Ingredients:
- 1/2 cup low sodium soy sauce or coconut aminos
- 1/3 cup rice wine vinegar
- 1/3 cup pure honey
- 2 tbsp mirin (optional)
- 2 tsp arrowroot starch or corn starch
- 1/4 cup water (plus more as needed to thin sauce)
- 2 tbsp sesame or olive oil
- 2 boneless, skinless chicken breasts, cut into cubes
- salt and pepper, to taste
- 2 cloves garlic, minced
- 1/2 tsp ginger
- 1/2 cup chopped bell peppers
- 1/2 cup shredded carrots
- 1 cup broccoli florets
- 1/2 cup frozen shelled edamame
- 1 cup uncooked Jasmine rice
- 1 1/4 cup water
Instructions:
1. Remove the lid of the Instant Pot and press the SAUTE button. Allow to preheat until you hear the beep.
2. Meanwhile, on the stovetop, whisk together sou sauce, vinegar, honey, mirin, and starch. Slowly add water and bring to a boil. Continue to whisk until sauce has thickened and transfer to a bowl.
3. Once the Instant Pot is heated, add sesame or olive oil. Allow oil to get hot for a minute and then add chicken. Season with salt and pepper as desired. Saute until lightly browned. Add ginger and garlic and cook until fragrant, about 30 seconds more.
4. Add about 1/3 of the teriyaki sauce, the rice, and the water to the Instant Pot. Place the lid on, lock it, and set the valve to "sealing."
5. Press PRESSURE COOK (high) and set the timer for 7 minutes. Once the cooker reaches pressure and the 7 minutes is up, carefully switch the valve to "venting" and allow the pressure cooker to release until steam no longer comes out the top.
6. Remove the lid carefully and press the SAUTE button again. Once heated, add the bell peppers, carrots, broccoli, edamame, and remaining sauce. Cook until vegetables are tender, about 5-7 minutes.
