Chicken and broccoli teriyaki with rice in a slow cooker

Ingredients:

• 2 tsp. sesame oil
• 450 g boneless, skinless chicken breasts, cut into 0.5 cm thick strips.
• 450 g broccoli florets (about 4 cups)
• 1 can (220g) chopped water chestnuts, drained
• 1 cup long-grain jasmine rice
• 2 cloves garlic, crushed
• 1 small onion, thinly sliced ​​(about 1 cup)
• 3/4 cup teriyaki sauce
• 1 cup chicken broth
• 1 cup frozen edamame beans (thawed), optional
• 2 tablespoons toasted sesame seeds
• 1/4 cup fresh cilantro leaves, for serving, optional
• 1 lime, cut into wedges, for serving
• Special equipment: 6-quart Instant Pot

Preparation:

1. Pour sesame oil into a slow cooker. Add the chicken and stir until evenly coated. Add the broccoli, water chestnuts, rice, garlic, and onion and stir. Pour the chicken broth and teriyaki sauce into the rice mixture and stir.
2. Following the manufacturer's instructions, close the lid and prepare the multicooker. Cook on high power for 5 minutes.
3. Once the pressure cooker cycle is complete, follow the manufacturer's instructions and enable the quick release cycle. Carefully, being careful not to burn yourself with steam, open and remove the lid.
4. Stir the cooked rice and add the edamame, if using. Close the lid again and let the rice steam until the liquid is absorbed, about 10 more minutes.
5. Serve the chicken and broccoli for dinner, sprinkled with sesame seeds and cilantro leaves, if using, and garnished with lime wedges.