1 onion chopped
6 cloves of garlic, smashed
1/4 cup soy sauce
1/4 cup +2 tablespoons distilled white vinegar
1 tablespoon +3/4 teaspoon sugar
Freshly ground pepper, to taste
1 1/2 lbs skinless, boneless chicken
4 Persian cucumbers 🥒
1 Fresco chili pepper
Kosher salt, to taste
1 1/2 cups jasmine rice
1/4 cup unsweetened coconut cream
Combine the onion, garlic, soy sauce, 1/4 cup vinegar, 1/4 cup water, 1 tablespoon sugar and 1/2 teaspoon pepper in your Instant Pot. Add in the chicken, close the lid and close the vent valve. Cook on high pressure for 8 minutes.
While that’s cooking, slice the cucumbers and chop the chili (remove seeds for less heat). Toss them in a medium size bowl with the remaining vinegar and sugar. Season to taste with salt and let sit to marinate.
Cook the rice according to package instructions. When the chicken is done use the quick release method and open the lid carefully. Change to sauté setting and let simmer until sauce slightly thickens, about 12-15 minutes. Stir in the coconut cream. To serve: add the chicken to a serving bowl, add rice and cucumber mixture. Yum Yum!