Instant Pot Instructions: 

1. Pour water, soy sauce, vinegar and sesame oil into Instant Pot. Stir in the chicken to coat. Dump in the honey and sriracha, don’t stir.
2. If making pot-in-pot rice add rice and water into a pot-in-pot dish. Cover the dish with a lid or foil. Add a tall trivet into Instant Pot and place the rice dish on top.
3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid. 
4. Carefully remove rice pan and set aside. Turn Instant Pot to sauté setting. Add in the frozen vegetables. Let the sauce start to bubble and then make a cornstarch slurry by stirring together the cornstarch and water until smooth. Stir the mixture into the Instant Pot to thicken the sauce.
5. Once sauce has thickened turn off Instant Pot. Stir in the cashews.  
6. Serve sauce, chicken and vegetables over rice and garnish with sesame seeds and green onions. 

Slow Cooker Instructions:

1. Stir water, soy sauce, vinegar and sesame oil, sriracha and honey in slow cooker. Add the chicken in and stir to coat. 
2. Cover and cook on low for 2 hours. 
3. Add in the frozen vegetables. Make a cornstarch slurry by stirring together the cornstarch and water until smooth. Stir the mixture into the slow cooker.
4. Cover and cook on high for 30 minutes. 
5. Stir in the cashews.  
6. Serve sauce, chicken and vegetables over rice and garnish with sesame seeds and green onions.