Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp honey
  • 1 tsp toasted sesame oil
  • 1 tsp freshly grated ginger
  • 2 cups Jasmine rice, thoroughly rinsed
  • 2 cups low-sodium chicken broth
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1 tbsp olive oil
  • 3 stalks green onions, thinly sliced
  • 1 tsp toasted sesame seeds
  • 1 tbsp fresh lime juice

Instructions:

  1. In a medium bowl, toss the cubed chicken thighs with soy sauce, honey, sesame oil, and grated ginger. Let marinate for 10 minutes.
  2. Set the Instant Pot to Sauté mode. Add olive oil, minced garlic, and minced ginger; stir-fry for 60 seconds.
  3. Add the marinated chicken to the pot and sear for 2–3 minutes per side until the edges are mahogany-colored.
  4. Turn off Sauté function. Stir in the rinsed Jasmine rice until coated in juices, then pour in chicken broth and deglaze the bottom of the pot.
  5. Lock the lid, set the valve to Sealing, and pressure cook on High for 8 minutes.
  6. Allow a Natural Release for 10 minutes, then vent remaining steam.
  7. Fluff the rice with a fork and fold in sliced green onions, sesame seeds, and lime juice.