Instant Pot Mongolian Chicken

• 分量: 6 servings
• 調理時間: 15 minutes
• 総時間: 30 minutes

材料

4 boneless skinless chicken breasts (cut into one-two inch cubes)

2 tablespoons sesame oil (or extra virgin olive oil)

3/4 cup brown sugar (use 1/2 cup if you want less sugar)

4 garlic cloves (minced)

1 tablespoon fresh ginger (minced)

3/4 cup lite soy sauce (use 1/2 cup if you are sensitive to sodium)

3/4 cup water (or chicken broth)

1 tablespoon rice vinegar

1 cup carrots (chopped*)

1 teaspoon red pepper flakes*

1 teaspoon garlic powder

2 tablespoons cornstarch

1/4 cup green onions (chopped)

1 teaspoon sesame seeds

2 cups basmati rice

2 cups water

2 tablespoons herbed (or unsalted butter)

1/4 teaspoon salt

手順

Sear the chicken:

select the saute function

Heat up your pressure cooker: press Sauté, click on the Adjust button, and select More to activate the Sauté More function. This means that the food will be sautéed over medium-high heat. Wait for the Instant Pot indicator to read HOT.

saute the chicken pieces

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 pot.

deglaze

Also, after you sauté it, check if bits are stuck to the bottom. In that case, deglaze the pot with 1/4 cup water and scrape it with a wooden spoon.

add the remaining ingredients

Add the remaining ingredients to the pot: minced garlic, ginger, light soy sauce, rice vinegar, brown sugar, water, carrots, garlic powder, and red pepper flakes.

stir

Stir well until all the ingredients are combined and coated in sauce.

Rice (optional):

add the rice to a dish

Add the rice, salt, and two cups of water to an Instant Pot safe dish/pot. Stir to combine.

place on a long-legged trivet

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.

Cook:

pressure cook

Close the lid and pressure cook at High Pressure for 5 minutes + 10 minutes Natural Release. Turn off the heat, release the remaining pressure, and open the lid.

let the rice rest

Open the lid, remove the pot with the rice, and let it rest covered for 5-10 minutes. Before serving, fluff the rice with a fork.

Thicken the sauce:

select the saute function

Select again the Sauté function on LOW.

make the sauce

In a medium bowl, combine two tablespoons of cornstarch with 1/4 cup water and whisk until combined and without 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

Turn off your Instant Pot.

Serve:

serve

Serve over rice and garnish with fresh chopped green onions and sesame seeds.

栄養

• カロリー: 503 kcal
• 脂肪総量: 7 g
• 飽和脂肪: 1 g
• 不飽和脂肪: 6 g
• トランス脂肪: 1 g
• コレステロール: 48 mg
• ナトリウム: 1842 mg
• 炭水化物総量: 84 g
• 食物繊維: 2 g
• 糖質総量: 28 g
• タンパク質: 24 g