Chicken teriyaki with rice and broccoli in a slow cooker

Ingredients:

• 1 cup long grain rice, rinsed and drained
• 4 cups broccoli florets
• 2 tbsp. l. canola oil
• 2 cloves of garlic
• 2 green onions (white parts separated from green parts), finely chopped
• 1 teaspoon finely grated, peeled ginger root
• 1/3 cup lightly salted chicken broth
• 3 tablespoons soy sauce
• 2 tbsp. l. brown sugar
• 2 tablespoons of honey
• 1/4 teaspoon coarse salt
• 1/4 tsp freshly ground black pepper
• 2 frozen chicken breasts (170-220 g each)
• 2 tsp cornstarch
• Special equipment: Instant Pot 6-8L Multicooker.

Preparation:

1. Combine 1 1/4 cups water and rice in a 6-8 quart multicooker. Place the broccoli on top of the rice. Follow the manufacturer's instructions to close the lid and prepare the multicooker. Set the pressure cooker to 5 minutes (see Note).
2. Once the pressure cooker cycle is complete, follow the manufacturer's instructions and release the pressure naturally. After 10 minutes, being careful not to burn yourself with any remaining steam, open and remove the lid. Carefully transfer the broccoli and rice to a medium bowl, cover with plastic wrap, and set aside until ready to serve.
3. Add the oil, garlic, white part of the green onion, and ginger to the same pan (do not wash it). Set the heat to high and cook for 4 minutes, stirring frequently with a wooden spoon, until the onion is softened. Add the broth, soy sauce, brown sugar, honey, salt, and black pepper, scraping up any browned bits from the bottom of the pan with a wooden spoon.
4. Add the chicken breasts. Following the manufacturer's instructions, close the lid of the multicooker and prepare it for use. Set the pressure cooker to 6 minutes (for a 170g chicken breast) and 8 minutes (for a 220g breast). Once the pressure cooker cycle is complete, follow the manufacturer's instructions to release the pressure naturally.
5. After 10 minutes, being careful not to burn yourself with any remaining steam, open and remove the lid. Transfer the chicken to a cutting board with tongs and slice against the grain.
6. In a small bowl, combine cornstarch with 2 teaspoons of cold water and add to the remaining sauce in the pan. Set the heat to high for 4 minutes. Stir constantly until the teriyaki sauce thickens.
7. Pour the sauce over the sliced ​​chicken and serve with boiled rice and broccoli.
   
   Note
   
   Multicooker settings may vary depending on the model. Always follow your multicooker manufacturer's instructions.