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Export 12 ingredients for grocery delivery
Step 1
First, prepare the chicken thighs by cutting into large pieces, and chop all the vegetables, garlic and ginger as directed so that you are ready to cook.
Step 2
Turn on the saute/browning function in your Instant Pot or other electric pressure cooker and add 1 tbsp oil to coat the bottom, use the 'adjust' button to turn it to the medium saute heat. Add 1 tbsp of oil to the inner pot and saute the chicken thigh pieces for just 1 minute, then turn off the saute function.
Step 3
Add 1/2 cup (120 mls) of the gluten free chicken stock (reserve the rest) to the inner pot along with the chicken thigh pieces.
Step 4
Lock the lid, turn the steam release vent to 'sealing' and using the manual setting, adjust it to cook for 1 minute at High Pressure.
Step 5
While the chicken is cooking, mix together the remaining chicken broth, gluten free soy sauce, dry sherry and cornstarch.
Step 6
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 7 minutes, then you can gently release the rest of the pressure by opening the vent.
Step 7
Add the garlic and ginger, and the liquid into the pot and cook (use saute function) for 1 minute.
Step 8
Add mushrooms and carrots to the pot, cook for 2 minutes, stirring occasionally.
Step 9
Now, add the remaining vegetables and cook for 1 minute, serve hot over rice.