INGREDIENTS
- 1 1/4 lbs ground chicken
- 2 tbsp snipped chives
- 2 tbsp grated ginger
- 2 tbsp oil
- 1/2 cup low-sodium soy sauce
- 2 tbsp brown sugar
- 1/2 lb snow peas
- 1 cup frozen shelled edamame thawed
- 1 tbsp cornstarch optional
- 1 1/2 cups rice cooked
INSTRUCTIONS
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In a large bowl, combine chicken, chives, and ginger. Form 16 meatballs.
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Add oil to the Instant Pot. Using the display panel select the SAUTE function.
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When oil gets hot, brown the meatballs, 2 – 3 minuteS per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
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In a small bowl mix soy sauce and brown sugar. Add soy sauce mixture to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
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Put all meatballs back into to the pot and roll gently to coat.
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Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
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Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 7 minutes.
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When the time is up, then quick-release the pressure.
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Divide rice amongst serving bowls. Top with meatballs.
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Add the snow peas and edamame to the pot and toss to coat. Close the pot and allow the residual heat to cook the vegetables, about 3 minutes.
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(Optional) In a small bowl mix together 1/4 cup of pot liquid and cornstarch. Stir into the pot until thickened.
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Serve vegetables and sauce over meatballs
RECIPE NOTES
*The MANUAL and PRESSURE COOK buttons are interchangeable.
Source:- Cosorithis