Helen's Instant Pot Chinese Chicken and Mushroom

Servings people

1 tablespoon olive oil or oil of your choice, coconut oil for example would work too
25 g fresh ginger sliced, add more if you love ginger
6 chicken thighs on the bone take off skin, or you could use boneless chicken thigh fillets too
500 ml water
300 g mushrooms left whole, whichever type you prefer
½ teaspoon soy sauce
2 tablespoons oyster sauce or veggie oyster sauce
½ teaspoon shaoxing rice wine optional but yummy
1 teaspoon honey or other sweet substitute

Press Sauté and add 1 tablespoon olive oil to the Instant Pot's inner pot. When it has warmed up (don't wait for it to say HOT), sauté the 25 g fresh ginger for a couple of minutes and then add 6 chicken thighs on the bone to seal the meat.
Once the meat is sealed, deglaze by adding a little water and scraping with a wooden spoon to remove any burnt-on or caramelised bits.
Add enough 125 ml waterz to just come up to the level of the chicken thighs (tip from Maria: want less water to reduce at the end? Add about 500 ml water).
Add the rest of the ingredients (300 g mushrooms, ½ teaspoon soy sauce, 2 tablespoons oyster sauce , ½ teaspoon shaoxing rice wine and 1 teaspoon honey and then give it a stir.
Pressure cook, high pressure, for 45 minutes for very soft chicken (tip from Maria: short on time? I personally would programme 15 minutes, if using boneless chicken thigh fillets programme 6 minutes).
When cooked, allow natural release for at least 10-15 mins and then carefully remove thighs and strip meat from bones, adding meat back to the pot.
Want to thicken it? You can sauté with the lid off for a bit or also make a cornflour and water slurry by mixing five 5 teaspoons corn flour in half a cup of water. Sauté for 5-10 minutes with the lid off to thicken the sauce, during this time add add a little of the slurry at a time until you achieve the thickness you want.
Serve over rice or noodles.

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