Three-Cup Chicken Slow Cooker Recipe

Three-Cup Chicken Slow Cooker Recipe

Ingredients

Recipe for: San Bei Ji

Serves 6

Active Time 10 minutes

Saute; Pressure/Manual (High) Natural/Quick Release

• ¼ cup toasted sesame oil
• 6 dried red chiles
• ¼ cup crushed garlic cloves
• 2 tablespoons julienned fresh ginger
• 2 pounds boneless, skinless chicken thighs, halved
• ¼ cup soy sauce
• ¼ cup rice wine or pale dry sherry
• salt
• ¼ cup chopped fresh Thai basil or sweet basil
• ½ teaspoon xanthan gum, or 1 tablespoon cornstarch mixed with 1 tablespoon water

Method

1. Select SAUTE on the Instant Pot
2. When the pot is hot, add the sesame oil
3. When the oil is hot, add the chiles, garlic, and ginger
4. Cook, stirring frequently, until the ginger and garlic are just starting to crisp, about 2 minutes
5. Select CANCEL
6. Add the chicken, soy sauce, and rice wine to the pot and season with salt
7. Stir to combine
8. Secure the lid on the pot
9. Close the pressure-release valve
10. Select MANUAL and set the pot at HIGH pressure for 7 minutes
11. At the end of the cooking time, allow the pot to stand undisturbed for 10 minutes, then release any remaining pressure
12. Select SAUTE on the Instant Pot
13. Add the basil and stir to combine
14. When the mixture comes to a boil, sprinkle over the xanthan gum (or stir in the cornstarch slurry) and simmer until slightly thickened, 3 to 4 minutes
15. Select CANCEL
16. Serve

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