Description
A savory sauce with chicken chunks, mushrooms, bell pepper and zucchini. Serve it over rice and drizzle with homemade yum yum sauce for an awesome dinner.
Ingredients
Scale
- 1 Tbsp vegetable oil
- 1 red bell pepper, sliced or diced
- 1 zucchini, sliced or diced
- 1 Tbsp butter
- 1 cup diced onion
- 2 large garlic cloves, minced
- 1/4 cup low sodium soy sauce
- 8 ounces mushrooms, quartered
- 1 3/4 pounds boneless, skinless chicken thighs
- 1/2 tsp black pepper
- 1/2 tsp ginger
- 2 pinches of kosher salt
- 2 Tbsp cornstarch + 2 Tbsp water
Yum Yum Sauce
- 1/2 cup mayonnaise
- 1 Tbsp ketchup
- 1 Tbsp rice vinegar
- 3/4 tsp paprika
- 1/8 tsp garlic powder
Instructions
- Turn Instant Pot to sauté setting. When display says HOT add in the oil, red pepper and zucchini. Cook until just tender. Move the vegetables out of the pot and place on a plate. Set aside.
- Add in the butter and let it melt. Add in the diced onion and sauté for 3 minutes. Add in the garlic and sauté for 30 seconds. Stir in the soy sauce, scrape bottom of pot so nothing is sticking and turn off the Instant Pot.
- Add in the mushrooms, then the chicken, Sprinkle the chicken with the pepper, ginger and salt.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let the pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- While chicken is cooking make the yum yum sauce. In a bowl whisk together the mayonnaise, ketchup, rice vinegar, paprika and garlic powder. Set aside.
- Turn Instant Pot to sauté setting. In a small bowl stir the cornstarch together with the water until smooth. Stir the cornstarch slurry into the pot to thicken the sauce. Once thickened turn off the Instant Pot.
- Stir in the vegetables. Salt to taste, if needed. Serve the chicken, sauce and vegetables over rice and drizzle with yum yum sauce.
- Category: Chicken
- Method: Instant Pot