For the Chicken Meatballs
- In a large mixing bowl, add ground chicken, green onions, garlic, ginger, salt, pepper, egg, and panko breadcrumbs. Gently mix by hand until combined. Using a small cookie scoop (about a 2 teaspoon scoop), form meat into balls.
For the Kung Pao Sauce
- To the pressure cooker pot add soy sauce, chicken broth, rice vinegar, sugar or honey, chili garlic sauce, sesame oil, and ginger and whisk to combine. Arrange meatballs in a circular pattern on top of the sauce.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 4 minutes.
- Note: If making theGreen Veggie Rice in a separate pressure cooker, start that now.
- When cooking is complete, use a natural release for 5 minutes and then release any remaining pressure.
- As is, the sauce is quite thin. If a thicker sauce is preferred, use a slotted spoon to remove meatlballs to a plate and set aside.
- Make a cornstarch slurry by mixing cornstarch and water and whisk until well combined. Use the saute function to bring sauce to a simmer, then pour in half of the slurry and whisk until thickened, about 1 minute. Add the rest of the slurry to thicken the sauce more if desired.
- Return the meatballs to the sauce and stir to coat the meat.
- To serve, place a scoop of meatballs and sauce on top of rice. Sprinkle with roasted peanuts and sesame seeds and devour!
Freezer Instructions
- Prepare meatball mixture and place balls on a cookie sheet. Set in the freezer until frozen then place in a freezer safe ziplock bag.
- When ready to cook, prepare Kung Pao Sauce as directed above and arrange frozen meatballs in the pot. Cook at high pressure for 6 minutes and continue with step 4.