Instant Pot Chicken & Broccoli Stir Fry

I wanted to use my new instant pot some more and Jeremy has been craving Chinese food.  We settled on this one.  I had to go to the store for the first three ingredients listed!  I also think that you could just as easily cook the whole thing in a wok, but it was fun to try out my new appliance.  We thought that it was a bit too salty as written, I think I would just not even season the meat next time and use water instead of chicken broth.  We served it with chow mein noodles and cashews, but mostly just to get the girls more interested in eating it.  Stella liked it but Leila and Henry did not.

Instant Pot Chicken & Broccoli Stir Fry

6 T gluten free tamari (or soy sauce)

1 1/2 T oyster sauce

1 1/2 tsp toasted sesame oil

1 tsp sugar

dash ginger

dash red pepper chili flakes

2 cloves garlic - minced

1/2 cup water

1 1/4 lb chicken breasts, cut into 1" pieces

1 1/2 T olive oil

1 T cornstarch

2 T water 
3 1/2 cup broccoli florets
1/3 cup grated carrots (3-4 baby carrots sliced with a potato peeler)

In a medium bowl, combine the tamari, oyster sauce, sesame oil, sugar, ginger, red pepper, garlic, and 1/2 cup water.  Set aside.  Turn your Instant Pot to Saute then add in oil. Once oil is hot, add the chicken and 1 T sauce mixture.  Cook for 1-2 minutes.  Pour in the remaining sauce.  Cover with lid and set to high pressure cook for 4 minutes.  It will take some time to come to pressure. Use a wooden spoon to push the valve for a quick release.  Once all the pressure is released, remove the lid.  Cancel the keep warm are set to Saute.  In a small bowl whisk the corn starch with 2 T water and add to the sauce.  Add the broccoli and carrots and cook for 4-5 minutes.  Serve with rice.