Ingredients:
- 4 chicken thighs, boneless
- 1 bell pepper, chopped
- 1 inch ginger, minced
- 2 cloves garlic, minced
- 1/3 cup cornstarch
- 4 ounces pineapple, diced
- 3/4 cup chicken stock
- 4 ounces teriyaki sauce
- 2 tablespoons oil
- White pepper powder to taste
- 8 ounces Chinese wheat noodles, cook according to instructions on the package
Method:
- Place cornstarch on a plate. Roll the chicken in it and set aside.
- Select Sauté option. Add oil and chicken and cook until brown.
- Add rest of the ingredients to the pot and stir.
- Close lid. Select Soup option and timer for 10 minutes.
- Quick release excess pressure.
- Serve over noodles.