Select SEAR/SAUTÉ and set to HI. Select START/STOP to begin. Allow to preheat for 5 minutes.
Step 2
After 5 minutes, add oil, chicken, salt, and pepper to the pot. Cook for 3 minutes, stirring occasionally.
Step 3
Add onion, bell pepper, garlic, ginger, and chiles to the pot. Cook for 2 minutes, stirring occasionally.
Step 4
Add rice and stock and stir quickly to combine.
Step 5
Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to high (HI). Set time to 2 minutes. Select START/STOP to begin.
Step 6
When pressure cooking is complete, allow pressure to natural release for 10 minutes. After 10 minutes, quick release remaining pressure by moving the pressure release valve to the VENT position.
Step 7
Add kung pao sauce to pot and stir to combine. Spread peanuts evenly over the rice.
Step 8
Close crisping lid. Select BAKE/ROAST, set temperature to 3757°F, and set time to 7 minutes. Select START/STOP to begin.
Step 9
When cooking is complete, peanuts should be golden brown. Serve immediately.
Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to high (HI). Set time to 2 minutes. Select START/STOP to begin.
2 tablespoons
canola or peanut oil
900g
uncooked boneless, skinless chicken breasts, cut in 1-inch cubes
When pressure cooking is complete, allow pressure to natural release for 10 minutes. After 10 minutes, quick release remaining pressure by moving the pressure release valve to the VENT position.
2 tablespoons
canola or peanut oil
900g
uncooked boneless, skinless chicken breasts, cut in 1-inch cubes
