Instant Pot Hibachi Chicken

Chicken

Servings: Calories: 448kcal author: diana

Ingredients

For the sauce:
½ cup soy sauce reduced sodium
2 tablespoons white vinegar or apple cider vinegar
1 tablespoon ginger grated
2 cloves garlic minced
1 tablespoon granulated sugar
¼ teaspoon white pepper or black pepper
For the chicken and vegetables:
1½ pounds (700 grams) chicken breast cubed
2 zucchini sliced in rounds then halved
1 onion sliced
6 mushrooms sliced

To Garnish:
green onion chopped
sesame seeds toasted

Directions

Add the sauce ingredients to the Instant Pot. Soy sauce, vinegar, ginger, garlic, sugar, and white or black ground pepper.
Then add the chicken, onion, zucchini (if you decide to pressure cook it, see notes below), and mushrooms.
Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 3 minutes at high pressure. The Instant Pot will take around 7-10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
To Thicken the Sauce
Press on SAUTE, and once the sauce comes to a gentle simmer, add the cornstarch mixed with water. Whisk until the sauce is thickened (it thickens very quickly).
Serve over rice, and garnish with sesame seeds and chopped green onion.

Notes

If you don’t mind tender veggies, then pressure cook everything together. If you like the zucchini a bit firmer, do not add it to the pot before pressure cooking and steam it separately, then mix it in with the rest of the ingredients after thickening the sauce

It’s important to use low-sodium soy sauce, as otherwise, your sauce will turn out too salty.

Nutrition