Easy recipe for making Instant Pot Mongolian Chicken in your pressure cooker!
First, prepare the chicken thighs by cutting into large pieces, and chop the garlic and ginger as directed so that you are ready to cook.
Add 1/2 cup (120 mls) of the gluten free chicken stock (reserve the rest) to the inner pot along with the chicken thigh pieces.
Lock the lid, turn the steam release vent to 'sealing' and using the manual setting, adjust it to cook for 1 minute at High Pressure.
While the chicken is cooking, mix together the remaining chicken broth, gluten free soy sauce, brown sugar, and 1 tbsp cornstarch.
When the cook time time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Pressure Release, or NPR) for about 5 minutes, then you can gently release the rest of the pressure by opening the vent.
Add the garlic, ginger, scallions, along with the soy sauce mixture into the pot and cook (use saute function) for about 3-4 minutes, stirring occasionally.
If you need to thicken the sauce some more, simply mix 1 more tbsp cornstarch with cold chicken broth or water and add to the sauce then heat until it thickens.
found on www.noshtastic.com