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Heat up your pressure cooker: press Sauté -> click on the Adjust button -> select More to get the Sauté More function, which means that the food will be sautéed over medium-high heat. Wait for the Instant Pot indicator to read HOT.
Add the oil to the hot Instant Pot, add the chicken and sauté for 2-3 minutes, stirring a few times. Cook until it just starts to get golden. When sautéing it, stir constantly so it doesn't stick to the bottom of the pan.
Also, after you sauté the chicken, check if bits stuck to the bottom, in that case, deglaze the pot with 1/4 cup water and scrape them with a wooden spoon. If you leave the bits stuck to the bottom, they may burn or cause the pot not to come to pressure.
Add the rest of the ingredients to the pot: minced garlic, minced ginger, lite soy sauce, brown sugar, water, carrots, garlic powder and red pepper flakes.
Stir well until all the ingredients are combined and coated in sauce.
Add the rice, salt and the two cups of water to an Instant Pot safe dish/pot. Stir to combine.
Add a long legged trivet to the Instant Pot on top of the chicken. Add the pot with the rice onto the trivet. Cover with aluminum foil and pinch a few times with a fork.
Close lid and pressure cook at High Pressure for 5 minutes + 10 minutes Natural Release. Turn off the heat. Release the remaining pressure. Open the lid.
Open the lid, remove the pot with the rice, let it rest covered for 5-10 minutes. Before serving, fluff the rice with a fork.
Select again the Sauté function, on LOW. In a medium bowl combine 2 tablespoons of cornstarch with 1/4 cup water, whisk until all combined with no lumps. Add the mixture to the Instant Pot and gently stir to combine. Cook on Sauté function on LOW for a few more minutes without the lid, stirring gently, until the sauce thickens.Turn off your Instant Pot.
Serve over rice and garnish with fresh chopped green onions and sesame seeds.