175ml / half cup stockI used 175 ml water + my homemade vegetable stock paste. You could use chicken stock of course
Garnish
Spring onions
Instructions
Place chicken thigh fillets (whole, spreading them a bit) in the inner pot.
Crush the garlic cloves and grate the ginger (Thermomix: place garlic and ginger in bowl: 7 seconds speed 5, scrape down then 2 seconds speed 7).
Add rest of sauce ingredients, i.e., 5 tablespoons hoisin sauce, 5 tablespoons sweet chilli sauce, one and a half tablespoons light soy sauce not forgetting the extra dash for luck, 1 tablespoon rice vinegar, 1 and a half tablespoon sesame seeds and 175ml/half cup of stock), and whisk together (Thermomix speed 4 for 5 seconds), then pour over the chicken thigh fillets, give it all a stir to coat.
Cook on high pressure for 5 minutes (on Instant Pot press Pressure Cook / Manual button and adjust time to 5 minutes).
Followed by a natural pressure release, which means letting the float valve pop down on its own (you can release the rest of the steam manually after 15 minutes if the float valve is still up, it will also do great on Keep Warm). Want to reduce the sauce? With the lid off, Sauté until reduced.
Notes
Instant Pot TerminologyQuick pressure release (QPR, also called quick release or QR) means venting the steam as soon as the pressure cooking process finishes, i.e. moving the steam release handle from Sealing to Venting.Natural pressure release (NPR, also called natural release or NR) means letting the float valve pop back down of its own accord, so basically you don’t need to do anything at the end and can keep your feet up. If it takes over 15 minutes, you're ok to release the rest of the steam (by turning the steam release handle to Venting) that may be left in order to unlock and open the lid.Sometimes you'll see me talk of a combination of NPR followed by a QPR. For example a recipe may have a 4 minute NPR followed by a QPR. You wait for 4 minutes at the end of the pressure cooking time and then do a QPR by moving the steam release handle from Sealing to Venting.