1tablespoongranulated sugaror honey or maple syrup
¼teaspoonground white pepperor black pepper
For the chicken and vegetables:
1½ pounds(700 grams)chicken breastcut into bite-size pieces
2zucchinisliced into ¼-inch rounds then halved
1onionsliced or quartered
6mushroomssliced into ¼-inch slices
toasted sesame seedstoasted
Add the sauce ingredients to the Instant Pot. Soy sauce, water, vinegar, ginger, garlic, sugar, and white or black ground pepper.
Then add the chicken, onion, zucchini (if you decide to pressure cook it, important to see notes below), and mushrooms.
Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 3 minutes at high pressure. The Instant Pot will take around 7-10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
To Thicken the Sauce
Press on SAUTE, and once the sauce comes to a gentle simmer, add the cornstarch mixed with water. Whisk until the sauce is thickened (it thickens very quickly).
Serve over rice, and garnish with sesame seeds and chopped green onion.
If you don't mind tender veggies, then pressure cook everything together (I did this in the past, but now I prefer to add the zucchini only after pressure cooking). If you like the zucchini a bit firmer, do not add it to the pot before pressure cooking and steam it separately, then mix it in with the rest of the ingredients after thickening the sauce.
To steam the zucchini, just add it to the Instant Pot after pressure cooking the rest of the ingredients and thickening the sauce. Cover with the lid, and let it "steam" in there for a few minutes.
It's important to use low-sodium soy sauce, otherwise, your sauce will turn out too salty.