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Prep time
15 minutes
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Cook time
40 minutes
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Serves
4
Author Notes
I was pretty happy with this recipe after several attempts. it uses the pot in pot method and the following equipment inside the IP inner pot: a small I think Norpro brand metal canning rack with green handles-its safe for waterbath and pressure canning so I figure it can go in the IP and an Oxo brand small metal mixing bowl from the grocery store. Not sure its exact size.
I have modified the recipe a little bit to make it sweeter, it was too soy-y the last time I did this. I also used barley and have some bulgar wheat to try next time. I think the cooking time should be a little longer, 15 minutes (with about 10 minutes to come up to pressure, than a 'natural pressure release' wait time of about 10 more minutes. WHen the rice was undercooked, I didn't do the 10 minute pressure release so maybe that was the issue? I really don't know.)
Also, after sauteing the chicken, be sure to deglaze the pan! The internet talks a lot about the newer Duo model sensor being a little bit more sensitive than older models, about sensing 'BURN' when any little 'savory bits' get stuck to the metal cooking pot. Be sure to scrape any of Pellegrino Artusi's 'savory bits' off the pot or Instant Pot may say 'BURN' and cancel your cooking timer, and then you'll have to start all over again (After waiting for the pot to depressurize first). Don't make us wait that long for takeout style food! —purduetina
Ingredients
- Chicken and Sauce
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2 pounds
chicken breast, cut into 1/2" wide strips
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1 tablespoon
butter, to saute chicken
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2 tablespoons
Gewurtraminer, divided (yes you read that right, or Your Favorite White Wine in the fridge) use this to deglaze any brown bits of chicken stuck to the pan, or chicken broth, or OJ for 'orange style' chicken
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1
onion (optional, you can do this without an onion)
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3
cloves garlic (optional, you can do this without garlic)
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1/3 cup
apple cider vinegar (maybe this is too much)
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1/3 cup
low sodium soy sauce (this may be too much)
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3/4 cup
hoisin sauce ( i didn't care for the Kikkoman brand that J bought).
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1/4 cup
brown or white sugar (maybe a little bit more)
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1 tablespoon
frozen, chopped fresh ginger. or 1 teaspoon dried ginger if need be.
- Rice in the Inner Pot
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2 cups
rice
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1 cup
bulger wheat or barley
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1 cup
peas and carrots (this is very important!) thawed, at room temp, frozen could also work just fine, or use any other bite size veggie
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4 cups
chicken broth, divided (i add about 3 cups to the inner pot, then get nervous about the sauce being too thick, and add 1/2-1cup to the chicken sauce.
Directions
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1. Dial in 'saute' mode on 'HIGH' heat. Add the butter and cook the chicken a few minutes on each side, until slightly brown. (or cook the onion and garlic first if doing that).
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2. deglaze any 'savory bits' using 1 tablespoon
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