Asian Instant Pot Chicken

 8 chicken thighs

1/4 cup dried onion

1 T dried ginger 

3 T minced garlic

1/4 C peanut butter

1/4 c soy

3 T honey

3/4 c chicken broth

3T sesame oil

Squirt of sriracha sauce

3 T cornstarch 

1/2 C shredded carrots

1/2 C shredded bell peppers

Garnish:

Lime wedges

Toasted sesame seeds

Green onions

Peanuts, almonds or cashews

Chopped cilantro

Put the frozen chicken thighs, Spices and liquids in the instant pot.  Cook on high pressure for 15 min. Let it naturally release for five minutes then do a full release. Remove the chicken and mix 3 T of cornstarch with a little water then stir into pot and push sauté. Stir until thickened. Add the shredded vegetables. Serve over rice with the condiments tossed on top.