Step 1

In a small bowl, whisk together the lime juice, soy sauce, rice vinegar and honey. Remove 2 Tbs and set aside. Whisk the cornstarch into the remaining sauce.

Step 2

Scramble eggs, set aside and cover with aluminum foil to keep warm. You can either cook them on saute right in your Instant Pot (be sure to spray your pot!) and then clean our your pot before cooking the rest of the meal, or you can cook them in a separate pan on the stove (that's what I usually do).

Step 3

Put your pot on saute mode and spray the liner with olive oil cooking spray. Add the chicken to the pan, season with the black pepper, then add in the green onions (white parts only), 1 Tbs of the soy sauce and the garlic. Use a spatula to break up the meat as it starts to cook. Once it's broken up (it doesn't have to be full cooked) add the remaining 1 Tbs soy sauce, turn off the saute mode, close the lid and set to manual (or pressure cook) for 1 minute with a quick pressure release once cooking has finished.

Step 4

Once the pressure has fully released, turn off the IP and remove the lid. Turn on the saute mode. Use a spatula to break up the meat, then add the 2 Tbs of the sauce that you set aside earlier (the portion without the cornstarch), the coleslaw mix and the eggs, sauteeing until the coleslaw mix is just heated through. Stir in the remaining sauce and cook until the coleslaw mix is just slightly wilted. I like to transfer it to a serving dish so it doesn't continue to cook.

Step 5

Serve with the lime wedges (I love that extra squeeze of lime at the end!), greens of the green onions, peanuts, cilantro (or not, if you're a cilantro hater), and some sriracha!

Step 6

In a small bowl, whisk together the lime juice, soy sauce, rice vinegar and honey. Remove 2 Tbs and set aside. Whisk the cornstarch into the remaining sauce.

Step 7

In a small pan, scramble your eggs over medium-low heat, then set aside and cover with aluminum foil to keep warm.

Step 8

Spray a large saute pan with olive oil cooking spray and heat to medium heat. Cook the whites of the green onions until softened, then add the garlic and the ground chicken. Season the ground chicken with some black pepper and add 2 Tbs of soy sauce to the pan. Break up the meat with your spatula as it browns.

Step 9

Once the chicken is fully cooked, add the coleslaw mix and the 2 Tbs of sauce that you had set aside earlier (the portion without the cornstarch) and cook, stirring, until heated through. Add the remaining sauce (the portion with the cornstarch) and the eggs and cook until the coleslaw mix has just slightly wilted. I like to transfer it to a serving dish so it doesn't continue to cook.

Step 10

Serve with lime wedges (I love that extra squeeze of lime at the end!), the greens of the green onions, peanuts, cilantro (or not, if you're a cilantro hater), and some sriracha!