Ingredients:
2 lbs chicken tenderloins or ~3 lbs of bone-in skinless chicken thighs
2 medium carrots, cut into large chunks
2 russet potatoes, cut into large chunks
6-10 white mushrooms
1 onion, thinly sliced
3 tbsp of minced garlic
2 cups of cooked sweet potato glass noodles (optional)
1 scallions, chopped for garnishing
1 tbsp of sesame seeds for garnishing
2 tbsp of neutral cooking oil
Sauce:
1/2 cup soy sauce
2 tbsp of oyster sauce
2 tbsp of mirin
2 tbsp of brown sugar
1 tbsp of sesame oil
1 tsp of minced ginger
Directions:
1. Prep your vegetables.
2. Press the “SAUTE” function on your instant pot and add 1 tbsp of oil. Cook your chicken on both sides for 2 minutes each or until it browns. Salt and pepper both sides as you’re cooking the chicken.
3. Remove the chicken from the instant pot and add 1 more tbsp of oil. Add sliced onions and garlic and saute until translucent.
4. Turn off the “SAUTE” function – and add chicken then vegetables to the instant pot. Pour the sauce and close the lid.
5. Cook on HIGH PRESSURE for 10 minutes. When done cooking, QR (quick release.) Optional – while the chicken stew is cooking, cook your glass noodles in the pot by boiling for 6 minutes on medium heat. Drain all water and quickly toss in sesame oil to prevent the noodles from sticking.
6. When the stew is done, turn the “SAUTE” function on and add your cooked glass noodles and toss them in the sauce quickly until evenly coated (~2 minutes.)
7. Garnish with scallions and sesame seeds and enjoy!
