Ingredients
6
6 servings
- •2 tablespoons olive oil
- •4 boneless chicken breast, cut into cubes
- •1 cup chicken broth
- •0.5 cup brown sugar
- •0.5 cup soy sauce
- •1 carrot, chopped
- •4 garlic cloves, minced
- •1 tablespoon minced fresh ginger root
- •1 teaspoon chili powder
- •2 tablespoons cornstarch
- •0.25 cup water
- •1 teaspoon sesame seeds
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil and add chicken cubes; cook until golden, stirring constantly, about 3 minutes. Stir in chicken broth, brown sugar, soy sauce, carrot, garlic, ginger, and chili powder. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Complete releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Reselect Saute function.
- Whisk cornstarch in 1/4 cup water until fully dissolved. Pour into the pot and stir to combine. Cook until sauce thickens, stirring gently, about 4 minutes. Sprinkle with sesame seeds before serving.
Nutritional Facts
Per 6 servings
- Calories: 219
- Carbohydrate: 23g
- Fat: 7g
- Fiber: 1g
- Protein: 17g
- Sugar: 18g
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