Instant Pot Hibachi Chicken–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.
Oil | Bell Pepper | Zucchini Onion | Butter | Garlic Cloves Low-Sodium Soy Sauce | Mushrooms Boneless, Skinless Chicken Thighs Ginger | Cornstarch YUM YUM SAUCE Mayonnaise | Ketchup Rice Vinegar | Paprika | Garlic Powder
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.
Sauté diced onion in butter for 3 minutes. Add in 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 mushrooms and then the chicken. Sprinkle the chicken with pepper, ginger and salt.
Lock lid in place and set Pressure cooker for 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, whisk together the ingredients for the yum yum sauce. 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. Add extra kosher salt to taste, if needed. Serve the chicken, sauce and vegetables over rice and drizzle with yum yum sauce.