Instant Pot Indonesian Chick'n Stew

So I bought this cute little gadget for my IP. A dragon steamer. You place it on the steam release on your IP, and it diverts the steam from going straight up by going out the dragon's mouth. Cute, right? Well, in theory, maybe. In reality, as soon as I did a manual release, my little dragon actually went flying instead. I did have a good giggle about it, but was also a little sad he doesn't work the way he was intended. It wasn't his fault. He was poorly designed. Oh well, he's still cute, just more decorative than actually useful.

Instant Pot Indonesian Chick'n Stew

Olive or vegetable oil

One package of sliced mushrooms

One can of diced water chestnuts

One green bell pepper, diced

4 green onions, sliced

2 T. soy sauce

2 T. lime juice

One jalapeno, sliced

1-1/2 c. vegetable broth

One can coconut milk

3 garlic cloves, minced

1 t. fresh ginger, minced

1 T. sesame oil

One package vegan chicken (I used Daring Original Chicken), cut into smaller chunks

In the Instant Pot, saute the mushrooms, green pepper, green onion, jalapeno, garlic, and ginger in oil until the green  pepper is softened. Remove the vegetable mixture and set aside. Saute the chick'n in the sesame oil. Stir in the water chestnuts, soy sauce, lime juice, reserved vegetables, and the vegetable broth. Cancel saute and pressure cook for 5 minutes. Manually release pressure and stir in the coconut milk and let heat through. Serve over rice. Enjoy!

My family asked me to double the recipe next time!