Kung Pao Chicken

INSTRUCTIONS

1. Add the sesame oil to the Instant Pot, hit Sauté, and Adjust so it’s on the More or High setting. Allow it to heat for 3 minutes, then add the onion, bell peppers, and dark green scallion tops and sauté for 3 minutes. Add the garlic and sauté for 1 minute.
2. Add the chicken and sauté for another 3 minutes, stirring constantly, until pinkish-white in color (it shouldn’t be fully cooked at this point).
3. Add the broth and deglaze the bottom of the pot so anything that may have stuck comes up. Add the soy sauce, black vinegar, and Shaoxing wine. Give everything a good stir.
4. Secure the lid and move the valve to the sealing position. Hit Cancel and then Manual or Pressure Cook on High Pressure for 7 minutes. Quick release when done.
5. Meanwhile, make a slurry by mixing together the cornstarch and cold water in a small bowl until smooth.
6. When the lid is off, it won’t look gorgeous yet, but it’s about to! Hit Cancel and then hit Sauté and Adjust so it’s on the More or High setting again. As it comes to a bubble, add the hoisin sauce, oyster sauce, peanut butter (if using), chili-garlic sauce (if using), and red pepper flakes (if using). Stir well. When bubbling, stir in the cornstarch slurry, allow to bubble for 30 seconds, and then turn the pot off by hitting Cancel. Once the bubbles die down, the sauce will have become the perfect consistency—gravy-like and clinging to the tender chicken.
7. Lastly, stir in the peanuts, water chestnuts (if using), and white and light green crunchy portions of the scallions. Transfer to a serving dish and top with more peanuts and dried red chile peppers if you desire.