2pounds boneless, skinless chicken thighs and breasts, fat trimmed and cut into small pieces
1pound(2 medium) white potatoes, cut into large chunks
1medium onion, cut into large chunks
2mediumcarrots, cut into large chunks
4tablespoonslow-sodium soy sauce (or coconut aminos if there's a soy allergy)
2tablespoonshoney (see note)
1/4cup low-sodium chicken broth
1tablespoonssesame oil (or perilla oil if there's a sesame allergy)
Press saute function on your Instant Pot. When the pot gets hot, add oil and sear the chicken on both sides, about 2-3 minutes.
Add veggies on top. Pour in the sauce and mix to evenly coat the chicken and vegetables. Press cancel to stop the saute function.
Close the lid and make sure the pressure valve is in the sealing position. Press poultry and cook for 10 minutes. It will take about 10 minutes for the pressure to build up and the timer to begin.
Once the timer goes off, quick release the pressure manually.
Slow cooker option: Add all the ingredients to the pot. Cook for 4 hours on low or 2 hours on high
(Optional): If you’d like to reduce the sauce, remove the chicken and vegetables from the pot, and press saute. Don’t reduce too much though as you really want to keep some of the yummy liquid. Serve with rice or noodles and pour a generous amount of sauce on top.
If serving to a baby, do NOT use honey. You can either use brown sugar or 2-3 tablespoons apple or pear puree (if avoiding added sugars).To make this dish baby-friendly, I made every attempt to cut back on the sodium level without sacrificing the flavor too much. If you have older children, you can add more soy sauce (up to 1/3 cup) and include oyster sauce.