Ingredients: 1 pound chicken breast, cut into small cubes 1 onion, diced 2 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon chili powder 1 teaspoon ground coriander 1/2 teaspoon ground cinnamon pinch of salt (optional) pinch of black pepper (optional) 3 tablespoons vegetable oil, divided use 2 cups chicken broth or water, heated to boiling point before adding to Instant Pot 4 cups frozen peas, thawed and drained if frozen for more than 2 hours (or 1 cup fresh peas) 1 can diced tomatoes with their juice (undrained) 1 can tomato paste (undrained) 2 tablespoons soy sauce or chicken broth (or water as needed) 1 tablespoon honey or agave nectar (or to taste) 1 tablespoon rice vinegar or apple cider vinegar (or to taste) 3 cloves garlic, minced fresh gingerroot or 2 teaspoons dried gingerroot 3 green onions, thinly sliced thin white onion slices 4 tablespoons vegetable oil for frying Instructions: In a large Instant Pot®, add the chicken cubes and sauté in the oil until browned. Add the onion and garlic and sauté until softened. Stir in the cumin, chili powder, coriander and cinnamon. Season with salt and black pepper if desired. Add the broth or water to the pot and bring it to a boil over high heat. Cover the pot with a lid and cook for 10 minutes. Remove from heat and let cool slightly. Stir in the peas and tomatoes with their juice. Stir in soy sauce or chicken broth mixture; honey; agave nectar; rice vinegar; garlic; gingerroot; green onions if desired. Pour into an Instant Pot® fitted with a pressure release valve® . Set pressure release valve at 0 psi . Cook for 30 minutes without pressure release valve . Remove from pressure release valve . Let cool slightly before serving
