure when the cook cycle is complete.

Step 6

Remove the chicken from the pot. Cancel the “keep warm” mode and turn on the “saute” mode.

Step 7

In a small bowl, whisk together cornstarch and water. Pour into the sauce as it simmers in the pot. Allow the sauce to thicken, stirring as needed, until desired consistency is reached. (I cooked the sauce for about 5 minutes.)

Step 8

Return chicken to the pressure cooker pot and toss to coat with sauce.

Step 9

When serving, top the chicken with sliced green onions and/or toasted sesame seeds.

Step 11

For the slow cooker:

Step 12

In a skillet, brown the chicken in olive oil.

Step 13

In the slow cooker crock, stir together liquid aminos, brown sugar, ground ginger, garlic, rice wine vinegar, red pepper flakes, tomato paste, and hoisin sauce. Add the chicken. Cover and cook on low 4 to 5 hours.

Step 14

Mix together the cornstarch and water. Add to the slow cooker and stir the chicken. Continue cooking for 20-30 minutes or until the sauce has thickened to the desired consistency.