- 6
- 5 mins
- 25 mins
Ingredients
- 1 cup chicken broth
- 1/2 cup oyster sauce
- 1/4 cup low sodium soy sauce
- 1/4 cup brown sugar
- 1 tsp toasted sesame oil
- 1 tsp garlic powder
- 2 lbs frozen boneless, skinless chicken thighs or breasts
- 3 Tbsp cornstarch
- 3 Tbsp water
- 1 (16 oz) package frozen broccoli florets
- Hot cooked rice
Preparation
Step 1
Combine the chicken broth, oyster sauce, soy sauce, brown sugar, sesame oil and garlic powder in the instant pot. Whisk well. Add chicken.
Secure the lid. Make sure valve is on "sealing". Set the timer on the manual function to 20 minutes (for chicken thighs) an 18 minutes (for chicken breasts). When the timer beeps let the pressure release naturally for 10 minutes and then remove the rest of the pressure by moving the valve to "venting".
Open the Instant Pot and remove the chicken to a cutting board. Shred or cut the chicken into pieces.
In a small bowl stir together the cornstarch and water. Stir in cornstarch slowly into the instant pot. Turn the Instant Pot to "saute'" and let the sauce thicken. As the sauce is thickening stir in the frozen vegetables. When sauce is thickened and vegetables are warmed through stir the chicken back into the instant pot.
Serve chicken, sauce and vegetables over hot cooked rice.