Pressure Cooker Oriental Chicken Salad
2 boneless, skinless chicken breasts
2 Tbs. soy sauce
1 tsp. sesame oil
1/4 tsp. white pepper
1/2 tsp. red pepper flakes
4 cups chopped romaine lettuce
1/2 cup grated carrots
1/3 cup shelled edamame
2 scallions, thinly sliced
1/4 cup sliced toasted almonds, for garnish
1/4 cup plus 2 tablespoons rice wine vinegar
1 clove garlic, pressed
1 Tbs. sesame oil
1 Tbs. dark brown sugar
1 tsp. freshly grated ginger
2 tsp. soy sauce
Kosher salt and freshly ground black pepper, to taste
To make vinaigrette, whisk together rice wine vinegar, garlic, sesame oil, brown sugar, ginger, and soy sauce in a small bowl; season to taste with salt and pepper and set aside.
Using the browning setting on the pressure cooker, heat a bit of oil, then brown off chicken breasts on each side. Combine soy sauce, sesame oil, white pepper, red pepper flakes and chicken broth; add to chicken breasts in pressure cooker.
Lock lid into place and choose high setting for 8 minutes. When timer sounds, use a quick release to remove all pressure from the pressure cooker. Let chicken cool, then cut into bite-size pieces.
To assemble salad, place romaine lettuce in a large bowl; top with carrots, edamame, scallions and chicken. Pour vinaigrette over salad ingredients, tossing to combine. Serve immediately, garnished with almonds, as desired.