Ingredients
- 1 tbsp Oil
- 2 Chicken Breast cubed small
- 1 1⁄2 cups Chicken Broth
- 2 tbsps Hoisin Sauce
- 2 tbsps Soy Sauce
- 2 tbsps Honey
- 1 tbsp White Vinegar
- 2 tsps Garlic minced
- 2 tsps Ginger minced
- 1⁄2 tsp Salt
- 1⁄8 tsp Red Pepper Flakes
- 1 1⁄2 cups White Rice
- 1 Bell Pepper chopped
- 1 cup Frozen Peas And Carrots thawed
Instructions
Turn Instant Pot to saute and wait until it reads “hot”. Add the oil to the Instant Pot and allow a couple minutes for it to heat up.
Add the chicken and cook just until lightly browned on the outside, 2-3 minutes. Do not cook too long or it will be tough.
Add the chicken broth and use a wooden spoon to scrape the bottom and remove any stuck on bits on the bottom.
Add hoisin sauce, soy sauce, honey, vinegar, garlic, ginger, salt and pepper flakes if using. Stir well.
Stir in the rice (be sure to rinse it well first!), peppers and peas and carrots.
Put the lid on, set the valve to sealing, and select Manual or Pressure Cook for a cook time of 3 minutes. It will take about 10 minutes to come to pressure and begin counting down.
When the cook time is up, allow the pressure to release naturally for 10 minutes, then open the valve to release any remaining pressure. Stir and serve.
Source: https://www.thereciperebel.com/instant-pot-teriyaki-chicken-rice-recipe/
