a cure for hangry

1. Turn on the IP with the setting on SAUTE and add the oil into the IP insert (within the IP itself).

2. When oil is hot, add the onion & garlic, cooking until the onion is translucent and soft.

3. Add the pork at chicken broth and stir to combine.

4. Cover and with the IP lid and set the valve to SEALING before setting to PRESSURE > MANUAL for 5 minutes. It will take a few minutes for the IP to build the pressure; once it has, the 5 minute timer will start its countdown.

5. While the pork cooks, in a small bowl whisk together the soy sauce, sugar, ginger, and cornstarch.

Note: I put scant 2/3 cups because using the full 2/3 cups of regular soy sauce was a bit too salty.

6. When your IP beeps to signify the 5 minutes is up, use a long wooden spoon (or something to maintain some distance) to turn the IP valve to VENTING (this is the quick release method). It will be pretty loud as it vents and you will know when it is safe to open the lid when the red indicator pin has dropped back down.

7. Remove the lid and turn on the SAUTE function of the IP before adding the broccoli.

Note: Next time I am going to use fresh broccoli crowns, cut into florets. Not sure why it was necessary frozen - they will have a nicer colour this way too.

8. Cook until broccoli has thawed and softened.

9. Add the sauce mixture and bring to a boil; then allow to cook further until thickened.

Note: Originally we only added the 1 tbsp of cornstarch to the sauce mixture. It wasn't until we let it come to a boil and cook longer that we noticed it was not thickening much more, so I added another 1/2 tsp, which worked well.

10. Serve over top of rice or cauliflower rice and garnish with cashews if desired.