Edamame, Chicken, And Rice Salad

• 2 tablespoons canola oil
• 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
• 1 cup uncooked long-grain brown rice
• 5 cups water
• 3/4 cup diced red onion
• 3 cups small broccoli florets
• 1 1/2 cups diced red bell pepper
• 1 cup chopped peanuts, toasted
• 1/2 cup frozen shelled edamame, thawed
• 1/3 cup lower-sodium soy sauce
• 1/3 cup rice vinegar
• 1/4 cup chopped fresh cilantro
• 1 1/2 tablespoons sugar
• 1 tablespoon grated peeled fresh ginger
• 1/2 teaspoon salt

1. Remove lid from a 6-quart Instant Pot(R). Press Saute, and use Adjust to select "More" mode. When the word "Hot" appears, swirl in 1 tablespoon of the oil. Add chicken to cooker in a single layer, and cook 2 minutes; stir and cook 4 minutes or until done. Remove chicken from cooker; set aside.
2. Add remaining 1 tablespoon oil, rice, and 5 cups water to cooker, scraping cooker to loosen browned bits. Turn cooker off.
3. Close and lock the lid of the Instant Pot(R). Turn the steam release handle to "Sealing" position. Press Manual; select "High Pressure," and use - or + to choose 8 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release (page 4). While rice mixture cooks, place onion in a medium bowl. Add cold water to cover; let stand 10 minutes. Drain.
4. After pressure is released, stir broccoli into rice mixture in cooker; let stand 30 seconds. Drain broccoli mixture through a fine sieve; rinse with cold water, and drain well.
5. Place broccoli mixture in a large bowl. Add chicken, onion, bell pepper, and remaining ingredients, tossing gently.

canola oil, skinless, longgrain brown rice, water, red onion, broccoli florets, red bell pepper, peanuts, lower, rice vinegar, fresh cilantro, sugar, fresh ginger, salt

Taken from www.myrecipes.com/recipe/instant-pot-edamame-chicken-rice-salad (may not work)