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Pressure Cooker Honey Garlic Chicken

Print Recipe
Prep Time 20 minutes
Servings 6

Ingredients
  

  • 1-1/2 cups  jasmine rice
  • 2-1/2 cups water, divided
  • 1/4 cup Hunt's® Tomato Ketchup
  • 1/4 tbsp La Choy® Soy Sauce
  • 1/4 cup honey
  • 4 cloves garlic - chopped
  • 1 tsp toasted sesame oil
  • 1/4 tsp crushed red pepper flakes
  • PAM® Original No-Stick Cooking Spray
  • 1-1/2 lbs boneless skinless chicken thighs, - cut in 2-inch pieces
  • 2 tbsp cornstarch
  • 2 tbsp water
  • 3 cups Birds Eye® Oriental Stir-Fry Vegetables
  • 2 green onions - sliced
  • toasted sesame seeds

Instructions
 

  • For rice, you will need a manufacturer-approved 7-inch round pan that fits nicely inside your 6-quart electric multicooker. If you don’t have one, cook rice on the stovetop according to package directions. Pour rice and 2 cups water into pan and cover with foil.
  • Whisk together Hunt's® Tomato Ketchup, La Choy® Soy Sauce, honey, 1/2-cup water, garlic, sesame oil and red pepper flakes in small bowl.
  • Spray 6-quart electric multicooker pot with PAM® Original No-Stick Cooking Spray. Place chicken in pot and pour sauce over it. Place manufacturer-supplied rack on top of chicken and place rice pan on top. Lock lid in place and close pressure-release valve. Select high-pressure cook function and set timer for 10 minutes.
  • When time is up, carefully open valve to quick-release steam. Carefully remove lid and rack with rice; set aside. Stir together cornstarch and 2 tablespoons water until dissolved; stir into sauce.
  • Select sauté function and bring sauce to a boil. Pour in Birds Eye® Oriental Stir-Fry Vegetables and cook 5 minutes, until sauce is thickened and coats chicken and vegetables. Fluff rice with a fork and serve chicken and vegetables over rice. Garnish with green onion and sesame seeds, if desired.