PROGRAM Sauté/Pressure Cook

PRESSURE High

RELEASE Quick

1 tsp sesame oil

¹⁄₄ cup From-Scratch Chicken Stock or low-sodium chicken stock

¹⁄₄ cup low-sodium soy sauce

2 tbsp rice vinegar

1 tbsp honey

1 tbsp canola oil

1lb (450g) boneless, skinless chicken breasts, cut into 2-inch (5cm) strips

1 tbsp cornstarch

2 tbsp water

4 cups fresh broccoli florets

4 cups cooked brown rice, for serving

2 tbsp chopped green onion

3 tbsp chopped cashews

1. In a small bowl, make the sauce by combining the sesame oil, chicken stock, soy sauce, rice vinegar, and honey. Whisk to combine, and then set aside.

2. Select Sauté, and add the canola oil to the inner pot. Add the chicken strips and sauté for 3–5 minutes, or until the chicken is browned. Add the sauce and stir until the chicken is thoroughly coated in the sauce.

3. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 4 minutes.

4. While the chicken is cooking, combine the cornstarch and water in a small bowl. Mix well.

5. When the cook time for the chicken is complete, quick release the pressure, remove the lid, and once again select Sauté. Bring the ingredients to a simmer, and then stir in the cornstarch mixture and add the broccoli. Cook for an additional 3 minutes, or until the sauce thickens and the broccoli is slightly tender.

6. Add 1 cup of the cooked brown rice to a serving bowl and top with 2 cups of the chicken and broccoli. Garnish with the green onion and cashews. Serve hot.

Lighter-Than-Takeout Chicken with Broccoli