Multicooker One Pot Sesame Chicken and Rice
1/2 cup soy sauce
1/2 cup honey
1/4 cup ketchup
1 tablespoon sriracha
1-inch piece fresh ginger, grated
3 cloves garlic, grated
2lbs boneless skinless chicken thighs, cut into 1-inch pieces
1 cup white rice, rinsed
1 cup plus 1 tablespoon water
1 tablespoon cornstarch
1 tablespoon toasted sesame seeds, plus more for garnish
1 tablespoon sesame oil
1/4 cup minced cilantro
Stir soy sauce, honey, ketchup, sriracha, ginger and garlic together in the steel pot. Add chicken and stir to combine.
Place trivet on top of chicken, ensuring that the trivet legs are not directly on top of any pieces of chicken. In a small, heatproof bowl, combine rice and 1 cup of water. Place bowl on top of trivet.
Close pot lid. Turn steam valve to "Sealing", press "Pressure Cook" button and use up and down arrows to adjust time to 3 minutes.
Allow pressure to release naturally for 10 minutes before turning steam valve to “Venting” to release remaining pressure.
Open lid and press the “Sauté” button.
Whisk cornstarch and 1 tablespoon water together in a small bowl until no lumps remain. Stir cornstarch mixture, sesame seeds, and sesame oil into the pot and cook, stirring frequently until thickened, about 3 to 5 minutes. Press 'Cancel' to turn off Sauté mode.
Garnish with cilantro and serve.