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* Zesty Orange Chicken
* BETTER THAN TAKEOUT | Instant Pot Sweet and Sour Chicken Recipe
* EASY & DELICIOUS Korean Beef
Recipe
1 ½ pounds frozen popcorn chicken
2 tablespoons olive oil
½ cup soy sauce
¼ cup ketchup
4 garlic cloves, minced
2 inches fresh ginger, minced
1 cup carrots, chopped
1 bell pepper, chopped
1 small red onion, chopped
½ cup honey
1 tablespoon chili sauce
2 tablespoons sesame oil
1 tablespoon rice vinegar
8 tablespoons water, divided
1 tablespoon cornstarch
Garnish
Toasted sesame seeds
Green onions
* Cook popcorn chicken as directed on the bag. And set aside.
*Set Instant Pot to saute
*Add to the Instant Pot: soy sauce, ketchup, garlic, ginger, carrots, onion, bell pepper, and 4 tablespoons of water.
* Place the lid onto the Instant Pot, and close the pressure valve to seal.
* Cook on Manual or Pressure Cook High for 1 minute.
* When time is up, quick release.
* Open the lid and set Instant Pot to sauté.
* Add honey, sesame oil, chili sauce, and vinegar.
* In a small bowl mix together the rest of the water and cornstarch to make a slurry.
* Stir into the sauce and cook for 1-2 minutes to thicken.
* Turn off the IP and add the cooked popcorn chicken, stir to coat the chicken with the sauce.
* Garnish with toasted sesame seeds and sliced green onions.
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