Instant Pot Hoisin Chicken

At 3 minutes with quick release and with everything in the freezer or pantry except the green onions, this was a keeper. Served it over rice and tofu watercress salad on the side, but a hōʻio salad would be great too. Boy 2 says it tastes like cashew chicken without the cashews. I think it tastes like oyako donburi without the egg. A soft scrambled egg would be great on this.

Instant Pot Hoisin Chicken

Ingredients:

• 6 chicken thighs, boneless, skinless, cut into bite sized pieces
• 4 T brown sugar
• 1.5 T garlic, minced
• 1/2 c. shoyu
• 1 T Worcestershire sauce
• 1 T honey
• 1 onion, sliced thick
• Green onions, including whites (to taste) - use half in pot and sprinkle half later
• 2 T cornstarch
• 1/2 c. chicken broth
• 1/4 c. hoisin sauce

Directions:

1. Quick spray of non stick spray on the pan, then add the cut chicken and onion.
2. In a bowl, mix the "sauce" (rest of the ingredients) minus the cornstarch.
3. Add it to the Instant Pot liner, cover making sure the steam vent is on off and set it for manual for 3 minutes.
4. Quick release, turn pot off and turn on the saute button. As soon as the sauce starts to boil, put some hot liquid in a bowl with the cornstarch to make a slurry. Stir the mixture into the pot and stir slowly for a minute or so.
5. Turn pot off. The sauce will thicken. Serve.