User Guide

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HONEY GINGER PULLED CHICKEN
1. Add olive oil in cooking pot and set to sauté for
15 minutes.
2. When the oil is hot and shiny, after about 2 minutes,
cook chicken thighs on each side until golden brown,
on both sides. Let timer expire.
3. Add garlic, scallions, soy sauce, honey, rice wine vinegar
and grated ginger to cooking pot with chicken. Stir to
combine.
4. Close and lock the lid. Set to pressure cook on high for
10 minutes.
5. When timer has expired, release pressure and remove
the lid.
6. Using two forks, shred chicken to desired texture.
7. In a small bowl, toss together sliced scallions and
carrots, toasted sesame oil, rice wine vinegar and
black and white sesame seeds for the slaw.
8. Evenly distribute chicken on each bun and top with
the slaw. Serve immediately.
Pulled Chicken:
• 3 tbsp olive oil
• 16 boneless, skinless chick-
en thighs
• 12 cloves of garlic, thinly
sliced
• 8 scallions, thinly sliced
• 1 ½ cups soy sauce
• 2 cups honey
• 4 tbsp rice wine vinegar
• 1 tbsp grated ginger
Slaw Garnish:
• 2 cups sliced scallions
• 2 cups peeled,
sliced carrots
• 2 tbsp toasted sesame oil
• 2 tsp rice wine vinegar
• Black and white sesame
seeds
• 12 buns, optional
INGREDIENTS
PREP TIME COOK TIME SKILL LEVEL SERVINGS
20 min 10 min MEDIUM 12