2 pounds boneless, skinless chicken breasts, cut into one-inch cubes
2 tablespoons olive oil
3/4 teaspoon minced fresh ginger root
2 teaspoons freshly minced garlic
3/4 cup soy sauce (I used low sodium)
1 cup water
1 cup packed dark brown sugar
1/4 cup hoisin sauce
1 cup shredded or julienned carrots
3 tablespoons corn starch
1/3 cup cold water
Sliced green onions and sesame seeds, for garnish
Optional: Cooked white rice
In a medium bowl, add ginger root, garlic, soy sauce, 1 cup water, brown sugar and hoisin sauce. Stir or whisk well to combine.
Set your Instant Pot to the saute setting. Add olive oil. When olive oil is heated, add chicken and saute for 2 minutes, stirring frequently.
Pour mixture over chicken and stir to combine. Add carrots and stir again.
Turn your Instant Pot off. Place the lid on and lock. Steam release knob should be set on “sealing”.
Cook on manual setting (high pressure) for 8 minutes. Allow the pressure to naturally release for 10 minutes, then quick release the remaining pressure.
Carefully remove lid and stir. Turn off Instant Pot.
Prepare the cornstarch slurry by whisking together cornstarch and 1/3 cup cold water in a small bowl or large measuring cup until smooth. Add to sauce and stir to combine. Turn on the saute setting and continue to stir until slightly thickened (about 2 minutes). Turn off your Instant Pot. Sauce will thicken as it sits (about 5 minutes).
Serve over cooked white rice (if desired) and top with sliced green onions and sesame seeds.
Cook time includes the time my Instant Pot took to come to pressure
I used an Instant Pot LUX80 8 quart in this recipe