Ingredients
Serving size: 2 adults + 2 kids + leftovers for school lunch!
2.5-3 lbs of chicken (I used skinless chicken thigh)
1/2 white onion, cut into big piece
6-8 white mushrooms, sliced (oyster mushrooms also work well!
2 medium carrots, cut into 2 in thick pieces
2 potatoes, cut into big pieces
3-5 oz of sweet potato starch noodles (I ran out so I subbed with rice noodles)
2 tbsp of minced garlic
1 tsp of minced ginger
2 scallions, chopped
Braising sauce:
3/4 cup of soy sauce
1/2 cup water
3 tbsp of oyster sauc
1/4 cup of mirin
3 tbsp of brown sugar
2 tbsp of honey
3 tbsp of sesame oil
a pinch of ground black pepper (1/4 tsp
optional: sesame seeds + chopped scallions
Directions
1. Soak the glass noodles in warm water for 30 minutes.
2. Prep your ingredients by cutting the potatoes, carrots, mushrooms and onions into big chunks. Make your sauce ahead of time by mixing all the sauce ingredients above. (I mix the sauce directly in the IP to save time + dishes!)
4. Add the chicken pieces to the instant pot. Add the cut vegetables on top.
5. Close the lid and cook on HIGH for 25 minutes. The total cook time should be ~40 minutes. Manual Release when done.
6. Open the lid and change the IP setting to SAUTE. You can add in your glass noodles and boil until noodles turn soft (follow package directions for exact cook time.) You can also garnish with sesame seeds and chopped scallions. Serve and enjoy!
