Put all ingredients in Instant Pot insert. Cook on high pressure for 22 minutes. Let naturally release for 10 minutes, then manually release any remaining pressure.
This is a recipe that serves two as a main course, so I can make it for my husband and myself with leftover ingredients.
Being that I have a soy allergy, soy sauce is off limits for me. However, I have discovered a couple of choices in the grocery stores that I can now have as a replacement: No Soy soy-free sauce and Coconut Aminos. There is also a link below to a homemade soy sauce substitute.
As always, you can change the vegetables and /or meats that go into this dish.
This is the recipe I use for a soy sauce substitute: https://www.cherylsrecipes.net/recipe/soy-sauce-substitute/
Since I have a soy allergy, I obviously cannot have soy sauce, which is in nearly every Chinese recipe out there! This is a great substitute for soy sauce, and it is reduced sodium! It will keep in the refrigerator for months.
Combine all ingredients in a saucepan and boil gently, uncovered, for about 30 minutes, or until mixture is reduced to 2 cups. Store in the refrigerator. Stir before using.
