Pour olive oil into the OAP and select "Sauté".
Add the chicken to the hot oil and brown on both sides (about 3-4 minutes per side). Do this in batches to avoid overcrowding the pot.
Next, place the browned chicken on a shallow plate and cover it with foil. This time, it shouldn't be fully cooked.
Add the onion to the pot, sauté for about 4 minutes to allow it to soften.
Then add the garlic and continue cooking for 1 or 2 more minutes.
Add ketchup, ground chili, and soy sauce to the pot, then use a wooden spoon to scrape up any brown bits from the pot to deglaze.
Add the chicken back to the pot. Turn once to coat and turn off the pot.
Secure the lid and set the cooker to "Manual" or "Pressure Cook" and set the timer for 5 minutes.
Once the timer beeps after cooking, allow the natural pressure to release for another 5 minutes and quickly release any remaining pressure.
Using tongs, remove the chicken from the pot and place it on a cutting board. Then cut each one into bite-sized pieces.
Add sesame oil and honey to the pot and stir well to combine.
In a small bowl, mix the cornstarch and ¼ cup of the liquid from the pot until thickened.
Add the chicken back to the pot and stir. Season to taste.
Serve hot over noodles or rice and garnish with sesame seeds and spring onion.
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