Pressure Cooker Garlic Chicken And Broccoli

• 2 pounds boneless skinless chicken breasts, cut into 1-in. pieces
• 4 cups fresh broccoli florets
• 4 medium carrots, julienned
• 1 can (8 ounces) sliced water chestnuts, drained
• 6 garlic cloves, minced
• 3 cups reduced-sodium chicken broth
• 1/4 cup reduced-sodium soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/3 cup cornstarch
• 1/3 cup water
• Hot cooked rice

1. Place the first 5 ingredients in a 6-qt. electric pressure cooker. In a large bowl, mix broth, soy sauce, brown sugar, sesame oil, vinegar, salt and pepper; pour over chicken mixture. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Press cancel. A thermometer inserted in chicken should read at least 165u0b0.
2. Remove chicken and vegetables; keep warm. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with chicken, vegetables and hot cooked rice.
3. Place chicken and vegetables in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little broth or water if necessary.

chicken breasts, fresh broccoli florets, carrots, water chestnuts, garlic, chicken broth, soy sauce, brown sugar, sesame oil, rice vinegar, salt, pepper, cornstarch, water, rice

Taken from www.tasteofhome.com/recipes/pressure-cooker-garlic-chicken-and-broccoli/ (may not work)