Instant Pot Chicken with Mild Miso, Delicata Squash, and Brown Rice with Spinach

Instructions

1. 1

   1. In a small bowl, whisk together the white miso, honey, rice vinegar, soy sauce, sesame oil, grated ginger, minced garlic, red pepper flakes, and black pepper until smooth.

2. 2

   2. Turn the Instant Pot to Sauté mode. Add the chicken pieces and brown for 3 minutes, stirring, until the outside is no longer raw. They do not need to be fully cooked.

3. 3

   3. Add the chopped onion and cook for 2 more minutes on Sauté mode, stirring, until it begins to soften. Stir in the miso sauce from the bowl and mix well to coat the chicken and onion.

4. 4

   4. Add the rinsed brown rice and pour in the chicken broth. Stir once to distribute the rice. Arrange the delicata squash on top in an even layer without overmixing.

5. 5

   5. Close the lid, set the valve to sealing, and cook on high pressure for 22 minutes. Let the pressure release naturally for 8 minutes, then carefully release the remaining pressure.

6. 6

   6. Open the pot and add the fresh spinach. Stir gently for 1 to 2 minutes until the spinach wilts and the rice absorbs some of the remaining liquid.

7. 7

   7. Taste and adjust with a little more black pepper if desired. Serve hot topped with sliced scallions and sesame seeds.

8. 8

   8. For a more golden finish, transfer the cooked squash to a tray and broil for 3 to 4 minutes at 450°F (230°C) before serving it over the rice and chicken.