Ingredients:

  • 1.5 lb (680g) boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1/3 cup (80ml) low-sodium soy sauce
  • 1/4 cup (60ml) raw honey
  • 3 cloves (15g) garlic, minced
  • 1 tsp (5g) fresh ginger, grated
  • 1 tbsp (15ml) rice vinegar
  • 1 cup (190g) short-grain brown rice, rinsed
  • 1 1/4 cups (300ml) low-sodium chicken broth
  • 1/4 tsp (1.5g) sea salt
  • 4 cups (300g) broccoli florets, bite-sized
  • 1 tbsp (15ml) water

Instructions:

  1. Pour 1 tbsp (15ml) of water into the Instant Pot liner. Place the trivet inside. In a stainless steel bowl, combine the rinsed brown rice, chicken broth, and salt. Place this bowl securely on the trivet.
  2. In a separate bowl, whisk together the soy sauce, honey, garlic, ginger, and rice vinegar. Toss the chicken thigh chunks in this mixture until fully coated. Pour the chicken and all the marinade directly into the bottom of the Instant Pot, surrounding the rice bowl.
  3. Secure the lid and set the valve to 'Sealing.' Select Manual/Pressure Cook on High for 12 minutes.
  4. Allow a Natural Release for 10 minutes, then manually release the remaining steam.
  5. Open the lid and place the broccoli florets on top of the chicken and rice. Close the lid for 5 minutes to allow residual heat to steam the broccoli.