1 tbsp olive oil
2 lbs boneless skinless chicken thighs
1/2 cup diced onion
2 cloves garlic minced
1/2 cup Pacific Island Soy Sauce
1/4 cup ketchup
1/4 tsp red pepper flakes
1/3 cup honey
2 tsp toasted sesame oil
2 tbsp cornstarch
2 tbsp scallions thinly sliced sesame seeds

1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.

2. When oil gets hot, brown the chicken on both sides, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.

3. Add onion to the pot and saute until soft, 3-4 minutes. Add garlic and cook for 1-2 minutes more.

4. Add Pacific Island Soy Sauce, ketchup and red pepper flakes to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.

5. Put the chicken back into to the pot, turning once to coat.

6. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.

7. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.

8. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.

9. Carefully remove the meat from the pot to a cutting board and chop into bite-sized pieces.

10. Add honey and sesame oil to the pot and stir to combine.

11. In a small bowl mix together 1/4 cup of pot liquid and cornstarch. Stir into the pot until thickened.

12. Add chicken back to the pot and stir to coat. Adjust seasonings.

13. Serve hot over rice, noodles or zoodles, garnished with scallions and sesame seeds.

For the Bowls:
4 salmon fillets
2 cups cooked brown rice
2 cups broccoli florets
1 cup shredded carrots
1 cup shelled edamame
Green onions, sliced
Sesame seeds

For the Sauce:
3 tbsp Pacific Soy Sauce
1 tbsp honey
1 tbsp fresh grated ginger
2 garlic cloves, minced
1 tsp sesame oil

1. Cook the rice according to package directions.

2. Whisk together the Pacific Soy Sauce, honey, ginger, garlic, and sesame oil.

3. Brush half of the sauce over the salmon.

4. Heat a skillet over medium-high heat and cook the salmon for 4–5 minutes per side, until flaky.

5. Steam the broccoli and edamame until tender, about 5 minutes.

6. Assemble bowls with rice, broccoli, carrots, and edamame.

7. Top with salmon and drizzle with the remaining sauce.

8. Garnish with green onions and sesame seeds.

1 lb flank steak, thinly sliced
4 cups broccoli florets
2 garlic cloves, minced
1 tbsp grated ginger
2 green onions

For the Sauce:
¼ cup Pacific Soy Sauce
1 tbsp honey½ cup beef broth
1 tbsp cornstarch
1 tsp sesame oil

1. Whisk together all sauce ingredients until smooth.

2. Heat a large skillet over medium-high heat.

3. Cook the steak for 2–3 minutes until browned, then remove from the pan.

4. Add broccoli and cook for 4–5 minutes until crisp-tender.

5. Add garlic and ginger and cook for another minute.

6. Return the steak to the skillet.

7. Pour in the sauce and stir until it thickens, about 2 minutes.

8. Garnish with sliced green onions and serve over brown rice.

1 lb lean ground chicken
1 cup diced water chestnuts
1 cup shredded carrots
2 green onions
Butter lettuce leaves

For the Sauce:
3 tbsp Pacific Soy Sauce
2 tbsp hoisin sauce
2 garlic cloves, minced
1 tsp grated ginger
1 tsp sesame oil

1. Heat a skillet over medium-high heat.

2. Cook the ground chicken until browned.

3. Add carrots and water chestnuts and cook for 3–4 minutes.

4. Stir together the sauce ingredients and pour over the chicken mixture.

5. Simmer for 2–3 minutes until everything is coated.

6. Spoon the mixture into lettuce leaves.

7. Top with green onions and sesame seeds.

8. Serve immediately.

3 cups cooked brown rice (day-old works best)
2 eggs
1 cup peas
1 cup diced carrots
½ cup corn
3 green onions

For the Sauce:
3 tbsp Pacific Soy Sauce
1 tsp sesame oil
2 garlic cloves, minced

1. Heat a large skillet or wok over medium-high heat.

2. Scramble the eggs and remove them from the pan.

3. Add carrots, peas, corn, and garlic.

4. Cook for 4–5 minutes.

5. Stir in the cooked rice.

6. Add Pacific Soy Sauce and sesame oil and toss until evenly coated.

7. Fold the scrambled eggs back into the rice.

8. Stir in sliced green onions.

9. Serve hot with extra Pacific Soy Sauce if desired.

2 lbs chicken breast, cubed
2 cups broccoli florets
2 bell peppers, sliced
2 zucchini, sliced
1 red onion, cut into wedges

For the Sauce:
¼ cup Pacific Soy Sauce
2 tbsp honey
2 garlic cloves, minced
1 tbsp grated ginger
1 tsp sesame oil

1. Preheat oven to 400°F.

2. Line a baking sheet with parchment paper.

3. Whisk together the Pacific Soy Sauce, honey, garlic, ginger, and sesame oil.

4. Toss the chicken and vegetables with half of the sauce.

5. Spread everything evenly across the baking sheet.

6. Bake for 20–25 minutes, stirring halfway through.

7. Brush the remaining sauce over the chicken during the last 5 minutes of cooking.

8. Serve over rice or quinoa and garnish with sesame seeds and sliced green onions.