Instant Pot Hibachi Chicken

Instant Pot Hibachi Chicken For the sauce: ½ cup soy sauce 2 tbsp white vinegar or apple cider vinegar 1 tbsp ginger grated 2 cloves garlic minced 1 tbsp granulated sugar ¼ tsp white pepper or black pepper For the chicken and vegetables: 25 oz 700 grams chicken cubed 2 zucchinis sliced in rounds then halved 1 yellow onion diced 6 chestnut mushrooms sliced To Garnish: parsley chopped sesame seeds toasted Add the sauce ingredients to the Instant Pot. Soy sauce, vinegar, ginger, garlic, sugar, and white pepper. Then add cubed chicken pieces, onion, zucchini, mushrooms. Cover with the lid, make sure that the valve is in sealing position. Click on manual or pressure cook, and cook on high for 3 minutes. When the cooking is finished, quickly release the steam and carefully open the lid. (If the sauce is not thick enough, then remove the vegetables and add 1 tbsp of corn starch mixed with 1 tbsp of water, and cook on saute for 1 minute, then return the veggies after the sauce is thickened) Serve over rice and garnish with toasted sesame seeds and chopped parsley.