This Japanese-inspired pressure cooker recipe features seasoned chicken and broccoli served over riced cauliflower.

Instant Pot Japanese Barbecue Chicken

Pat chicken dry with paper towels. Place corn starch, 1/4 tsp. salt and pepper in a large resealable plastic bag. Add chicken; seal bag and shake to coat. Set aside.

Place vinegar and onion in a 6-qt. Instant Pot. Add chicken; pour barbecue sauce over chicken. Lock lid in place and set valve to SEALING position. Cook on HIGH PRESSURE for 5 minutes. Allow pressure to release naturally for 10 minutes. Place towel over release valve; move to VENTING position (Quick Release) to release remaining pressure. Carefully remove lid, allowing steam to escape. Insert meat thermometer into chicken to check doneness (165 degrees). Let stand, uncovered, for 10 minutes.

Add steamed broccoli to chicken mixture; stir to coat. Serve over steamed riced cauliflower. Garnish with green onions and cashews, if desired. Season to taste with additional salt.